Cargando…
Comparison of Antibacterial and Antioxidant Properties of Red (cv. Negramaro) and White (cv. Fiano) Skin Pomace Extracts
Wine pomace has attracted the attention of the food industry, due to its high content in bioactive compounds, and its multiple healthy activities. In this work, whole and separated skin pomaces from fermented (red) and un-fermented (white) grape by-products were characterized for their antioxidant a...
Autores principales: | Gerardi, Carmela, Pinto, Loris, Baruzzi, Federico, Giovinazzo, Giovanna |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8512049/ https://www.ncbi.nlm.nih.gov/pubmed/34641461 http://dx.doi.org/10.3390/molecules26195918 |
Ejemplares similares
-
Jasmonates elicit different sets of stilbenes in Vitis vinifera cv. Negramaro cell cultures
por: Taurino, Marco, et al.
Publicado: (2015) -
Vasorelaxant Effects Induced by Red Wine and Pomace Extracts of Magliocco Dolce cv.
por: Carullo, Gabriele, et al.
Publicado: (2020) -
Strategies for Reuse of Skins Separated From Grape Pomace as Ingredient of Functional Beverages
por: Gerardi, Carmela, et al.
Publicado: (2020) -
Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential
por: Gerardi, Carmela, et al.
Publicado: (2023) -
Encapsulation of Grape (Vitis vinifera L.) Pomace Polyphenols in Soybean Extract-Based Hydrogel Beads as Carriers of Polyphenols and pH-Monitoring Devices
por: Viscusi, Gianluca, et al.
Publicado: (2022)