Evaluation of the antioxidant activity of some types of red and white wines

[1]. MA Soobrattee, VS Neergheen, A Luximon- Ramma, O.I Aruma and T.Bahorun Mutation res. 579:200-13 (2005).10.1016/j.mrfmmm.2005.03.02316126236Search in Google Scholar

[2]. M.S. Fernández-Pachón, D. Villaño, M.C. Garcıa-Parrilla and A.M. Troncoso, Analytica Chimica Acta 513 113-118, (2004).10.1016/j.aca.2004.02.028Search in Google Scholar

[3]. Pilar Zafrilla, Juana Morillas, Juana Mulero, José M. Cayuela, Adela Martínez-Cachá, Francisco Pardo, and José Manuel López Nicolás, J. Agric. Food Chem., 51 (16), 4694-4700 (2003).10.1021/jf021251p14705898Search in Google Scholar

[4]. H. Bae, Jayaprakasha GK, Crosby K, Jifon JL and Patil BS, Plant Foods Hum Nutr. 67(2), 120-128, (2012).10.1007/s11130-012-0290-422569831Search in Google Scholar

[5]. C. Damian and M. Oroian, Ovidius University Annals of Chemistry, 24 (1), pp.35-38, (2013).10.2478/auoc-2013-0007Search in Google Scholar

[6]. T.I Lafka, Vassilia Sinanoglou and E. S. Lazos, Food Chemistry 104 1206-1214, (2007).10.1016/j.foodchem.2007.01.068Search in Google Scholar

[7]. Y. El.Rayess et al., Journal of Membrane Science 382, 19 (2011).10.1016/j.memsci.2011.08.008Search in Google Scholar

[8]. D. Di Majo, M. La Guardia, S. Giammanco, L. La Neve and M. Giammanco, Food Chemistry 111 45-49, (2008).10.1016/j.foodchem.2008.03.037Search in Google Scholar

[9]. M.Cioroi and C. L. Musat, Cercetari Agronomice în Moldova 4, 132 (2007).Search in Google Scholar

[10]. J.X.Castillo-Sanchez, M.S. Garcıa-Falcon, J. Garrido, E. Martınez-Carballo, L.R. Martins- Dias and X.C. Mejuto, Food Chemistry 106 18-26 (2008).10.1016/j.foodchem.2007.04.069Search in Google Scholar

[11]. A. Soceanu, S. Dobrinas, V. Popescu and Fl. Moise, Ovidius University Annals of Chemistry 23(2), 163-166 (2012).10.2478/v10310-012-0027-0Search in Google Scholar

[12]. L. Draghici, G. Râpeanu and T. Hopulele, Ovidius University Annals of Chemistry, 22(1), 15-20 (2011).Search in Google Scholar

[13]. A. Cata, M.N. Stefanut, C. Tanasie and R. Pop, Ovidius University Annals of Chemistry, 21 (1), 15-19 (2010).Search in Google Scholar

[14]. E. Vamanu, Ovidius University Annals of Chemistry 23 (1), 47-52 (2012).10.2478/v10310-012-0007-4Search in Google Scholar

[15]. S.Mironeasa, Codina G.C., Leahu A. and C. Mironeasa, Food and Environment Safety, X (1) 47-52 (2011).Search in Google Scholar

[16]. D. De Beer, E. Joubert, W. C. A. Gelderblom and M. Manley, J. Agric. Food Chem., 51 (4), 902-909 (2003).10.1021/jf026011o12568547Search in Google Scholar

[17]. A.Arnous, D. P. Makris, and P. Kefalas, Journal of food composition and analysis 15, 655-665 (2002).Search in Google Scholar

[18]. P. Simonetti, P. Pietta and G. Testolin, J. Agric. Food Chem., 45 (4), 1152-1155 (1997).10.1021/jf960705dSearch in Google Scholar

[19]. C.Chircu Brad, S. Muste, E. Mudura and O. Bobis, Bulletin UASVM serie Agriculture 69/2 222-227 (2012).10.15835/buasvmcn-agr:8764Search in Google Scholar

[20]. A.F. Ruiz, M.S. García-Falcón, M.C. Pérez- Lamela, E. Martínez-Carballo and J. Simal- Gándara Food Chemistry 113, 53-60 (2009). Search in Google Scholar