Related references
Note: Only part of the references are listed.Phenolic compounds and antioxidant properties of different grape cultivars grown in China
Changmou Xu et al.
FOOD CHEMISTRY (2010)
Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia)
Visnja Katalinic et al.
FOOD CHEMISTRY (2010)
Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: Evaluation of the antioxidant activities of their extracts
Maria Anastasiadi et al.
FOOD RESEARCH INTERNATIONAL (2010)
Stability of the antioxidant capacity of twenty-five commercially available fruit juices subjected to an in vitro digestion
Lisa Ryan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Biological Activities of Polyphenols from Grapes
En-Qin Xia et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2010)
Phenolic profile and free radical-scavenging activity of Cabernet Sauvignon wines of different geographical origins from the Balkan region
Blaga C. Radovanovic et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)
Bioavailability of dietary flavonoids and phenolic compounds
Alan Crozier et al.
MOLECULAR ASPECTS OF MEDICINE (2010)
Biomedical effects of grape products
Lisa M. Vislocky et al.
NUTRITION REVIEWS (2010)
Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage
Andrea Pittelli Boiago Gollucke et al.
FOOD CHEMISTRY (2009)
Grapes and Cardiovascular Disease
Mustali M. Dohadwala et al.
JOURNAL OF NUTRITION (2009)
Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes
Shelly Hogan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity
Berrin Bozan et al.
FOOD CHEMISTRY (2008)
The antioxidant capacity of red wine in relationship with its polyphenolic constituents
Danila Di Majo et al.
FOOD CHEMISTRY (2008)
Grapes and human health: A perspective
John M. Pezzuto
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Comparison of antioxidant potency of commonly consumed Polyphenol-Rich beverages in the united states
Navindra P. Seeram et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan
Puspa Raj Poudel et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2008)
Phenolics from purple grape, apple, purple grape juice and apple juice prevent early atherosclerosis induced by an atherogenic diet in hamsters
Kelly Decorde et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2008)
Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes
C. Dani et al.
FOOD AND CHEMICAL TOXICOLOGY (2007)
Polyphenolic phytochemicals - just antioxidants or much more?
D. E. Stevenson et al.
CELLULAR AND MOLECULAR LIFE SCIENCES (2007)
Evaluation of phenolic compounds in commercial fruit juices and fruit drinks
William Mullen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Total antioxidant activities, phenolics, anthocyanins, polyphenoloxidase activities of selected red grape cultivars and their correlations
H. Hulya Orak
SCIENTIA HORTICULTURAE (2007)
Comparison of cardioprotective abilities between the flesh and skin of grapes
M. Falchi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate
R. Rodriguez Montealegre et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Antioxidant properties of commercial grape juices and vinegars
A Dávalos et al.
FOOD CHEMISTRY (2005)
Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements
RL Prior et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts: Correlation with antiradical activity
R Guendez et al.
FOOD CHEMISTRY (2005)
Major flavonoids in grape seeds and skins: Antioxidant capacity of catechin, epicatechin, and gallic acid
Y Yilmaz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Inhibition of rat mammary tumorigenesis by Concord grape juice constituents
KW Singletary et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Varietal differences among the polyphenol profiles of seven table grape cultivars studied by LC-DAD-MS-MS
E Cantos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe
BX Ou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Effect of postharvest ultraviolet irradiation on resveratrol and other phenolics of cv. Napoleon table grapes
E Cantos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing
MI Gil et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Share Paper
