-
1
-
-
0037048756
-
Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content
-
Alonso, Á.M., Guillen, D.A., Barroso, C.G., Puertas, B., García, A., Alonso, A.M., García, A., Determination of antioxidant activity of wine byproducts and its correlation with polyphenolic content. Journal of Agricultural and Food Chemistry 50:21 (2002), 5832–5836, 10.1021/jf025683b.
-
(2002)
Journal of Agricultural and Food Chemistry
, vol.50
, Issue.21
, pp. 5832-5836
-
-
Alonso, Á.M.1
Guillen, D.A.2
Barroso, C.G.3
Puertas, B.4
García, A.5
Alonso, A.M.6
García, A.7
-
2
-
-
85005946027
-
-
Taylor & Francis Florida
-
Andersen, Ø.M., Markham, K.R., (eds.) Flavonoids. Chemistry, biochemistry and applications (CRC press), 2005, Taylor & Francis, Florida.
-
(2005)
Flavonoids. Chemistry, biochemistry and applications (CRC press)
-
-
Andersen, Ø.M.1
Markham, K.R.2
-
3
-
-
0035543008
-
Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines
-
Arnous, A., Makris, D.P., Kefalas, P., Effect of principal polyphenolic components in relation to antioxidant characteristics of aged red wines. Journal of Agricultural and Food Chemistry 49:12 (2001), 5736–5742.
-
(2001)
Journal of Agricultural and Food Chemistry
, vol.49
, Issue.12
, pp. 5736-5742
-
-
Arnous, A.1
Makris, D.P.2
Kefalas, P.3
-
4
-
-
78349279642
-
Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet
-
Arranz, S., Silván, J.M., Saura-Calixto, F., Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet. Molecular Nutrition and Food Research 54:11 (2010), 1646–1658, 10.1002/mnfr.200900580.
-
(2010)
Molecular Nutrition and Food Research
, vol.54
, Issue.11
, pp. 1646-1658
-
-
Arranz, S.1
Silván, J.M.2
Saura-Calixto, F.3
-
5
-
-
33645559220
-
Potential uses and applications of treated wine waste: A review
-
Arvanitoyannis, I.S., Ladas, D., Mavromatis, A., Potential uses and applications of treated wine waste: A review. International Journal of Food Science and Technology 41:5 (2006), 475–487, 10.1111/j.1365-2621.2005.01111.x.
-
(2006)
International Journal of Food Science and Technology
, vol.41
, Issue.5
, pp. 475-487
-
-
Arvanitoyannis, I.S.1
Ladas, D.2
Mavromatis, A.3
-
6
-
-
84887031153
-
Soluble antioxidant compounds regenerate the antioxidants bound to insoluble parts of foods
-
Çelic, E.E., Gökmen, V., Fogliano, V., Soluble antioxidant compounds regenerate the antioxidants bound to insoluble parts of foods. Journal of Agricultural and Food Chemistry 61 (2013), 10329–10334.
-
(2013)
Journal of Agricultural and Food Chemistry
, vol.61
, pp. 10329-10334
-
-
Çelic, E.E.1
Gökmen, V.2
Fogliano, V.3
-
7
-
-
84855249608
-
Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace
-
Chamorro, S., Goñi, I., Viveros, A., Hervert-Hernández, D., Brenes, A., Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace. European Food Research and Technology 234:1 (2012), 147–155, 10.1007/s00217-011-1621-7.
-
(2012)
European Food Research and Technology
, vol.234
, Issue.1
, pp. 147-155
-
-
Chamorro, S.1
Goñi, I.2
Viveros, A.3
Hervert-Hernández, D.4
Brenes, A.5
-
8
-
-
79960058495
-
Kinetics of thermal modifications in a grape seed extract
-
Davidov-Pardo, G., Arozarena, I., Marín-Arroyo, M.R., Kinetics of thermal modifications in a grape seed extract. Journal of Agricultural and Food Chemistry 59 (2011), 7211–7217, 10.1021/jf200833a.
