Chemometric characterization of red wines from Brazil, Chile and Argentine based on retail price, color, sensory properties and antioxidant activity (2010)
- Authors:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: ANTIOXIDANTES (ATIVIDADE); VINHO
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 46, suppl. 2, p. 14 res. FCF024, 2010
- Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo
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ABNT
GRANATO, Daniel; KATAYAMA, Flávia Chizuko Uchida; CASTRO, Inar Alves de. Chemometric characterization of red wines from Brazil, Chile and Argentine based on retail price, color, sensory properties and antioxidant activity. Brazilian Journal of Pharmaceutical Sciences[S.l: s.n.], 2010. -
APA
Granato, D., Katayama, F. C. U., & Castro, I. A. de. (2010). Chemometric characterization of red wines from Brazil, Chile and Argentine based on retail price, color, sensory properties and antioxidant activity. Brazilian Journal of Pharmaceutical Sciences. São Paulo. -
NLM
Granato D, Katayama FCU, Castro IA de. Chemometric characterization of red wines from Brazil, Chile and Argentine based on retail price, color, sensory properties and antioxidant activity. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 14 res. FCF024. -
Vancouver
Granato D, Katayama FCU, Castro IA de. Chemometric characterization of red wines from Brazil, Chile and Argentine based on retail price, color, sensory properties and antioxidant activity. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 14 res. FCF024. - Effect of lycopene on lipid profiles and oxidative status in rats supplemented with omega 3 fatty acids
- Effect of lycopene on lipid peroxidation of rats supplemented with eicosapentaenoic and docosahexaenoic fatty acids
- Brazil nut lipid oxidation analysis by chemical and sensory evaluation
- Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants
- Oxidative stability of functional phytosterol-enriched dark chocolate
- Geographical classification of tannat wines based on support vector machines and feature selection
- The use of factorial design to accelerate the oxidation of oils containing different types of omega-3 fatty acids
- N-3 fatty acids and statins reduce total cholesterol and triacylglicerol without increase oxidative stress in moderately hyperlipidemic women
- Physicochemical and oxidative stability evaluation of the functional dark chocolate with addition of phytosterols
- Combination of hydrophilic or lipophilic natural compounds to improve the oxidative stability of flaxseed oil
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