Polyphenols extracted from red grape pomace by a surfactant based method show enhanced collagenase and elastase inhibitory activity

Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace

(2016) Carolina Beres et al.   FOOD CHEMISTRY

Inhibitory effects of polyphenols from grape pomace extract on collagenase and elastase activity

(2015) Judith Wittenauer et al.   FITOTERAPIA

Colloidal gas aphrons based separation process for the purification and fractionation of natural phenolic extracts

(2015) G. Spigno et al.   FOOD AND BIOPRODUCTS PROCESSING

Distribution of Polyphenols and a Surfactant Component in Skin during Aerosol OT Microemulsion-Enhanced Intradermal Delivery

(2012) Reiko Yutani et al.   CHEMICAL & PHARMACEUTICAL BULLETIN

Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

(2012) Angela Tseng et al.   FOOD CHEMISTRY

Flavonoids: Precipitation Kinetics and Interaction with Surfactant Micelles

(2011) David Löf et al.   JOURNAL OF FOOD SCIENCE

Inhibitory effect of quercetin on matrix metalloproteinase 9 activity Molecular mechanism and structure–activity relationship of the flavonoid–enzyme interaction

(2010) Alejandra C. Saragusti et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Grape marc phenolics: Extraction kinetics, quality and stability of extracts

(2009) D. Amendola et al.   JOURNAL OF FOOD ENGINEERING

Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods

(2008) Jungmin Lee et al.   FOOD CHEMISTRY

Chlorogenic Acids from Green Coffee Extract are Highly Bioavailable in Humans

(2008) Adriana Farah et al.   JOURNAL OF NUTRITION