-
(2011)
Journal of Agricultural and Food Chemistry
, vol.59
, pp. 7211-7217
-
-
Davidov-Pardo, G.1
Arozarena, I.2
Marín-Arroyo, M.R.3
-
9
-
-
84938709666
-
Adaptation and validation of QUick, Easy, New, CHeap, and Reproducible (QUENCHER) antioxidant capacity assays in model products obtained from residual wine pomace
-
Del Pino-García, R., García-Lomillo, J., Rivero-Pérez, M.D., González-Sanjosé, M.L., Muñiz, P., Adaptation and validation of QUick, Easy, New, CHeap, and Reproducible (QUENCHER) antioxidant capacity assays in model products obtained from residual wine pomace. Journal of Agricultural and Food Chemistry 63:31 (2015), 6922–6931, 10.1021/acs.jafc.5b01644.
-
(2015)
Journal of Agricultural and Food Chemistry
, vol.63
, Issue.31
, pp. 6922-6931
-
-
Del Pino-García, R.1
García-Lomillo, J.2
Rivero-Pérez, M.D.3
González-Sanjosé, M.L.4
Muñiz, P.5
-
10
-
-
80055073904
-
In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.)
-
Delgado Adámez, J., Gamero Samino, E., Valdés Sánchez, E., González-Gómez, D., In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.). Food Control 24:1–2 (2012), 136–141, 10.1016/j.foodcont.2011.09.016.
-
(2012)
Food Control
, vol.24
, Issue.1-2
, pp. 136-141
-
-
Delgado Adámez, J.1
Gamero Samino, E.2
Valdés Sánchez, E.3
González-Gómez, D.4
-
11
-
-
84884853899
-
Grape pomace as a sustainable source of bioactive compounds: Extraction, characterization, and biotechnological applications of phenolics
-
Fontana, A.R., Antoniolli, A., Bottini, R., Grape pomace as a sustainable source of bioactive compounds: Extraction, characterization, and biotechnological applications of phenolics. Journal of Agricultural and Food Chemistry 61:38 (2013), 8987–9003, 10.1021/jf402586f.
-
(2013)
Journal of Agricultural and Food Chemistry
, vol.61
, Issue.38
, pp. 8987-9003
-
-
Fontana, A.R.1
Antoniolli, A.2
Bottini, R.3
-
12
-
-
84920174132
-
Antioxidant and antimicrobial properties of wine by-products and their potential uses in the food industry
-
García-Lomillo, J., González-Sanjosé, M.L., Del Pino-García, R., Rivero-Pérez, M.D., Muñiz, P., Antioxidant and antimicrobial properties of wine by-products and their potential uses in the food industry. Journal of Agricultural and Food Chemistry 62:52 (2014), 12595–12602, 10.1021/jf5042678.
-
(2014)
Journal of Agricultural and Food Chemistry
, vol.62
, Issue.52
, pp. 12595-12602
-
-
García-Lomillo, J.1
González-Sanjosé, M.L.2
Del Pino-García, R.3
Rivero-Pérez, M.D.4
Muñiz, P.5
-
13
-
-
67349178680
-
Direct measurement of the total antioxidant capacity of foods: The “QUENCHER” approach
-
Gökmen, V., Serpen, A., Fogliano, V., Direct measurement of the total antioxidant capacity of foods: The “QUENCHER” approach. Trends in Food Science & Technology 20:6–7 (2009), 278–288, 10.1016/j.tifs.2009.03.010.
-
(2009)
Trends in Food Science & Technology
, vol.20
, Issue.6-7
, pp. 278-288
-
-
Gökmen, V.1
Serpen, A.2
Fogliano, V.3
-
14
-
-
11144356722
-
Flavanol content and antioxidant activity in winery byproducts
-
González-Paramás, A.M., Esteban-Ruano, S., Santos-Buelga, C., De Pascual-Teresa, S., Rivas-Gonzalo, J.C., Flavanol content and antioxidant activity in winery byproducts. Journal of Agricultural and Food Chemistry 52:2 (2004), 234–238.
-
(2004)
Journal of Agricultural and Food Chemistry
, vol.52
, Issue.2
, pp. 234-238
-
-
González-Paramás, A.M.1
Esteban-Ruano, S.2
Santos-Buelga, C.3
De Pascual-Teresa, S.4
Rivas-Gonzalo, J.C.5
-
15
-
-
84977638851
-
Sazonador de origen vegetal con propiedades conservantes, sustitutivo de la sal, y procedimiento de obtención del mismo
-
ES
-
González-Sanjosé, M.L., García-Lomillo, J., Del Pino-García, R., Muñiz-Rodríguez, P., Rivero-Pérez, M.D., Sazonador de origen vegetal con propiedades conservantes, sustitutivo de la sal, y procedimiento de obtención del mismo. 2013 ES.
