Bioactive compounds and antioxidant capacity of grape pomace flours

Reactive oxygen species (ROS) as pleiotropic physiological signalling agents

(2020) Helmut Sies et al.   NATURE REVIEWS MOLECULAR CELL BIOLOGY

Biogenic Amines and the Antioxidant Capacity of Juice and Wine from Brazilian Hybrid Grapevines

(2020) Hector Alonzo Gomez Gomez et al.   PLANT FOODS FOR HUMAN NUTRITION

Evaluation of Apple Pomace Flour Obtained Industrially by Dehydration as a Source of Biomolecules with Antioxidant, Antidiabetic and Antiobesity Effects

(2020) Stanislava Gorjanović et al.   Antioxidants

Melatonin in Medicinal and Food Plants: Occurrence, Bioavailability, and Health Potential for Humans

(2019) Bahare Salehi et al.   Cells

Grape juices produced from new hybrid varieties grown on Brazilian rootstocks – Bioactive compounds, organic acids and antioxidant capacity

(2019) Marlon Jocimar Rodrigues da Silva et al.   FOOD CHEMISTRY

Bioactive Amines Screening in Four Genotypes of Thermally Processed Cauliflower

(2019) Diamante et al.   Antioxidants

Determination of drying kinetics and quality parameters of grape pomace dried with a heat pump dryer

(2018) Levent Taşeri et al.   FOOD CHEMISTRY

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

Grape pomace as a source of phenolic compounds and diverse bioactive properties

(2018) Carla M. Peixoto et al.   FOOD CHEMISTRY

Varietal differences in nutrient, amino acid and mineral composition and in vitro rumen digestibility of grape ( Vitis vinifera ) pomace from the Cape Winelands vineyards in South Africa and impact of preservation techniques

(2018) Obert C. Chikwanha et al.   INDUSTRIAL CROPS AND PRODUCTS

Literature update of analytical methods for biogenic amines determination in food and beverages

(2018) Myrsini Papageorgiou et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Extraction of phenolic compounds from dry and fermented orange pomace using supercritical CO2 and cosolvents

(2017) Faber Ariel Espinosa-Pardo et al.   FOOD AND BIOPRODUCTS PROCESSING

The impact of cultivar on polyphenol and biogenic amine profiles in Calabrian red grapes during winemaking

(2017) D. Restuccia et al.   FOOD RESEARCH INTERNATIONAL

Towards integral utilization of grape pomace from winemaking process: A review

(2017) Carolina Beres et al.   WASTE MANAGEMENT

Mood, food, and cognition

(2016) Barbara Strasser et al.   CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE

Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector

(2016) Alessandro Moncalvo et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Comparative analysis of the in vitro cytotoxicity of the dietary biogenic amines tyramine and histamine

(2016) Daniel M. Linares et al.   FOOD CHEMISTRY

Simultaneous analysis of serotonin, tryptophan and tryptamine levels in common fresh fruits and vegetables in Japan using fluorescence HPLC

(2016) Jahidul Islam et al.   Food Bioscience

Biologically active amines in fermented and non-fermented commercial soybean products from the Spanish market

(2015) N. Toro-Funes et al.   FOOD CHEMISTRY

Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil

(2014) Marcos dos Santos Lima et al.   FOOD CHEMISTRY

Health effects and occurrence of dietary polyamines: A review for the period 2005–mid 2013

(2014) Pavel Kalač   FOOD CHEMISTRY

Simultaneous analysis of 25 phenolic compounds in grape juice for HPLC: Method validation and characterization of São Francisco Valley samples

(2013) Mariana Mirelle Pereira Natividade et al.   MICROCHEMICAL JOURNAL

Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordô Grape (Vitis labrusca) Using HPLC–DAD–ESI-MS/MS

(2011) Ellen Silva Lago-Vanzela et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyamine reduced diet (PRD) nutrition therapy in hormone refractory prostate cancer patients

(2010) Bernard G. Cipolla et al.   BIOMEDICINE & PHARMACOTHERAPY