Citation Impact
Citing Papers
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Review of natural products with hepatoprotective effects
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Characterization and Quantification of Anthocyanins in Grape Juices Obtained from the Grapes Cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS
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Polyphenols, food and pharma. Current knowledge and directions for future research
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Banana (Musa spp) from peel to pulp: Ethnopharmacology, source of bioactive compounds and its relevance for human health
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Optimisation of the microwave-assisted extraction of pigments from paprika (Capsicum annuum L.) powders
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Biosynthesis of plant pigments: anthocyanins, betalains and carotenoids
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Enzyme-assisted extraction of bioactives from plants
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Frugivory by Brown Marmorated Stink Bug (Hemiptera: Pentatomidae) Alters Blueberry Fruit Chemistry and Preference by Conspecifics
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Flavonol Profile Is a Reliable Indicator to Assess Canopy Architecture and the Exposure of Red Wine Grapes to Solar Radiation
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Should Red Wine Be Considered a Functional Food?
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Biofortification of crops with seven mineral elements often lacking in human diets – iron, zinc, copper, calcium, magnesium, selenium and iodine
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A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables
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New insights into the regulation of anthocyanin biosynthesis in fruits
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Fingerprinting food: current technologies for the detection of food adulteration and contamination
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Rhizobium -Legume Symbiosis and Nitrogen Fixation under Severe Conditions and in an Arid Climate
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Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
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Hyperlipidemia in Coronary Heart Disease II. GENETIC ANALYSIS OF LIPID LEVELS IN 176 FAMILIES AND DELINEATION OF A NEW INHERITED DISORDER, COMBINED HYPERLIPIDEMIA
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The Therapeutic Potential of Apigenin
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Dealcoholizing wine by membrane separation processes
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Determination of Flavonoids in Plant Material by HPLC with Diode-Array and Electro-Array Detections
2000
Berry Temperature and Solar Radiation Alter Acylation, Proportion, and Concentration of Anthocyanin in Merlot Grapes
2008
Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum , L) and Changes of Pigment Stability During the Drying and Storage Process
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Recent advances in extraction of nutraceuticals from plants
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Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines
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Copigmentation reactions and color stability of berry anthocyanins
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Colour Measurement and Analysis in Fresh and Processed Foods: A Review
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Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review
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Analysis of Grape and Wine Anthocyanins by HPLC-MS
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A comparative study of covalent and non-covalent interactions between zein and polyphenols in ethanol-water solution
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Measure the Dissolved Oxygen Consumed by Red Wines in Aging Tanks
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Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release
2006
Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale
2009
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
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Recovery of low molecular weight phenols through solid-phase extraction
2010
Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide
2008
Anthocyanin Copigmentation - Evaluation, Mechanisms and Implications for the Colour of Red Wines
2012
Bioactive Compounds and Antioxidant Activity in Different Types of Berries
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Chlorophyllase activities and chlorophyll degradation during leaf senescence in non-yellowing mutant and wild type of Phaseolus vulgaris L.
1998
Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
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Functional properties and quality characteristics of bioactive compounds in berries: Biochemistry, biotechnology, and genomics
2012
Electronic noses for food quality: A review
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Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii
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Onions: A Source of Unique Dietary Flavonoids
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Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes
2010
Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments
2008
A review on protein–phenolic interactions and associated changes
2013 Standout
Carotenoid Content of the Varieties Jaranda and Jariza (Capsicum annuum L.) and Response during the Industrial Slow Drying and Grinding Steps in Paprika Processing
2000
Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines
2010
Climate change associated effects on grape and wine quality and production
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Impact of the Invasive Brown Marmorated Stink Bug in North America and Europe: History, Biology, Ecology, and Management
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Nanofiltration membranes review: Recent advances and future prospects
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Electronic nose for wine ageing detection
2008
Contents of Vitamins, Mineral Elements, and Some Phenolic Compounds in Cultivated Mushrooms
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High Throughput Analysis of Red Wine and Grape PhenolicsAdaptation and Validation of Methyl Cellulose Precipitable Tannin Assay and Modified Somers Color Assay to a Rapid 96 Well Plate Format
2007
Chemical studies of anthocyanins: A review
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Pathogenesis, differentiation and management of hypertriglyceridemia.
