Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia-grown grape varieties

Natural products as antimicrobial agents

(2014) Rabin Gyawali et al.   FOOD CONTROL

Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review

(2014) Ana Teixeira et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis viniferaL.)

(2014) Aarón de la Cerda-Carrasco et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Analysis of phenolic compounds in commercial dried grape pomace by high-performance liquid chromatography electrospray ionization mass spectrometry

(2014) Lina M. Ramirez-Lopez et al.   Food Science & Nutrition

Characterization of Polyphenols and Antioxidant Potential of White Grape Pomace Byproducts (Vitis vinifera L.)

(2013) María Reyes González-Centeno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenolic Contents and Antioxidant Properties of Different Grape (V. vinifera,V. labrusca, andV. hybrid) Cultivars

(2013) Shivraj Hariram Nile et al.   Biomed Research International

Compositions and chemical variability of grape pomaces from French vineyard

(2012) Pierangelo Rondeau et al.   INDUSTRIAL CROPS AND PRODUCTS

Antimicrobial activity and composition profile of grape (Vitis vinifera) pomace extracts obtained by supercritical fluids

(2012) Daniela A. Oliveira et al.   JOURNAL OF BIOTECHNOLOGY

Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression

(2012) Fei He et al.   MOLECULES

Potential Anticancer Properties of Grape Antioxidants

(2012) Kequan Zhou et al.   Journal of Oncology

Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

(2011) Ismael Ivan Rockenbach et al.   FOOD CHEMISTRY

Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty

(2011) Osman Sagdic et al.   JOURNAL OF FOOD SCIENCE

Biological Activities of Polyphenols from Grapes

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

Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase

(2010) Shelly Hogan et al.   Nutrition & Metabolism

Phytochemical profiles and antioxidant activities of wine grapes

(2009) Jun Yang et al.   FOOD CHEMISTRY

Polyphenols, oral health and disease: A review

(2009) Stefano Petti et al.   JOURNAL OF DENTISTRY

Effects of several levels of extracted tannin from grape pomace on intestinal digestibility of soybean meal

(2009) D. Alipour et al.   Livestock Science

Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes

(2009) Shelly Hogan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative antioxidant capacities of phenolic compounds measured by various tests

(2008) Jessica Tabart et al.   FOOD CHEMISTRY

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

(2007) Hélène Fontoin et al.   FOOD QUALITY AND PREFERENCE