Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"A Comparative Study on Antiradical and Antimicrobial Properties of Red Grapes Extracts Obtained from Different Vitis vinifera Varieties"
written by Nada El Darra, Joanna Tannous, Paulette Bou Mouncef, James Palge, Joseph Yaghi, Eugène Vorobiev, Nicolas Louka, Richard G. Maroun,
published by Food and Nutrition Sciences, Vol.3 No.10, 2012
has been cited by the following article(s):
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[41] Influence of wine region provenance on phenolic composition, antioxidant capacity and radical scavenger activity of traditional Portuguese red grape varieties
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[42] Electrical, mechanical, and chemical effects of high-voltage electrical discharges on the polyphenol extraction from vine shoots
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[44] Physicochemical properties and storage stability of margarine containing Opuntia ficus-indica peel extract as antioxidant
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[49] Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology
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[50] Effect of expansion by “Intensification of Vaporization by Decompression to the Vacuum”(IVDV) on polyphenol content, expansion ratio, texture and color changes of Australian chickpea
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[51] Industrial byproducts valorization through energy saving processes. Alkaline extraction of polyphenols from vine shoots
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[52] Analysis of commercial grape raisins: phenolic content, antioxidant capacity and radical scavenger activity
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[54] An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology
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