Related content

Polyphenols, resveratrol, antioxidant activity and ochratoxin a contamination in red table wines, controlled denomination of origin (DOC) wines and wines obtained from organic farming

By Miceli Antonio   Negro Carmine   Tommasi Luca   De Leo Pietro  

Journal of Wine Research, Vol. 14, Iss. 2-3, 2003-08 ,pp. : 115-120

Routledge Ltd

Access to resources Recommend Favorite

Separation of non-sucrose compounds from syrup as a part of the sugar-beet production process by ultrafiltration with ceramic membranes

By Šereš Zita   Gyura Julianna   Eszterle Matild   Djurić Mirjana  

European Food Research and Technology A, Vol. 223, Iss. 6, 2006-10 ,pp. : 829-835

Springer Publishing Company

Access to resources Recommend Favorite

Polyphenols in Hellenic wines: creating composition tables as a tool for epidemiological studies

By Makris Dimitris P.   Kallithraka Stamatina   Kefalas Panagiotis  

Journal of Wine Research, Vol. 14, Iss. 2-3, 2003-08 ,pp. : 103-114

Routledge Ltd

Access to resources Recommend Favorite

Effect of chitosan and chitooligosaccharide on vitamin C and polyphenols contents in cherries and strawberries during refrigerated storage

By Kerch Garry   Sabovics Martins   Kruma Zanda   Kampuse Solvita   Straumite Evita  

European Food Research and Technology A, Vol. 233, Iss. 2, 2011-08 ,pp. : 351-358

Springer Publishing Company

Access to resources Recommend Favorite

Changes in the color components and phenolic content of red wines from Vitis vinifera L. Cv. “Tempranillo” during vinification and aging

By Guadalupe Zenaida  

European Food Research and Technology A, Vol. 228, Iss. 1, 2008-11 ,pp. : 29-38

Springer Publishing Company

Access to resources Recommend Favorite