Assessment of Some Australian Red Wines for Price, Phenolic Content, Antioxidant Activity, and Vintage in Relation to Functional Food Prospects

Partial least squares and principal components analysis of wine vintage by high performance liquid chromatography with chemiluminescence detection

(2010) S.A. Bellomarino et al.   ANALYTICA CHIMICA ACTA

Should Red Wine Be Considered a Functional Food?

(2010) Yung J. Yoo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The influence of perceived healthiness on wine consumption patterns

(2010) Anthony J. Saliba et al.   FOOD QUALITY AND PREFERENCE

Phenolic Contents and Antioxidant Activities of Major Australian Red Wines throughout the Winemaking Process

(2010) Irine R. Ginjom et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations

(2010) Meagan D. Mercurio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic profile and free radical-scavenging activity of Cabernet Sauvignon wines of different geographical origins from the Balkan region

(2010) Blaga C Radovanović et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioavailability of dietary flavonoids and phenolic compounds

(2010) Alan Crozier et al.   MOLECULAR ASPECTS OF MEDICINE

Free radical scavenging and antibacterial activities of southern Serbian red wines

(2009) A. Radovanović et al.   FOOD CHEMISTRY

Consumer rejection threshold for 1,8-cineole (eucalyptol) in Australian red wine

(2009) Anthony J. Saliba et al.   FOOD QUALITY AND PREFERENCE

Effect of Micro-Oxygenation and Wood Type on the Phenolic Composition and Color of an Aged Red Wine

(2009) Montserrat Sánchez-Iglesias et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Position of the American Dietetic Association: Functional Foods

(2009)   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Phenolic compounds and colour stability of Vinhão wines: Influence of wine-making protocol and fining agents

(2007) J.X. Castillo-Sánchez et al.   FOOD CHEMISTRY

Is there a market for functional wines? Consumer preferences and willingness to pay for resveratrol-enriched red wine

(2007) J. Barreiro-Hurlé et al.   FOOD QUALITY AND PREFERENCE