227 related articles for article (PubMed ID: 31644976)
21. Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid.
Yilmaz Y; Toledo RT
J Agric Food Chem; 2004 Jan; 52(2):255-60. PubMed ID: 14733505
[TBL] [Abstract][Full Text] [Related]
22. Fruit maturity and juice extraction influences ellagic acid derivatives and other antioxidant polyphenolics in muscadine grapes.
Lee JH; Talcott ST
J Agric Food Chem; 2004 Jan; 52(2):361-6. PubMed ID: 14733522
[TBL] [Abstract][Full Text] [Related]
23. An analytical survey of the polyphenols of seeds of varieties of grape (Vitis vinifera) cultivated in Greece: implications for exploitation as a source of value-added phytochemicals.
Guendez R; Kallithraka S; Makris DP; Kefalas P
Phytochem Anal; 2005; 16(1):17-23. PubMed ID: 15688951
[TBL] [Abstract][Full Text] [Related]
24. Characterization of polyphenolic metabolites in the seeds of Vitis germplasm.
Liang Z; Yang Y; Cheng L; Zhong GY
J Agric Food Chem; 2012 Feb; 60(5):1291-9. PubMed ID: 22229810
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Polyphenolic profiles detected in the ripe berries of Vitis vinifera germplasm.
Liang Z; Owens CL; Zhong GY; Cheng L
Food Chem; 2011 Dec; 129(3):940-50. PubMed ID: 25212322
[TBL] [Abstract][Full Text] [Related]
27. Flavanol Glycoside Content of Grape Seeds and Skins of
Pérez-Navarro J; Cazals G; Enjalbal C; Izquierdo-Cañas PM; Gómez-Alonso S; Saucier C
Molecules; 2019 Nov; 24(21):. PubMed ID: 31694238
[TBL] [Abstract][Full Text] [Related]
28. Polyphenol Profiles of Just Pruned Grapevine Canes from Wild
Loupit G; Prigent S; Franc C; De Revel G; Richard T; Cookson SJ; Fonayet JV
J Agric Food Chem; 2020 Nov; 68(47):13397-13407. PubMed ID: 32227944
[TBL] [Abstract][Full Text] [Related]
29. Environmental Factors Correlated with the Metabolite Profile of Vitis vinifera cv. Pinot Noir Berry Skins along a European Latitudinal Gradient.
Del-Castillo-Alonso MÁ; Castagna A; Csepregi K; Hideg É; Jakab G; Jansen MA; Jug T; Llorens L; Mátai A; Martínez-Lüscher J; Monforte L; Neugart S; Olejnickova J; Ranieri A; Schödl-Hummel K; Schreiner M; Soriano G; Teszlák P; Tittmann S; Urban O; Verdaguer D; Zipoli G; Martínez-Abaigar J; Núñez-Olivera E
J Agric Food Chem; 2016 Nov; 64(46):8722-8734. PubMed ID: 27794599
[TBL] [Abstract][Full Text] [Related]
30. Effects of Leaf Removal and Applied Water on Flavonoid Accumulation in Grapevine (Vitis vinifera L. cv. Merlot) Berry in a Hot Climate.
Yu R; Cook MG; Yacco RS; Watrelot AA; Gambetta G; Kennedy JA; Kurtural SK
J Agric Food Chem; 2016 Nov; 64(43):8118-8127. PubMed ID: 27728974
[TBL] [Abstract][Full Text] [Related]
31. Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles.
Cejudo-Bastante MJ; Rodríguez-Morgado B; Jara-Palacios MJ; Rivas-Gonzalo JC; Parrado J; Heredia FJ
Food Chem; 2016 Oct; 209():348-57. PubMed ID: 27173573
[TBL] [Abstract][Full Text] [Related]
32. Grape Berry Flavonoid Responses to High Bunch Temperatures Post Véraison: Effect of Intensity and Duration of Exposure.
Gouot JC; Smith JP; Holzapfel BP; Barril C
Molecules; 2019 Nov; 24(23):. PubMed ID: 31783632
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) pinot noir fruit and extraction in a model system.
Cortell JM; Kennedy JA
J Agric Food Chem; 2006 Nov; 54(22):8510-20. PubMed ID: 17061828
[TBL] [Abstract][Full Text] [Related]
35. Identification of Vitis vinifera L. grape berry skin color mutants and polyphenolic profile.
Ferreira V; Fernandes F; Pinto-Carnide O; Valentão P; Falco V; Martín JP; Ortiz JM; Arroyo-García R; Andrade PB; Castro I
Food Chem; 2016 Mar; 194():117-27. PubMed ID: 26471534
[TBL] [Abstract][Full Text] [Related]
36. Phenolic composition of the edible parts (flesh and skin) of Bordô grape (Vitis labrusca) using HPLC-DAD-ESI-MS/MS.
Lago-Vanzela ES; Da-Silva R; Gomes E; García-Romero E; Hermosín-Gutiérrez I
J Agric Food Chem; 2011 Dec; 59(24):13136-46. PubMed ID: 22112247
[TBL] [Abstract][Full Text] [Related]
37. Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins.
Kelebek H; Jourdes M; Selli S; Teissedre PL
J Sci Food Agric; 2013 Sep; 93(12):2963-72. PubMed ID: 23580476
[TBL] [Abstract][Full Text] [Related]
38. Sugars, organic acids, and phenolic compounds of ancient grape cultivars (Vitis vinifera L.) from Igdir province of Eastern Turkey.
Eyduran SP; Akin M; Ercisli S; Eyduran E; Maghradze D
Biol Res; 2015 Jan; 48(1):2. PubMed ID: 25654659
[TBL] [Abstract][Full Text] [Related]
39. Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage.
Barcia MT; Pertuzatti PB; Rodrigues D; Bochi VC; Hermosín-Gutiérrez I; Godoy HT
Int J Food Sci Nutr; 2015; 66(8):895-903. PubMed ID: 26560711
[TBL] [Abstract][Full Text] [Related]
40. Nutraceutical properties and polyphenolic profile of berry skin and wine of Vitis vinifera L. (cv. Aglianico).
De Nisco M; Manfra M; Bolognese A; Sofo A; Scopa A; Tenore GC; Pagano F; Milite C; Russo MT
Food Chem; 2013 Oct; 140(4):623-9. PubMed ID: 23692745
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]