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Almond (Prunus dulcis (Mill.) D.A. Webb) Skins as a Potential Source of Bioactive Polyphenols

Journal of agricultural and food chemistry, 2007-10, Vol.55 (21), p.8498-8507

2007

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Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum

Food chemistry, 2008-03, Vol.107 (2), p.664-670

2008

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Insights into the metabolism and microbial biotransformation of dietary flavan-3-ols and the bioactivity of their metabolites

Food & function, 2010-12, Vol.1 (3), p.233-253

2010

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Food phenolics and lactic acid bacteria

International journal of food microbiology, 2009-06, Vol.132 (2), p.79-90

2009

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Characterization of flavonoid glycosides from fenugreek (Trigonella foenum-graecum) crude seeds by HPLC-DAD-ESI/MS analysis

International journal of molecular sciences, 2014-11, Vol.15 (11), p.20668-20685

2014

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Influence of the genotype on the anthocyanin composition, antioxidant capacity and color of Chilean pomegranate ( Punica granatum L.) juices

Chilean journal of agricultural research, 2010-03, Vol.70 (1), p.50-57

2010

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Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) Assay

Journal of agricultural and food chemistry, 2004-01, Vol.52 (1), p.48-54

2004

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Almond ( Prunus dulcis (Mill.) D.A. Webb) polyphenols: From chemical characterization to targeted analysis of phenolic metabolites in humans

Archives of biochemistry and biophysics, 2010-09, Vol.501 (1), p.124-133

2010

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Updated Knowledge About the Presence of Phenolic Compounds in Wine

Critical reviews in food science and nutrition, 2005-01, Vol.45 (2), p.85-118

2005

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Targeted Analysis of Conjugated and Microbial-Derived Phenolic Metabolites in Human Urine After Consumption of an Almond Skin Phenolic Extract

The Journal of nutrition, 2010-10, Vol.140 (10), p.1799-1807

2010

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Red Grape Juice Polyphenols Alter Cholesterol Homeostasis and Increase LDL-Receptor Activity in Human Cells In Vitro

The Journal of nutrition, 2006-07, Vol.136 (7), p.1766-1773

2006

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Ultrafiltration as alternative purification procedure for the characterization of low and high molecular-mass phenolics from almond skins

Analytica chimica acta, 2008-02, Vol.609 (2), p.241-251

2008

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Antioxidant properties of commercial grape juices and vinegars

Food chemistry, 2005-11, Vol.93 (2), p.325-330

2005

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Quality assessment of commercial dietary antioxidant products from Vitis vinifera L. grape seeds

Nutrition and cancer, 2005-01, Vol.53 (2), p.244-254

2005

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Simultaneous Determination of Nonanthocyanin Phenolic Compounds in Red Wines by HPLC-DAD/ESI-MS

American journal of enology and viticulture, 2005-01, Vol.56 (2), p.139-147

2005

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Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon

Journal of agricultural and food chemistry, 2003-10, Vol.51 (22), p.6475-6481

2003

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Phenolic composition, antioxidant and anti-inflammatory activities of extracts from Moroccan Opuntia ficus-indica flowers obtained by different extraction methods

Industrial crops and products, 2014-12, Vol.62, p.412-420

2014

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Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10590-10599

2009

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Evolution of the phenolic content of red wines from Vitis vinifera L. during ageing in bottle

Food chemistry, 2006-04, Vol.95 (3), p.405-412

2006

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Non-galloylated and galloylated proanthocyanidin oligomers in grape seeds from Vitus vinifera L. cv. Graciano, Tempranillo and Cabernet Sauvignon

Journal of the science of food and agriculture, 2006-04, Vol.86 (6), p.915-921

2006

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Commercial Dietary Ingredients from Vitis vinifera L. Leaves and Grape Skins: Antioxidant and Chemical Characterization

Journal of agricultural and food chemistry, 2006-01, Vol.54 (2), p.319-327

2006

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Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)

Journal of the science of food and agriculture, 2012-02, Vol.92 (3), p.704-718

2012

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Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle. II. Non-anthocyanin phenolic compounds

European food research & technology, 2005-03, Vol.220 (3-4), p.331-340

2005

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Chemical characterization of commercial dietary ingredients from Vitis vinifera L

Analytica chimica acta, 2006-03, Vol.563 (1), p.401-410

2006

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Effect of the modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation

Food science & technology, 2007, Vol.40 (1), p.107-115

2007

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Almond (Prunus dulcis (Mill.) D.A. Webb) Skins as a Potential Source of Bioactive Polyphenols

Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum

Insights into the metabolism and microbial biotransformation of dietary flavan-3-ols and the bioactivity of their metabolites

Food phenolics and lactic acid bacteria

Characterization of flavonoid glycosides from fenugreek (Trigonella foenum-graecum) crude seeds by HPLC-DAD-ESI/MS analysis

Influence of the genotype on the anthocyanin composition, antioxidant capacity and color of Chilean pomegranate ( Punica granatum L.) juices

Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) Assay

Almond ( Prunus dulcis (Mill.) D.A. Webb) polyphenols: From chemical characterization to targeted analysis of phenolic metabolites in humans

Updated Knowledge About the Presence of Phenolic Compounds in Wine

Targeted Analysis of Conjugated and Microbial-Derived Phenolic Metabolites in Human Urine After Consumption of an Almond Skin Phenolic Extract

Red Grape Juice Polyphenols Alter Cholesterol Homeostasis and Increase LDL-Receptor Activity in Human Cells In Vitro

Ultrafiltration as alternative purification procedure for the characterization of low and high molecular-mass phenolics from almond skins

Antioxidant properties of commercial grape juices and vinegars

Quality assessment of commercial dietary antioxidant products from Vitis vinifera L. grape seeds

Simultaneous Determination of Nonanthocyanin Phenolic Compounds in Red Wines by HPLC-DAD/ESI-MS

Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon

Phenolic composition, antioxidant and anti-inflammatory activities of extracts from Moroccan Opuntia ficus-indica flowers obtained by different extraction methods

Comparative Flavan-3-ol Profile and Antioxidant Capacity of Roasted Peanut, Hazelnut, and Almond Skins

Evolution of the phenolic content of red wines from Vitis vinifera L. during ageing in bottle

Non-galloylated and galloylated proanthocyanidin oligomers in grape seeds from Vitus vinifera L. cv. Graciano, Tempranillo and Cabernet Sauvignon

Commercial Dietary Ingredients from Vitis vinifera L. Leaves and Grape Skins: Antioxidant and Chemical Characterization

Phenolic characterisation of red wines from different grape varieties cultivated in Mendoza province (Argentina)

Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle. II. Non-anthocyanin phenolic compounds

Chemical characterization of commercial dietary ingredients from Vitis vinifera L

Effect of the modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation

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