Wine by-Products: Phenolic Characterization and Antioxidant Activity Evaluation of Grapes and Grape Pomaces from Six Different French Grape Varieties

Rapid and simple method for the quantification of flavan-3-ols in wine

(2011) Maria A. Silva et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv

(2011) Matteo Bordiga et al.   FOOD CHEMISTRY

Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking

(2011) Ismael Ivan Rockenbach et al.   FOOD RESEARCH INTERNATIONAL

Survey of Polyphenol Constituents in Grapes and Grape-Derived Products

(2011) Yanping Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenolic compounds and antioxidant properties in mango fruits

(2011) Xiaowei Ma et al.   SCIENTIA HORTICULTURAE

The effect of bunch shading on berry development and flavonoid accumulation in Shiraz grapes

(2010) MARK O. DOWNEY et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages

(2010) Bénédicte Lorrain et al.   FOOD CHEMISTRY

Evidence of vintage effects on grape wines using 1 H NMR-based metabolomic study

(2009) Jang-Eun Lee et al.   ANALYTICA CHIMICA ACTA

Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity

(2008) Berrin Bozan et al.   FOOD CHEMISTRY

Anthocyanin composition and content in grape berry skin in Vitis germplasm

(2008) Zhenchang Liang et al.   FOOD CHEMISTRY

Prediction of Wine Color Attributes from the Phenolic Profiles of Red Grapes (Vitis vinifera)

(2008) Jacob S. Jensen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)

(2008) Kleopatra Chira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Leucoanthocyanidin reductase and anthocyanidin reductase gene expression and activity in flowers, young berries and skins of Vitis vinifera L. cv. Cabernet-Sauvignon during development

(2008) Séverine Gagné et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products

(2007) Shlomit Gorelik et al.   FASEB JOURNAL

Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds

(2007) Isabel Spranger et al.   FOOD CHEMISTRY