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Influence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum)

Food science & technology, 2020-02, Vol.120, p.108931, Article 108931

2020

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Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts

Food science & technology, 2021-07, Vol.146, p.111661, Article 111661

2021

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Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

Comprehensive reviews in food science and food safety, 2015-11, Vol.14 (6), p.681-693

2015

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Pyranoanthocyanin Derived Pigments in Wine: Structure and Formation during Winemaking

Journal of chemistry, 2013-01, Vol.2013 (1)

2013

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The influence of berry perforation on grape drying kinetics and total phenolic compounds

Journal of the science of food and agriculture, 2019-07, Vol.99 (9), p.4260-4266

2019

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Bioactive compounds and antioxidant activity of highbush blueberry (Vaccinium corymbosum) grown in southern Spain

European food research & technology, 2021-05, Vol.247 (5), p.1199-1208

2021

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Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry ( Vaccinium corymbosum ) Wine Obtained by Maceration

Molecules (Basel, Switzerland), 2022-11, Vol.27 (22), p.7744

2022

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Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them

Journal of chemistry, 2017-01, Vol.2017 (2017), p.1-8

2017

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Identification by HPLC-MS of Anthocyanin Derivatives in Raisins

Journal of chemistry, 2013, Vol.2013 (2013), p.1-7

2013

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Effect of potassium metabisulphite and potassium bicarbonate on color, phenolic compounds, vitamin C and antioxidant activity of blueberry wine

Food science & technology, 2022-06, Vol.163, p.113585, Article 113585

2022

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Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation

Foods, 2023-10, Vol.12 (21), p.3925

2023

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Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines

Food chemistry, 2014-03, Vol.146, p.507-514

2014

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Immobilized yeasts in κ-carragenate to prevent browning in white wines

European food research & technology, 2007-06, Vol.225 (2), p.279-286, Article 279

2007

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Blueberry Wine Aging: Influence of Bottle Storage Time on Color, Anthocyanin Monomers, and Antioxidant Activity

Journal of food biochemistry, 2023-10, Vol.2023, p.1-11

2023

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Anthocyanin Evolution and Color Changes in Red Grapes During Their Chamber Drying

Journal of agricultural and food chemistry, 2013-10, Vol.61 (41), p.9908-9914

2013

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Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions

Food chemistry, 2012-01, Vol.130 (1), p.111-120

2012

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Effect of Temperature on the Anthocyanin Extraction and Color Evolution during Controlled Dehydration of Tempranillo Grapes

Journal of agricultural and food chemistry, 2014-08, Vol.62 (31), p.7897-7902

2014

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Chemical and morphological characterization of Chardonnay and Gewürztraminer grapes and changes during chamber-drying under controlled conditions

Food chemistry, 2014-09, Vol.159, p.128-136

2014

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Exploring the Impact of Temperature and Fermentation Time on the Evolution of Bioactive Compounds, Antioxidant Activity, and Color Evolution in Blueberry Wines: Influence of Temperature and Time Fermentation on Blueberry Winemaking

ACS food science & technology, 2024-05, Vol.4 (5), p.1301-1309

2024

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Optimization and validation of an automated DHS–TD–GC–MS method for the determination of aromatic esters in sweet wines

Talanta (Oxford), 2014-06, Vol.123, p.32-38

2014

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Antioxidant activity in relation to the phenolic profile during the winemaking of sweet wines V itis vinifera cv. Cabernet Sauvignon

International journal of food science & technology, 2014-09, Vol.49 (9), p.2128-2135

2014

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Antioxidant activity in relation to the phenolic profile during the winemaking of sweet wines Vitis vinifera cv. Cabernet Sauvignon

International journal of food science & technology, 2014-09, Vol.49 (9), p.2128-2135

2014

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Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

Journal of agricultural and food chemistry, 2008-04, Vol.56 (8), p.2810-2816

2008

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Formation of Vitisins and Anthocyanin–Flavanol Adducts during Red Grape Drying

Journal of agricultural and food chemistry, 2012-07, Vol.60 (27), p.6866-6874

2012

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Chemical and morphological characterization of Chardonnay and Gewuerztraminer grapes and changes during chamber-drying under controlled conditions

Food chemistry, 2014-09, Vol.159, p.128-136

2014

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Influence of drying processes on anthocyanin profiles, total phenolic compounds and antioxidant activities of blueberry (Vaccinium corymbosum)

Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts

Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades

Pyranoanthocyanin Derived Pigments in Wine: Structure and Formation during Winemaking

The influence of berry perforation on grape drying kinetics and total phenolic compounds

Bioactive compounds and antioxidant activity of highbush blueberry (Vaccinium corymbosum) grown in southern Spain

Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry ( Vaccinium corymbosum ) Wine Obtained by Maceration

Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them

Identification by HPLC-MS of Anthocyanin Derivatives in Raisins

Effect of potassium metabisulphite and potassium bicarbonate on color, phenolic compounds, vitamin C and antioxidant activity of blueberry wine

Enhance Wine Production Potential by Using Fresh and Dried Red Grape and Blueberry Mixtures with Different Yeast Strains for Fermentation

Influence of bottle storage time on colour, phenolic composition and sensory properties of sweet red wines

Immobilized yeasts in κ-carragenate to prevent browning in white wines

Blueberry Wine Aging: Influence of Bottle Storage Time on Color, Anthocyanin Monomers, and Antioxidant Activity

Anthocyanin Evolution and Color Changes in Red Grapes During Their Chamber Drying

Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions

Effect of Temperature on the Anthocyanin Extraction and Color Evolution during Controlled Dehydration of Tempranillo Grapes

Chemical and morphological characterization of Chardonnay and Gewürztraminer grapes and changes during chamber-drying under controlled conditions

Exploring the Impact of Temperature and Fermentation Time on the Evolution of Bioactive Compounds, Antioxidant Activity, and Color Evolution in Blueberry Wines: Influence of Temperature and Time Fermentation on Blueberry Winemaking

Optimization and validation of an automated DHS–TD–GC–MS method for the determination of aromatic esters in sweet wines

Antioxidant activity in relation to the phenolic profile during the winemaking of sweet wines V itis vinifera cv. Cabernet Sauvignon

Antioxidant activity in relation to the phenolic profile during the winemaking of sweet wines Vitis vinifera cv. Cabernet Sauvignon

Changes in Color and Phenolic Compounds during the Raisining of Grape Cv. Pedro Ximenez

Formation of Vitisins and Anthocyanin–Flavanol Adducts during Red Grape Drying

Chemical and morphological characterization of Chardonnay and Gewuerztraminer grapes and changes during chamber-drying under controlled conditions

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