Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods

Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

Vernon L. Singleton, Joseph A. Rossi · American Journal of Enology and Viticulture · 1965 · 23.6K citations

Total Phenolic Substances, Chemistry, Polyphenolics +18

The phenolic constituents of <i>Prunus domestica</i>. I.—The quantitative analysis of phenolic constituents

T. Swain, W. E. Hillis · Journal of the Science of Food and Agriculture · 1959 · 3.6K citations

Botany, Medicine, Bioanalysis +10

Wine classification by taste sensors made from ultra-thin films and using neural networks

Antônio Riul, Humberto Costa de Sousa, Roger R. Malmegrim et al. · Sensors and Actuators B Chemical · 2004 · 184 citations

Taste Sensors, Electronic Tongue, Machine Learning +7

Artificial aging of wines using oak chips

Panagiotis Arapitsas, Aristotelis Antonopoulos, E. Stefanou et al. · Food Chemistry · 2004 · 148 citations

Quality Deterioration, Shelf Life, Food Engineering +1

Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips

María del Álamo Sanza, Ignacio Nevares, Luis Miguel Cárcel Cárcel et al. · Analytica Chimica Acta · 2004 · 130 citations

Food Chemistry, Polyphenolics, Oak Chips +8