Identification of Bioactive Compounds From Vitis labrusca L. Variety Concord Grape Juice Treated With Commercial Enzymes: Improved Yield and Quality Parameters

Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

(2015) Marcos dos Santos Lima et al.   FOOD CHEMISTRY

Bioactive potential of Vitis labrusca L. grape juices from the Southern Region of Brazil: Phenolic and elemental composition and effect on lipid peroxidation in healthy subjects

(2015) Isabela Maia Toaldo et al.   FOOD CHEMISTRY

Profiling the Hydrolysis of Isolated Grape Berry Skin Cell Walls by Purified Enzymes

(2015) Anscha J. J. Zietsman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Following the Compositional Changes of Fresh Grape Skin Cell Walls during the Fermentation Process in the Presence and Absence of Maceration Enzymes

(2015) Anscha J. J. Zietsman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic compounds and antioxidant activity of Spanish commercial grape juices

(2015) Miriam Moreno-Montoro et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phytochemical Polyphenol Extraction and Elemental Composition of Vitis labrusca L. Grape Juices Through Optimization of Pectinolytic Activity

(2014) Isabela Maia Toaldo et al.   Food and Bioprocess Technology

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

Antioxidant and hepatoprotective effects of an organic grapevine leaf (Vitis labrusca L.) extract in diabetic rats

(2014) Denise dos Santos Lacerda et al.   RSC Advances

Changes in polyphenol content during production of grape juice concentrate

(2013) Esra Capanoglu et al.   FOOD CHEMISTRY

Berry Phenolics of Grapevine under Challenging Environments

(2013) António Teixeira et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Carotenoids and Phenolic Compounds from Solanum sessiliflorum, an Unexploited Amazonian Fruit, and Their Scavenging Capacities against Reactive Oxygen and Nitrogen Species

(2013) Eliseu Rodrigues et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

(2011) I. Romero-Cascales et al.   FOOD CHEMISTRY

Clarification of fruit juices by fungal pectinases

(2011) Ivana Greice Sandri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Access to cellulose limits the efficiency of enzymatic hydrolysis: the role of amorphogenesis

(2010) Valdeir Arantes et al.   Biotechnology for Biofuels

Enzyme-Assisted Extraction of Flavorings and Colorants from Plant Materials

(2010) H. B. Sowbhagya et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color

(2010) Vishwanath Khandare et al.   FOOD AND BIOPRODUCTS PROCESSING

Biological Activities of Polyphenols from Grapes

(2010) En-Qin Xia et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity

(2009) Manuel Pinelo et al.   FOOD AND BIOPRODUCTS PROCESSING

Antioxidative and vasodilatory effects of phenolic acids in wine

(2009) Ivana Mudnic et al.   FOOD CHEMISTRY

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of ultrasound in grape mash treatment in juice processing

(2009) Le Ngoc Lieu et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound processing on anthocyanins and color of red grape juice

(2009) B.K. Tiwari et al.   ULTRASONICS SONOCHEMISTRY

Increase of trans-resveratrol in typical Sicilian wine using β-Glucosidase from various sources

(2007) Aldo Todaro et al.   FOOD CHEMISTRY