Changes during Storage in Conventional and Ecological Wine: Phenolic Content and Antioxidant Activity-Reference-Cited by-同舟云学术

Changes during Storage in Conventional and Ecological Wine: Phenolic Content and Antioxidant Activity

Published:2003-07-01 Issue:16 Volume:51 Page:4694-4700
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zafrilla Pilar¹,Morillas Juana¹,Mulero Juana¹,Cayuela José M.¹,Martínez-Cachá Adela¹,Pardo Francisco¹,López Nicolás José Manuel¹

Affiliation:

1. Escuela Universitaria de Nutrición Humana y Dietética, Universidad Católica San Antonio, Murcia 30107, Spain, and Cooperativa de Bodegas San Isidro, Jumilla, Murcia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf021251p

Reference45 articles.

1. Wine, Beer, and Mortality in Middle-aged Men From Eastern France

2. Radical Scavenging by Flavonoid Antioxidants

3. Survey of the Free and Conjugated Myricetin and Quercetin Content of Red Wines of Different Geographical Origins

4. Madhavi, D. L.; Deshpande, S. S.; Salunke, D. K.Food Antioxidants; Dekker: New York, 1976; pp 76−80.

5. Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

Cited by 139 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bioassay-guided separation of antioxidants in Blaps rynchopetera Fairmaire and their theoretical mechanism;Journal of Asia-Pacific Entomology;2024-12

2. Enhancing wine shelf-life: Insights into factors influencing oxidation and preservation;Heliyon;2024-08

3. From grape to wine - Muscat Ottonel from Blaj-Târnave vineyard chemical and sensory analysis;Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology;2023-11-19

4. Blueberry Wine Aging: Influence of Bottle Storage Time on Color, Anthocyanin Monomers, and Antioxidant Activity;Journal of Food Biochemistry;2023-10-12

5. Relationships between Antioxidant Capacity and Total Phenolic Compound and Total Monomeric Anthocyanin Levels in Red Wines;Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi;2023-08-31