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The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

(2020) Charis M. Galanakis   Foods

Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review

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What's new in biopotential of fruit and vegetable by-products applied in the food processing industry

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Antiviral Properties of the Natural Polyphenols Delphinidin and Epigallocatechin Gallate against the Flaviviruses West Nile Virus, Zika Virus, and Dengue Virus

(2017) Ángela Vázquez-Calvo et al.   Frontiers in Microbiology

Grape by-product extracts against microbial proliferation and lipid oxidation: a review

(2016) Gabriela N Mattos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Advances on Semisynthesis, Total Synthesis, and Structure-Activity Relationships of Honokiol and Magnolol Derivatives

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A Pharmacological Review of Bioactive Constituents ofPaeonia lactifloraPallas andPaeonia veitchiiLynch

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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

In VitroAntimicrobial Activity and Effect on Biofilm Production of a White Grape Juice (Vitis vinifera) Extract

(2015) Angela Filocamo et al.   Evidence-based Complementary and Alternative Medicine

Neuroprotective effects of a polyphenolic white grape juice extract in a mouse model of experimental autoimmune encephalomyelitis

(2015) Sabrina Giacoppo et al.   FITOTERAPIA

Blessings in disguise: Bio-functional benefits of grape seed extracts

(2015) Javaid Ashraf Nowshehri et al.   FOOD 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

Radical-scavenging-linked antioxidant activities of extracts from black chokeberry and blueberry cultivated in Korea

(2013) Seok Joon Hwang et al.   FOOD CHEMISTRY

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

(2013) José M. Lorenzo et al.   MEAT SCIENCE

A Comparative Study of the Analysis of Antioxidant Activities of Liquid Foods Employing Spectrophotometric, Fluorometric, and Chemiluminescent Methods

(2012) Francisco J. Barba et al.   Food Analytical Methods

Grape seed as a functional food ingredient in bread-making

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Extracts of Phenolic Compounds from Seeds of Three Wild Grapevines—Comparison of Their Antioxidant Activities and the Content of Phenolic Compounds

(2012) Stanisław Weidner et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Physico-mechanical properties of chitosan films with carvacrol and grape seed extract

(2012) Javiera F. Rubilar et al.   JOURNAL OF FOOD ENGINEERING

Olive oil quality and ripening in super-high-density Arbequina orchard

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Polyphenolic Composition and Antioxidant Activities of Grape Seed Extract

(2010) Anamarija I. Mandic et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

(2009) Xiaofang Peng et al.   FOOD CHEMISTRY

Quality and antioxidant property of green tea sponge cake

(2009) Tsong-Ming Lu et al.   FOOD CHEMISTRY

Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds

(2009) Kashif Ghafoor et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

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