Concepedia

Effect of maturation conditions on sensory and antioxidant properties of old Serbian plum brandies

Sonja P. Pecić, Saša Despotović, Ida Leskošek-Čukalović, Milka Jadranin, Vele Tešević, Miomir Nikšić, Ninoslav Nikićević

European Food Research and Technology · 2012 · 30 citations · 20 references

DOI

Concepts

References

20

Antioxidant activity applying an improved ABTS radical cation decolorization assay

Roberta Re, Nicoletta Pellegrini, Anna R. Proteggente et al. · Free Radical Biology and Medicine · 1999 · 25.6K citations

, , +11

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

, , +17

The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

Iris F. F. Benzie, JJ Strain · Analytical Biochemistry · 1996 · 22.5K citations

, , +15

Wood maturation of distilled beverages

J.R. Mosedale, Jean‐Louis Puech · Trends in Food Science & Technology · 1998 · 233 citations

, , +2

Antiradical Properties of Commercial Cognacs Assessed by the DPPH<sup>•</sup>Test

Carla Da Porto, Sonia Calligaris, Emilio Celotti et al. · Journal of Agricultural and Food Chemistry · 2000 · 188 citations

, , +16