Use of Fe (II) and H2O2 along with Heating for the Estimation of the Browning Susceptibility of White Wine
出版年份 2022 全文链接
标题
Use of Fe (II) and H2O2 along with Heating for the Estimation of the Browning Susceptibility of White Wine
作者
关键词
-
出版物
Applied Sciences-Basel
Volume 12, Issue 9, Pages 4422
出版商
MDPI AG
发表日期
2022-04-28
DOI
10.3390/app12094422
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Redox Cycling of Iron: Effects of Chemical Composition on Reaction Rates with Phenols and Oxygen in Model Wine
- (2021) Thi H. Nguyen et al. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
- Acid complexation of iron controls the fate of hydrogen peroxide in model wine
- (2021) Thi H. Nguyen et al. FOOD CHEMISTRY
- A new chemical criteria for white wine: The glutathione equivalent capacity
- (2014) Ahmad Sarakbi et al. FOOD CHEMISTRY
- Reactions Involving Iron in Mediating Catechol Oxidation in Model Wine
- (2013) John C. Danilewicz AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
- The effect of chlorogenic acid, catechin and SO2on browning development in white wine model solutions
- (2013) Sergiu Galuska et al. JOURNAL OF THE INSTITUTE OF BREWING
- Role of Glutathione in Winemaking: A Review
- (2012) Engela C. Kritzinger et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Oxidation mechanisms occurring in wines
- (2011) Carla Maria Oliveira et al. FOOD RESEARCH INTERNATIONAL
- Novel Antioxidant Reactions of Cinnamates in Wine
- (2011) Nick Emil Gislason et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Evolution of 3-Mercaptohexanol, Hydrogen Sulfide, and Methyl Mercaptan during Bottle Storage of Sauvignon blanc Wines. Effect of Glutathione, Copper, Oxygen Exposure, and Closure-Derived Oxygen
- (2011) Maurizio Ugliano et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Controlling the Fenton Reaction in Wine
- (2010) Ryan J. Elias et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Browning susceptibility of white wine and antioxidant effect of glutathione
- (2009) Leina El Hosry et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Identification of Free Radical Intermediates in Oxidized Wine Using Electron Paramagnetic Resonance Spin Trapping
- (2009) Ryan J. Elias et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- BROWNING DEVELOPMENT IN WINE-LIKE LIQUID MODEL MATRICES: DEPENDENCE ON PHENOLIC, FE(III) AND SO2CONCENTRATIONS
- (2009) SERGIU GALUSKA et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Protection of some aroma volatiles in a model wine medium by sulphur dioxide and mixtures of glutathione with caffeic acid or gallic acid
- (2008) Ioannis G. Roussis et al. FLAVOUR AND FRAGRANCE JOURNAL
- Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage
- (2008) S. Kallithraka et al. FOOD CHEMISTRY
- Antioxidant activities of some Greek wines and wine phenolic extracts
- (2008) Ioannis G. Roussis et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Mechanisms of oxidative browning of wine
- (2007) Hua Li et al. FOOD CHEMISTRY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started