Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

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

Plant Flavonoids in Biology and Medicine, Biochemical, Pharmacological and Structure-Activity Relationships

Peter G. Waterman · Phytochemistry · 1986 · 558 citations

Life Sciences, Botany, Pharmacology +13

Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

Manuel Pinelo, Anis Arnous, Anne S. Meyer · Trends in Food Science & Technology · 2006 · 553 citations

Agriculture, Plant Biology, Plant Sciences +17

Astringency and bitterness of selected phenolics in wine

Jane L Robichaud, Ann C. Noble · Journal of the Science of Food and Agriculture · 1990 · 383 citations

Agriculture, Enology, Food Science +17

High intensity pulsed electric fields applied for food preservation

Stefan Toepfl, V. Heinz, Dietrich Knorr · Chemical Engineering and Processing - Process Intensification · 2006 · 358 citations

Agriculture, Electrical Engineering, Food Science +11