Chemical characterization and in vitro colonic fermentation of grape pomace extracts

Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

(2016) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Advance on the bioactivity and potential applications of dietary fibre from grape pomace

(2015) Fengmei Zhu et al.   FOOD CHEMISTRY

Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

(2015) Roberta Marchiani et al.   JOURNAL OF FOOD QUALITY

Application of in vitro gastrointestinal digestion and colonic fermentation models to pomegranate products (juice, pulp and peel extract) to study the stability and catabolism of phenolic compounds

(2015) Juana I. Mosele et al.   Journal of Functional Foods

Bioavailability of Dietary Polyphenols and Gut Microbiota Metabolism: Antimicrobial Properties

(2015) Laura Marín et al.   Biomed Research International

Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

(2014) Javier García-Lomillo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interplay between Anthocyanins and Gut Microbiota

(2014) Ana Faria et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative Study of Microbial-Derived Phenolic Metabolites in Human Feces after Intake of Gin, Red Wine, and Dealcoholized Red Wine

(2013) Ana Jiménez-Girón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grape Pomace as a Sustainable Source of Bioactive Compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics

(2013) Ariel R. Fontana et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitrofermentation of grape seed flavan-3-ol fractions by human faecal microbiota: changes in microbial groups and phenolic metabolites

(2012) Carolina Cueva et al.   FEMS MICROBIOLOGY ECOLOGY

Functional components of grape pomace: their composition, biological properties and potential applications

(2012) Jianmei Yu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

LDL cholesterol-lowering effects of grape extract used as a dietary supplement on healthy volunteers

(2012) Noemí Yubero et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

In Vitro Fermentation of a Red Wine Extract by Human Gut Microbiota: Changes in Microbial Groups and Formation of Phenolic Metabolites

(2012) Fernando Sánchez-Patán et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Gut microbial catabolism of grape seed flavan-3-ols by human faecal microbiota. Targetted analysis of precursor compounds, intermediate metabolites and end-products

(2011) Fernando Sánchez-Patán et al.   FOOD CHEMISTRY

Determination of Microbial Phenolic Acids in Human Faeces by UPLC-ESI-TQ MS

(2011) Fernando Sánchez-Patán et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of dietary polyphenol-rich grape products on intestinal microflora and gut morphology in broiler chicks

(2011) A. Viveros et al.   POULTRY SCIENCE

Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function

(2010) Fulgencio Saura-Calixto   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Insights into the metabolism and microbial biotransformation of dietary flavan-3-ols and the bioactivity of their metabolites

(2010) Maria Monagas et al.   Food & Function

Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth

(2009) Deisy Hervert-Hernández et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Interaction between Phenolics and Gut Microbiota: Role in Human Health

(2009) María V. Selma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant protection of white grape pomace on restructured fish products during frozen storage

(2007) I. Sánchez-Alonso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spray drying of the soybean extract: Effects on chemical properties and antioxidant activity

(2007) Sandra Regina Georgetti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY