Evolution of trans- and cis-resveratrol content in red grapes (Vitis vinifera L. cv Mencía, Albarello and Merenzao) during ripening

By Moreno Anxela   Castro Manuel   Falqué Elena  

European Food Research and Technology A, Vol. 227, Iss. 3, 2008-07 ,pp. : 667-674

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Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle

By Monagas María   Martín-Álvarez Pedro   Bartolomé Begoña   Gómez-Cordovés Carmen  

European Food Research and Technology A, Vol. 222, Iss. 5-6, 2006-03 ,pp. : 702-709

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First study of determination of aromatic compounds of red wine from Vitis vinifera cv. Castañal grown in Galicia (NW Spain)

By Vilanova Mar   Martínez Carmen  

European Food Research and Technology A, Vol. 224, Iss. 4, 2007-02 ,pp. : 431-436

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Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

By Heras Miriam   Rivero-Pérez M.   Pérez-Magariño Silvia   González-Huerta Carlos   González-Sanjosé Mª  

European Food Research and Technology A, Vol. 226, Iss. 6, 2008-04 ,pp. : 1485-1493

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Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds ( Vitis vinifera )

By Krishnaswamy Kiruba  

Food and Bioprocess Technology, Vol. 6, Iss. 2, 2013-02 ,pp. : 441-455

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