High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Tomás Norton, Da‐Wen Sun · Food and Bioprocess Technology · 2007 · 409 citations

Agriculture, Food Science, Food Engineering +14

Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine

Stéphane Vidal, I. Leigh Francis, Ann C. Noble et al. · Analytica Chimica Acta · 2003 · 336 citations

Agriculture, Enology, Food Science +16

Advantages of high pressure sterilisation on quality of food products

A.M. Matser, B. Krebbers, Robert W. Berg et al. · Trends in Food Science & Technology · 2003 · 294 citations

Agriculture, Food Science, Food Preservation +11

Polyphenolic compounds and antioxidant properties of selected China wines

Hua Li, Xiaoyu Wang, Yong Li et al. · Food Chemistry · 2008 · 275 citations

Agriculture, Enology, Nutritional Sciences +15

Fingerprints for Main Varieties of Argentinean Wines: Terroir Differentiation by Inorganic, Organic, and Stable Isotopic Analyses Coupled to Chemometrics

Romina D. Di Paola-Naranjo, María V. Baroni, Natalia S. Podio et al. · Journal of Agricultural and Food Chemistry · 2011 · 176 citations

Agriculture, Chemistry, Enology +17