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| Composition of some commercial grappas (grape marc spirit): the anomalous presence of 1,1-diethoxy-3-methylbutane: a case study | | European food research and technology |
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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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| Evaluation of sensory parameters of grapes using near infrared spectroscopy | | Journal of food engineering |
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| Extraction of polyphenols from white distilled grape pomace: Optimization and modelling | | Bioresource technology |
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| Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols | | Food chemistry |
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| Vascular action of polyphenols | | Molecular nutrition and food 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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| Anticoagulant effect of polyphenols-rich extracts from black chokeberry and grape seeds | | Fitoterapia |
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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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| 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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| Induction of epithelial hypoplasia in rat cecal and distal colonic mucosa by grape antioxidant dietary fiber | | Nutrition research |
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| Changes in the catechin and epicatechin content of grape seeds on storage under different water activity (aw) conditions | | Food chemistry |
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| Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions | | Journal of food engineering |
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| Direct Formulation of a Solid Foodstuff with Phenolic-Rich Multicomponent Solutions from Grape Seed: Effects on Composition and Antioxidant Properties | | Journal of agricultural and food chemistry |
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| A Combination of Grape Seed-Derived Procyanidins and Gypenosides Alleviates Insulin Resistance in Mice and HepG2 Cells | | Journal of food science |
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