552 related articles for article (PubMed ID: 23790192)
1. Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation.
Vergara-Salinas JR; Bulnes P; Zúñiga MC; Pérez-Jiménez J; Torres JL; Mateos-Martín ML; Agosin E; Pérez-Correa JR
J Agric Food Chem; 2013 Jul; 61(28):6929-36. PubMed ID: 23790192
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Impact of processing parameters on the phenolic profile of wines produced from hybrid red grapes Maréchal Foch, Corot noir, and Marquette.
Manns DC; Coquard Lenerz CT; Mansfield AK
J Food Sci; 2013 May; 78(5):C696-702. PubMed ID: 23551038
[TBL] [Abstract][Full Text] [Related]
4. Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines.
Liu YX; Liang NN; Wang J; Pan QH; Duan CQ
J Food Sci; 2013 Jan; 78(1):C25-30. PubMed ID: 23301601
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing.
Khanal RC; Howard LR; Prior RL
J Food Sci; 2009 Aug; 74(6):H174-82. PubMed ID: 19723202
[TBL] [Abstract][Full Text] [Related]
8. Pomace limits tannin retention in Frontenac wines.
Nicolle P; Marcotte C; Angers P; Pedneault K
Food Chem; 2019 Mar; 277():438-447. PubMed ID: 30502168
[TBL] [Abstract][Full Text] [Related]
9. Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
Tseng A; Zhao Y
J Food Sci; 2012 Sep; 77(9):H192-201. PubMed ID: 22908851
[TBL] [Abstract][Full Text] [Related]
10. The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique.
Busse-Valverde N; Gómez-Plaza E; López-Roca JM; Gil-Muñoz R; Bautista-Ortín AB
J Agric Food Chem; 2011 May; 59(10):5450-5. PubMed ID: 21462997
[TBL] [Abstract][Full Text] [Related]
11. Design and optimization of a semicontinuous hot-cold extraction of polyphenols from grape pomace.
Monrad JK; Srinivas K; Howard LR; King JW
J Agric Food Chem; 2012 Jun; 60(22):5571-82. PubMed ID: 22578157
[TBL] [Abstract][Full Text] [Related]
12. Direct method for determining seed and skin proanthocyanidin extraction into red wine.
Peyrot des Gachons C; Kennedy JA
J Agric Food Chem; 2003 Sep; 51(20):5877-81. PubMed ID: 13129288
[TBL] [Abstract][Full Text] [Related]
13. Extraction yields and anti-oxidant activity of proanthocyanidins from different parts of grape pomace: effect of mechanical treatments.
de Sá M; Justino V; Spranger MI; Zhao YQ; Han L; Sun BS
Phytochem Anal; 2014; 25(2):134-40. PubMed ID: 24123351
[TBL] [Abstract][Full Text] [Related]
14. Comparison of extraction protocols to determine differences in wine-extractable tannin and anthocyanin in Vitis vinifera L. cv. Shiraz and Cabernet Sauvignon grapes.
Bindon KA; Kassara S; Cynkar WU; Robinson EM; Scrimgeour N; Smith PA
J Agric Food Chem; 2014 May; 62(20):4558-70. PubMed ID: 24773241
[TBL] [Abstract][Full Text] [Related]
15. Characterization of polyphenols and antioxidant potential of white grape pomace byproducts (Vitis vinifera L.).
González-Centeno MR; Jourdes M; Femenia A; Simal S; Rosselló C; Teissedre PL
J Agric Food Chem; 2013 Nov; 61(47):11579-87. PubMed ID: 24206441
[TBL] [Abstract][Full Text] [Related]
16. Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace.
Zhu FM; Du B; Li J
Food Sci Technol Int; 2014 Jan; 20(1):55-62. PubMed ID: 23733819
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Chemical consequences of extended maceration and post-fermentation additions of grape pomace in Pinot noir and Zinfandel wines from the Central Coast of California (USA).
Casassa LF; Huff R; Steele NB
Food Chem; 2019 Dec; 300():125147. PubMed ID: 31349098
[TBL] [Abstract][Full Text] [Related]
19. Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin.
Li Y; Ma R; Xu Z; Wang J; Chen T; Chen F; Wang Z
J Sci Food Agric; 2013 Apr; 93(6):1404-11. PubMed ID: 23400926
[TBL] [Abstract][Full Text] [Related]
20. Antioxidant activity of grape skin aqueous extracts from pressurized hot water extraction combined with electron paramagnetic resonance spectroscopy.
Sťavíková L; Polovka M; Hohnová B; Karásek P; Roth M
Talanta; 2011 Sep; 85(4):2233-40. PubMed ID: 21872083
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
