Papers mentioning grape or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Wine is a popular beverage worldwide, and its consumption continues to rise, leading to waste, particularly from vine prunings and grape pomace. The aim of this study was to create... Read full abstract on PubMed →
The most commonly used methods to chemically assess grape and wine quality with high sensitivity and selectivity require lengthy analysis time and can be resource intensive. Here,... Read full abstract on PubMed →
-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was... Read full abstract on PubMed →
≤ 0.05) correlation between the TP total antioxidant capacity (TAC) results was observed, regardless of variety, harvesting time, and sunlight exposure. These findings show how the... Read full abstract on PubMed →
The influence of applying hydrostatic high pressure (HHP) to red grape pomace cv. Tempranillo was studied to obtain an ingredient rich in bioactive compounds for the manufacture of... Read full abstract on PubMed →
This study is an investigation of the impact of volatile phenols (VPs) released from burning wood during wildfires on grape composition and the resulting wines. Baseline levels of... Read full abstract on PubMed →
The aims of this research were to investigate the usability of black grape pomace in the production of shalgam juice, which is a traditional fermented Turkish beverage, to transfor... Read full abstract on PubMed →
In the food industry context, where fresh cheese stands out as a highly perishable product with a short shelf life, this study aimed to extend its preservation through multi-layer... Read full abstract on PubMed →
The polyphenol extraction and evolution during a traditional 14-day fermentation of the Aglianico red grape, a variety widely cultivated across Southern Italy, was for the first ti... Read full abstract on PubMed →
CFU/mL. Surprisingly, the retention rates of TPC still remained at 50% after storage for 45 days at 4 °C. Moreover, 251 different metabolites were identified, include 23 polyphenol... Read full abstract on PubMed →
BACKGROUND: The biochemical makeup of grape berries at harvest is essential for wine quality and depends on a fine transcriptional regulation occurring during berry development. In... Read full abstract on PubMed →
35.572-64.268 and 7.197-47.135 mg/mL, respectively. HPLC-DAD-MS results showed all the identified phenolic compounds in 20/4% biscuit (TGP/sucralose%) were degraded during baking.... Read full abstract on PubMed →
were obviously up-regulated and closely mirrored the IBMP accumulation pattern in two consecutive years. Therefore, we speculate that DCIP may be a key intermediate involved in the... Read full abstract on PubMed →
The aim of this study was to evaluate the effects of supplementing grape pomace (GP) in lambs' diets. A total of 30 lambs homogeneous for body weight (13.1 ± 2.1 kg) and age (25-30... Read full abstract on PubMed →
, while jatrorrhizine (18) exhibited an inhibition rate > 90% on grape rot at the same concentration, with lower cytotoxicity and residue than chlorothalonil, which suggested that... Read full abstract on PubMed →
For non-target residue analysis of xenoestrogens in food, sophisticated chromatographic-mass spectrometric techniques lack in biological effect detection. Various in vitro assays p... Read full abstract on PubMed →
-anisidine values during the storage time. Therefore, fat oxidation was reduced in the supplemented cheese. Nevertheless, the supplemented cheese had limited color alterations. The... Read full abstract on PubMed →
Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and pro... Read full abstract on PubMed →
Biobased poly(butylene succinate) (PBS) represents one promising sustainable alternative to petroleum-based polymers. Its sensitivity to thermo-oxidative degradation is one reason... Read full abstract on PubMed →
was performed using conventional synthetic media and, also, grape pomace extract (GPE) and cheese whey permeate (CWP) under static and shaking conditions. Under shaking conditions,... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.