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Miguel A. Camara, Gracia Martínez, Sandra Cermeño, Pilar Zafrilla & Jose Oliva. (2019) Influence of fungicide residues and in vitro gastrointestinal digestion on total antioxidant capacity and phenolic fraction of Graciano and Tempranillo red wines. Journal of Environmental Science and Health, Part B 54:12, pages 942-947.
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Abeer Hashem, Elsayed Fathi Abd_Allah, Abdulaziz A. Alqarawi, Ramalingam Radhakrishnan & Ashwani Kumar. (2017) Plant defense approach of Bacillus subtilis (BERA 71) against Macrophomina phaseolina (Tassi) Goid in mung bean. Journal of Plant Interactions 12:1, pages 390-401.
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Vesna Weingerl, Matija Strlič & Drago Kočar. (2011) Evaluation of the Chemiluminometric Method for Determination of Polyphenols in Wine. Analytical Letters 44:7, pages 1310-1322.
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Articles from other publishers (7)
Pushpa Deore, Ahammed Shabeer TP, Anuradha Upadhyay, Ajay Kumar Sharma, Rachayya Devarumath & Rajaram Kale. (2024) Establishing the processing factor and degradation kinetics of hexaconazole residues in vinification and its residual impact on wine quality and aroma characteristics by GCxGC-ToF/MS analysis. Food Bioscience 58, pages 103759.
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Georgiana-Diana Dumitriu Gabur, Carmen Teodosiu, Iulian Gabur, Ioan Moraru & Valeriu V. Cotea. (2021) Physicochemical and Sensory Characteristics of Red Wines. Physicochemical and Sensory Characteristics of Red Wines.
Noelia Briz-Cid, Laura Castro-Sobrino, Raquel Rial-Otero, Beatriz Cancho-Grande & Jesús Simal-Gándara. (2018) Fungicide residues affect the sensory properties and flavonoid composition of red wine. Journal of Food Composition and Analysis 66, pages 185-192.
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J. Mulero, G. Martínez, J. Oliva, S. Cermeño, J.M. Cayuela, P. Zafrilla, A. Martínez-Cachá & A. Barba. (2015) Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides. Food Chemistry 180, pages 25-31.
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Luis Vaquero‐Fernández, Jesús Sanz‐Asensio, Purificación Fernández‐Zurbano, Miguel López‐Alonso & María‐Teresa Martínez‐Soria. (2012) Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine. Journal of the Science of Food and Agriculture 93:8, pages 1960-1966.
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Tibor Cserháti & Mária Szőgyi. (2011) Chromatographic determination of fungicides in biological and environmental matrices. New achievements. Biomedical Chromatography 26:3, pages 276-282.
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Margarita Corrales, Avelina Fernandez, Maria G. Vizoso Pinto, Peter Butz, Charles M.A.P. Franz, Eberhard Schuele & Bernhard Tauscher. (2010) Characterization of phenolic content, in vitro biological activity, and pesticide loads of extracts from white grape skins from organic and conventional cultivars. Food and Chemical Toxicology 48:12, pages 3471-3476.
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