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Journal of Wine Research Volume 17, 2006 - Issue 2
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Original Articles

Trans-resveratrol and Other Phenolic Compounds in Turkish Red Wines with HPLC

E. Anli Department of Food Engineering, Ankara University, Ankara, Turkey E-mail: [email protected]
,
N. Vural
,
S. Demiray
&
M. Özkan
Pages 117-125 | Received 01 Apr 2006, Published online: 23 Jan 2007

Citations (12)

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İsmail Tosun & A. Neslihan İnkaya. (2009) Resveratrol as a Health and Disease Benefit Agent. Food Reviews International 26:1, pages 85-101.
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Articles from other publishers (11)

Serkan Candar, Tezcan Alço, Tamer Uysal, Gamze Uysal Seçkin, Taha Ahmet Güngör, İsmail Eryılmaz, Bekir Açıkbaş, Elif Aslan & Gamze Sezer. (2023) Oenological properties and terroir characteristics of an autochthonous grape cultivar: Ada Karası (Vitis vinifera L.). European Food Research and Technology.
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Alam ZebAlam Zeb. 2021. Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis. Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis 209 223 .
Paniz TASHAKKORİ, Aylin ALTINIŞIK TAĞAÇ & Melek MERDİVAN. (2020) Graphene Oxide-Ionic Liquid Used As Solid-Phase Microextraction Coating For Polyphenolic Compounds' Extraction And Determination With GC-MS After On-Fiber Derivatization In Wine. Journal of the Turkish Chemical Society Section A: Chemistry 7:2, pages 411-426.
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Hande TAHMAZ & Gökhan SÖYLEMEZOĞLU. (2019) Karaoğlan (Vitis vinifera L.) Üzüm Çeşidinin Şarap Fermantasyon Sürecinde Fenolik Bileşik ve Antioksidan İçeriğinin BelirlenmesiDetermination of Phenolic Compound and Antioxidant Content of Karaoğlan (Vitis vinifera L.) Grape Cultivar in Wine Fermentation Process. Türk Tarım ve Doğa Bilimleri Dergisi 6:4, pages 671-677.
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Mustafa BAYRAM. (2018) Farklı Maserasyon Koşullarının Öküzgözü Şaraplarının Fenolik Bileşiklerine EtkisiEffect of Different Maceration Conditions on Phenolic Compounds of Öküzgözü Wines. Akademik Gıda 16:3, pages 271-281.
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I. Kekelidze, N. Ebelashvili, M. Japaridze, B. Chankvetadze & L. Chankvetadze. (2018) Phenolic antioxidants in red dessert wine produced with innovative technology. Annals of Agrarian Science 16:1, pages 34-38.
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Fereidoon Shahidi & Priyatharini Ambigaipalan. (2015) Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. Journal of Functional Foods 18, pages 820-897.
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Ilknur Sen & Figen Tokatli. (2014) Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles. Food Control 46, pages 446-454.
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Mariola Bartoszek & Justyna Polak. (2012) An electron paramagnetic resonance study of antioxidant properties of alcoholic beverages. Food Chemistry 132:4, pages 2089-2093.
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R. Ertan Anli & Nilüfer Vural. (2009) Antioxidant Phenolic Substances of Turkish Red Wines from Different Wine Regions. Molecules 14:1, pages 289-297.
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Andrej Staško, Vlasta Brezová, Milan Mazúr, Milan Čertík, Michal Kaliňák & Georg Gescheidt. (2008) A comparative study on the antioxidant properties of Slovakian and Austrian wines. LWT - Food Science and Technology 41:10, pages 2126-2135.
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