Related references
Note: Only part of the references are listed.Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.)
Aaron de la Cerda-Carrasco et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Natural products as antimicrobial agents
Rabin Gyawali et al.
FOOD CONTROL (2014)
Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review
Ana Teixeira et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2014)
Analysis of phenolic compounds in commercial dried grape pomace by high-performance liquid chromatography electrospray ionization mass spectrometry
Lina M. Ramirez-Lopez et al.
FOOD SCIENCE & NUTRITION (2014)
Compositions and chemical variability of grape pomaces from French vineyard
Pierangelo Rondeau et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Characterization of Polyphenols and Antioxidant Potential of White Grape Pomace Byproducts (Vitis vinifera L.)
Maria Reyes Gonzalez-Centeno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Antimicrobial activity and composition profile of grape (Vitis vinifera) pomace extracts obtained by supercritical fluids
Daniela A. Oliveira et al.
JOURNAL OF BIOTECHNOLOGY (2013)
Polyphenolic Contents and Antioxidant Properties of Different Grape (V. vinifera, V. labrusca, and V. hybrid) Cultivars
Shivraj Hariram Nile et al.
BIOMED RESEARCH INTERNATIONAL (2013)
Anthocyanins and Their Variation in Red Wines I. Monomeric Anthocyanins and Their Color Expression
Fei He et al.
MOLECULES (2012)
Potential Anticancer Properties of Grape Antioxidants
Kequan Zhou et al.
JOURNAL OF ONCOLOGY (2012)
Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil
Ismael Ivan Rockenbach et al.
FOOD CHEMISTRY (2011)
Effect of Grape Pomace Extracts Obtained from Different Grape Varieties on Microbial Quality of Beef Patty
Osman Sagdic et al.
JOURNAL OF FOOD SCIENCE (2011)
Biological Activities of Polyphenols from Grapes
En-Qin Xia et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2010)
Effects of several levels of extracted tannin from grape pomace on intestinal digestibility of soybean meal
D. Alipour et al.
LIVESTOCK SCIENCE (2010)
Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase
Shelly Hogan et al.
NUTRITION & METABOLISM (2010)
Comparative antioxidant capacities of phenolic compounds measured by various tests
Jessica Tabart et al.
FOOD CHEMISTRY (2009)
Phytochemical profiles and antioxidant activities of wine grapes
Jun Yang et al.
FOOD CHEMISTRY (2009)
Polyphenols, oral health and disease: A review
Stefano Petti et al.
JOURNAL OF DENTISTRY (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)
Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
Helene Fontoin et al.
FOOD QUALITY AND PREFERENCE (2008)
Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars
Giuseppe Ruberto et al.
FOOD CHEMISTRY (2007)
Phenolic composition and antioxidant activity in grapevine parts and berries (Vitis vinifera L.) cv. Kishmish Chornyi (Sharad Seedless) during maturation
Pooja Doshi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Note:: Antioxidant and antibacterial activities of Rosa damascena flower extracts
G Özkan et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2004)
Antibacterial activities and total phenolic contents of grape pomace extracts
G Özkan et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
Antimicrobial properties of phenolic compounds from berries
R Puupponen-Pimiä et al.
JOURNAL OF APPLIED MICROBIOLOGY (2001)
Agronomic use of biotechnologically processed grape wastes
J Ferrer et al.
BIORESOURCE TECHNOLOGY (2001)
Content of the flavonols myricetin, quercetin, and kaempferol in Finnish berry wines
H Vuorinen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)