1969
Salinity effects on growth analysis and nutrient composition in four grain legumes‐rhizobiumsymbiosis
1995
Effects of Elevated CO2 on Grapevine (Vitis vinifera L.): Volatile Composition, Phenolic Content, and in Vitro Antioxidant Activity of Red Wine
2008
Effect of Ethanol on Grape Seed Proanthocyanidin Extraction
2011
Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and Applications
2012
Isolation of a Series of Apocarotenoids from the Fruits of the Red PaprikaCapsicum annuumL.
2001
Effects of Latitude-Related Factors and Geographical Origin on Anthocyanidin Concentrations in Fruits of Vaccinium myrtillus L. (Bilberries)
2010
Photosynthesis under stressful environments: An overview
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Polyphenols and Human Health: The Role of Bioavailability
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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
2009 Standout
A C 35 Carotenoid Biosynthetic Pathway
2003 StandoutNobel
Managing grapevines to optimise fruit development in a challenging environment: a climate change primer for viticulturists
2009
Carotenoid Content of Selected Indonesian Fruits
2001
Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors
1996
Carotenoid Biosynthesis Changes in Five Red Pepper (Capsicum annuumL.) Cultivars during Ripening. Cultivar Selection for Breeding
2000
Techniques for Analysis of Plant Phenolic Compounds
2013 Standout
Silymarin as a Natural Antioxidant: An Overview of the Current Evidence and Perspectives
2015 Standout
Works of J.M. López-Roca being referenced
Evolution of the CIELAB and other spectrophotometric parameters during wine fermentation. Influence of some pre and postfermentative factors
1997
Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques
2015
Oligosaccharides of Cabernet Sauvignon, Syrah and Monastrell red wines
2015
Influence of berry ripeness on concentration, qualitative composition and extractability of grape seed tannins
2012
The maceration process during winemaking extraction of anthocyanins from grape skins into wine
2005
Varietal Classification of Young Red Wines in Terms of Chemical and Colour Parameters
1996
Dealcoholization of Wine. Behaviour of the Aroma Components during the Process
1999
Oak‐matured wines: influence of the characteristics of the barrel on wine colour and sensory characteristics
2003
The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique
2011
Changes in skin cell wall composition during the maturation of four premium wine grape varieties
2007
Color and Phenolic Compounds of a Young Red Wine. Influence of Wine-Making Techniques, Storage Temperature, and Length of Storage Time
2000
Differences in major volatile compounds of red wines according to storage length and storage conditions
2003
Effect of Different Enological Practices on Skin and Seed Proanthocyanidins in Three Varietal Wines
2010
Effect of Microoxygenation on Anthocyanin and Derived Pigment Content and Chromatic Characteristics of Red Wines
2006
The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process
2011
Influence of the yeast strain on Monastrell wine colour
2007
Evaluating the Polyphenol Profile in Three Segregating Grape (Vitis viniferaL.) Populations
2013
Effect of winemaking techniques on polysaccharide composition of Cabernet Sauvignon, Syrah and Monastrell red wines
2013
Increasing the Phenolic Compound Content of Grapes by Preharvest Application of Abcisic Acid and a Combination of Methyl Jasmonate and Benzothiadiazole
2013
Anthocyanin fingerprint of grapes: environmental and genetic variations
2006
A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability
2006
Iron deficiency in citrus limon: effects on photo‐chlorophyllase synthetic pigments and chlorophyllase activity
1991
Differences in Anthocyanin Extractability from Grapes to Wines According to Variety
2005
Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera L.): technological implications
2007
Color and phenolic compounds of a young red wine as discriminanting variables of its ageing status
1999
Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins
2005
Partial purification and properties of chlorophyllase from chlorotic Citrus limon leaves
1992
Carotenoid composition of new cultivars of red pepper for paprika
1991
Mineral composition of iron chloroticcitrus limonL. leaves
1993
Studies on the anthocyanin profile of Vitis Vinifera intraspecific hybrids (Monastrell × Cabernet Sauvignon)
2007
The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics
2007
Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time
2001
Comparison of chromatic properties, stability and antioxidant capacity of anthocyanin-based aqueous extracts from grape pomace obtained from different vinification methods
2005
Wine-making of High Coloured Wines: Extended Pomace Contact and Run-off of Juice Prior to Fermentation
2004
Extraction and Formation Dynamic of Oak-Related Volatile Compounds from Different Volume Barrels to Wine and Their Behavior during Bottle Storage
2003