General phenolic characterisation, individual anthocyanin and antioxidant capacity of matured red wines from two Portuguese Appellations of Origins

ANTIOXIDANT ACTIVITY EVOLUTION DURING PORTUGUESE RED WINE VINIFICATION AND THEIR RELATION WITH THE PROANTHOCYANIDIN AND ANTHOCYANIN COMPOSITION

(2011) A.M. JORDÃO et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Phenolics Composition and Antioxidant Activity of Wine Produced from Spine Grape (Vitis davidii Foex) and Cherokee Rose (Rosa laevigata Michx.) Fruits from South China

(2011) Jiangfei Meng et al.   JOURNAL OF FOOD SCIENCE

Comparison of Chemical Composition and Antioxidant Capacity of Commercially Available Blueberry and Blackberry Wines in Illinois

(2011) Michelle H. Johnson et al.   JOURNAL OF FOOD SCIENCE

Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wines

(2010) A.M. JORDÃO et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Contribution of anthocyanin fraction to the antioxidant properties of wine

(2008) M.D. Rivero-Pérez et al.   FOOD AND CHEMICAL TOXICOLOGY

The antioxidant capacity of red wine in relationship with its polyphenolic constituents

(2008) Danila Di Majo et al.   FOOD CHEMISTRY

Polyphenolic compounds and antioxidant properties of selected China wines

(2008) Hua Li et al.   FOOD CHEMISTRY

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