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Journal Abstract Search

328 related items for PubMed ID: 31169268

  • 1. Vitis vinifera 'Pinot noir' leaves as a source of bioactive nutraceutical compounds.
    Maia M, Ferreira AEN, Laureano G, Marques AP, Torres VM, Silva AB, Matos AR, Cordeiro C, Figueiredo A, Sousa Silva M.
    Food Funct; 2019 Jul 17; 10(7):3822-3827. PubMed ID: 31169268
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  • 2. Vitis vinifera L. cv Pinot noir pomace and lees as potential sources of bioactive compounds.
    Reis GM, Faccin H, Viana C, Rosa MB, de Carvalho LM.
    Int J Food Sci Nutr; 2016 Nov 17; 67(7):789-96. PubMed ID: 27381473
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  • 7. Selection of grapevine leaf varieties for culinary process based on phytochemical composition and antioxidant properties.
    Lima A, Bento A, Baraldi I, Malheiro R.
    Food Chem; 2016 Dec 01; 212():291-5. PubMed ID: 27374535
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  • 10. Vine Waste Valorisation: Integrated Approach for the Prospection of Bioactive Lipophilic Phytochemicals.
    Salvador ÂC, Simões MMQ, Silva AMS, Santos SAO, Rocha SM, Silvestre AJD.
    Int J Mol Sci; 2019 Aug 30; 20(17):. PubMed ID: 31480214
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  • 12. Selectivity mapping of the binding sites of (E)-resveratrol imprinted polymers using structurally diverse polyphenolic compounds present in Pinot noir grape skins.
    Hashim SNNS, Schwarz LJ, Danylec B, Potdar MK, Boysen RI, Hearn MTW.
    Talanta; 2016 Dec 01; 161():425-436. PubMed ID: 27769428
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  • 13. Optimization, in-house validation, and application of a liquid chromatography-tandem mass spectrometry (LC-MS/MS)-based method for the quantification of selected polyphenolic compounds in leaves of grapevine (Vitis vinifera L.).
    Schoedl K, Forneck A, Sulyok M, Schuhmacher R.
    J Agric Food Chem; 2011 Oct 26; 59(20):10787-94. PubMed ID: 21910493
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  • 15. 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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  • 16. 'Pinore': The New Red Wine Variety Cross-Bred between 'Pinot Noir' and 'Regent' Vines.
    Vršič S, Vršič K.
    Plants (Basel); 2021 Dec 03; 10(12):. PubMed ID: 34961137
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  • 17. 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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  • 19. 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 25; 77(9):H192-201. PubMed ID: 22908851
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  • 20. More than Just Wine: The Nutritional Benefits of Grapevine Leaves.
    Maia M, Cavaco AR, Laureano G, Cunha J, Eiras-Dias J, Matos AR, Duarte B, Figueiredo A.
    Foods; 2021 Sep 23; 10(10):. PubMed ID: 34681299
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