Evolution of metal and polyphenol content over a 1-year period of vinification: sample fractionation and correlation between metals and anthocyanins

A critical evaluation of the vanillin reaction as an assay for tannin in sorghum grain

Martin L. Price, Steve Van Scoyoc, Larry G. Butler · Journal of Agricultural and Food Chemistry · 1978 · 1.7K citations

Agriculture, Chemistry, Food Science +12

Guidelines for data acquisition and data quality evaluation in environmental chemistry

D. MacDougall, Warren B. Crummett, et al. · Analytical Chemistry · 1980 · 1.6K citations

Natural Sciences, Chemistry, Environmental Sciences +10

Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin

Ioannis S. Arvanitoyannis, Panagiotis Kefalas, A El-Zajouli et al. · Food Chemistry · 2001 · 224 citations

Agriculture, Food Science, Viticulture +15

Changes in the Anthocyanins, Flavonoids and Hydroxycinnamic Acid Esters during Fermentation and Aging of Merlot and Cabernet Sauvignon

C. W. Nagel, Larry W. Wulf · American Journal of Enology and Viticulture · 1979 · 153 citations

Agriculture, Biochemistry, Food Science +17

Anthocyanin-derived pigments and colour of red wines

Ana María Vivar Quintana, Celestino Santos‐Buelga, Julián C. Rivas‐Gonzalo · Analytica Chimica Acta · 2002 · 143 citations

Agriculture, Biochemistry, Chemistry +14