Evolution of phenolic compounds during the red grapes fermentation in the presence of trace metals

被引：0
|
作者：
Manasia, Teodora [1 ,2 ]
Manolache, Ancuţa-Fulvia [2 ]
Ionescu, Valentin [2 ]
Mulţescu, Mihaela [2 ]
Eftimie, Mihai [1 ]
Todaşcă, Cristina [1 ]
机构：
[1] Faculty of Applied Chemistry and Material Science, University POLITEHNICA of Bucharest, Romania
[2] National Research&Development Institute for Food Bioresources – IBA Bucharest, Romania
来源：
UPB Scientific Bulletin, Series B: Chemistry and Materials Science | 2021年 / 83卷 / 02期
关键词：
22;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：27 / 36
相关论文
共 50 条
  • [31] Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides
    Mulero, J.
    Martinez, G.
    Oliva, J.
    Cermeno, S.
    Cayuela, J. M.
    Zafrilla, P.
    Martinez-Cacha, A.
    Barba, A.
    FOOD CHEMISTRY, 2015, 180 : 25 - 31
  • [32] Bioactive compounds of red grapes from Dao region (Portugal): Evaluation of phenolic and organic profile
    Silva, Luis Rodrigues
    Queiroz, Mafalda
    ASIAN PACIFIC JOURNAL OF TROPICAL BIOMEDICINE, 2016, 6 (04) : 315 - 321
  • [33] Evolution of Flavanol Glycosides during Red Grape Fermentation
    Zerbib, Marie
    Cazals, Guillaume
    Ducasse, Marie-Agnes
    Enjalbal, Christine
    Saucier, Cedric
    MOLECULES, 2018, 23 (12):
  • [34] Anthocyanin Evolution and Color Changes in Red Grapes During Their Chamber Drying
    Marquez, Ana
    Serratosa, Maria P.
    Merida, Julieta
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (41) : 9908 - 9914
  • [35] Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling
    Setford, Patrick C.
    Jeffery, David W.
    Grbin, Paul R.
    Muhlack, Richard A.
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2017, 69 : 106 - 117
  • [36] Evolution of phenolic compounds and antioxidant activity during malting
    Lu, Jian
    Zhao, Haifeng
    Chen, Jian
    Fan, Wei
    Dong, Jianjun
    Kong, Weibao
    Sun, Junyong
    Cao, Yu
    Cai, Guolin
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (26) : 10994 - 11001
  • [37] Determination of trace metals and pesticides in must during fermentation in a vinification process
    Stozhko, N. Yu.
    Kozitsina, A. N.
    Chiavarini, S.
    Cremisini, C.
    Ubaldi, C.
    ITALIAN JOURNAL OF FOOD SCIENCE, 2007, 19 (01) : 25 - 38
  • [38] Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile
    Coelho, Elisabete
    Rocha, Silvia M.
    Barros, Antonio S.
    Delgadillo, Ivonne
    Coimbra, Manuel A.
    ANALYTICA CHIMICA ACTA, 2007, 597 (02) : 257 - 264
  • [39] Transformations of phenolic compounds in cocoa shell during in vitro colonic fermentation
    Canas, Silvia
    Tosi, Nicole
    Nunez-Gomez, Vanesa
    Del Rio, Daniele
    Mena, Pedro
    Aguilera, Yolanda
    Martin-Cabrejas, Maria A.
    CURRENT RESEARCH IN FOOD SCIENCE, 2024, 9
  • [40] Changes in phenolic compounds in lentils (Lens culinaris) during germination and fermentation
    Bartolome, B
    Estrella, I
    Hernandez, T
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1997, 205 (04): : 290 - 294
12345