856 related articles for article (PubMed ID: 20653555)
1. Recent applications of grape polyphenols in foods, beverages and supplements.
Gollücke AP
Recent Pat Food Nutr Agric; 2010 Jun; 2(2):105-9. PubMed ID: 20653555
[TBL] [Abstract][Full Text] [Related]
2. Use of grape polyphenols for promoting human health: a review of patents.
Gollücke AP; Ribeiro DA
Recent Pat Food Nutr Agric; 2012 Apr; 4(1):26-30. PubMed ID: 22316271
[TBL] [Abstract][Full Text] [Related]
3. Polyphenols: a nutraceutical approach against diseases.
Gollucke AP; Peres RC; Odair A ; Ribeiro DA
Recent Pat Food Nutr Agric; 2013 Dec; 5(3):214-9. PubMed ID: 24294942
[TBL] [Abstract][Full Text] [Related]
4. Cardioprotective actions of grape polyphenols.
Leifert WR; Abeywardena MY
Nutr Res; 2008 Nov; 28(11):729-37. PubMed ID: 19083481
[TBL] [Abstract][Full Text] [Related]
5. Antioxidant activity and phenolic content of wine vinegars produced by two different techniques.
Budak HN; Guzel-Seydim ZB
J Sci Food Agric; 2010 Sep; 90(12):2021-6. PubMed ID: 20589746
[TBL] [Abstract][Full Text] [Related]
6. Effect of skin contact and pressure on the composition of Sauvignon Blanc must.
Maggu M; Winz R; Kilmartin PA; Trought MC; Nicolau L
J Agric Food Chem; 2007 Dec; 55(25):10281-8. PubMed ID: 18020411
[TBL] [Abstract][Full Text] [Related]
7. Berry ripening, pre-processing and thermal treatments affect the phenolic composition and antioxidant capacity of grape (Vitis vinifera L.) juice.
Genova G; Tosetti R; Tonutti P
J Sci Food Agric; 2016 Jan; 96(2):664-71. PubMed ID: 25683953
[TBL] [Abstract][Full Text] [Related]
8. Color and polyphenolic stability in extracts produced from muscadine grape (Vitis rotundifolia) pomace.
Cardona JA; Lee JH; Talcott ST
J Agric Food Chem; 2009 Sep; 57(18):8421-5. PubMed ID: 19754172
[TBL] [Abstract][Full Text] [Related]
9. Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis vinifera L.).
de la Cerda-Carrasco A; López-Solís R; Nuñez-Kalasic H; Peña-Neira Á; Obreque-Slier E
J Sci Food Agric; 2015 May; 95(7):1521-7. PubMed ID: 25082193
[TBL] [Abstract][Full Text] [Related]
10. [Polyphenols and anthocyanins in fruits, grapes juices and wines, and evaluation of their antioxidant activity].
Briedis V; Povilaityte V; Kazlauskas S; Venskutonis PR
Medicina (Kaunas); 2003; 39 Suppl 2():104-12. PubMed ID: 14617869
[TBL] [Abstract][Full Text] [Related]
11. Red grape skin and seeds polyphenols: Evidence of their protective effects on endothelial progenitor cells and improvement of their intestinal absorption.
Felice F; Zambito Y; Di Colo G; D'Onofrio C; Fausto C; Balbarini A; Di Stefano R
Eur J Pharm Biopharm; 2012 Jan; 80(1):176-84. PubMed ID: 21971368
[TBL] [Abstract][Full Text] [Related]
12. Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans.
Thimothe J; Bonsi IA; Padilla-Zakour OI; Koo H
J Agric Food Chem; 2007 Dec; 55(25):10200-7. PubMed ID: 17999462
[TBL] [Abstract][Full Text] [Related]
13. Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes.
Dani C; Oliboni LS; Vanderlinde R; Bonatto D; Salvador M; Henriques JA
Food Chem Toxicol; 2007 Dec; 45(12):2574-80. PubMed ID: 17683842
[TBL] [Abstract][Full Text] [Related]
14. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
Seeram NP; Aviram M; Zhang Y; Henning SM; Feng L; Dreher M; Heber D
J Agric Food Chem; 2008 Feb; 56(4):1415-22. PubMed ID: 18220345
[TBL] [Abstract][Full Text] [Related]
15. Pulsed electric field-assisted vinification of aglianico and piedirosso grapes.
Donsì F; Ferrari G; Fruilo M; Pataro G
J Agric Food Chem; 2010 Nov; 58(22):11606-15. PubMed ID: 21038868
[TBL] [Abstract][Full Text] [Related]
16. Effects of red grape juice polyphenols in NADPH oxidase subunit expression in human neutrophils and mononuclear blood cells.
Dávalos A; de la Peña G; Sánchez-Martín CC; Teresa Guerra M; Bartolomé B; Lasunción MA
Br J Nutr; 2009 Oct; 102(8):1125-35. PubMed ID: 19450372
[TBL] [Abstract][Full Text] [Related]
17. Pomegranate juice sugar fraction reduces macrophage oxidative state, whereas white grape juice sugar fraction increases it.
Rozenberg O; Howell A; Aviram M
Atherosclerosis; 2006 Sep; 188(1):68-76. PubMed ID: 16332370
[TBL] [Abstract][Full Text] [Related]
18. Functional Properties of Grape and Wine Polyphenols.
Giovinazzo G; Grieco F
Plant Foods Hum Nutr; 2015 Dec; 70(4):454-62. PubMed ID: 26547323
[TBL] [Abstract][Full Text] [Related]
19. Effect of flash release treatment on phenolic extraction and wine composition.
Morel-Salmi C; Souquet JM; Bes M; Cheynier V
J Agric Food Chem; 2006 Jun; 54(12):4270-6. PubMed ID: 16756356
[TBL] [Abstract][Full Text] [Related]
20. Activation of endothelial nitric oxide synthase by red wine polyphenols: impact of grape cultivars, growing area and the vinification process.
Räthel TR; Samtleben R; Vollmar AM; Dirsch VM
J Hypertens; 2007 Mar; 25(3):541-9. PubMed ID: 17278969
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]