sulfur dioxide has been researched along with procyanidin in 4 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 4 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Cappelle, J; Coimbra, MA; Gonçalves, FJ; Nunes, C; Rodrigues, A; Santos, MC; Saraiva, JA | 1 |
| Bueno, M; Carrascon, V; Fernandez-Zurbano, P; Ferreira, V | 1 |
| Bueno, M; Carrascon, V; Fernandez-Zurbano, P; Ferreira, V; Ugliano, M | 1 |
| Addison, B; Ma, L; Waterhouse, AL; Watrelot, AA | 1 |
4 other study(ies) available for sulfur dioxide and procyanidin
| Article | Year |
|---|---|
Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine.
Topics: Anthocyanins; Antioxidants; Color; Food Technology; Hydrostatic Pressure; Proanthocyanidins; Sulfur Dioxide; Wine | 2013 |
Oxygen Consumption by Red Wines. Part II: Differential Effects on Color and Chemical Composition Caused by Oxygen Taken in Different Sulfur Dioxide-Related Oxidation Contexts.
Topics: Anthocyanins; Color; Lactones; Norisoprenoids; Odorants; Oxidation-Reduction; Oxygen; Polyphenols; Proanthocyanidins; Reactive Oxygen Species; Sulfur Dioxide; Wine | 2015 |
Oxygen Consumption by Red Wines. Part I: Consumption Rates, Relationship with Chemical Composition, and Role of SO₂.
Topics: Acetaldehyde; Antioxidants; Copper; Iron; Kinetics; Oxidation-Reduction; Oxygen; Polyphenols; Proanthocyanidins; Spain; Sulfur Dioxide; Time Factors; Wine | 2015 |
Condensed Tannin Reacts with SO
Topics: Flavonoids; Food Handling; Molecular Structure; Polymerization; Proanthocyanidins; Sulfonic Acids; Sulfur Dioxide; Time Factors; Wine | 2018 |