Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts
- 20 June 2003
- journal article
- research article
- Published by Elsevier BV in Food Control
- Vol. 15 (5), 335-339
- https://doi.org/10.1016/s0956-7135(03)00083-5
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Antibacterial activity of Turkish spice hydrosolsFood Control, 2002
- Effects of Turkish spice extracts at various concentrations on the growth of Escherichia coli O157:H7Food Microbiology, 2002
- Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitroFood Chemistry, 2001
- Isolation and Identification of an Antibacterial Compound from Grape and Its Application to Foods.Journal of the agricultural chemical society of Japan, 1999
- Inhibition of Human Low-Density Lipoprotein Oxidation in Relation to Composition of Phenolic Antioxidants in Grapes (Vitis vinifera)Journal of Agricultural and Food Chemistry, 1997
- Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wineThe Lancet, 1993
- The antimicrobial properties of marjoram (Origanum majorana L.) Volatile OilFlavour and Fragrance Journal, 1990
- Separation and quantitative determination of grape and wine procyanidins by high performance reversed phase liquid chromatographyJournal of the Science of Food and Agriculture, 1990
- Antibacterial activities of essential oils from Turkish spices and citrusFlavour and Fragrance Journal, 1986
- Spectral evaluation of total phenolic components in Vitis vinifera: Grapes and winesJournal of the Science of Food and Agriculture, 1985