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 · 24.2K citations

Agriculture, Biochemistry, Chemistry +17

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 · 3.7K citations

Life Sciences, Botany, Plant Sciences +14

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 · 186 citations

Agriculture, Computer Science, Food Science +17

Artificial aging of wines using oak chips

Panagiotis Arapitsas, Aristotelis Antonopoulos, E. Stefanou et al. · Food Chemistry · 2004 · 150 citations

Agriculture, Food Science, Viticulture +14

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

María del Álamo Sanza, Luis Miguel Cárcel Cárcel, Luis Manuel Navas-Gracia · Analytica Chimica Acta · 2004 · 130 citations

Agriculture, Chemistry, Food Science +16