-
(2013)
-
-
González-Sanjosé, M.L.1
García-Lomillo, J.2
Del Pino-García, R.3
Muñiz-Rodríguez, P.4
Rivero-Pérez, M.D.5
-
16
-
-
3142734335
-
Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS
-
Kammerer, D., Claus, A., Carle, R., Schieber, A., Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS. Journal of Agricultural and Food Chemistry 52:14 (2004), 4360–4367, 10.1021/jf049613b.
-
(2004)
Journal of Agricultural and Food Chemistry
, vol.52
, Issue.14
, pp. 4360-4367
-
-
Kammerer, D.1
Claus, A.2
Carle, R.3
Schieber, A.4
-
17
-
-
0001844820
-
Natural antioxidants in grapes and wines
-
Kanner, J., Frankel, E., Granit, R., German, B., Kinsella, J.E., Natural antioxidants in grapes and wines. Journal of Agricultural and Food Chemistry 42 (1994), 64–69, 10.1021/Jf00037a010.
-
(1994)
Journal of Agricultural and Food Chemistry
, vol.42
, pp. 64-69
-
-
Kanner, J.1
Frankel, E.2
Granit, R.3
German, B.4
Kinsella, J.E.5
-
18
-
-
77953914204
-
Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins
-
Khanal, R.C., Howard, L.R., Prior, R.L., Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins. Food Research International 43:5 (2010), 1464–1469, 10.1016/j.foodres.2010.04.018.
-
(2010)
Food Research International
, vol.43
, Issue.5
, pp. 1464-1469
-
-
Khanal, R.C.1
Howard, L.R.2
Prior, R.L.3
-
19
-
-
0001549831
-
Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels
-
Larrauri, J.A., Rupérez, P., Saura-Calixto, F., Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agricultural and Food Chemistry 45:4 (1997), 1390–1393.
-
(1997)
Journal of Agricultural and Food Chemistry
, vol.45
, Issue.4
, pp. 1390-1393
-
-
Larrauri, J.A.1
Rupérez, P.2
Saura-Calixto, F.3
-
20
-
-
0001138248
-
Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels
-
Larrauri, J.A., Sanchez-Moreno, C., Saura-Calixto, F., Effect of temperature on the free radical scavenging capacity of extracts from red and white grape pomace peels. Journal of Agricultural and Food Chemistry 46:98 (1998), 2694–2697, 10.1021/Jf980017p.
-
(1998)
Journal of Agricultural and Food Chemistry
, vol.46
, Issue.98
, pp. 2694-2697
-
-
Larrauri, J.A.1
Sanchez-Moreno, C.2
Saura-Calixto, F.3
-
21
-
-
0346250801
-
Recovery of phenolic antioxidants from wine industry by-products
-
Louli, V., Ragoussis, N., Magoulas, K., Recovery of phenolic antioxidants from wine industry by-products. Bioresource Technology 92:2 (2004), 201–208, 10.1016/j.biortech.2003.06.002.
-
(2004)
Bioresource Technology
, vol.92
, Issue.2
, pp. 201-208
-
-
Louli, V.1
Ragoussis, N.2
Magoulas, K.3
-
22
-
-
0001349118
-
Evolution of antioxidant activity during kilning: Role of insoluble bound phenolic acids of barley and malt
-
Maillard, M.N., Berset, C., Evolution of antioxidant activity during kilning: Role of insoluble bound phenolic acids of barley and malt. Journal of Agricultural and Food Chemistry 43:7 (1995), 1789–1793.
-
(1995)
Journal of Agricultural and Food Chemistry
, vol.43
, Issue.7
, pp. 1789-1793
-
-
Maillard, M.N.1
Berset, C.2
-
23
-
-
84892201264
-
Processing techniques and their effects on fruit phytochemicals
-
F. Klein G. Möller Nova Science Publishers Inc Hauppauge, NY, USA
-
Mohdaly, A.A.A., Ahmed, A.R., Smetanska, I., Processing techniques and their effects on fruit phytochemicals. Klein, F., Möller, G., (eds.) Dietary fiber, fruit and vegetable consumption and health, 2010, Nova Science Publishers Inc, Hauppauge, NY, USA, 1–49.
