Mariana S. Lingua

From grape to wine: Changes in phenolic composition and its influence on antioxidant activity

Mariana S. Lingua, María Paula Fabani, Daniel A. Wunderlin et al. · Food Chemistry · 2016 · 165 citations · Full text

Food Chemistry, Food Bioactive Compound, Wine Perception +7

In vivo antioxidant activity of grape, pomace and wine from three red varieties grown in Argentina: Its relationship to phenolic profile

Mariana S. Lingua, María Paula Fabani, Daniel A. Wunderlin et al. · Journal of Functional Foods · 2015 · 115 citations · Full text

Food Chemistry, Wine Perception, Vivo Antioxidant Activity +6

Effect of simulated digestion on the phenolic components of red grapes and their corresponding wines

Mariana S. Lingua, Daniel A. Wunderlin, María V. Baroni · Journal of Functional Foods · 2018 · 91 citations · Full text

Food Chemistry, Food Analysis, Red Grapes +4

A meta-analysis on the effectiveness of homofermentative and heterofermentative lactic acid bacteria for corn silage

Jesica E. Blajman, Roxana Páez, C.G. Vinderola et al. · Journal of Applied Microbiology · 2018 · 81 citations · Full text

Bioaccessibility of polyphenols and antioxidant properties of the white grape by simulated digestion and Caco-2 cell assays: Comparative study with its winemaking product

Mariana S. Lingua, Martín G. Theumer, Paula Kruzynski et al. · Food Research International · 2019 · 41 citations

Food Chemistry, Food Bioactive Compound, White Grape +11