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Association between in vivo antioxidant activity and chemical, sensory, chromatic and commercial characteristics of red wines from different regions

Grant number: 09/06364-9
Support Opportunities:Regular Research Grants
Start date: November 01, 2009
End date: October 31, 2011
Field of knowledge:Health Sciences - Nutrition - Nutrition Biochemistry
Principal Investigator:Inar Castro Erger
Grantee:Inar Castro Erger
Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Articles published in Agência FAPESP Newsletter about the research grant:
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VEICULO: TITULO (DATA)
VEICULO: TITULO (DATA)

Scientific publications (5)
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
GRANATO, D.; KATAYAMA, F. C. U.; CASTRO, I. A.. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 43, n. 10, SI, p. 1542-1549, . (09/02258-0, 09/06364-9)
GRANATO, DANIEL; UCHIDA KATAYAMA, FLAVIA CHIZUKO; DE CASTRO, INAR ALVES. Characterization of red wines from South America based on sensory properties and antioxidant activity. Journal of the Science of Food and Agriculture, v. 92, n. 3, p. 526-533, . (09/02258-0, 09/06364-9)
GRANATO, DANIEL; UCHIDA KATAYAMA, FLAVIA CHIZUKO; DE CASTRO, INAR ALVES. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chemistry, v. 129, n. 2, p. 366-373, . (09/02258-0, 09/06364-9)
GRANATO, D.; KATAYAMA, F. C. U.; CASTRO, I. A.. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 43, n. 10, p. 8-pg., . (09/02258-0, 09/06364-9)
LAUER MACEDO, LUCIENE FAGUNDES; ROGERO, MARCELO MACEDO; GUIMARAES, JESSICA PEREIRA; GRANATO, DANIEL; LOBATO, LUCIANA PEREIRA; CASTRO, INAR ALVES. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats. Food Chemistry, v. 137, n. 1-4, p. 122-129, . (09/06364-9)