Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product

Structural characterization of polysaccharides from Cabernet Franc, Cabernet Sauvignon and Sauvignon Blanc wines: Anti-inflammatory activity in LPS stimulated RAW 264.7 cells

(2018) Iglesias de Lacerda Bezerra et al.   CARBOHYDRATE POLYMERS

Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis

(2017) Geferson A. Gonçalves et al.   Journal of Functional Foods

Biscuits with No Added Sugar Containing Stevia, Coffee Fibre and Fructooligosaccharides Modifies α-Glucosidase Activity and the Release of GLP-1 from HuTu-80 Cells and Serotonin from Caco-2 Cells after In Vitro Digestion

(2017) Nuria Martinez-Saez et al.   Nutrients

Extraction and purification of anthocyanins from purple-fleshed potato

(2016) Jari Heinonen et al.   FOOD AND BIOPRODUCTS PROCESSING

Valorization of grape pomace: Drying behavior and ultrasound extraction of phenolics

(2016) Athanasia M. Goula et al.   FOOD AND BIOPRODUCTS PROCESSING

Identification and quantification of phenolic compounds in berry skin, pulp, and seeds in 13 grapevine varieties grown in Serbia

(2016) Milica M. Pantelić et al.   FOOD CHEMISTRY

Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species

(2015) Priscilla Siqueira Melo et al.   FOOD CHEMISTRY

A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts

(2015) Christina Drosou et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of Red Wine Tannat on Oxidative Stress Induced by Glucose and Fructose in Erythrocytes in Vitro

(2015) Camila Eliza Fernandes Pazzini et al.   International Journal of Medical Sciences

The combined extraction of polyphenols from grape marc: Ultrasound assisted extraction followed by supercritical CO2 extraction of ultrasound-raffinate

(2015) Carla Da Porto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

(2015) Elena Roselló-Soto et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): Experimental kinetics and modeling

(2015) M.R. González-Centeno et al.   ULTRASONICS SONOCHEMISTRY

Phenolic composition, antioxidant and anti-inflammatory activities of extracts from Moroccan Opuntia ficus-indica flowers obtained by different extraction methods

(2014) Zakia Benayad et al.   INDUSTRIAL CROPS AND PRODUCTS

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

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

Effect of acoustic frequency and power density on the aqueous ultrasonic-assisted extraction of grape pomace (Vitis vinifera L.) – A response surface approach

(2014) María Reyes González-Centeno et al.   ULTRASONICS SONOCHEMISTRY

Recent Advances and Uses of Grape Flavonoids as Nutraceuticals

(2014) Vasil Georgiev et al.   Nutrients

Antidiabetic and Beta Cell-Protection Activities of Purple Corn Anthocyanins

(2013) Su Hee Hong et al.   Biomolecules & Therapeutics

The α-amylase and α-glucosidase inhibitory effects of Irish seaweed extracts

(2013) Sinéad Lordan et al.   FOOD CHEMISTRY

New isotonic drinks with antioxidant and biological capacities from berries (maqui, açaí and blackthorn) and lemon juice

(2013) Amadeo Gironés-Vilaplana et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Application of response surface methodology for the optimization of supercritical carbon dioxide extraction and ultrasound-assisted extraction of Capparis spinosa seed oil

(2013) Katayoun Mahdavi Ara et al.   JOURNAL OF SUPERCRITICAL FLUIDS

The High Polyphenol Content of Grapevine Cultivar Tannat Berries Is Conferred Primarily by Genes That Are Not Shared with the Reference Genome

(2013) C. Da Silva et al.   PLANT CELL

Functional foods against metabolic syndrome (obesity, diabetes, hypertension and dyslipidemia) and cardiovasular disease

(2013) Suhaila Mohamed   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultrasound-Assisted Extraction of Carnosic Acid and Rosmarinic Acid Using Ionic Liquid Solution from Rosmarinus officinalis

(2012) Ge Zu et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Suppression of Lipopolysaccharide and Galactosamine-Induced Hepatic Inflammation by Red Grape Pomace

(2012) Shin Nishiumi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grape Antioxidant Dietary Fiber Stimulates Lactobacillus Growth in Rat Cecum

(2012) María José Pozuelo et al.   JOURNAL OF FOOD SCIENCE

Comparison of extraction methods for exploitation of grape skin residues from ethanol distillation

(2012) Ángela Peralbo-Molina et al.   TALANTA

Comparison of ultrasound-assisted extraction with conventional extraction methods of oil and polyphenols from grape (Vitis vinifera L.) seeds

(2012) Carla Da Porto et al.   ULTRASONICS SONOCHEMISTRY

Nutrient content and in vitro digestibility of Turkish grape pomaces

(2011) M. Basalan et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

(2011) Qian Deng et al.   FOOD RESEARCH INTERNATIONAL

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

Searching a specific bottle for Tannat wine using a check-all-that apply question and conjoint analysis

(2010) Victoria Puyares et al.   FOOD QUALITY AND PREFERENCE