-
(2010)
Dietary fiber, fruit and vegetable consumption and health
, pp. 1-49
-
-
Mohdaly, A.A.A.1
Ahmed, A.R.2
Smetanska, I.3
-
24
-
-
33645226441
-
Chemical characterization of commercial dietary ingredients from Vitis Vinifera L.
-
Monagas, M., Garrido, I., Bartolomé, B., Gómez-Cordovés, C., Chemical characterization of commercial dietary ingredients from Vitis Vinifera L. Analytica Chimica Acta 563 (2006), 401–410.
-
(2006)
Analytica Chimica Acta
, vol.563
, pp. 401-410
-
-
Monagas, M.1
Garrido, I.2
Bartolomé, B.3
Gómez-Cordovés, C.4
-
25
-
-
9144256952
-
Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon
-
Monagas, M., Gómez-Cordovés, C., Bartolomé, B., Laureano, O., Da Silva, J.M.R., Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon. Journal of Agricultural and Food Chemistry 51:22 (2003), 6475–6481.
-
(2003)
Journal of Agricultural and Food Chemistry
, vol.51
, Issue.22
, pp. 6475-6481
-
-
Monagas, M.1
Gómez-Cordovés, C.2
Bartolomé, B.3
Laureano, O.4
Da Silva, J.M.R.5
-
26
-
-
77949352351
-
Subcritical solvent extraction of anthocyanins from dried red grape pomace
-
Monrad, J.K., Howard, L.R., King, J.W., Srinivas, K., Mauromoustakos, A., Subcritical solvent extraction of anthocyanins from dried red grape pomace. Journal of Agricultural and Food Chemistry 58:5 (2010), 2862–2868, 10.1021/jf904087n.
-
(2010)
Journal of Agricultural and Food Chemistry
, vol.58
, Issue.5
, pp. 2862-2868
-
-
Monrad, J.K.1
Howard, L.R.2
King, J.W.3
Srinivas, K.4
Mauromoustakos, A.5
-
27
-
-
0035816498
-
Stability of phenolic compounds during extraction with superheated solvents
-
Palma, M., Piñeiro, Z., Barroso, C.G., Stability of phenolic compounds during extraction with superheated solvents. Journal of Chromatography A 921 (2001), 169–174.
-
(2001)
Journal of Chromatography A
, vol.921
, pp. 169-174
-
-
Palma, M.1
Piñeiro, Z.2
Barroso, C.G.3
-
28
-
-
84867216138
-
Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine
-
Pedroza, M.A., Carmona, M., Pardo, F., Salinas, M.R., Zalacain, A., Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine. CyTA – Journal of Food 10:3 (2012), 225–234, 10.1080/19476337.2011.633243.
-
(2012)
CyTA – Journal of Food
, vol.10
, Issue.3
, pp. 225-234
-
-
Pedroza, M.A.1
Carmona, M.2
Pardo, F.3
Salinas, M.R.4
Zalacain, A.5
-
29
-
-
58849095058
-
Optimization of a solid-phase extraction method using copolymer sorbents for isolation of phenolic compounds in red wines and quantification by HPLC
-
Pérez-Magariño, S., Ortega-Heras, M., Cano-mozo, E., Optimization of a solid-phase extraction method using copolymer sorbents for isolation of phenolic compounds in red wines and quantification by HPLC. Journal of Agricultural and Food Chemistry 58:24 (2008), 11560–11570, 10.1021/jf802100j.
-
(2008)
Journal of Agricultural and Food Chemistry
, vol.58
, Issue.24
, pp. 11560-11570
-
-
Pérez-Magariño, S.1
Ortega-Heras, M.2
Cano-mozo, E.3
-
30
-
-
33749436094
-
Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release
-
Pinelo, M., Arnous, A., Meyer, A.S., Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release. Trends in Food Science and Technology 17 (2006), 579–590, 10.1016/j.tifs.2006.05.003.
