Phenolic compounds and antioxidant activity of Macedonian red wines

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

Life Sciences, Biochemistry, Food Chemistry +11

The production of resveratrol by Vitis vinifera and other members of the Vitaceae as a response to infection or injury

P. Langcake, Robert J. Pryce · Physiological Plant Pathology · 1976 · 893 citations

Agriculture, Plant Pathology, Grapevine Physiology +7

The red wine phenolics trans-resveratrol and quercetin block human platelet aggregation and eicosanoid synthesis: Implications for protection against coronary heart disease

C.R. Pace-Asciak, Susan Hahn, Eleftherios P. Diamandis et al. · Clinica Chimica Acta · 1995 · 871 citations

Medicine, Cardiology, Pharmacology +16

The polymeric nature of wine pigments

T. C. Somers · Phytochemistry · 1971 · 566 citations

Agriculture, Chemistry, Viticulture +14

Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines

Johanna Bakker, C. F. Timberlake · Journal of Agricultural and Food Chemistry · 1997 · 507 citations

Agriculture, Biochemistry, Enology +17