The DOI matches its Crossref record.
The antioxidant capacity of red wine in relationship with its polyphenolic constituents
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Citations
Cited by
Biological Activities of Polyphenols from Grapes
Xia, E.-Q., Deng, G.-F., Guo, Y.-J., & Li, H.-B. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11020622 · Cited by 1,063
Green tea and grape seed extracts—Potential applications in food safety and quality
Perumalla, A. V. S., & Hettiarachchy, N. S. (2011) · Food Research International · doi:10.1016/j.foodres.2011.01.022 · Cited by 471
Phenol‐Based Antioxidants and the In Vitro Methods Used for Their Assessment
Craft, B. D., Kerrihard, A. L., Amarowicz, R., & Pegg, R. B. (2012) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2011.00173.x · Cited by 329
Natural Antioxidants: Fascinating or Mythical Biomolecules?
Ndhlala, A. R., Moyo, M., & Van Staden, J. (2010) · Molecules · doi:10.3390/molecules15106905 · Cited by 297
Dulf, F. V., Vodnar, D. C., & Socaciu, C. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.04.016 · Cited by 218
Metadata
- Authors
- Di Majo, D., La Guardia, M., Giammanco, S., La Neve, L., & Giammanco, M.
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2008-11
- Volume
- 111
- Issue
- 1
- Pages
- 45-49
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2124961808
- Cited by
- 213
- References
- 0
- FWCI
- 7.90
- Type
- journal article
- Language
- en
- Open access
- closed
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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.
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: The antioxidant capacity of red wine in relationship with its polyphenolic constituents. https://app.cochat.ai/papers/10.1016/j.foodchem.2008.03.037
- The paper
- Di Majo, D., La Guardia, M., Giammanco, S., La Neve, L., & Giammanco, M. (2008). The antioxidant capacity of red wine in relationship with its polyphenolic constituents. Food Chemistry. https://doi.org/10.1016/j.foodchem.2008.03.037
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.
