Wine Perception Publications

Publications in Wine Perception

Explore the most influential research papers and scholarly works that have shaped Wine Perception. Use the concept filter below to focus on a specific sub-area of research.

Wine Perception

1.7K

Publications

142K

Citations

Showing yearly statistics from 2000-2026.

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	Year	Citations
Antioxidant properties of phenolic compounds Catherine Rice‐Evans, Nicholas J. Miller, George Paganga Trends in Plant Science Phenolic CompoundsMedicineWine PerceptionPhytochemicalPharmacology	1997	4.3K
Antioxidant capacity of phenolic phytochemicals from various cultivars of plums Dae‐Ok Kim, Seung Weon Jeong, Chang Yeol Lee Food Chemistry Wine PerceptionPhytochemistryPhytochemicalAntioxidant CapacityPolyphenolics	2003	1.8K
Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds Amar Djeridane, Mohamed Yousfi, Boubakeur Nadjemi, Food Chemistry Phenolic CompoundsMedicinal ChemistryMedicineHerbal MedicineWine Perception	2005	1.7K
Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine E. N. Frankel, J. Bruce German, J.E. Kinsella, The Lancet Food ChemistryPolyphenolicsBiochemistryPhenolic SubstancesHuman Low-density Lipoprotein	1993	1.6K
Phenolic content and antioxidant activity of olive extracts Paul D. Prenzler, Michael Antolovich, Kevin Robards Food Chemistry Food ChemistryNutritionWine PerceptionPhenolic ContentPhytochemical	2001	1.4K
Comparative Evaluation of Various Total Antioxidant Capacity Assays Applied to Phenolic Compounds with the CUPRAC Assay Reşat Apak, Kubilay Güçlü, Birsen Demirata, Molecules ChemistryRedox BiologyPolyphenolicsOxidative StressFood Chemistry	2007	1.2K
The molecular basis of working mechanism of natural polyphenolic antioxidants Monica Leopoldini, Nino Russo, Marirosa Toscano Food Chemistry BiochemistryNatural Polyphenolic AntioxidantsMedicineLipid PeroxidationWine Perception	2010	1.2K
Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities Mojca Škerget, Petra Kotnik, Majda Hadolin, Food Chemistry BotanyPlant MaterialsMedicineWine PerceptionAntioxidant Activities	2004	1.1K
Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids Zbigniew Sroka, Wojciech Cisowski Food and Chemical Toxicology PolyphenolicsBiochemistryMedicineLipid PeroxidationWine Perception	2003	924
Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices Michaël G. L. Hertog, P.C.H. Hollman, Betty van de Putte Journal of Agricultural and Food Chemistry Altmetric Attention ScoreFruit JuicesFood ToxicologyPolyphenolicsOxidative Stress	1993	890
Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins E. N. Frankel, Andrew L. Waterhouse, Pierre‐Louis Teissèdre Journal of Agricultural and Food Chemistry Food ChemistryFood PreservativesFood Bioactive CompoundBiochemistryPrincipal Phenolic Phytochemicals	1995	882
Autoxidation of biological molecules. 4. Maximizing the antioxidant activity of phenols Graham W. Burton, Takahisa Doba, E. J. Gabe, Journal of the American Chemical Society BiochemistryMedicineWine PerceptionAntioxidant ActivityAltmetric Attention Score	1985	777

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