Effect of grape varieties on bioactive properties, phenolic composition, and mineral contents of different grape‐vine leaves-Reference-Cited by-同舟云学术

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Effect of grape varieties on bioactive properties, phenolic composition, and mineral contents of different grape‐vine leaves

Published:2020-12-20 Issue:2 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Banjanin Tijana¹^ORCID,Uslu Nurhan²^ORCID,Vasic Zorica R.³,Özcan Mehmet Musa²^ORCID

Affiliation:

1. Department of Horticulture Faculty of Agriculture University of East Sarajevo East Sarajevo Bosnia and Herzegovina

2. Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey

3. Department of Horticulture Faculty of Agriculture University of Belgrade Belgrade Serbia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15159

Reference36 articles.

1. Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties

2. Phenolic Compounds and Bioactivity of Healthy and Infected Grapevine Leaf Extracts from Red Varieties Merlot and Vranac (Vitis vinifera L.)

3. Grape Leaves as a Natural Antioxidant Source: Determination of Total Phenolic Compound Changes

4. Seasonal variations in the chemical composition of vine-grape leaf surface

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Deep Learning based Grapevine Leaf Classification using Augmented Images and Multi-Classifier Fusion for Improved Accuracy and Precision;2024 14th International Conference on Electrical Engineering (ICEENG);2024-05-21

2. Gut Microbiota Modulators Based on Polyphenols Extracted from Winery By-Products and Their Applications in the Nutraceutical Industry;Life;2024-03-20

3. A Comparative Study on the Bioactivity and Mineral Content of Different Grapevine (Vitis vinifera L.) Leaves Cultivated in Türkiye;Applied Fruit Science;2024-02-22

4. Valorization of grape (Vitis vinifera) leaves for bioactive compounds: novel green extraction technologies and food-pharma applications;Frontiers in Chemistry;2023-12-12

5. Grapevine Wastes: A Rich Source of Antioxidants and Other Biologically Active Compounds;Antioxidants;2022-02-15

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