The DOI matches its Crossref record; 52 of the 52 references it cites were found in a registry or an index.
Mechanisms of oxidative browning of wine
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Handbook of Enology: The Chemistry of Wine Stabilization and Treatments
Ribéreau‐Gayon, P., Glories, Y., Maujean, A., & Dubourdieu, D. (2006) · Wiley eBooks · doi:10.1002/0470010398 · Cited by 1,350
Phenolic compounds and their role in oxidative processes in fruits
Robards, K., Prenzler, P. D., Tucker, G., Swatsitang, P., & Glover, W. (1999) · Food Chemistry · doi:10.1016/s0308-8146(99)00093-x · Cited by 1,277
Iron-chelation properties of phenolic acids bearing catechol and galloyl groups
ANDJELKOVIC, M., VANCAMP, J., DEMEULENAER, B., DEPAEMELAERE, G., SOCACIU, C., VERLOO, M., & VERHE, R. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2005.05.044 · Cited by 664
Zoecklein, B. W., Fugelsang, K. C., Gump, B. H., & Nury, F. S. (1999) · Springer eBooks · doi:10.1007/978-1-4757-6967-8 · Cited by 565
Singleton, V. L. (1987) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1987.38.1.69 · Cited by 531
Timberlake, C. F., & Bridle, P. (1976) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1974.27.3.97 · Cited by 487
A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins
Fulcrand, H., Benabdeljalil, C., Rigaud, J., Cheynier, V., & Moutounet, M. (1998) · Phytochemistry · doi:10.1016/s0031-9422(97)00772-3 · Cited by 454
Oxidation of Wine Phenolics: A Critical Evaluation and Hypotheses
Waterhouse, A. L., & Laurie, V. F. (2006) · American Journal of Enology and Viticulture · doi:10.5344/ajev.2006.57.3.306 · Cited by 404
Updated Knowledge About the Presence of Phenolic Compounds in Wine
MONAGAS, M., BARTOLOMÉ, B., & GÓMEZ-CORDOVÉS, C. (2005) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690490911710 · Cited by 395
Moran, J. F., Klucas, R. V., Grayer, R. J., Abian, J., & Becana, M. (1997) · Free Radical Biology and Medicine · doi:10.1016/s0891-5849(96)00426-1 · Cited by 369
Cited by
Polyphenol Oxidases in Crops: Biochemical, Physiological and Genetic Aspects
Taranto, F., Pasqualone, A., Mangini, G., Tripodi, P., Miazzi, M., Pavan, S., & Montemurro, C. (2017) · International Journal of Molecular Sciences · doi:10.3390/ijms18020377 · Cited by 423
Wine and grape polyphenols — A chemical perspective
Garrido, J., & Borges, F. (2013) · Food Research International · doi:10.1016/j.foodres.2013.08.002 · Cited by 403
Demonstrating the Efficiency of Sulphur Dioxide Replacements in Wine: A Parameter Review
Guerrero, R. F., & Cantos-Villar, E. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2014.11.004 · Cited by 210
Chowdhary, P., Gupta, A., Gnansounou, E., Pandey, A., & Chaturvedi, P. (2021) · Environmental Pollution · doi:10.1016/j.envpol.2021.116796 · Cited by 146
Ricci, A., Parpinello, G. P., & Versari, A. (2017) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13303 · Cited by 36
Metadata
- Authors
- Li, H., Guo, A., & Wang, H.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2008-05
- Volume
- 108
- Issue
- 1
- Pages
- 1-13
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2078133723
- Cited by
- 377
- References
- 52
- FWCI
- 9.26
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Mechanisms of oxidative browning of wine. https://app.cochat.ai/papers/10.1016/j.foodchem.2007.10.065
- The paper
- Li, H., Guo, A., & Wang, H. (2008). Mechanisms of oxidative browning of wine. Food Chemistry. https://doi.org/10.1016/j.foodchem.2007.10.065
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
