Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration

Plant antimicrobial polyphenols as potential natural food preservatives

(2018) Lynda Bouarab Chibane et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antimicrobial and antioxidant activities of phenolic metabolites from flavonoid-producing yeast: Potential as natural food preservatives

(2018) Kuan Rei Ng et al.   FOOD CHEMISTRY

Natural Prenylchalconaringenins and Prenylnaringenins as Antidiabetic Agents: α-Glucosidase and α-Amylase Inhibition and in Vivo Antihyperglycemic and Antihyperlipidemic Effects

(2017) Hua Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary Polyphenols, Mediterranean Diet, Prediabetes, and Type 2 Diabetes: A Narrative Review of the Evidence

(2017) Marta Guasch-Ferré et al.   Oxidative Medicine and Cellular Longevity

Influence of solvents on the composition of condensed tannins in grape pomace seed extracts

(2016) Antonella Bosso et al.   FOOD CHEMISTRY

Prenylated chalcones and flavonoids for the prevention and treatment of cancer

(2016) Sascha Venturelli et al.   NUTRITION

Phenolic characterization of thirteen red grape cultivars from Galicia by anthocyanin profile and flavanol composition

(2016) Susana Río Segade et al.   OENO One

Folin-Ciocalteu, FRAP, and DPPH* Assays for Measuring Polyphenol Concentration in White Wine

(2015) J. C. Danilewicz   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

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

Characterisation of Mediterranean Grape Pomace Seed and Skin Extracts: Polyphenolic Content and Antioxidant Activity

(2015) Isabelle Ky et al.   MOLECULES

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

(2014) Isabelle Ky et al.   MOLECULES

Techniques for extraction of bioactive compounds from plant materials: A review

(2013) J. Azmir et al.   JOURNAL OF FOOD ENGINEERING

Green tea extract: Possible mechanism and antibacterial activity on skin pathogens

(2012) Anjali Sharma et al.   FOOD CHEMISTRY

Compositions and chemical variability of grape pomaces from French vineyard

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

Flavonoids: biosynthesis, biological functions, and biotechnological applications

(2012) María L. Falcone Ferreyra et al.   Frontiers in Plant Science

Influence of Submerged-Cap Vinification on Polyphenolic Composition and Volatile Compounds of Barbera Wines

(2011) Antonella Bosso et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Ultrasound assisted extraction of phenolic compounds from grapes

(2011) Ceferino Carrera et al.   ANALYTICA CHIMICA ACTA

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

Tannin Composition of Cabernet-Sauvignon and Merlot Grapes from the Bordeaux Area for Different Vintages (2006 to 2009) and Comparison to Tannin Profile of Five 2009 Vintage Mediterranean Grapes Varieties

(2011) Kleopatra Chira et al.   MOLECULES

The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines

(2010) J. Wirth et al.   FOOD CHEMISTRY

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

A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables

(2010) Ioana Ignat et al.   FOOD CHEMISTRY

Antioxidant activity and phenolic composition of organic and conventional grapes and wines

(2010) Juana Mulero et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas

(2009) Fabrizio Torchio et al.   ANALYTICA CHIMICA ACTA

Potential of Flavonoids as Anti-inflammatory Agents: Modulation of Pro- Inflammatory Gene Expression and Signal Transduction Pathways

(2009) M. Tunon et al.   CURRENT DRUG METABOLISM

Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

(2009) Marie-Agnès Ducasse et al.   FOOD CHEMISTRY

Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: Evaluation of the antioxidant activities of their extracts

(2009) Maria Anastasiadi et al.   FOOD RESEARCH INTERNATIONAL

Extraction of polyphenols from white distilled grape pomace: Optimization and modelling

(2007) M. Sánchez Guerrero et al.   BIORESOURCE TECHNOLOGY

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

(2007) Isabel Spranger et al.   FOOD CHEMISTRY

Agrochemical characterisation of the solid by-products and residues from the winery and distillery industry

(2007) M.A. Bustamante et al.   WASTE MANAGEMENT