Natural extracts from fresh and oven-dried winemaking by-products as valuable source of antioxidant compounds

The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

(2017) Raquel Del Pino-García et al.   FOOD CHEMISTRY

Stilbene profiles in different tissues of Vitis vinifera L. cv. Cabernet Sauvignon and a comparison of their antioxidant activity

(2016) Y.-J. Wei et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

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

Freeze-dried grape skins by-products to enhance the quality of white wines from neutral grape varieties

(2015) C. de Torres et al.   FOOD RESEARCH INTERNATIONAL

Valorization of grape stems

(2015) María J. Ruiz-Moreno et al.   INDUSTRIAL CROPS AND PRODUCTS

A comparative study on different extraction techniques to recover red grape pomace polyphenols from vinification byproducts

(2015) Christina Drosou et al.   INDUSTRIAL CROPS AND PRODUCTS

Influence of ethanol/water ratio in ultrasound and high-pressure/high-temperature phenolic compound extraction from agri-food waste

(2015) Marco Paini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): Experimental kinetics and modeling

(2015) M.R. González-Centeno et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of grape (Vitis vinifera L.) stems from Portuguese varieties as a resource of (poly)phenolic compounds: A comparative study

(2014) Ana Barros et al.   FOOD RESEARCH INTERNATIONAL

Phenolic composition of the berry parts of hybrid grape cultivar BRS Violeta (BRS Rubea×IAC 1398-21) using HPLC–DAD–ESI-MS/MS

(2013) Ligia Portugal Gomes Rebello et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound-Assisted Extraction of Stilbenoids from Grape Stems

(2013) Z. Piñeiro et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grape stems from Sicilian Vitis vinifera cultivars as a source of polyphenol-enriched fractions with enhanced antioxidant activity

(2013) Carmela Spatafora et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Compositions and chemical variability of grape pomaces from French vineyard

(2012) Pierangelo Rondeau et al.   INDUSTRIAL CROPS AND PRODUCTS

Proanthocyanidin Composition and Antioxidant Potential of the Stem Winemaking Byproducts from 10 Different Grape Varieties (Vitis vinifera L.)

(2012) María Reyes González-Centeno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultrasound assisted extraction of phenolic compounds from grapes

(2011) Ceferino Carrera et al.   ANALYTICA CHIMICA ACTA

Phenolic Composition of the Brazilian Seedless Table Grape Varieties BRS Clara and BRS Morena

(2011) Ellen Silva Lago-Vanzela et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A theoretical study of the structure–radical scavenging activity of trans-resveratrol analogues and cis-resveratrol in gas phase and water environment

(2009) Damian Mikulski et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Red-Color Related Phenolic Composition of Garnacha Tintorera (Vitis viniferaL.) Grapes and Red Wines

(2009) Noelia Castillo-Muñoz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY