Exogenous Salicylic Acid Improves Phenolic Content and Antioxidant Activity in Table Grapes-Reference-Cited by-同舟云学术

Exogenous Salicylic Acid Improves Phenolic Content and Antioxidant Activity in Table Grapes

Published:2020-02-21 Issue:2 Volume:75 Page:177-183
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Blanch Gracia Patricia,Gómez-Jiménez Maria C.,del Castillo Maria Luisa Ruiz^ORCID

Funder

Community of Madrid

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-019-00793-z.pdf

Reference24 articles.

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2. Cejudo-Bastante C, Durán-Guerrero E, García-Barroso C, Castro-Mejía R (2017) Volatile compounds, polyphenols and sensory quality in the production of tomato vinegar. J Food Nutr Res 5:391–398. https://doi.org/10.12691/jfnr-5-6-5

3. Padilha CV, Miskinis GA, de Souza ME, Pereira GE, de Oliveira D, Bordignon-Luiz MT, Lima MD (2017) Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: method validation and characterization of commercial products of the new Brazilian varieties of grape. Food Chem 228:106–115. https://doi.org/10.1016/j.foodchem.2017.01.137

4. Bavaresco L, Mattivi F, de Rosso M, Flamini R (2012) Effects of elicitors, viticultural factors, and enological practices on resveratrol and stilbenes in grapevine and wine. Mini-Rev Med Chem 12:1366–1381. https://doi.org/10.2174/13895575112091366

5. Downey MO, Dokoozlian NK, Krstic MP (2006) Cultural practices and environmental impacts on the flavonoid composition of grapes and wine: a review of recent research. Am J Enol Vitic 57:257–268

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