202 related articles for article (PubMed ID: 25493389)
1. Antioxidant and antimicrobial properties of wine byproducts and their potential uses in the food industry.
García-Lomillo J; González-SanJosé ML; Del Pino-García R; Rivero-Pérez MD; Muñiz-Rodríguez P
J Agric Food Chem; 2014 Dec; 62(52):12595-602. PubMed ID: 25493389
[TBL] [Abstract][Full Text] [Related]
2. Recovery potential of cold press byproducts obtained from the edible oil industry: physicochemical, bioactive, and antimicrobial properties.
Karaman S; Karasu S; Tornuk F; Toker OS; Geçgel Ü; Sagdic O; Ozcan N; Gül O
J Agric Food Chem; 2015 Mar; 63(8):2305-13. PubMed ID: 25647068
[TBL] [Abstract][Full Text] [Related]
3. Polyphenol, antioxidant and antimicrobial potential of six different white and red wine grape processing leftovers.
Trošt K; Klančnik A; Mozetič Vodopivec B; Sternad Lemut M; Jug Novšak K; Raspor P; Smole Možina S
J Sci Food Agric; 2016 Nov; 96(14):4809-4820. PubMed ID: 27485794
[TBL] [Abstract][Full Text] [Related]
4. Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.
Tseng A; Zhao Y
Food Chem; 2013 May; 138(1):356-65. PubMed ID: 23265499
[TBL] [Abstract][Full Text] [Related]
5. Grape by-product extracts against microbial proliferation and lipid oxidation: a review.
Mattos GN; Tonon RV; Furtado AA; Cabral LM
J Sci Food Agric; 2017 Mar; 97(4):1055-1064. PubMed ID: 27696415
[TBL] [Abstract][Full Text] [Related]
6. Low molecular weight phenolics of grape juice and winemaking byproducts: antioxidant activities and inhibition of oxidation of human low-density lipoprotein cholesterol and DNA strand breakage.
de Camargo AC; Regitano-d'Arce MA; Biasoto AC; Shahidi F
J Agric Food Chem; 2014 Dec; 62(50):12159-71. PubMed ID: 25417599
[TBL] [Abstract][Full Text] [Related]
7. Antibacterial, antiviral, and antifungal properties of wines and winery byproducts in relation to their flavonoid content.
Friedman M
J Agric Food Chem; 2014 Jul; 62(26):6025-42. PubMed ID: 24945318
[TBL] [Abstract][Full Text] [Related]
8. Flavanol content and antioxidant activity in winery byproducts.
González-Paramás AM; Esteban-Ruano S; Santos-Buelga C; de Pascual-Teresa S; Rivas-Gonzalo JC
J Agric Food Chem; 2004 Jan; 52(2):234-8. PubMed ID: 14733501
[TBL] [Abstract][Full Text] [Related]
9. Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract.
Costa JR; Amorim M; Vilas-Boas A; Tonon RV; Cabral LMC; Pastrana L; Pintado M
Food Funct; 2019 Apr; 10(4):1856-1869. PubMed ID: 30950465
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics-Case Study: Grape Pomace and Grapeseed.
Ferreira SM; Santos L
Molecules; 2022 Jan; 27(3):. PubMed ID: 35164233
[TBL] [Abstract][Full Text] [Related]
14. Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace.
Del Pino-García R; García-Lomillo J; Rivero-Pérez MD; González-SanJosé ML; Muñiz P
J Agric Food Chem; 2015 Aug; 63(31):6922-31. PubMed ID: 26186166
[TBL] [Abstract][Full Text] [Related]
15. Comparison of Antibacterial and Antioxidant Properties of Red (cv. Negramaro) and White (cv. Fiano) Skin Pomace Extracts.
Gerardi C; Pinto L; Baruzzi F; Giovinazzo G
Molecules; 2021 Sep; 26(19):. PubMed ID: 34641461
[TBL] [Abstract][Full Text] [Related]
16. Recovery of polyphenols from red grape pomace and assessment of their antioxidant and anti-cholesterol activities.
Ferri M; Bin S; Vallini V; Fava F; Michelini E; Roda A; Minnucci G; Bucchi G; Tassoni A
N Biotechnol; 2016 May; 33(3):338-44. PubMed ID: 26705904
[TBL] [Abstract][Full Text] [Related]
17. Endothelium-dependent vasodilator and antioxidant properties of a novel enzymatic extract of grape pomace from wine industrial waste.
Rodriguez-Rodriguez R; Justo ML; Claro CM; Vila E; Parrado J; Herrera MD; Alvarez de Sotomayor M
Food Chem; 2012 Dec; 135(3):1044-51. PubMed ID: 22953822
[TBL] [Abstract][Full Text] [Related]
18. Tannins and extracts of fruit byproducts: antibacterial activity against foodborne bacteria and antioxidant capacity.
Widsten P; Cruz CD; Fletcher GC; Pajak MA; McGhie TK
J Agric Food Chem; 2014 Nov; 62(46):11146-56. PubMed ID: 25339414
[TBL] [Abstract][Full Text] [Related]
19. Effect of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty.
Sagdic O; Ozturk I; Yilmaz MT; Yetim H
J Food Sci; 2011 Sep; 76(7):M515-21. PubMed ID: 22417558
[TBL] [Abstract][Full Text] [Related]
20. Cyclic voltammetry to evaluate the antioxidant potential in winemaking by-products.
José Jara-Palacios M; Luisa Escudero-Gilete M; Miguel Hernández-Hierro J; Heredia FJ; Hernanz D
Talanta; 2017 Apr; 165():211-215. PubMed ID: 28153244
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]