Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine

Edible berries: Bioactive components and their effect on human health

(2013) Shivraj Hariram Nile et al.   NUTRITION

Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression

(2012) Fei He et al.   MOLECULES

Evolution of Phenolic Composition of Red Wine during Vinification and Storage and Its Contribution to Wine Sensory Properties and Antioxidant Activity

(2011) Baoshan Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cultivar Evaluation and Effect of Fermentation on Antioxidant Capacity andin VitroInhibition of α-Amylase and α-Glucosidase by Highbush Blueberry (Vaccinium corombosum)

(2011) Michelle H. Johnson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Efeito do ácido tartárico nos valores de potássio, acidez titulável e pH durante a vinificação de uvas Cabernet Sauvignon

(2008) Carlos Eugenio Daudt et al.   CIENCIA RURAL

Organ-specific distribution of phenolic compounds in bilberry (Vaccinium myrtillus) and ‘northblue’ blueberry (Vaccinium corymbosum x V. angustifolium)

(2008) Kaisu Riihinen et al.   FOOD CHEMISTRY

Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening

(2008) Alejandro David Rodarte Castrejón et al.   FOOD CHEMISTRY

Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions

(2008) P. Iacopini et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Fenologia, produção e qualidade de frutos de mirtilo

(2008) Luis Eduardo Corrêa Antunes et al.   PESQUISA AGROPECUARIA BRASILEIRA