Antioxidant properties of commercial grape juices and vinegars

Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents

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Structure-antioxidant activity relationships of flavonoids and phenolic acids

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Dietary Intake and Bioavailability of Polyphenols

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Wine, alcohol, platelets, and the French paradox for coronary heart disease

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Development and Validation of an Improved Oxygen Radical Absorbance Capacity Assay Using Fluorescein as the Fluorescent Probe

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Flavonoid Intake and Long-term Risk of Coronary Heart Disease and Cancer in the Seven Countries Study

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Vegetables, Fruit, and Cancer Prevention

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Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different In Vitro Assays

Pellegrini, N., Colombi, B., Rio, D. D., Salvatore, S., Bianchi, M. A., Brighenti, F., & Serafini, M. (2003) · Journal of Nutrition · doi:10.1093/jn/133.9.2812 · Cited by 1,488 · see citing works

Assays for Hydrophilic and Lipophilic Antioxidant Capacity (oxygen radical absorbance capacity (ORAC FL )) of Plasma and Other Biological and Food Samples

Prior, R. L., Hoang, H., Gu, L., Wu, X., Bacchiocca, M., Howard, L. R., Hampsch‐Woodill, M., Huang, D., Ou, B., & Jacob, R. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0262256 · Cited by 1,456 · see citing works

Analysis of Antioxidant Activities of Common Vegetables Employing Oxygen Radical Absorbance Capacity (ORAC) and Ferric Reducing Antioxidant Power (FRAP) Assays: A Comparative Study

Ou, B., Huang, D., Hampsch‐Woodill, M., Flanagan, J. A., & Deemer, E. K. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0116606 · Cited by 1,307 · see citing works

Extending Applicability of the Oxygen Radical Absorbance Capacity (ORAC−Fluorescein) Assay

Dávalos, A., Gómez‐Cordovés, C., & Bartolomé, B. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0305231 · Cited by 1,211 · see citing works

In vivo total antioxidant capacity: comparison of different analytical methods1

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Dietary flavonoids, antioxidant vitamins, and incidence of stroke: the Zutphen study

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FACTORS ASSOCIATED WITH CARDIAC MORTALITY IN DEVELOPED COUNTRIES WITH PARTICULAR REFERENCE TO THE CONSUMPTION OF WINE

Leger, A. S. S., Cochrane, A. L., & Moore, F. M. (1979) · The Lancet · doi:10.1016/s0140-6736(79)92765-x · Cited by 665 · see citing works

Purple Grape Juice Improves Endothelial Function and Reduces the Susceptibility of LDL Cholesterol to Oxidation in Patients With Coronary Artery Disease

Stein, J. H., Keevil, J. G., Wiebe, D. A., Aeschlimann, S. E., & Folts, J. D. (1999) · Circulation · doi:10.1161/01.cir.100.10.1050 · Cited by 573 · see citing works

Red Wine Polyphenols Enhance Endothelial Nitric Oxide Synthase Expression and Subsequent Nitric Oxide Release From Endothelial Cells

Leikert, J. F., Räthel, T. R., Wohlfart, P., Cheynier, V., Vollmar, A. M., & Dirsch, V. M. (2002) · Circulation · doi:10.1161/01.cir.0000034445.31543.43 · Cited by 424 · see citing works

Grape Juice, But Not Orange Juice or Grapefruit Juice, Inhibits Human Platelet Aggregation

Keevil, J. G., Osman, H. E., Reed, J. D., & Folts, J. D. (2000) · Journal of Nutrition · doi:10.1093/jn/130.1.53 · Cited by 273 · see citing works

Comparison of the antioxidant effects of Concord grape juice flavonoids α-tocopherol on markers of oxidative stress in healthy adults

O’Byrne, D., Devaraj, S., Grundy, S. M., & Jialal, I. (2002) · American Journal of Clinical Nutrition · doi:10.1093/ajcn/76.6.1367 · Cited by 258 · see citing works

A comparison of the anticarcinogenic properties of four red wine polyphenols

Soleas, G. J., Grass, L., Josephy, P. D., Goldberg, D. M., & Diamandis, E. P. (2002) · Clinical Biochemistry · doi:10.1016/s0009-9120(02)00275-8 · Cited by 251 · see citing works

Antihypertensive Effects of Acetic Acid and Vinegar on Spontaneously Hypertensive Rats

KONDO, S., TAYAMA, K., TSUKAMOTO, Y., IKEDA, K., & YAMORI, Y. (2001) · Bioscience, Biotechnology, and Biochemistry · doi:10.1271/bbb.65.2690 · Cited by 179 · see citing works

Antioxidant properties of commercial alcoholic and nonalcoholic beverages

Lugasi, A., & Hóvári, J. (2003) · Food / Nahrung · doi:10.1002/food.200390031 · Cited by 141 · see citing works

Effect of ingestion of purple grape juice on endothelial function in patients with coronary heart disease

