Applications of Wine Pomace in the Food Industry: Approaches and Functions

Infusions of Portuguese medicinal plants: Dependence of final antioxidant capacity and phenol content on extraction features

Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade

Evolution of Flavanols, Anthocyanins, and Their Derivatives during the Aging of Red Wines Elaborated from Grapes Harvested at Different Stages of Ripening

Antioxidant Profile of Red Wines Evaluated by Total Antioxidant Capacity, Scavenger Activity, and Biomarkers of Oxidative Stress Methodologies

Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection