Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace

Influence of Heating on the Polyphenolic Content and Antioxidant Activity of Grape Seed Flour

(2011) Carolyn Felicity Ross et al.   JOURNAL OF FOOD SCIENCE

Stability of polyphenolic extracts from grape seeds after thermal treatments

(2010) Gabriel Davidov-Pardo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins

(2010) Ramesh C. Khanal et al.   FOOD RESEARCH INTERNATIONAL

Impact of Thermal Processing on the Activity of Gallotannins and Condensed Tannins from Hamamelis virginiana Used as Functional Ingredients in Seafood

(2010) María Jesús González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Release of Bound Procyanidins from Cranberry Pomace by Alkaline Hydrolysis

(2010) Brittany L. White et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enhanced antioxidant capacity and antimicrobial activity of tannic acid by thermal processing

(2009) T.J. Kim et al.   FOOD CHEMISTRY

Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: Evaluation of the antioxidant activities of their extracts

(2009) Maria Anastasiadi et al.   FOOD RESEARCH INTERNATIONAL

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

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

Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

(2009) R.C. Khanal et al.   JOURNAL OF FOOD SCIENCE

Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace

(2009) R.C. Khanal et al.   JOURNAL OF FOOD SCIENCE

Comparative antioxidant capacities of phenolic compounds measured by various tests

(2008) Jessica Tabart et al.   FOOD CHEMISTRY

Sorghum Extrusion Increases Bioavailability of Catechins in Weanling Pigs

(2008) Liwei Gu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

(2007) Jara Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL

Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings

(2007) Reena Randhir et al.   Innovative Food Science & Emerging Technologies