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CyTA - Journal of Food Volume 8, 2010 - Issue 3
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Antioxidant activity and phenolic compounds in conventional and organic red grapes (var. Monastrell)
Actividad antioxidante y compuestos fenólicos en uva tinta (var. Monastrell) obtenida por cultivo tradicional y ecológico

J. Mulero Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, SpainCorrespondence[email protected]
,
F. Pardo Cooperative de Bodegas San Isidro, Jumilla, Murcia, Spain
&
P. Zafrilla Department of Food Technology and Nutrition, Catholic University of San Antonio, Murcia, Spain
Pages 185-191 | Received 23 Apr 2009, Accepted 11 Sep 2009, Published online: 23 Sep 2010

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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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José Manuel Salgado, Noelia Rodríguez, Belén Max, Belinda Pérez, Raquel Rodríguez, Sandra Cortés & José Manuel Domínguez. (2011) Evaluation of wine vinasses as alternative nutrients in biotechnological processes Evaluación de vinazas vínicas como nutriente alternativo en procesos biotecnológicos. CyTA - Journal of Food 9:4, pages 278-281.
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Articles from other publishers (4)

Nijolė Vaitkevičienė, Jurgita Kulaitienė, Elvyra Jarienė, Dovilė Levickienė, Honorata Danillčenko, Dominika Średnicka-Tober, Ewa Rembiałkowska & Ewelina Hallmann. (2020) Characterization of Bioactive Compounds in Colored Potato (Solanum Tuberosum L.) Cultivars Grown with Conventional, Organic, and Biodynamic Methods. Sustainability 12:7, pages 2701.
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Mehdi Trad, Carine Le Bourvellec, Hmida Ben Hamda, Catherine M. G. C. Renard & Mounira Harbi. (2017) Flavan-3-ols and procyanidins in grape seeds: biodiversity and relationships among wild and cultivated vines. Euphytica 213:11.
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María J. Martelo-Vidal & Manuel Vázquez. (2015) Polyphenolic Profile of Red Wines for the Discrimination of Controlled Designation of Origin. Food Analytical Methods 9:2, pages 332-341.
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M.J. Martelo-Vidal & M. Vázquez. (2014) Determination of polyphenolic compounds of red wines by UV–VIS–NIR spectroscopy and chemometrics tools. Food Chemistry 158, pages 28-34.
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