Analysis of total phenolic, flavonoids, anthocyanins and tannins content in Romanian red wines: Prediction of antioxidant activities and classification of wines using artificial neural networks

Food Chemistry

Volumn 150, Issue , 2014, Pages 113-118

  Hosu, Anamaria ^a   Cristea, Vasile Mircea ^a   Cimpoiu, Claudia ^a  

^a BABE BOLYAI UNIVERSITY   (Romania)

Author keywords

Antioxidant activities; Artificial neural networks; Romanian red wines; Total anthocyanins content; Total flavonoids content; Total phenolic content; Total tannins content

Indexed keywords

NEURAL NETWORKS; TANNINS; WINE;

ANTI-OXIDANT ACTIVITIES; RED WINE; TOTAL ANTHOCYANINS CONTENT; TOTAL FLAVONOIDS; TOTAL PHENOLIC CONTENT; TOTAL TANNINS CONTENT;

ANTHOCYANINS;

ANTHOCYANIN; ANTIOXIDANT; FLAVONOID; PHENOL DERIVATIVE; TANNIN DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; ARTIFICIAL NEURAL NETWORK; COMPUTER PROGRAM; CONCENTRATION (PARAMETERS); DATA MINING; HARVESTING; NUTRIENT CONTENT; PIACENZIAN; RED WINE; ROMANIA; VALIDATION STUDY; WINE;

ANTIOXIDANT ACTIVITIES; ARTIFICIAL NEURAL NETWORKS; ROMANIAN RED WINES; TOTAL ANTHOCYANINS CONTENT; TOTAL FLAVONOIDS CONTENT; TOTAL PHENOLIC CONTENT; TOTAL TANNINS CONTENT;

ANTHOCYANINS; ANTIOXIDANTS; FLAVONOIDS; NEURAL NETWORKS (COMPUTER); PHENOLS; TANNINS; WINE;

EID: 84888098930     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.153     Document Type: Article

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