Concepedia

Stability of polyphenolic extracts from grape seeds after thermal treatments

Gabriel Davidov‐Pardo, Íñigo Arozarena, Remedios Marín Arroyo

European Food Research and Technology · 2010 · 66 citations · 38 references

DOI

Concepts

References

38

Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity

Veronica Dewanto, Xianzhong Wu, Kafui Kwami Adom et al. · Journal of Agricultural and Food Chemistry · 2002 · 3.4K citations

, , +17

High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants

Ann Hagerman, Kenneth M. Riedl, G. Alexander Jones et al. · Journal of Agricultural and Food Chemistry · 1998 · 1.4K citations

, , +10

Polyphenolic Flavanols as Scavengers of Aqueous Phase Radicals and as Chain-Breaking Antioxidants

Nizar Salah, Nicholas J. Miller, George Paganga et al. · Archives of Biochemistry and Biophysics · 1995 · 1.3K citations

, , +14

Phenolic Content and Antioxidant Capacity of Muscadine Grapes

Eduardo Pastrana Bonilla, Casimir C. Akoh, Subramani Sellappan et al. · Journal of Agricultural and Food Chemistry · 2003 · 513 citations

, , +15

Comparative antioxidant capacities of phenolic compounds measured by various tests

Jessica Tabart, Claire Kevers, Joël Pincemaïl et al. · Food Chemistry · 2008 · 488 citations

, , +13