348 related articles for article (PubMed ID: 25683400)
1. Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment.
Chamorro S; Viveros A; Alvarez I; Vega E; Brenes A
Food Chem; 2012 Jul; 133(2):308-14. PubMed ID: 25683400
[TBL] [Abstract][Full Text] [Related]
2. Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process.
Meini MR; Cabezudo I; Boschetti CE; Romanini D
Food Chem; 2019 Jun; 283():257-264. PubMed ID: 30722869
[TBL] [Abstract][Full Text] [Related]
3. Characterisation of Mediterranean grape pomace seed and skin extracts: polyphenolic content and antioxidant activity.
Ky I; Teissedre PL
Molecules; 2015 Jan; 20(2):2190-207. PubMed ID: 25642834
[TBL] [Abstract][Full Text] [Related]
4. Effect of different microencapsulating materials and relative humidities on storage stability of microencapsulated grape pomace extract.
Tolun A; Artik N; Altintas Z
Food Chem; 2020 Jan; 302():125347. PubMed ID: 31430631
[TBL] [Abstract][Full Text] [Related]
5. Enzyme release of phenolics from muscadine grape (Vitis rotundifolia Michx.) skins and seeds.
Xu C; Yagiz Y; Borejsza-Wysocki W; Lu J; Gu L; Ramírez-Rodrigues MM; Marshall MR
Food Chem; 2014 Aug; 157():20-9. PubMed ID: 24679747
[TBL] [Abstract][Full Text] [Related]
6. Addition of exogenous enzymes to diets containing grape pomace: Effects on intestinal utilization of catechins and antioxidant status of chickens.
Chamorro S; Viveros A; Rebolé A; Arija I; Romero C; Alvarez I; Rey A; Brenes A
Food Res Int; 2017 Jun; 96():226-234. PubMed ID: 28528103
[TBL] [Abstract][Full Text] [Related]
7. Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties.
Solari-Godiño A; Pérez-Jiménez J; Saura-Calixto F; Borderías AJ; Moreno HM
Food Res Int; 2017 Dec; 102():639-646. PubMed ID: 29195995
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace.
Martins IM; Roberto BS; Blumberg JB; Chen CO; Macedo GA
Food Res Int; 2016 Nov; 89(Pt 1):533-539. PubMed ID: 28460948
[TBL] [Abstract][Full Text] [Related]
10. The Antidiabetic Effect of Grape Pomace Polysaccharide-Polyphenol Complexes.
Campos F; Peixoto AF; Fernandes PAR; Coimbra MA; Mateus N; de Freitas V; Fernandes I; Fernandes A
Nutrients; 2021 Dec; 13(12):. PubMed ID: 34960047
[TBL] [Abstract][Full Text] [Related]
11. Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace.
Beres C; Simas-Tosin FF; Cabezudo I; Freitas SP; Iacomini M; Mellinger-Silva C; Cabral LM
Food Chem; 2016 Jun; 201():145-52. PubMed ID: 26868559
[TBL] [Abstract][Full Text] [Related]
12. Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice.
Zhu M; Huang Y; Wang Y; Shi T; Zhang L; Chen Y; Xie M
Food Chem; 2019 Jan; 271():425-432. PubMed ID: 30236697
[TBL] [Abstract][Full Text] [Related]
13. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
Ross CF; Hoye C; Fernandez-Plotka VC
J Food Sci; 2011 Aug; 76(6):C884-90. PubMed ID: 22417486
[TBL] [Abstract][Full Text] [Related]
14. Use of water and ethanol extracts from wine grape seed pomace to prepare an antioxidant toothpaste.
Emmulo E; Ceccantoni B; Bellincontro A; Mencarelli F
J Sci Food Agric; 2021 Nov; 101(14):5813-5818. PubMed ID: 33792066
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of phenolic compounds, antioxidant and antiproliferative activities of 31 grape cultivars with different genotypes.
Xia L; Xu C; Huang K; Lu J; Zhang Y
J Food Biochem; 2019 Jun; 43(6):e12626. PubMed ID: 31353617
[TBL] [Abstract][Full Text] [Related]
16. Chemical Characterization of Polysaccharide Extracts Obtained from Pomace By-Products of Different White Grape Varieties.
Curiel-Fernández M; Bueno-Herrera M; Guadalupe Z; Ayestarán B; Pérez-Magariño S
Molecules; 2023 Sep; 28(19):. PubMed ID: 37836612
[TBL] [Abstract][Full Text] [Related]
17. Phenolic content and antioxidant properties of seeds from different grape cultivars grown in Iran.
Mirbagheri VS; Alizadeh E; Yousef Elahi M; Esmaeilzadeh Bahabadi S
Nat Prod Res; 2018 Feb; 32(4):425-429. PubMed ID: 28391711
[TBL] [Abstract][Full Text] [Related]
18. Effect of consuming a grape seed supplement with abundant phenolic compounds on the oxidative status of healthy human volunteers.
Grases F; Prieto RM; Fernández-Cabot RA; Costa-Bauzá A; Sánchez AM; Prodanov M
Nutr J; 2015 Sep; 14():94. PubMed ID: 26353756
[TBL] [Abstract][Full Text] [Related]
19. Efficient one pot extraction and depolymerization of grape (Vitis vinifera) pomace procyanidins for the preparation of antioxidant thio-conjugates.
Selga A; Sort X; Bobet R; Torres JL
J Agric Food Chem; 2004 Feb; 52(3):467-73. PubMed ID: 14759134
[TBL] [Abstract][Full Text] [Related]
20. Recovery of dietary fiber and polyphenol from grape juice pomace and evaluation of their functional properties and polyphenol compositions.
Zhang L; Zhu M; Shi T; Guo C; Huang Y; Chen Y; Xie M
Food Funct; 2017 Jan; 8(1):341-351. PubMed ID: 28045183
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
