Determination of Fatty Acid Composition, Volatile Components, Physico-Chemical and Bioactive Properties of Grape (Vitis vinifera) Seed and Seed Oil

Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

(2014) Albert Ribas-Agustí et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Temperature, Time, and pH on the Stability of Anthocyanin Extracts: Prediction of Total Anthocyanin Content Using Nonlinear Models

(2013) Lutfiye Ekici et al.   Food Analytical Methods

Prediction of fatty acid composition of vegetable oils based on rheological measurements using nonlinear models

(2012) Hasan Yalcin et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties

(2012) Luana Fernandes et al.   FOOD RESEARCH INTERNATIONAL

Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

(2011) Herman Lutterodt 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

Production of biodiesel from winery waste: Extraction, refining and transesterification of grape seed oil

(2010) Carmen María Fernández et al.   BIORESOURCE TECHNOLOGY

Supercritical fluid extraction of grape seed (Vitis vinifera L.) oil. Effect of the operating conditions upon oil composition and antioxidant capacity

(2010) Cláudia P. Passos et al.   CHEMICAL ENGINEERING JOURNAL

Volatile compounds evolution of three table grapes with different flavour during and after maturation

(2010) Chunxiang Yang et al.   FOOD CHEMISTRY

Comparative study between Italian and Spanish grape marc spirits in terms of major volatile compounds

(2010) Sandra Cortés et al.   FOOD CONTROL

Global grape aroma potential and its individual analysis by SBSE–GC–MS

(2010) Miguel A. Pedroza et al.   FOOD RESEARCH INTERNATIONAL

Total Phenolics, Antioxidant Activities, and Anthocyanins of Different Grape Seed Cultivars Grown in Jordan

(2010) Taha M. Rababah et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Antioxidative effects of some phenolic compounds and carotenoids on refined hazelnut oil

(2010) Hasan Yalcin   Journal fur Verbraucherschutz und Lebensmittelsicherheit-Journal of Consumer Protection and Food Safety

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

(2009) Xiaofang Peng et al.   FOOD CHEMISTRY

Enhancement of grape seed oil extraction using a cell wall degrading enzyme cocktail

(2008) Cláudia P. Passos et al.   FOOD CHEMISTRY

In vitro study of antioxidant capacity and antibacterial activity on oral anaerobes of a grape seed extract

(2008) Aurelie Furiga et al.   FOOD CHEMISTRY

Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan

(2008) Puspa Raj Poudel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volatile components of grape pomaces from different cultivars of Sicilian Vitis vinifera L.

(2007) Giuseppe Ruberto 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

Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity

(2007) Stefanie Bail et al.   FOOD CHEMISTRY

Antioxidant effect of natural plant extracts on the microencapsulated high oleic sunflower oil

(2007) Jang-Hyuk Ahn et al.   JOURNAL OF FOOD ENGINEERING