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Journal of the Science of Food and Agriculture|February 17, 2015
Grape skin extracts from winemaking by-products as a source of trapping agents for reactive carbonyl speciesPedapati S C Sri Harsha, Marta Mesias, Vera Lavelli, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|June 14, 2016
Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sectorAlessandro Moncalvo, Laura Marinoni, Roberta Dordoni, et al.
Bioresource Technology|May 28, 2013
Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-productsP S C Sri Harsha, Claudio Gardana, Paolo Simonetti, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|December 12, 2024
Raisin as a Functional Food: Antioxidant and Antiglycation Activity Assessed by Model SystemsAmira Mnari Bhouri, Zahra Amri, Ilenia Piantedosi, et al.
Annual Review of Food Science and Technology|January 20, 2021
Carotenoids: Considerations for Their Use in Functional Foods, Nutraceuticals, Nutricosmetics, Supplements, Botanicals, and Novel Foods in the Context of Sustainability, Circular Economy, and Climate ChangeAntonio J Meléndez-Martínez, Volker Böhm, Grethe Iren Andersen Borge, et al.
Critical Reviews in Food Science and Nutrition|January 5, 2021
A comprehensive review on carotenoids in foods and feeds: status quo, applications, patents, and research needsAntonio J Meléndez-Martínez, Anamarija I Mandić, Filippos Bantis, et al.
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