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Increase in Total Phenolic Content and Antioxidant Capacity in Wines with Pre- and Post-Fermentation Addition of Melissa officinalis, Salvia officinalis and Cannabis sativa
Paraskevi Roufa, Alexandra Evangelou, Evangelos Beris, Styliani Karagianni, Archontoula Chatzilazarou, Efthalia Dourtoglou and Adnan Shehadeh Horticulturae 9(9) 956 (2023) https://doi.org/10.3390/horticulturae9090956
Exploring Italian Wine Companies: A Study of Supply Chain Dynamics, Quality, and Promotion Strategies through Semi-Structured Interviews
Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content
Maksim Yu. Shalamitskiy, Tatiana N. Tanashchuk, Sofia N. Cherviak, Egor A. Vasyagin, Nikolai V. Ravin and Andrey V. Mardanov Foods 12(20) 3816 (2023) https://doi.org/10.3390/foods12203816
Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?
Hande Tahmaz and Damla Yüksel Küskü International Journal of Food Science & Technology 57(6) 3567 (2022) https://doi.org/10.1111/ijfs.15681
Comparative evaluation of the quality of red globe grape juice fermented by Lactobacillus acidophilus and Lactobacillus plantarum
Jie Sheng, Chunhui Shan, Yuanye Liu, Panling Zhang, Jingjing Li, Wenchao Cai and Fengxian Tang International Journal of Food Science & Technology 57(4) 2235 (2022) https://doi.org/10.1111/ijfs.15568
Terroir Influence on the Antioxidant Activity of Grape Wines
Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety
Dilyana Nikolaeva GRADINARSKA, Katya Ivanova VALKOVA-YORGOVA and Kamen Rumenov DANOV Food Science and Technology 42 (2022) https://doi.org/10.1590/fst.47722
A Comparative Molecular Docking Study of Phytocompounds in Red Wine for the Management of Coronary Artery Disease and Diabetes
Naman Vijaykumar Jain, Omkar Pravin Tambekar, S. L. Bodhankar and Deepali Amol Bansode Journal of Preventive, Diagnostic and Treatment Strategies in Medicine 1(4) 255 (2022) https://doi.org/10.4103/jpdtsm.jpdtsm_75_22
A Review of Representative Methods Used in Wine Authentication
Andreea Popîrdă, Camelia Elena Luchian, Valeriu V. Cotea, Lucia Cintia Colibaba, Elena Cristina Scutarașu and Ana Maria Toader Agriculture 11(3) 225 (2021) https://doi.org/10.3390/agriculture11030225
Chemical Composition and Polyphenolic Compounds of Red Wines: Their Antioxidant Activities and Effects on Human Health—A Review