Dalene de Beer

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1Visiting Researcher (Present address: Department Post-Harvest and Wine Technology, ARC InfruitecNietvoorbij, Stellenbosch, South Africa); 2Graduate Student and 5Professors, Department of Viticulture and Enology, University of California, Davis, CA 95616; 3Lecturer, Department of Chemistry, The University of Auckland, Private Bag 92019, Auckland, New(More)
Phenolic compounds are a large and complex group of chemical constituents found in red and white wines which not only affect their quality, but also contribute to their beneficial health effects. The antioxidant properties of phenolic compounds are important in determining their role as protective agents against free radical-mediated disease processes. This(More)
The effect of bottle ageing on the antioxidant activity of Pinotage, Cabernet Sauvignon, Chardonnay and Chenin blanc wines, using the 2,2'-azino-di-(3-ethylbenzothialozine-suIphonic acid) radical cation (ABTS*) and 2,2-diphenyl-l-picrylhydrazyl radical (DPPH') scavenging assays, was determined. Storage at 0°C, 15°C or 30°C for a period of 12 months resulted(More)
In recent years, the microwave oven has been increasingly used in the pathology laboratory for processing of tissue for diagnostic purposes with a remarkable reduction in processing time and also reports of excellent morphology and immunohistochemistry. We evaluated some of these processes on post mortem bone marrow trephine biopsies and describe a novel(More)
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