Polyphenols and Resveratrol from Discarded Leaf Biomass of Grapevine (Vitis sp.): Effect of Cultivar and Viticultural Practices in Estonia

Grapevine Green Pruning Residues as a Promising and Sustainable Source of Bioactive Phenolic Compounds

(2020) Stefano Acquadro et al.   MOLECULES

Conversion of vine shoots into bioethanol and chemicals: Prospective LCA of biorefinery concept

(2020) Elia Ruiz Pachón et al.   BIORESOURCE TECHNOLOGY

Comparative quantification of chlorophyll and polyphenol levels in grapevine leaves sampled from different geographical locations

(2020) Elísabet Martín-Tornero et al.   Scientific Reports

Berry quality of hybrid grapevine (Vitis) cultivars grown in the field and in a polytunnel

(2019) Mariana Maante-Kuljus et al.   AGRICULTURAL AND FOOD SCIENCE

Polyphenolic diversity in Vitis sp. leaves

(2019) Olga Kedrina-Okutan et al.   SCIENTIA HORTICULTURAE

Viticultural wood waste as a source of polyphenols of interest: Opportunities and perspectives through conventional and emerging extraction methods

(2019) Marion Zwingelstein et al.   WASTE MANAGEMENT

Characterisation of (poly)phenolic constituents of two interspecific red hybrids of Rondo and Regent ( Vitis vinifera) by LC–PDA–ESI-MS QTof

(2018) Aneta Wojdyło et al.   FOOD CHEMISTRY

Content of trans-resveratrol in leaves and berries of interspecific grapevine (Vitis sp.) varieties

(2018) P. Bábíková et al.   CZECH JOURNAL OF FOOD SCIENCES

Regulation of resveratrol biosynthesis in grapevine: new approaches for disease resistance?

(2018) Philippe Jeandet et al.   JOURNAL OF EXPERIMENTAL BOTANY

Chemodiversity evaluation of grape ( Vitis vinifera ) vegetative parts during summer and early fall

(2017) Maliheh Eftekhari et al.   INDUSTRIAL CROPS AND PRODUCTS

Phenolic profiles, antioxidant activity and minerals in leaves of different grapevine varieties grown in Serbia

(2017) Milica M. Pantelić et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties

(2016) Adriano Lima et al.   FOOD CHEMISTRY

Insights into the Mechanisms Underlying Ultraviolet-C Induced Resveratrol Metabolism in Grapevine (V. amurensis Rupr.) cv. “Tonghua-3”

(2016) Xiangjing Yin et al.   Frontiers in Plant Science

A High-Throughput UHPLC-QqQ-MS Method for Polyphenol Profiling in Rosé Wines

(2015) Marine Lambert et al.   MOLECULES

Physiological and agronomical responses of Syrah grapevine under protected cultivation

(2015) Claudia Rita de Souza et al.   BRAGANTIA

Physiological and agronomical responses of Syrah grapevine under protected cultivation

(2015) Claudia Rita de Souza et al.   BRAGANTIA

Main Leaf Polyphenolic Components of Berry Color Variant Grapevines and Their Acclimative Responses to Sunlight Exposure

(2015) Marianna Kocsis et al.   Applied Sciences-Basel

Abiotic stress effects on grapevine (Vitis vinifera L.): Focus on abscisic acid-mediated consequences on secondary metabolism and berry quality

(2013) Alessandra Ferrandino et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Resveratrols in Grape Berry Skins and Leaves in Vitis Germplasm

(2013) Lijun Wang et al.   PLoS One

In vitro and in vivo antioxidant activity of ethanolic extract of white button mushroom (Agaricus bisporus)

(2012) Jun Liu et al.   FOOD AND CHEMICAL TOXICOLOGY

Vitis vinifera leaves towards bioactivity

(2012) Fátima Fernandes et al.   INDUSTRIAL CROPS AND PRODUCTS

Impact of diurnal temperature variation on grape berry development, proanthocyanidin accumulation, and the expression of flavonoid pathway genes

(2012) Seth D. Cohen et al.   JOURNAL OF EXPERIMENTAL BOTANY