1. Characterization of Conventional, Biodynamic, and Organic Purple Grape Juices by Chemical Markers, Antioxidant Capacity, and Instrumental Taste Profile. Issue 1 (19th December 2014) Authors: Granato, Daniel; Margraf, Tiago; Brotzakis, Ioannis; Capuano, Edoardo; van Ruth, Saskia M. Journal: Journal of food science Issue: Volume 80:Issue 1(2015) Page Start: C55 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Comparison between Folin‐Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96‐Well Microplates. Issue 11 (8th October 2015) Authors: Margraf, Tiago; Karnopp, Ariadne Roberto; Rosso, Neiva Deliberali; Granato, Daniel Journal: Journal of food science Issue: Volume 80:Issue 11(2015) Page Start: C2397 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effects of geographical origin, variety and farming system on the chemical markers and in vitro antioxidant capacity of Brazilian purple grape juices. (April 2016) Authors: Margraf, Tiago; Santos, Érica Neulyana Taborda; de Andrade, Eriel Forville; van Ruth, Saskia M.; Granato, Daniel Journal: Food research international Issue: Volume 82(2016:Apr.) Page Start: 145 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