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For: Ferreira-Lima NE, Burin VM, Caliari V, Bordignon-Luiz MT. Impact of Pressing Conditions on the Phenolic Composition, Radical Scavenging Activity and Glutathione Content of Brazilian Vitis vinifera White Wines and Evolution During Bottle Ageing. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1680-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Number Cited by Other Article(s)
1
da Costa KCM, Oliveira LDS, Silva JC, Santana TS, de Freitas RA, Bressan AFM, Gómez-Alonso S, Pérez-Navarro J, Pertuzatti PB, Giachini FR. Enhancing Vascular Health and Lowering Blood Pressure in Spontaneously Hypertensive Rats through Syrah Grape (Vitis vinifera) Pomace: The Role of Phenolic Compounds. Nutrients 2024;16:2312. [PMID: 39064756 PMCID: PMC11279649 DOI: 10.3390/nu16142312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 05/31/2024] [Accepted: 06/04/2024] [Indexed: 07/28/2024]  Open
2
Dos Santos JRM, Kempka AP. White wine vinification and an expanded insight into pellicular macerations: bibliometric and bibliographic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39031823 DOI: 10.1002/jsfa.13685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 05/21/2024] [Accepted: 06/10/2024] [Indexed: 07/22/2024]
3
Binati RL, Larini I, Salvetti E, Torriani S. Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review. Food Res Int 2022;156:111333. [DOI: 10.1016/j.foodres.2022.111333] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 04/28/2022] [Accepted: 04/30/2022] [Indexed: 12/22/2022]
4
Browning Development and Antioxidant Compounds in White Wines after Selenium, Iron, and Peroxide Addition. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12083834] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
5
A feasibility study on monitoring total phenolic content in sparkling wine press juice fractions using a new in-line system and predictive models. Food Control 2021. [DOI: 10.1016/j.foodcont.2019.106810] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
6
Cerit İ, Pfaff A, Ercal N, Demirkol O. Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh-cut potatoes. J Food Biochem 2020;44:e13378. [PMID: 32729123 DOI: 10.1111/jfbc.13378] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 06/14/2020] [Accepted: 06/25/2020] [Indexed: 12/01/2022]
7
Lukić K, Ćurko N, Tomašević M, Kovačević Ganić K. Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure. Foods 2020;9:E1034. [PMID: 32752199 PMCID: PMC7466237 DOI: 10.3390/foods9081034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 11/17/2022]  Open
8
Liu J, Yang W, Lv Z, Liu H, Zhang C, Jiao Z. Effects of different pretreatments on physicochemical properties and phenolic compounds of hawthorn wine. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1791962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
9
Krstonošić MA, Cvejić Hogervorst J, Torović L, Puškaš V, Miljić U, Mikulić M, Bukarica LG. Influence of 4 years of ageing on some phenolic compounds in red wines. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2019.48.4.6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
10
Samoticha J, Wojdyło A, Chmielewska J, Nofer J. Effect of Different Yeast Strains and Temperature of Fermentation on Basic Enological Parameters, Polyphenols and Volatile Compounds of Aurore White Wine. Foods 2019;8:foods8120599. [PMID: 31757009 PMCID: PMC6963419 DOI: 10.3390/foods8120599] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2019] [Revised: 10/21/2019] [Accepted: 11/03/2019] [Indexed: 12/20/2022]  Open
11
Tomašević M, Lisjak K, Vanzo A, Baša Česnik H, Gracin L, Ćurko N, Kovačević Ganić K. Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine. POL J FOOD NUTR SCI 2019. [DOI: 10.31883/pjfns/112328] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]  Open
12
Sartor S, Burin VM, Ferreira-Lima NE, Caliari V, Bordignon-Luiz MT. Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological Aging. J Food Sci 2019;84:3546-3554. [PMID: 31710090 DOI: 10.1111/1750-3841.14849] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2019] [Revised: 08/30/2019] [Accepted: 09/28/2019] [Indexed: 11/29/2022]
13
The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders. Molecules 2019;24:molecules24132477. [PMID: 31284529 PMCID: PMC6651467 DOI: 10.3390/molecules24132477] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 06/28/2019] [Accepted: 07/03/2019] [Indexed: 11/17/2022]  Open
14
Discrimination of Juice Press Fractions for Sparkling Base Wines by a UV-Vis Spectral Phenolic Fingerprint and Chemometrics. BEVERAGES 2018. [DOI: 10.3390/beverages4020045] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
15
Tetik MA, Sevindik O, Kelebek H, Selli S. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS. JOURNAL OF MASS SPECTROMETRY : JMS 2018;53:444-454. [PMID: 29469168 DOI: 10.1002/jms.4074] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 02/09/2018] [Accepted: 02/12/2018] [Indexed: 06/08/2023]
16
Panceri CP, Bordignon-Luiz MT. Impact of grape dehydration process on the phenolic composition of wines during bottle ageing. J Food Biochem 2017. [DOI: 10.1111/jfbc.12417] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
17
Tomašević M, Gracin L, Ćurko N, Kovačević Ganić K. Impact of pre-fermentative maceration and yeast strain along with glutathione and SO2 additions on the aroma of Vitis vinifera L. Pošip wine and its evaluation during bottle aging. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.035] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
18
The effects of enzymatic pre-treatment and type of yeast on chemical properties of white wine. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.063] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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