Preliminary study of flavonols in port wine grape varieties-Reference-Cited by-同舟云学术

Preliminary study of flavonols in port wine grape varieties

Published:2001-06 Issue:4 Volume:73 Page:397-399
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Andrade P.B,Mendes G,Falco V,Valentão P,Seabra R.M

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference12 articles.

1. Co-pigmentation of anthocyanins in plant tissues and its effects on colour;Asen;Phytochemistry,1972

2. Evolution of five anthocyanidin-3-glucosides in the skin of the tempranillo, moristel and garnacha grape varieties and influence of climatological variables;Bakker;American Journal of Enology and Viticulture,1985

3. Evolution of five anthocyanidin-3-glucosides in the skin of the tempranillo, moristel and garnacha grape varieties and influence of climatological variables;Cacho;American Journal of Enology and Viticulture,1992

4. HPLC separation and characterization of flavonols in the skins of Vitis vinifera var. Cinsault;Cheynier;American Journal of Enology and Viticulture,1986

5. Analysis of non-coloured phenolic compounds in red wines. A comparison of high-performance liquid chromatography and capillary zone electrophoresis;Garcia-Viguera;Food Chemistry,1995

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Production and Characterization of Flavored Dairy Dessert Containing Grape Juice Concentrate;IRAN J CHEM CHEM ENG;2021

2. Color, physicochemical parameters and antioxidant potential of whole grape juices subject to different UV-C radiation doses;Ciência e Agrotecnologia;2016-04

3. Antioxidant potential of white grape pomaces: Phenolic composition and antioxidant capacity measured by spectrophotometric and cyclic voltammetry methods;Food Research International;2014-12

4. Anthocyanin and flavonol profiles of Vitis vinifera L. cv Rufete grapes;Biochemical Systematics and Ecology;2014-04

5. Changes in polyphenol content during production of grape juice concentrate;Food Chemistry;2013-08