Phenolic compounds, antioxidant activity and color in the fermentation of mixed blueberry and grape juice with different yeasts

Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process

(2019) María-Rocío Meini et al.   FOOD CHEMISTRY

Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool

(2019) José Pérez-Navarro et al.   FOOD CHEMISTRY

The significance of anthocyanins in the prevention and treatment of type 2 diabetes

(2018) Dorota Różańska et al.   Advances in Clinical and Experimental Medicine

Targeting Histone Deacetylases with Natural and Synthetic Agents: An Emerging Anticancer Strategy

(2018) Amit Singh et al.   Nutrients

Berry Phenolic Antioxidants – Implications for Human Health?

(2018) Beata Olas   Frontiers in Pharmacology

Green Ultrasound-Assisted Extraction of Antioxidant Phenolic Compounds Determined by High Performance Liquid Chromatography from Bilberry (Vaccinium Myrtillus L.) Juice By-products

(2018) M. A. Varo et al.   Waste and Biomass Valorization

Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines

(2018) Silvia Pérez-Magariño et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice

(2018) MengTing Zhu et al.   FOOD CHEMISTRY

Estimation of polyphenols by using HPLC–DAD in red and white wine grape varieties grown under tropical conditions of India

(2018) R. G. Somkuwar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein

(2018) Xiyun Sun et al.   FOOD CHEMISTRY

Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species

(2018) Jianping Wei et al.   FOOD MICROBIOLOGY

Natural red pigments from plants and their health benefits: A review

(2017) Hui Yi Leong et al.   FOOD REVIEWS INTERNATIONAL

Metabolic Effects of Berries with Structurally Diverse Anthocyanins

(2017) John Overall et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines

(2017) Jose Luis Aleixandre-Tudo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary Anthocyanins against Obesity and Inflammation

(2017) Yoon-Mi Lee et al.   Nutrients

The Effect of Anthocyanin-Rich Foods or Extracts on Vascular Function in Adults: A Systematic Review and Meta-Analysis of Randomised Controlled Trials

(2017) Lucy Fairlie-Jones et al.   Nutrients

Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them

(2017) Juan Martin-Gomez et al.   Journal of Chemistry

Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine

(2016) ROBERTA O. SANTOS et al.   ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS

Yeast influence on the formation of stable pigments in red winemaking

(2016) Antonio Morata et al.   FOOD CHEMISTRY

Effectiveness of banana additions for completion of stuck and sluggish fermentation of blueberry wine

(2015) Seung-Ho Seo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wines from fruits other than grapes: Current status and future prospectus

(2015) Umesh B. Jagtap et al.   Food Bioscience

Comparative Transcriptomic Analysis Reveals Similarities and Dissimilarities in Saccharomyces cerevisiae Wine Strains Response to Nitrogen Availability

(2015) Catarina Barbosa et al.   PLoS One

Color, Phenolics, and Antioxidant Activity of Blackberry (Rubus glaucusBenth.), Blueberry (Vaccinium floribundumKunth.), and Apple Wines from Ecuador

(2013) Jacqueline Ortiz et al.   JOURNAL OF FOOD SCIENCE

Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro

(2013) Michelle H. Johnson et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Edible berries: Bioactive components and their effect on human health

(2013) Shivraj Hariram Nile et al.   NUTRITION

HPLC–MSn identification and quantification of flavonol glycosides in 28 wild and cultivated berry species

(2012) Maja Mikulic-Petkovsek et al.   FOOD CHEMISTRY

Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions

(2011) Ana Marquez et al.   FOOD CHEMISTRY

Cultivar Evaluation and Effect of Fermentation on Antioxidant Capacity andin VitroInhibition of α-Amylase and α-Glucosidase by Highbush Blueberry (Vaccinium corombosum)

(2011) Michelle H. Johnson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY