Antioxidant capacity and phenolic composition of red wines from various grape varieties: Specificity of Pinot Noir

Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States

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Structure and Properties of Wine Pigments and Tannins

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Flavonol Profiles of<i>Vitis vinifera</i>Red Grapes and Their Single-Cultivar Wines

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Relationship between antioxidant capacity and total phenolic content of red, rosé and white wines

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Phytochemical profiles and antioxidant activities of wine grapes

Jun Yang, Timothy E. Martinson, Rui Hai Liu · Food Chemistry · 2009 · 351 citations

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