Related references
Note: Only part of the references are listed.Green Ultrasound-Assisted Extraction of Antioxidant Phenolic Compounds Determined by High Performance Liquid Chromatography from Bilberry (Vaccinium Myrtillus L.) Juice By-products
M. A. Varo et al.
WASTE AND BIOMASS VALORIZATION (2019)
Effects on the color, taste, and anthocyanins stability of blueberry wine by different contents of mannoprotein
Xiyun Sun et al.
FOOD CHEMISTRY (2019)
Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species
Jianping Wei et al.
FOOD MICROBIOLOGY (2019)
Phenolic compounds profile of different berry parts from novel Vitis vinifera L. red grape genotypes and Tempranillo using HPLC-DAD-ESI-MS/MS: A varietal differentiation tool
Jose Perez-Navarro et al.
FOOD CHEMISTRY (2019)
Volatile composition, foam characteristics and sensory properties of Tempranillo red sparkling wines elaborated using different techniques to obtain the base wines
Silvia Perez-Magarino et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process
Maria-Rocio Meini et al.
FOOD CHEMISTRY (2019)
Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice
MengTing Zhu et al.
FOOD CHEMISTRY (2019)
Natural red pigments from plants and their health benefits: A review
Hui Yi Leong et al.
FOOD REVIEWS INTERNATIONAL (2018)
The significance of anthocyanins in the prevention and treatment of type 2 diabetes
Dorota Rozanska et al.
ADVANCES IN CLINICAL AND EXPERIMENTAL MEDICINE (2018)
Targeting Histone Deacetylases with Natural and Synthetic Agents: An Emerging Anticancer Strategy
Amit Kumar Singh et al.
NUTRIENTS (2018)
Berry Phenolic Antioxidants - Implications for Human Health?
Beata Olas
FRONTIERS IN PHARMACOLOGY (2018)
Estimation of polyphenols by using HPLC-DAD in red and white wine grape varieties grown under tropical conditions of India
R. G. Somkuwar et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Clinical Evaluation of the Effect of Blueberries Consumption on Chronic Diseases, Illness Prevention and Health Promotion
Eleni Pavlidou et al.
NATURAL PRODUCTS JOURNAL (2018)
Is it possible to use the DPPH and ABTS methods for reliable estimation of antioxidant power of colored compounds?
Malgorzata Olszowy et al.
CHEMICAL PAPERS (2018)
Metabolic Effects of Berries with Structurally Diverse Anthocyanins
John Overall et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
Spectrophotometric Analysis of Phenolic Compounds in Grapes and Wines
Jose Luis Aleixandre-Tudo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Dietary Anthocyanins against Obesity and Inflammation
Yoon-Mi Lee et al.
NUTRIENTS (2017)
The Effect of Anthocyanin-Rich Foods or Extracts on Vascular Function in Adults: A Systematic Review and Meta-Analysis of Randomised Controlled Trials
Lucy Fairlie-Jones et al.
NUTRIENTS (2017)
Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them
Juan Martin-Gomez et al.
JOURNAL OF CHEMISTRY (2017)
Physicochemical, Antioxidant and Sensory Quality of Brazilian Blueberry Wine
Roberta O. Santos et al.
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS (2016)
Yeast influence on the formation of stable pigments in red winemaking
Antonio Morata et al.
FOOD CHEMISTRY (2016)
Effectiveness of banana additions for completion of stuck and sluggish fermentation of blueberry wine
Seung-Ho Seo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Wines from fruits other than grapes: Current status and future prospectus
Umesh B. Jagtap et al.
FOOD BIOSCIENCE (2015)
Comparative Transcriptomic Analysis Reveals Similarities and Dissimilarities in Saccharomyces cerevisiae Wine Strains Response to Nitrogen Availability
Catarina Barbosa et al.
PLOS ONE (2015)
Edible berries: Bioactive components and their effect on human health
Shivraj Hariram Nile et al.
NUTRITION (2014)
Color, Phenolics, and Antioxidant Activity of Blackberry (Rubus glaucus Benth.), Blueberry (Vaccinium floribundum Kunth.), and Apple Wines from Ecuador
Jacqueline Ortiz et al.
JOURNAL OF FOOD SCIENCE (2013)
Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro
Michelle H. Johnson et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2013)
Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions
Ana Marquez et al.
FOOD CHEMISTRY (2012)
HPLC-MSn identification and quantification of flavonol glycosides in 28 wild and cultivated berry species
Maja Mikulic-Petkovsek et al.
FOOD CHEMISTRY (2012)
Cultivar Evaluation and Effect of Fermentation on Antioxidant Capacity and in Vitro Inhibition of α-Amylase and α-Glucosidase by Highbush Blueberry (Vaccinium corombosum)
Michelle H. Johnson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation
Min-Sheng Su et al.
FOOD CHEMISTRY (2007)
Metabolite profiling of grape: Flavonols and anthocyanins
Fulvio Mattivi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
HPLC determination of phenolics adsorbed on yeasts
M. Rizzo et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2006)
Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols
V Katalinic et al.
FOOD CHEMISTRY (2006)
Analysis of grape and wine anthocyanins by HPLC-MS
E García-Beneytez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Oxygen radical absorbing capacity, anthocyanin and phenolic content of highbush blueberries (Vaccinium corymbosum L.) during ripening and storage
W Kalt et al.
JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE (2003)
Adsorption of phenolic compounds and browning products in white wines by yeasts and their cell walls
S Razmkhab et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Stress effect of ethanol on fermentation kinetics by stationary-phase cells of Saccharomyces cerevisiae
V Ansanay-Geleote et al.
BIOTECHNOLOGY LETTERS (2001)