Effect of fermentation on antioxidant activity and phenolic compounds of the leaves of five grape varieties-Reference-Cited by-同舟云学术

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

Published:2019-05-06 Issue:7 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Al Juhaimi Fahad¹^ORCID,Uslu Nurhan²^ORCID,Özcan Mehmet Musa²^ORCID,Gülcü Mehmet³,Mohamed Ahmed Isam A.¹^ORCID,Alqah Hesham A. S.¹,Osman Magdi A.¹,Gassem Mustafa A.¹

Affiliation:

1. Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia

2. Faculty of Agriculture, Department of Food Engineering Selcuk University Konya Turkey

3. Ministry of Food, Agriculture and Livestock Viticultural Research Station Tekirdag Turkey

Funder

King Saud University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13979

Reference21 articles.

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

2. Extraction of phenolics from Vitis vinifera wastes using non-conventional techniques

3. Phenolic content of grapevine leaves (Vitis labrusca var. Bordo) and its neuroprotective effect against peroxide damage

4. Phenolic Compounds from the Leaves of Vitis labrusca and Vitis vinifera L. as a Source of Waste Byproducts: Development and Validation of LC Method and Antichemotactic Activity

5. Determination of phenolic compounds content and antioxidant activity in skin, pulp, seed, cane and leaf of five native grape cultivars in West Azerbaijan province, Iran

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