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Effect of high pressure on microorganism’s growth, antioxidant capacity, and wine colour

• Authors : Santos, M. C.; Rodrigues, A.; Rodrigues, C.

Subjects: High pressure; Microorganism’s growth; Antioxidant activity

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ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT AND COLOUR OF THE SLOVAK CABERNET SAUVIGNON WINES.

• Authors : Bajčan, Daniel¹ ; Vollmannová, Alena¹ ; Šimanský, Vladimír²

• Source: Slovak Journal of Food Sciences / Potravinarstvo. 2016, Vol. 10 Issue 1, p89-94. 6p.

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COLOUR, PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF THE SLOVAK ALIBERNET RED WINE SAMPLES.

• Authors : Bajčan, Daniel¹ ; Šimanský, Vladimír²; Tóth, Tomáš¹

Subjects: *PHENOL content of food; *FOOD color; *RED wines

• Source: Journal of Microbiology, Biotechnology & Food Sciences. 2015 Special Issue, Vol. 4, p5-8. 4p.

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Phenolic contents, antioxidant activity and colour density of Slovak Pinot Noir wines

• Authors : Natália ČERYOVÁ; Daniel BAJČAN; Judita LIDIKOVÁ

Subjects: wine; polyphenols; antioxidant activity

• Source: Acta Agriculturae Slovenica, Vol 117, Iss 3, Pp 1-8 (2021)

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Evaluation of colour parameters and antioxidant activities of fruit wines.

• Authors : Kalkan Yildirim, >Hatice¹ (AUTHOR)

Subjects: *FOOD composition; *FOOD chemistry; *NUTRITIONAL assessment

• Source: International Journal of Food Sciences & Nutrition. Feb/Mar2006, Vol. 57 Issue 1/2, p47-63. 16p. 1 Chart, 15 Graphs.

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Phenolic contents, antioxidant activity and colour density of Slovak Pinot Noir wines

• Authors : Pavol Trebichalský; Jarmila Horváthová; Janka Beresecká

Subjects: Wine; Antioxidant; biology

• Source: Acta Agriculturae Slovenica, Vol 117, Iss 3, Pp 1-8 (2021)

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Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity

• Authors : Ivana Generalić Mekinić; Živko Skračić; Ana Kokeza

Subjects: babica cv; winemaking; enzyme-assisted vinification

• Source: Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 2, Pp 113-123 (2020)

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Antioxidant activity, phenolic content and colour of the Slovak cabernet sauvignon wines

• Authors : Judita Bystrická; Peter Czako; Daniel Bajčan

Subjects: 0301 basic medicine; Antioxidant; DPPH

• Source: Potravinarstvo, Vol 10, Iss 1, Pp 89-94 (2016)

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Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity

• Authors : Vida Šimat; Ivana Generalić Mekinić; Danijela Skroza

Subjects: Wine; chemistry.chemical_classification; babica cv

• Source: Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 2, Pp 113-123 (2020)

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Antioxidative properties and color stability in red beer, rośe wine and rośe sparkling wine

• Authors : Šipalo, Toni; Beluhan, Sunčica

Subjects: ružičasto vino; ukupni polifenoli; total polyphenols

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