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Development of a high-performance liquid chromatography method based on a core–shell column approach for the rapid determination of multiclass polyphenols in grape pomaces

Ariel Fontana, Andrea Antoniolli, Rubén Bottini

Food Chemistry · 2015 · 43 citations · 28 references

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References

28

Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics

Giorgia Spigno, Lorenza Tramelli, Dante Marco De Faveri · Journal of Food Engineering · 2006 · 1K citations

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Comparison of extracts prepared from plant by-products using different solvents and extraction time

Brigita Lapornik, Mirko Prošek, Alenka Golc Wondra · Journal of Food Engineering · 2004 · 851 citations

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Polyphenol Screening of Pomace from Red and White Grape Varieties (<i>Vitis vinifera</i>L.) by HPLC-DAD-MS/MS

Dietmar R. Kammerer, Achim Claus, Reinhold Carle et al. · Journal of Agricultural and Food Chemistry · 2004 · 617 citations

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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

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Catechin, epicatechin, quercetin, rutin and resveratrol in red grape: Content, in vitro antioxidant activity and interactions

Patrizia Iacopini, Massimiliano Baldi, Paolo Storchi et al. · Journal of Food Composition and Analysis · 2008 · 505 citations

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