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From grape to wine: Changes in phenolic composition and its influence on antioxidant activity

Mariana S. Lingua, María Paula Fabani, Daniel A. Wunderlin, María V. Baroni

Food Chemistry · 2016 · 169 citations · 36 references

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36

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

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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

Are polyphenols antioxidants or pro-oxidants? What do we learn from cell culture and in vivo studies?

Barry Halliwell · Archives of Biochemistry and Biophysics · 2008 · 745 citations

, , +14

A multiple-comparisons method based on the distribution of the root node distance of a binary tree

Julio A. Di Rienzo, A. W. Guzman, Fernando Casanoves · Journal of Agricultural Biological and Environmental Statistics · 2002 · 459 citations

, , +2

Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes from<i>Vitis vinifera</i>L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon

Marı́a Monagas, Carmen Gómez‐Cordovés, Begoña Bartolomé et al. · Journal of Agricultural and Food Chemistry · 2003 · 411 citations

, , +16