Background and Perspectives on the Utilization of Canes’ and Bunch Stems’ Residues from Wine Industry as Sources of Bioactive Phenolic Compounds-Reference-Cited by-同舟云学术

Background and Perspectives on the Utilization of Canes’ and Bunch Stems’ Residues from Wine Industry as Sources of Bioactive Phenolic Compounds

Published:2023-06-02 Issue:23 Volume:71 Page:8699-8730
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ferreyra Susana¹^ORCID,Bottini Rubén²,Fontana Ariel¹^ORCID

Affiliation:

1. Grupo de Bioquímica Vegetal, Instituto de Biología Agrícola de Mendoza, Consejo Nacional de Investigaciones Científicas y Técnicas-Universidad Nacional de Cuyo, Almirante Brown 500, M5528AHB Chacras de Coria, Argentina

2. Instituto de Veterinaria Ambiente y Salud, Universidad Juan A. Maza, Lateral Sur del Acceso Este 2245, 5519 Guaymallén, Argentina

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional de Cuyo

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c01635

Reference213 articles.

1. Dietary phenolics: chemistry, bioavailability and effects on health

2. Phytochemicals and gastrointestinal health

3. Grape stems as a source of bioactive compounds: application towards added-value commodities and significance for human health

4. Preface

5. A Reference List of Phenolic Compounds (Including Stilbenes) in Grapevine (Vitis vinifera L.) Roots, Woods, Canes, Stems, and Leaves

Cited by 10 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. Peptidomics profiling and biological activities of grape pomace protein hydrolysates;Food Chemistry;2025-01

2. In vitro cytotoxicity assessment of phenolic extracts from grapevine bunch stem and cane by-products for their potential use as phytotherapeutic agents;Exploration of Foods and Foodomics;2024-09-02

3. Advances of nanoparticle derived from food in the control of α-dicarbonyl compounds-A review;Food Chemistry;2024-06

4. Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review;Sustainability;2024-03-27

5. Side-streams of wine industry: Insights and learned lessons for making real the vision of reliable pharmacological therapeutics;Advances in Botanical Research;2024