(Q58269993)

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COMPARISON OF ANALYTICAL METHODS IN DETERMINING TOTAL ANTIOXIDANT CAPACITY IN RED WINE

article by S. Girotti et al published 5 January 2002 in Analytical Letters

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COMPARISON OF ANALYTICAL METHODS IN DETERMINING TOTAL ANTIOXIDANT CAPACITY IN RED WINE (English)

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S. Girotti

1

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L. Bolelli

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2

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R. Budini

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3

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G. Arfelli

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4

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publication date

5 January 2002

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Analytical Letters

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volume

35

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issue

4

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page(s)

747-758

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The health benefits of wine

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Cancer chemopreventive activity of resveratrol, a natural product derived from grapes

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Red wine mitigates the postprandial increase of LDL susceptibility to oxidation

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Determination of activity of antioxidants in human subjects

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In vivo total antioxidant capacity: comparison of different analytical methods

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Antioxidant Capacity As Influenced by Total Phenolic and Anthocyanin Content, Maturity, and Variety ofVacciniumSpecies

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The chemistry and biological effects of flavonoids and phenolic acids

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Ferrous iron-induced luminol chemiluminescence: a method for hydroxyl radical study

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The predictive value of the antioxidant capacity of structurally related flavonoids using the Trolox equivalent antioxidant capacity (TEAC) assay

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21 January 2018

The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants

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21 January 2018

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10.1081/AL-120003174

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(Q58269993)

COMPARISON OF ANALYTICAL METHODS IN DETERMINING TOTAL ANTIOXIDANT CAPACITY IN RED WINE

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