-
(2006)
Trends in Food Science and Technology
, vol.17
, pp. 579-590
-
-
Pinelo, M.1
Arnous, A.2
Meyer, A.S.3
-
31
-
-
15444371986
-
Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace
-
Pinelo, M., Tubilar, M., Jerez, M., Sineiro, J., Nuñez, M.J., Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace. Journal of Agricultural and Food Chemistry 53:6 (2005), 2111–2117.
-
(2005)
Journal of Agricultural and Food Chemistry
, vol.53
, Issue.6
, pp. 2111-2117
-
-
Pinelo, M.1
Tubilar, M.2
Jerez, M.3
Sineiro, J.4
Nuñez, M.J.5
-
32
-
-
20844445334
-
Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements
-
Prior, R.L., Wu, X., Schaich, K., Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry 53:10 (2005), 4290–4302, 10.1021/jf0502698.
-
(2005)
Journal of Agricultural and Food Chemistry
, vol.53
, Issue.10
, pp. 4290-4302
-
-
Prior, R.L.1
Wu, X.2
Schaich, K.3
-
33
-
-
0032982508
-
Antioxidant activity applying an improved ABTS radical cation decolorization assay
-
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine 26:98 (1999), 1231–1237.
-
(1999)
Free Radical Biology & Medicine
, vol.26
, Issue.98
, pp. 1231-1237
-
-
Re, R.1
Pellegrini, N.2
Proteggente, A.3
Pannala, A.4
Yang, M.5
Rice-Evans, C.6
-
34
-
-
34447628862
-
Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies
-
Rivero-Pérez, M.D., Muñiz, P., Gonzalez-Sanjosé, M.L., Antioxidant profile of red wines evaluated by total antioxidant capacity, scavenger activity, and biomarkers of oxidative stress methodologies. Journal of Agricultural and Food Chemistry 55 (2007), 5476–5483.
-
(2007)
Journal of Agricultural and Food Chemistry
, vol.55
, pp. 5476-5483
-
-
Rivero-Pérez, M.D.1
Muñiz, P.2
Gonzalez-Sanjosé, M.L.3
-
35
-
-
79955571162
-
Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking
-
Rockenbach, I.I., Gonzaga, L.V., Rizelio, V.M., De.Sauza.Schmidt Gonçalves, A.E., Genovese, M.I., Fett, R., Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking. Food Research International 44:4 (2011), 897–901, 10.1016/j.foodres.2011.01.049.
-
(2011)
Food Research International
, vol.44
, Issue.4
, pp. 897-901
-
-
Rockenbach, I.I.1
Gonzaga, L.V.2
Rizelio, V.M.3
De.Sauza.Schmidt Gonçalves, A.E.4
Genovese, M.I.5
Fett, R.6
-
36
-
-
84900314679
-
Impact of cooking, proving, and baking on the (Poly)phenol content of wild blueberry
-
Rodríguez-Mateos, A., Cifuentes-Gómez, T., George, T.W., Spencer, J.P.E., Impact of cooking, proving, and baking on the (Poly)phenol content of wild blueberry. Journal of Agricultural and Food Chemistry 62:18 (2014), 3979–3986, 10.1021/jf403366q.
-
(2014)
Journal of Agricultural and Food Chemistry
, vol.62
, Issue.18
, pp. 3979-3986
-
-
Rodríguez-Mateos, A.1
Cifuentes-Gómez, T.2
George, T.W.3
Spencer, J.P.E.4
-
37
-
-
79961109240
-
Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour
-
Ross, C.F., Hoye, C., Fernandez-Plotka, V.C., Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour. Journal of Food Science 76:6 (2011), 884–890, 10.1111/j.1750-3841.2011.02280.x.
-
(2011)
Journal of Food Science
, vol.76
, Issue.6
, pp. 884-890
-
-
Ross, C.F.1
Hoye, C.2
Fernandez-Plotka, V.C.3
-
38
-
-
26444516565
-
A review of the effect of winemaking techniques on phenolic extraction in red wines
-
Sacchi, K.L., Bisson, L.F., Adams, D.O., A review of the effect of winemaking techniques on phenolic extraction in red wines. American Journal of Enology and Viticulture 56:3 (2005), 197–206.
