In Vitro and in Vivo Evaluation of the Antioxidant and Prooxidant Activity of Phenolic Compounds Obtained from Grape (Vitis vinifera) Pomace

Farnesol induces apoptosis-like phenotype in the phytopathogenic fungus Botrytis cinerea

(2013) Milena Cotoras et al.   MYCOLOGIA

EVALUATION OF ANTIFUNGAL PROPERTIES AGAINST THE PHYTOPATHOGENIC FUNGUS BOTRYTIS CINEREAOF ANTHOCYANIN RICH-EXTRACTS OBTAINED FROM GRAPE POMACES

(2013) LEONORA MENDOZA et al.   JOURNAL OF THE CHILEAN CHEMICAL SOCIETY

Characterization of extracts from winery by-products with antifungal activity against Botrytis cinerea

(2012) Leonora Mendoza et al.   INDUSTRIAL CROPS AND PRODUCTS

Fungitoxicity against Botrytis cinerea of a Flavonoid Isolated from Pseudognaphalium robustum

(2011) Milena Cotoras et al.   MOLECULES

The antioxidant and pro-oxidant activities of green tea polyphenols: A role in cancer prevention

(2010) Joshua D. Lambert et al.   ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS

Antioxidant/prooxidant properties of model phenolic compounds: Part I. Studies on equimolar mixtures by chemiluminescence and cyclic voltammetry

(2010) Mario Abou Samra et al.   FOOD CHEMISTRY

Biological Activities of Polyphenols from Grapes

(2010) En-Qin Xia et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Antifungal curcumin induces reactive oxygen species and triggers an early apoptosis but prevents hyphae development by targeting the global repressorTUP1inCandida albicans

(2009) Monika Sharma et al.   BIOSCIENCE REPORTS

Molecular mechanisms involved in farnesol-induced apoptosis

(2009) Joung Hyuck Joo et al.   CANCER LETTERS

Recovery of organic wastes in the Spanish wine industry. Technical, economic and environmental analyses of the composting process

(2009) Luz Ruggieri et al.   JOURNAL OF CLEANER PRODUCTION

Free radical scavenging of grape pomace extracts from Cabernet sauvingnon (Vitis vinifera)

(2008) Luanda M.A.S. de Campos et al.   BIORESOURCE TECHNOLOGY

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY