Related references
Note: Only part of the references are listed.Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value
Tingting Ma et al.
FOOD CHEMISTRY (2017)
Effect of copper stress on growth characteristics and fermentation properties of Saccharomyces cerevisiae and the pathway of copper adsorption during wine fermentation
Xiangyu Sun et al.
FOOD CHEMISTRY (2016)
High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine
Xiangyu Sun et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
Jin-Chen Li et al.
MOLECULES (2016)
Measurement of labile copper in wine by medium exchange stripping potentiometry utilising screen printed carbon electrodes
Andrew C. Clark et al.
TALANTA (2016)
Chemistry of copper in white wine: a review
A. C. Clark et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper Stress
Bo Jia et al.
JOURNAL OF FOOD SCIENCE (2015)
Profiles of Phenolic Acids and Flavan-3-ols for Select Chinese Red Wines: A Comparison and Differentiation According to Geographic Origin and Grape Variety
Xiangyu Sun et al.
JOURNAL OF FOOD SCIENCE (2015)
Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation
Lihua Wang et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Copper(II) addition to white wines containing hydrogen sulfide: residual copper concentration and activity
A. C. Clark et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation
Xiang-yu Sun et al.
PLOS ONE (2015)
Evaluation of direct sampling method for trace elements analysis in Chinese rice wine by ICP-OES
Xiao-Dong Pan et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice
Tingting Ma et al.
FOOD CHEMISTRY (2013)
Data Processing System (DPS) software with experimental design, statistical analysis and data mining developed for use in entomological research
Qi-Yi Tang et al.
INSECT SCIENCE (2013)
Elemental Patterns of Wines, Grapes, and Vineyard Soils from Chinese Wine-Producing Regions and Their Association
Jun-Feng Zou et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2012)
THE VARIATION OF MINERAL PROFILES FROM GRAPE JUICE TO MONOVARIETAL CABERNET SAUVIGNON WINE IN THE VINIFICATION PROCESS
Jiangfeng Cheng et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2012)
Elevated Soil Copper Content in a Bohemian Vineyard as a Result of Fungicide Application
Christopher Ash et al.
SOIL AND WATER RESEARCH (2012)
Copper Metallochaperones
Nigel J. Robinson et al.
ANNUAL REVIEW OF BIOCHEMISTRY, VOL 79 (2010)
Copper contents in grapes and wines from a Mediterranean organic vineyard
Maria Rosaria Provenzano et al.
FOOD CHEMISTRY (2010)
Investigation on possible relationships between the content of sulfate and selected metals in Chianti wines
Gabriella Tamasi et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
Heavy metal uptake in the enological food chain
M. G. Volpe et al.
FOOD CHEMISTRY (2009)
Evaluation of the Total Content and the Operationally Defined Species of Copper in Beers and Wines
P. Pohl et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Mechanisms of oxidative browning of wine
Hua Li et al.
FOOD CHEMISTRY (2008)
Peroxyl Radical Scavenging Capacity, Polyphenolics, and Lipophilic Antioxidant Profiles of Mulberry Fruits Cultivated in Southern China
Mia Isabelile et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Vineyard soils under organic and conventional management -: microbial biomass and activity indices and their relation to soil chemical properties
Bjoern Probst et al.
BIOLOGY AND FERTILITY OF SOILS (2008)
Metal contamination of vineyard soils in wet subtropics (southern Brazil)
Nicolai Mirlean et al.
ENVIRONMENTAL POLLUTION (2007)
Copper content of grape and wine from Italian farms
MA García-Esparza et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2006)
Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements
RL Prior et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Changes of the metal composition in German white wines through the winemaking process.: A study of 63 elements by inductively coupled plasma-mass spectrometry
MDM Gómez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Statistical investigation of the differences in the distribution of metals in Nebbiolo-based wines
E Marengo et al.
FOOD CHEMISTRY (2003)
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine
V Brandolini et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2002)
High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate flourescence reader in 96-well format
DJ Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Trace metal studies of selected white wines: an alternative approach
L Sauvage et al.
ANALYTICA CHIMICA ACTA (2002)
Pesticides and trace metals residue in grape and home made wine in Jordan
FM Al Nasir et al.
ENVIRONMENTAL MONITORING AND ASSESSMENT (2001)