Antioxidants are necessary in the Western diet as it is rich in polyenoic fatty acids, which are
easily oxidized with formation of free radicals that are harmful if present in higher amounts …

The present review aims to show the state of the art of oxidation mechanisms occurring
especially in white wines by taking into account knowledge from different fields in relation to …

The antioxidant capacities of Kyoho skin, seed, and flesh extracts were determined using
DPPH radical dot and ABTS radical dot assays and a suitable statistical program was tested …

This work explored the potential of subcritical liquids and supercritical carbon dioxide (CO 2)
in the recovery of extracts containing phenolic compounds, antioxidants and anthocyanins …

Phenolic compounds are one of the most important quality parameters of wines, since they
contribute to wine organoleptic characteristics such as colour, astringency, and bitterness …

Thirty-seven China wines, produced from different geographical origins, were examined in
this study. The antioxidant activity of wines was measured by different analytical methods …

The evolution of phenolic compounds and their relationship with the antioxidant capacity
(AC) of samples taken along the winemaking process of three Vitis vinifera L. cv., Syrah …

The study of the antioxidant capacity of foodstuffs requires the use of diverse determination
methods to gain a wider picture of their multiple effects. The aim of this work was to evaluate …

The present study was performed to evaluate the antioxidant capacity, the polyphenol and
metal content of conventionally and organically produced wines, which underwent similar …

Moderate wine consumption is often associated with healthy lifestyle habits. The role of wine
as a healthy drink is mainly due to its bioactive compounds, which differ according to various …