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Journal Abstract Search

341 related items for PubMed ID: 14733501

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  • 2. 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 28; 52(2):255-60. PubMed ID: 14733505
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  • 5. 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 28; 77(9):H192-201. PubMed ID: 22908851
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  • 6. 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 12; 55(25):10200-7. PubMed ID: 17999462
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  • 8. 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 27; 61(47):11579-87. PubMed ID: 24206441
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  • 12. Commercial dietary ingredients from Vitis vinifera L. leaves and grape skins: antioxidant and chemical characterization.
    Monagas M, Hernández-Ledesma B, Gómez-Cordovés C, Bartolomé B.
    J Agric Food Chem; 2006 Jan 25; 54(2):319-27. PubMed ID: 16417286
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  • 14. Determination of ochratoxin A in grapes, dried vine fruits, and winery byproducts by high-performance liquid chromatography with fluorometric detection (HPLC-FLD) and immunoaffinity cleanup.
    Solfrizzo M, Panzarini G, Visconti A.
    J Agric Food Chem; 2008 Dec 10; 56(23):11081-6. PubMed ID: 19007168
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  • 15. 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 17; 61(28):6929-36. PubMed ID: 23790192
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  • 16. Antioxidant activity and phenolic content of wine vinegars produced by two different techniques.
    Budak HN, Guzel-Seydim ZB.
    J Sci Food Agric; 2010 Sep 17; 90(12):2021-6. PubMed ID: 20589746
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  • 17. Preservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder.
    Stahl L, Miller KB, Apgar J, Sweigart DS, Stuart DA, McHale N, Ou B, Kondo M, Hurst WJ.
    J Food Sci; 2009 Aug 17; 74(6):C456-61. PubMed ID: 19723182
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  • 18. 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 17; 20(1):55-62. PubMed ID: 23733819
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  • 19. Recent applications of grape polyphenols in foods, beverages and supplements.
    Gollücke AP.
    Recent Pat Food Nutr Agric; 2010 Jun 17; 2(2):105-9. PubMed ID: 20653555
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  • 20. Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits.
    Wojdyło A, Figiel A, Oszmiański J.
    J Agric Food Chem; 2009 Feb 25; 57(4):1337-43. PubMed ID: 19170638
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