Valorisation of Grape Stems as a Source of Phenolic Antioxidants by Using a Sustainable Extraction Methodology

Natural extracts from grape seed and stem by-products in combination with colloidal silver as alternative preservatives to SO2 for white wines: Effects on chemical composition and sensorial properties

(2019) Lourdes Marchante et al.   FOOD RESEARCH INTERNATIONAL

Chemical composition, antioxidant and antimicrobial activity of phenolic compounds extracted from wine industry by-products

(2018) Vanessa Silva et al.   FOOD CONTROL

Identification and determination of stilbenes by Q-TOF in grape skins, seeds, juice and stems

(2018) Iveta Pugajeva et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of high intensity ultrasound on disaggregation of a macromolecular procyanidin-rich fraction from Vitis vinifera L. seed extract and evaluation of its antioxidant activity

(2018) Ana Muñoz-Labrador et al.   ULTRASONICS SONOCHEMISTRY

Microwave-assisted extraction of stilbenes from woody vine material

(2017) Z. Piñeiro et al.   FOOD AND BIOPRODUCTS PROCESSING

Detailed phenolic composition of Vidal grape pomace by ultrahigh-performance liquid chromatography–tandem mass spectrometry

(2017) Lanxin Luo et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

New grape stems-based liqueur: Physicochemical and phytochemical evaluation

(2016) Ana Barros et al.   FOOD CHEMISTRY

Phenolic compounds and antioxidant activity of red wine made from grapes treated with different fungicides

(2015) J. Mulero et al.   FOOD CHEMISTRY

Valorization of grape stems

(2015) María J. Ruiz-Moreno et al.   INDUSTRIAL CROPS AND PRODUCTS

Polyphenolic composition of grape stem extracts affects antioxidant activity in endothelial and muscle cells

(2015) NIKOLAOS GOUTZOURELAS et al.   Molecular Medicine Reports

Effect of consuming a grape seed supplement with abundant phenolic compounds on the oxidative status of healthy human volunteers

(2015) Felix Grases et al.   Nutrition Journal

Superheated liquid and supercritical denatured ethanol extraction of antioxidants from Crimson red grape stems

(2015) Jonathan Wenzel et al.   Food Science & Nutrition

Assessment of (poly)phenols in grape (Vitis vinifera L.) stems by using food/pharma industry compatible solvents and Response Surface Methodology

(2014) R. Domínguez-Perles et al.   FOOD CHEMISTRY

Evaluation of grape (Vitis vinifera L.) stems from Portuguese varieties as a resource of (poly)phenolic compounds: A comparative study

(2014) Ana Barros et al.   FOOD RESEARCH INTERNATIONAL

Chemical characterisation of Malvar grape seeds (Vitis vinifera L.) by ultrafiltration and RP-HPLC-PAD-MS

(2013) Marin Prodanov et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Proanthocyanidin Composition and Antioxidant Potential of the Stem Winemaking Byproducts from 10 Different Grape Varieties (Vitis vinifera L.)

(2012) María Reyes González-Centeno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of antioxidants from winery wastes using subcritical water

(2012) Bahar Aliakbarian et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Grape stem extracts: Polyphenolic content and assessment of their in vitro antioxidant properties

(2012) Maria Anastasiadi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols

(2011) Yinping Li et al.   FOOD CHEMISTRY

Techniques to extract bioactive compounds from food by-products of plant origin

(2011) Hilde Wijngaard et al.   FOOD RESEARCH INTERNATIONAL

Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide

(2009) L. Casas et al.   JOURNAL OF FOOD ENGINEERING

Pressurized solvent extraction and monolithic column-HPLC/DAD analysis of anthocyanins in red cabbage

(2007) Panagiotis Arapitsas et al.   TALANTA