Biological and medicinal properties of grapes and their bioactive constituents: an update (original) (raw)
‘Arandell’—a Disease-resistant Red Wine Grape
Anna Mansfield
HortScience, 2014
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Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina
Magdi Osman
Journal of Food Processing and Preservation, 2019
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Study of the Cluster Thinning Grape as a Source of Phenolic Compounds and Evaluation of Its Antioxidant Potential
Dominico Antonio Guillen Sanchez
Biomolecules, 2021
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Carotenoid Compounds in Grapes and Their Relationship to Plant Water Status
Antonio Ferreira
Journal of Agricultural and Food Chemistry, 2003
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Effects of Cultural Practices on Total Phenolics and Vitamin C Content of Organic Table Grapes
nurhan keskin
South African Journal of Enology and Viticulture, 2015
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Evaluation of the Antioxidant Potential and Antioxidant Enzymes of Some Yemeni Grape Cultivars
Firoz Anwar
Free Radicals and Antioxidants, 2016
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Fortification of Wine with Herbal Extracts: Production, Evaluation and Therapeutic applications of such Fortified Wines
harshad jadhav
IOSR Journal of Environmental Science, Toxicology and Food Technology, 2014
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Original article: Anthocyanin profile in Monastrell grapes in six different areas from Denomination of Origen Jumilla during ripening stage
Rocio Gil
International Journal of Food Science & Technology, 2010
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Detailed phenolic composition of white grape by-products by RRLC/MS and measurement of the antioxidant activity
SUSANA GONZÁLEZ MANZANO
Talanta, 2014
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Bioactive Compounds, Health Benefits and Food Applications of Grape
Ren-You Gan
Foods
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Antioxidant and Antigenotoxic Activities of Purple Grape Juice—Organic and Conventional—in Adult Rats
Lívia Oliboni
Journal of Medicinal Food, 2009
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Phenolic profiles, antioxidant activity and minerals in leaves of different grapevine varieties grown in Serbia
Dubravka Relic
Journal of Food Composition and Analysis, 2017
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Investigation of the impact of grape cultivars on the grape brandies quality
Jelena Zivkovic
Facta Universitatis - Series: Physics, Chemistry and Technology, 2004
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Anti-inflammatory effect of grape seed may involve the induction of heme oxygenase-1 and suppression of nuclear factor-κB activation
Jeehye Sung
Food Science and Biotechnology, 2011
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Antioxidant activities of organic grape, pomace, juice, must, wine and their correlation with phenolic content
Hatice KALKAN YILDIRIM
International Journal of Food Science and Technology, 2005
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Evolution of the Maturation Point of Wine Grapes Intended for Juice Processing
Vinícius Caliari
Journal of Agricultural Science and Technology B, 2016
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Physicochemical and Sensory Evaluation of Non-alcoholic Wine-like Beverages Prepared from Selected Grape Cultivars
Vasantha Rupasinghe
Journal of Nutrition & Food Sciences, 2012
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Identification of (Poly)phenolic Compounds in Concord Grape Juice and Their Metabolites in Human Plasma and Urine after Juice Consumption
JoLynne Wightman
Journal of Agricultural and Food Chemistry, 2011
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Bioactive Compounds in small Fruits and their Influence on Human Health
Ilian Badjakov
Biotechnology & Biotechnological Equipment, 2008
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Extraction of Fruit & Seed from Black Grape & Fenugreek using Different Solvents for Phytochemical Screening followed by Anti-Microbial Activity Against E. Coli
Rajat Nayak
International Journal For Multidisciplinary Research, 2023
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Botanical Extracts Used as Wine Preservatives
Vassilia Sinanoglou
International Journal of Agricultural Science and Food Technology, 2015
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