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Journal Abstract Search

171 related items for PubMed ID: 34439886

  • 1. Phenolic Composition of Grape Stems from Different Spanish Varieties and Vintages.
    Esparza I, Moler JA, Arteta M, Jiménez-Moreno N, Ancín-Azpilicueta C.
    Biomolecules; 2021 Aug 16; 11(8):. PubMed ID: 34439886
    [Abstract] [Full Text] [Related]

  • 2. Proanthocyanidin composition and antioxidant potential of the stem winemaking byproducts from 10 different grape varieties (Vitis vinifera L.).
    González-Centeno MR, Jourdes M, Femenia A, Simal S, Rosselló C, Teissedre PL.
    J Agric Food Chem; 2012 Dec 05; 60(48):11850-8. PubMed ID: 23101762
    [Abstract] [Full Text] [Related]

  • 3. Study of the Cluster Thinning Grape as a Source of Phenolic Compounds and Evaluation of Its Antioxidant Potential.
    Carmona-Jiménez Y, Palma M, Guillén-Sánchez DA, García-Moreno MV.
    Biomolecules; 2021 Feb 05; 11(2):. PubMed ID: 33562786
    [Abstract] [Full Text] [Related]

  • 4. Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants.
    Esparza I, Martínez-Inda B, Cimminelli MJ, Jimeno-Mendoza MC, Moler JA, Jiménez-Moreno N, Ancín-Azpilicueta C.
    Biomolecules; 2020 Sep 25; 10(10):. PubMed ID: 32992977
    [Abstract] [Full Text] [Related]

  • 5. Phenolic characteristics acquired by berry skins of Vitis vinifera cv. Tempranillo in response to close-to-ambient solar ultraviolet radiation are mostly reflected in the resulting wines.
    Del-Castillo-Alonso MÁ, Monforte L, Tomás-Las-Heras R, Martínez-Abaigar J, Núñez-Olivera E.
    J Sci Food Agric; 2020 Jan 15; 100(1):401-409. PubMed ID: 31637723
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Assessment of polyphenolic content, antioxidant activity, protection against ROS-induced DNA damage and anticancer activity of Vitis vinifera stem extracts.
    Apostolou A, Stagos D, Galitsiou E, Spyrou A, Haroutounian S, Portesis N, Trizoglou I, Wallace Hayes A, Tsatsakis AM, Kouretas D.
    Food Chem Toxicol; 2013 Nov 27; 61():60-8. PubMed ID: 23380202
    [Abstract] [Full Text] [Related]

  • 8. A Review on Stems Composition and Their Impact on Wine Quality.
    Blackford M, Comby M, Zeng L, Dienes-Nagy Á, Bourdin G, Lorenzini F, Bach B.
    Molecules; 2021 Feb 25; 26(5):. PubMed ID: 33669129
    [Abstract] [Full Text] [Related]

  • 9. Bioactive compounds and total antioxidant capacity of cane residues from different grape varieties.
    Ferreyra SG, Antoniolli A, Bottini R, Fontana A.
    J Sci Food Agric; 2020 Jan 15; 100(1):376-383. PubMed ID: 31595514
    [Abstract] [Full Text] [Related]

  • 10. 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 15; 76(6):C884-90. PubMed ID: 22417486
    [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 12; 55(25):10200-7. PubMed ID: 17999462
    [Abstract] [Full Text] [Related]

  • 12. Assessment of (poly)phenols in grape (Vitis vinifera L.) stems by using food/pharma industry compatible solvents and Response Surface Methodology.
    Domínguez-Perles R, Teixeira AI, Rosa E, Barros AI.
    Food Chem; 2014 Dec 01; 164():339-46. PubMed ID: 24996343
    [Abstract] [Full Text] [Related]

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  • 15. 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 01; 96(14):4809-4820. PubMed ID: 27485794
    [Abstract] [Full Text] [Related]

  • 16. Red Grape By-Products from the Demarcated Douro Region: Chemical Analysis, Antioxidant Potential and Antimicrobial Activity against Food-Borne Pathogens.
    Silva A, Martins R, Silva V, Fernandes F, Carvalho R, Aires A, Igrejas G, Falco V, Valentão P, Poeta P.
    Molecules; 2024 Oct 04; 29(19):. PubMed ID: 39407636
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  • 18. Influence of genetic and vintage factors in flavan-3-ol composition of grape seeds of a segregating Vitis vinifera population.
    Hernández MM, Song S, Menéndez CM.
    J Sci Food Agric; 2017 Jan 04; 97(1):236-243. PubMed ID: 26992139
    [Abstract] [Full Text] [Related]

  • 19. New grape stems-based liqueur: Physicochemical and phytochemical evaluation.
    Barros A, Gouvinhas I, Machado N, Pinto J, Cunha M, Rosa E, Domínguez-Perles R.
    Food Chem; 2016 Jan 01; 190():896-903. PubMed ID: 26213054
    [Abstract] [Full Text] [Related]

  • 20. Characterization of neural network generalization in the determination of pH and anthocyanin content of wine grape in new vintages and varieties.
    Gomes V, Fernandes A, Martins-Lopes P, Pereira L, Mendes Faia A, Melo-Pinto P.
    Food Chem; 2017 Mar 01; 218():40-46. PubMed ID: 27719927
    [Abstract] [Full Text] [Related]

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