-
(2005)
American Journal of Enology and Viticulture
, vol.56
, Issue.3
, pp. 197-206
-
-
Sacchi, K.L.1
Bisson, L.F.2
Adams, D.O.3
-
39
-
-
0000629835
-
Antioxidant dietary fiber product: A new concept and a potential food ingredient
-
Saura-calixto, F., Antioxidant dietary fiber product: A new concept and a potential food ingredient. Journal of Agricultural and Food Chemistry 46:10 (1998), 4303–4306.
-
(1998)
Journal of Agricultural and Food Chemistry
, vol.46
, Issue.10
, pp. 4303-4306
-
-
Saura-calixto, F.1
-
40
-
-
85006626917
-
Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents
-
Singleton, V.L., Rossi, J.A., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16:3 (1965), 144–158.
-
(1965)
American Journal of Enology and Viticulture
, vol.16
, Issue.3
, pp. 144-158
-
-
Singleton, V.L.1
Rossi, J.A.2
-
41
-
-
84897497032
-
Thermal degradation of grape marc polyphenols
-
Sólyom, K., Solá, R., Cocero, M.J., Mato, R.B., Thermal degradation of grape marc polyphenols. Food Chemistry 159 (2014), 361–366, 10.1016/j.foodchem.2014.03.021.
-
(2014)
Food Chemistry
, vol.159
, pp. 361-366
-
-
Sólyom, K.1
Solá, R.2
Cocero, M.J.3
Mato, R.B.4
-
42
-
-
33846561206
-
Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics
-
Spigno, G., Tramelli, L., De Faveri, D.M., Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering 81:1 (2007), 200–208, 10.1016/j.jfoodeng.2006.10.021.
-
(2007)
Journal of Food Engineering
, vol.81
, Issue.1
, pp. 200-208
-
-
Spigno, G.1
Tramelli, L.2
De Faveri, D.M.3
-
43
-
-
84878180447
-
Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products
-
Sri Harsha, P.S.C., Gardana, C., Simonetti, P., Spigno, G., Lavelli, V., Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products. Bioresource Technology 140 (2013), 263–268, 10.1016/j.biortech.2013.04.092.
-
(2013)
Bioresource Technology
, vol.140
, pp. 263-268
-
-
Sri Harsha, P.S.C.1
Gardana, C.2
Simonetti, P.3
Spigno, G.4
Lavelli, V.5
-
44
-
-
84908352573
-
Natural bioactive compounds from winery by-products as health promoters: A review
-
Teixeira, A., Baenas, N., Dominguez-Perles, R., Barros, A., Rosa, E., Moreno, D.A., Garcia-Viguera, C., Natural bioactive compounds from winery by-products as health promoters: A review. International Journal of Molecular Sciences 15:9 (2014), 15638–15678, 10.3390/ijms150915638.
-
(2014)
International Journal of Molecular Sciences
, vol.15
, Issue.9
, pp. 15638-15678
-
-
Teixeira, A.1
Baenas, N.2
Dominguez-Perles, R.3
Barros, A.4
Rosa, E.5
Moreno, D.A.6
Garcia-Viguera, C.7
-
45
-
-
84884994567
-
Thermal stability, antioxidant activity, and photo-oxidation of natural polyphenols
-
Volf, I., Ignat, I., Neamtu, M., Popa, V.I., Thermal stability, antioxidant activity, and photo-oxidation of natural polyphenols. Chemical Papers 68:1 (2014), 121–129, 10.2478/s11696-013-0417-6.
-
(2014)
Chemical Papers
, vol.68
, Issue.1
, pp. 121-129
-
-
Volf, I.1
Ignat, I.2
Neamtu, M.3
Popa, V.I.4
-
46
-
-
64449088061
-
Phytochemical profiles and antioxidant activities of wine grapes
-
Yang, J., Martinson, T.E., Liu, R.H., Phytochemical profiles and antioxidant activities of wine grapes. Food Chemistry 116:1 (2009), 332–339, 10.1016/j.foodchem.2009.02.021.
-
(2009)
Food Chemistry
, vol.116
, Issue.1
, pp. 332-339
-
-
Yang, J.1
Martinson, T.E.2
Liu, R.H.3
|