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Effect of Principal Polyphenolic Components in Relation to Antioxidant Characteristics of Aged Red Wines

Journal of agricultural and food chemistry, 2001-12, Vol.49 (12), p.5736-5742

2001

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Comparison of methods for compositional characterization of grape ( Vitis vinifera L.) and apple ( Malus domestica) skins

Food and bioproducts processing, 2008-06, Vol.86 (2), p.79-86

2008

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Synthesis of Peptoids Containing Multiple Nhtrp and Ntrp Residues: A Comparative Study of Resin, Cleavage Conditions and Submonomer Protection

Frontiers in chemistry, 2020-04, Vol.8, p.370-370

2020

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Oxidative costs of reproduction in mouse strains selected for different levels of food intake and which differ in reproductive performance

Scientific reports, 2016-11, Vol.6 (1), p.36353-36353, Article 36353

2016

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Kinetics of Enzyme-Catalyzed Cross-Linking of Feruloylated Arabinan from Sugar Beet

Journal of agricultural and food chemistry, 2011-11, Vol.59 (21), p.11598-11607

2011

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Investigating the influence of protein secondary structure on the dissolution behavior of β-lactoglobulin-based amorphous solid dispersions

International journal of pharmaceutics, 2024-03, Vol.653, p.123887-123887, Article 123887

2024

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Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

Trends in food science & technology, 2006-01, Vol.17 (11), p.579-590

2006

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Enzymatic extraction of antioxidant ingredients from Danish seaweeds and characterization of active principles

Algal research (Amsterdam), 2021-06, Vol.56, p.102292, Article 102292

2021

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Quantitative Prediction of Cell Wall Polysaccharide Composition in Grape (Vitis vinifera L.) and Apple (Malus domestica) Skins from Acid Hydrolysis Monosaccharide Profiles

Journal of agricultural and food chemistry, 2009-05, Vol.57 (9), p.3611-3619

2009

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Mechanisms of Drug Solubility Enhancement Induced by β‑Lactoglobulin-Based Amorphous Solid Dispersions

Molecular pharmaceutics, 2023-10, Vol.20 (10), p.5206-5213

2023

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Discriminated release of phenolic substances from red wine grape skins ( Vitis vinifera L.) by multicomponent enzymes treatment

Biochemical engineering journal, 2010-03, Vol.49 (1), p.68-77

2010

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Saponin-Containing Subfractions of Soybean Molasses Induce Enteritis in the Distal Intestine of Atlantic Salmon

Journal of agricultural and food chemistry, 2007-03, Vol.55 (6), p.2261-2267

2007

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Preliminary assessment for the synthesis of lignin-type molecules using crude onion peroxidase

Chemical papers, 2019-04, Vol.73 (4), p.801-810

2019

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Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece

Journal of food composition and analysis, 2002-12, Vol.15 (6), p.655-665

2002

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A Pasteurella multocida sialyltransferase displaying dual trans-sialidase activities for production of 3′-sialyl and 6′-sialyl glycans

Journal of biotechnology, 2014-01, Vol.170, p.60-67

2014

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Synthesis of Peptoids Containing Multiple N htrp and N trp Residues: A Comparative Study of Resin, Cleavage Conditions and Submonomer Protection

Frontiers in chemistry, 2020, Vol.8, p.370

2020

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Grape skins (Vitis vinifera L.) catalyze the invitro enzymatic hydroxylation of p-coumaric acid to caffeic acid

Biotechnology letters, 2009-12, Vol.31 (12), p.1953-1960

2009

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Grape skins (Vitis vinifera L.) catalyze the in vitro enzymatic hydroxylation of p-coumaric acid to caffeic acid

Biotechnology letters, 2009-12, Vol.31 (12), p.1953-1960

2009

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A Miniature Membrane Reactor for Evaluation of Process Design Options on the Enzymatic Degradation of Pectin

Industrial & engineering chemistry research, 2011-10, Vol.50 (19), p.11252-11258

2011

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Chemiluminescent evaluation of peroxide value in olive oil

Talanta (Oxford), 2005-02, Vol.65 (4), p.1056-1058

2005

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A peroxyoxalate chemiluminescence-based assay for the evaluation of hydrogen peroxide scavenging activity employing 9,10-diphenylanthracene as the fluorophore

Journal of pharmacological and toxicological methods, 2002-11, Vol.48 (3), p.171-177

2002

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Anthocyanin Composition and Colour Characteristics of Selected Aged Wines Produced in Greece

Journal of wine research, 2002-04, Vol.13 (1), p.23-34

2002

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Effect of Cellulases, Solvent Type and Particle Size Distribution on the Extraction of Chlorogenic Acid and Other Phenols from Spent Coffee Grounds

American journal of food technology, 2007-11, Vol.2 (7), p.641-651

2007

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Effect of Principal Polyphenolic Components in Relation to Antioxidant Characteristics of Aged Red Wines

Comparison of methods for compositional characterization of grape ( Vitis vinifera L.) and apple ( Malus domestica) skins

Synthesis of Peptoids Containing Multiple Nhtrp and Ntrp Residues: A Comparative Study of Resin, Cleavage Conditions and Submonomer Protection

Oxidative costs of reproduction in mouse strains selected for different levels of food intake and which differ in reproductive performance

Kinetics of Enzyme-Catalyzed Cross-Linking of Feruloylated Arabinan from Sugar Beet

Investigating the influence of protein secondary structure on the dissolution behavior of β-lactoglobulin-based amorphous solid dispersions

Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release

Enzymatic extraction of antioxidant ingredients from Danish seaweeds and characterization of active principles

Quantitative Prediction of Cell Wall Polysaccharide Composition in Grape (Vitis vinifera L.) and Apple (Malus domestica) Skins from Acid Hydrolysis Monosaccharide Profiles

Mechanisms of Drug Solubility Enhancement Induced by β‑Lactoglobulin-Based Amorphous Solid Dispersions

Discriminated release of phenolic substances from red wine grape skins ( Vitis vinifera L.) by multicomponent enzymes treatment

Saponin-Containing Subfractions of Soybean Molasses Induce Enteritis in the Distal Intestine of Atlantic Salmon

Preliminary assessment for the synthesis of lignin-type molecules using crude onion peroxidase

Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece

A Pasteurella multocida sialyltransferase displaying dual trans-sialidase activities for production of 3′-sialyl and 6′-sialyl glycans

Synthesis of Peptoids Containing Multiple N htrp and N trp Residues: A Comparative Study of Resin, Cleavage Conditions and Submonomer Protection

Grape skins (Vitis vinifera L.) catalyze the invitro enzymatic hydroxylation of p-coumaric acid to caffeic acid

Grape skins (Vitis vinifera L.) catalyze the in vitro enzymatic hydroxylation of p-coumaric acid to caffeic acid

A Miniature Membrane Reactor for Evaluation of Process Design Options on the Enzymatic Degradation of Pectin

Chemiluminescent evaluation of peroxide value in olive oil

A peroxyoxalate chemiluminescence-based assay for the evaluation of hydrogen peroxide scavenging activity employing 9,10-diphenylanthracene as the fluorophore

Anthocyanin Composition and Colour Characteristics of Selected Aged Wines Produced in Greece

Effect of Cellulases, Solvent Type and Particle Size Distribution on the Extraction of Chlorogenic Acid and Other Phenols from Spent Coffee Grounds

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