(Click to View)
| Grape seed proanthocyanidins inhibit angiogenesis via the downregulation of both vascular endothelial growth factor and angiopoietin signaling | | Nutrition research |
|
(Click to View)
| Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception | | Food chemistry |
|
(Click to View)
| Tocopherols and tocotrienols in grape seeds from 14 cultivars grown in Korea | | European journal of lipid science and technology |
|
(Click to View)
| Evaluation of sensory parameters of grapes using near infrared spectroscopy | | Journal of food engineering |
|
(Click to View)
| Inhibition of α-amylase activity by condensed tannins | | Food chemistry |
|
(Click to View)
| Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols | | Food chemistry |
|
(Click to View)
| Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues | | Food research international |
|
(Click to View)
| In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.) | | Food control |
|
(Click to View)
| Phenolic compounds and plant extracts as potential natural anti-obesity substances | | Food chemistry |
|
(Click to View)
| Hidden treasure of the nature: PAs. The effects of grape seeds on free formaldehyde of leather | | Industrial crops and products |
|
(Click to View)
| Green tea and grape seed extracts — Potential applications in food safety and quality | | Food research international |
|
(Click to View)
| Vascular action of polyphenols | | Molecular nutrition and food research |
|
(Click to View)
| Proanthocyanidins modulate triglyceride secretion by repressing the expression of long chain acyl-CoA synthetases in Caco2 intestinal cells | | Food chemistry |
|
(Click to View)
| The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.) | | Journal of the science of food and agriculture |
|
(Click to View)
| Oligomerized grape seed proanthocyanidins ameliorates isoproterenol-induced cardiac remodeling in rats: role of oxidative stress | | Phytotherapy research |
|
(Click to View)
| Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds (Vitis vinifera) | | Food and bioprocess technology |
|
(Click to View)
| Modeling of the devolatilization kinetics during pyrolysis of grape residues | | Bioresource technology |
|
(Click to View)
| Infusion of plant extracts during processing to preserve quality attributes of irradiated chicken breasts over 9 months storage at -20c | | Journal of food processing and preservation |
|
(Click to View)
| Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation | | European food research and technology |
|
(Click to View)
| Anticoagulant effect of polyphenols-rich extracts from black chokeberry and grape seeds | | Fitoterapia |
|
(Click to View)
| The polyphenol-rich extracts from black chokeberry and grape seeds impair changes in the platelet adhesion and aggregation induced by a model of hyperhomocysteinemia | | European journal of nutrition |
|
(Click to View)
| Characterization of grape seed oil from different grape varieties (Vitis vinifera) | | European journal of lipid science and technology |
|
(Click to View)
| Study on infrared-assisted extraction coupled with high performance liquid chromatography (HPLC) for determination of catechin, epicatechin, and procyanidin B2 in grape seeds | | Food chemistry |
|
(Click to View)
| Differential interaction of seed polyphenols from grapes collected at different maturity stages with the protein fraction of saliva | | International journal of food science and technology |
|
(Click to View)
| Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract | | Food chemistry |
|
(Click to View)
| Grape seed and red wine polyphenol extracts inhibit cellular cholesterol uptake, cell proliferation, and 5-lipoxygenase activity | | Nutrition research |
|
(Click to View)
| Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace | | European food research and technology |
|
(Click to View)
| Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage | | Meat science |
|
(Click to View)
| The application of D-optimal design for modelling the red wine ageing process | | Food control |
|
(Click to View)
| Grape seed proanthocyanidines and skin cancer prevention: Inhibition of oxidative stress and protection of immune system | | Molecular nutrition and food research |
|
(Click to View)
| Improving the quality of grape seed oil by maceration with grinded fresh grape seeds | | European journal of lipid science and technology |
|
(Click to View)
| The ubiquitin extension protein S27a is differentially expressed in developing flower organs of Thompson seedless versus Thompson seeded grape isogenic clones | | Plant cell reports |
|
(Click to View)
| Inhibition of the angiotensin-converting enzyme by grape seed and skin proanthocyanidins extracted from Vitis vinífera L. cv. País | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Application of electrical treatments in alcoholic solvent for polyphenols extraction from grape seeds | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Plant-derived polyphenols attenuate lipopolysaccharide-induced nitric oxide and tumour necrosis factor production in murine microglia and macrophages | | Molecular nutrition and food research |
|
(Click to View)
| Grape seed characterization by NIR hyperspectral imaging | | Postharvest biology and technology |
|
(Click to View)
| Evolution of grape seed flavan‐3‐ols during ripening of different grape cultivars | | International journal of food science and technology |
|
(Click to View)
| Protective effects of oligomeric and polymeric procyanidin fractions from defatted grape seeds on tert-butyl hydroperoxide-induced oxidative damage in HepG2 cells | | Food chemistry |
|
(Click to View)
| Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties | | Food chemistry |
|
(Click to View)
| Use of the Attenuation of Luminol-Perborate Chemiluminescence with Flow Injection Analysis for the Total Antioxidant Activity in Tea Infusions, Wines, and Grape Seeds | | Food analytical methods |
|