Fortification of yoghurts with grape (Vitis vinifera) seed extracts

Nature of Polyphenol−Protein Interactions

Karl J. Siebert, Nataliia V. Troukhanova, P. Y. Lynn · Journal of Agricultural and Food Chemistry · 1996 · 671 citations

Life Sciences, Biochemistry, Chemistry +13

Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

Robert W. Owen, Walter Mier, Attilio Giacosa et al. · Food and Chemical Toxicology · 2000 · 572 citations

Agriculture, Biochemistry, Food Science +8

Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts

Dimitris P. Makris, George Boskou, Nikolaos K. Andrikopoulos · Journal of Food Composition and Analysis · 2006 · 562 citations

Agriculture, Enology, Food Science +16

Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

Manuel Pinelo, Anis Arnous, Anne S. Meyer · Trends in Food Science & Technology · 2006 · 553 citations

Agriculture, Plant Biology, Plant Sciences +17

Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece

Anis Arnous, Dimitris P. Makris, Panagiotis Kefalas · Journal of Food Composition and Analysis · 2002 · 414 citations

Agriculture, Enology, Food Science +16