The effects of enzymatic pre-treatment and type of yeast on chemical properties of white wine

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

Life Sciences, Biochemistry, Toxicology +11

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

Life Sciences, Biochemistry, Physiology +15

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

Rafael A. Peinado, Juan Moreno, Juan Moreno et al. · Food Chemistry · 2003 · 419 citations

Agriculture, Food Science, Viticulture +16

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Mohand Sadoudi, Raphaëlle Tourdot‐Maréchal, Sandrine Rousseaux et al. · Food Microbiology · 2012 · 376 citations

Agriculture, Food Science, Microbiology +17

The effect of time and storage conditions on the phenolic composition and colour of white wine

Ana Sayago, M. Lourdes González-Miret, Dolores Hernánz · Food Research International · 2005 · 159 citations

Agriculture, Chemistry, Food Science +16