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.
Effects of two foods with bioactive constituents (black tea brew, BTB and grape seed powder, GSP) on lipid digestibility was studied. Lipolysis inhibitory effect of these foods was... Read full abstract on PubMed →
)). Analysis of physical properties, nutritional composition and sensory acceptability were conducted to evaluate the effect of GPF incorporation. GPF cracker stability throughout... Read full abstract on PubMed →
Quantitative relations between the sensory overall quality (OQJ) of commercial single grape variety Pinot Gris and Pinot Noir wines, defined using specific sensory attributes, and... Read full abstract on PubMed →
> 95%) with the ingredient's levels of LS samples. While the PV, aw, and acidity of optimized LS did not change even after 90-day storage at 4°C, it showed viscoelastic properties... Read full abstract on PubMed →
≤ 0.000). The addition of inulin and β-glucan in fuet R1 provided a similar technological and sensory profile to C. However, both strategies provided a reduction of sexual odour, w... Read full abstract on PubMed →
We have already formulated solid lipid nanoparticles (SLNs) in which the combination of the neurotransmitter dopamine (DA) and the antioxidant grape-seed-derived proanthocyanidins... Read full abstract on PubMed →
< 0.05) was achieved by the 5% GP-fresh pasta sample. Read full abstract on PubMed →
. The presence/absence of specific compounds might be used as infection biomarkers in the assessment of Trincadeira grapes' quality. Read full abstract on PubMed →
During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’,... Read full abstract on PubMed →
Plant by-products are safe, sustainable, and abundant natural antioxidant sources. Here we investigated the antioxidant activity of a mixture of lyophilized pomegranate, guava, and... Read full abstract on PubMed →
The present study presents the use of photochemiluminescence assay (PCL) and 2,2 diphenyl-1-picryl-hydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), th... Read full abstract on PubMed →
Condensed tannins play a major role in the quality of red wine. After grape extraction, they quickly evolve thanks to different oxidation mechanisms. Recently, NMR identified a new... Read full abstract on PubMed →
In most wine-growing countries of the world the interest for organic viticulture and eco-friendly grape production processes increased significantly in the last decade. Organic vit... Read full abstract on PubMed →
Proton nuclear magnetic resonance (1H NMR) metabolomics was employed to investigate the impact of water deficit, defoliation, and crop thinning on the chemical composition of must... Read full abstract on PubMed →
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors,... Read full abstract on PubMed →
There is ample evidence regarding the health benefits of red wine consumption due to its content of phenolic compounds, as an alternative to improve the state of health and prevent... Read full abstract on PubMed →
There is an increasing interest in the valorization of wine waste by-products. Grape pomace/marc can be an important source of polyphenols but also of polysaccharides (PSs). Theref... Read full abstract on PubMed →
were the dominant genera. Notably, Matheran (MSL) and Riesling (RS) exhibited the highest microbial diversity among the nine grape varieties. Moreover, pronounced differences in ep... Read full abstract on PubMed →
Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine's appearance but also its mouthfeel characteristics due t... Read full abstract on PubMed →
Grapevine red blotch disease (GRBD) has negative effects on grape development and impacts berry ripening. Abscisic acid (ABA) is a plant growth regulator involved in the initiation... 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.