Results 181 to 190 of about 158,135 (202)

Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice

Food Chemistry, 2014
Shengjun Wu
exaly  

Grape

2023
R. G. Somkuwar, Roshni R. Samarth, Ajay Kumar Sharma   +2 more
openaire   +1 more source

Wine by-Products: Phenolic Characterization and Antioxidant Activity Evaluation of Grapes and Grape Pomaces from Six Different French Grape Varieties

Molecules, 2014
Alan Crozier, Pierre-Louis Teissedre
exaly  

Grape juice or wine: which is the best option?

Critical Reviews in Food Science and Nutrition, 2020
Ricardo de Alvares Goulart, Sandra Barbalho, Uri Adrian Prync Flato   +2 more
exaly  

Integrated utilization of grape skins from white grape pomaces

Industrial Crops and Products, 2013
Luisa P Cruz Lopes, Xavier A M R B, Dmitry V Evtuguin   +2 more
exaly  

Stilbenes: Quantitative extraction from grape skins, contribution of grape solids to wine and variation during wine maturation

Analytica Chimica Acta, 2006
Baoshan Sun
exaly  

Resveratrol, in its natural combination in whole grape, for health promotion and disease management

Annals of the New York Academy of Sciences, 2015
Nihal Ahmad, Chandra Singh, Xiaoqi Liu   +2 more
exaly  

Organic acid profile of Turkish white grapes and grape juices

Journal of Food Composition and Analysis, 2003
Nurcan Koca
exaly  

Antioxidant properties of commercial grape juices and vinegars

Food Chemistry, 2005
Alberto Davalos, Begoña Bartolome, Carmen Gómez-Cordovés   +2 more
exaly  

Grapes

2020
Ranjana Das, Chiranjib Bhattacharjee
openaire   +1 more source