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| Influence of specific fermentation conditions on natural microflora of pomace in “Grappa” production | | World journal of microbiology and biotechnology |
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| Grape seed proanthocyanidins inhibit angiogenesis via the downregulation of both vascular endothelial growth factor and angiopoietin signaling | | Nutrition research |
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| Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception | | Food chemistry |
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| Tocopherols and tocotrienols in grape seeds from 14 cultivars grown in Korea | | European journal of lipid science and technology |
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| Inhibition of α-amylase activity by condensed tannins | | Food chemistry |
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| Use of grape marc compost as substrate for vegetable seedlings | | Scientia horticulturae |
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| Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues | | Food research international |
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| In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.) | | Food control |
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| Phenolic compounds and plant extracts as potential natural anti-obesity substances | | Food chemistry |
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| Green tea and grape seed extracts — Potential applications in food safety and quality | | Food research international |
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| Vascular action of polyphenols | | Molecular nutrition and food research |
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| Endothelium-dependent vasodilator and antioxidant properties of a novel enzymatic extract of grape pomace from wine industrial waste | | Food chemistry |
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| Proanthocyanidins modulate triglyceride secretion by repressing the expression of long chain acyl-CoA synthetases in Caco2 intestinal cells | | Food chemistry |
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| 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 |
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| Oligomerized grape seed proanthocyanidins ameliorates isoproterenol-induced cardiac remodeling in rats: role of oxidative stress | | Phytotherapy research |
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| Sustainable sunflower processing — II. Recovery of phenolic compounds as a by-product of sunflower protein extraction | | Innovative food science and emerging technologies |
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| Bootstrap confidence intervals for the kinetic parameters of degradation of anthocyanins in grape pomace | | Journal of food process engineering |
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| Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds (Vitis vinifera) | | Food and bioprocess technology |
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| Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates | | World journal of microbiology and biotechnology |
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| 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 |
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| Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation | | European food research and technology |
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| Anticoagulant effect of polyphenols-rich extracts from black chokeberry and grape seeds | | Fitoterapia |
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| Production of antioxidants by non-isothermal autohydrolysis of lignocellulosic wastes | | Lebensmittel-Wissenschaft |
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| 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 |
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| Free radical scavenging of grape pomace extracts from Cabernet sauvingnon (Vitis vinifera) | | Bioresource technology |
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| Characterization of grape seed oil from different grape varieties (Vitis vinifera) | | European journal of lipid science and technology |
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| Antioxidant power, bacteriostatic activity, and characterization of white grape pomace extracts by HPLC-ESI-MS | | European food research and technology |
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| 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 |
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| NMR metabolite profiling of Greek grape marc spirits | | Food chemistry |
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| 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 |
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| Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract | | Food chemistry |
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| Grape seed and red wine polyphenol extracts inhibit cellular cholesterol uptake, cell proliferation, and 5-lipoxygenase activity | | Nutrition research |
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| Nanoencapsulation systems to improve solubility and antioxidant efficiency of a grape marc extract into hazelnut paste | | Journal of food engineering |
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| Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace | | European food research and technology |
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| Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage | | Meat science |
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| Assessment of three vermicomposts as organic amendments used to enhance diuron sorption in soils with low organic carbon content | | European journal of soil science |
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| The application of D-optimal design for modelling the red wine ageing process | | Food control |
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| Grape seed proanthocyanidines and skin cancer prevention: Inhibition of oxidative stress and protection of immune system | | Molecular nutrition and food research |
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| Improving the quality of grape seed oil by maceration with grinded fresh grape seeds | | European journal of lipid science and technology |
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| The inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria | | International journal of food microbiology |
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