Chou, E. J., Keevil, J. G., Aeschlimann, S. E., Wiebe, D. A., Folts, J. D., & Stein, J. H. (2001) · The American Journal of Cardiology · doi:10.1016/s0002-9149(01)01738-6 · Cited by 129 · see citing works

Diet enriched with procyanidins enhances antioxidant activity and reduces myocardial post-ischaemic damage in rats

Facino, R. M., Carini, M., Aldini, G., Berti, F., Rossoni, G., Bombardelli, E., & Morazzoni, P. (1999) · Life Sciences · doi:10.1016/s0024-3205(98)00605-5 · Cited by 108 · see citing works

Effect of Concentrated Red Grape Juice Consumption on Serum Antioxidant Capacity and Low-Density Lipoprotein Oxidation

Day, A., Kemp, H. J., Bolton, C., Hartog, M., & Stansbie, D. (1997) · Annals of Nutrition and Metabolism · doi:10.1159/000178006 · Cited by 98 · see citing works

Acute cardiovascular effects of a new beverage made of wine vinegar and grape juice, assessed using an in vivo rat

Sugiyama, A., Saitoh, M., Takahara, A., Satoh, Y., & Hashimoto, K. (2003) · Nutrition Research · doi:10.1016/s0271-5317(03)00116-7 · Cited by 32 · see citing works

Antihypertensive Effect of Kurosu Extract, a Traditional Vinegar Produced from Unpolished Rice, in the SHR rats.

Nishikawa, Y., TAKATA, Y., NAGAI, Y., Mori, T., KAWADA, T., & Ishihara, N. (2001) · NIPPON SHOKUHIN KOGYO GAKKAISHI · doi:10.3136/nskkk.48.73 · Cited by 26 · see citing works

Development of an electrochemical method for the determination of antioxidant activity. Application to grape-derived products

Alonso, Á. M., Guillén-Sánchez, D. A., & Barroso, C. G. (2003) · European Food Research and Technology · doi:10.1007/s00217-003-0671-x · Cited by 25 · see citing works

Regulation of vascular tone by plant polyphenols: role of nitric oxide.

Andriantsitohaina, R. (1999) · PubMed · Cited by 23 · see citing works

Flavan‐3‐ols: Nature, occurrence and biological activity

Aron, P. M., & Kennedy, J. A. (2007) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200700137 · Cited by 770 · see citing works

Functional Properties of Vinegar

Budak, N. H., Aykin, E., Seydim, A. C., Greene, A. K., & Guzel‐Seydim, Z. B. (2014) · Journal of Food Science · doi:10.1111/1750-3841.12434 · Cited by 405 · see citing works

The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes

Valero, D., Valverde, J. M., Martínez‐Romero, D., Guillén, F., Castillo, S., & Serrano, M. (2006) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2006.04.011 · Cited by 269 · see citing works

Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes

Dani, C., Oliboni, L. S., Vanderlinde, R., Bonatto, D., Salvador, M. M., & Henriques, J. A. P. (2007) · Food and Chemical Toxicology · doi:10.1016/j.fct.2007.06.022 · Cited by 265 · see citing works

Effect of high voltage atmospheric cold plasma on white grape juice quality

Pankaj, S. K., Wan, Z., Colonna, W. J., & Keener, K. M. (2017) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8268 · Cited by 246 · see citing works

Relationship between the antioxidant properties and the phenolic and flavonoid content in traditional balsamic vinegar

Verzelloni, E., Tagliazucchi, D., & Conte, A. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.04.014 · Cited by 234 · see citing works

Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil

Lima, M. D. S., Silani, I. D. S. V., Toaldo, I. M., Corrêa, L. C., Biasoto, A. C. T., Pereira, G. E., Bordignon-Luiz, M. T., & Ninow, J. L. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.03.109 · Cited by 195 · see citing works

Use of Aloe vera Gel Coating Preserves the Functional Properties of Table Grapes

Serrano, M., Valverde, J. M., Guillén, F., Castillo, S., Martínez‐Romero, D., & Valero, D. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060168p · Cited by 172 · see citing works

Antioxidant Activities, Phenolic Profiles, and Organic Acid Contents of Fruit Vinegars

Liu, Q., Tang, G.-Y., Zhao, C.-N., Gan, R.-Y., & Li, H.-B. (2019) · Antioxidants · doi:10.3390/antiox8040078 · Cited by 171 · see citing works

Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and Guideline

Zielinski, A. A. F., Haminiuk, C. W. I., Nunes, C. A., Schnitzler, E., van Ruth, S. M., & Granato, D. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12060 · Cited by 169 · see citing works

Antioxidant, Antimicrobial, Mineral, Volatile, Physicochemical and Microbiological Characteristics of Traditional Home-Made Turkish Vinegars

Ozturk, I., Caliskan, O., Tornuk, F., Ozcan, N., Yalcin, H., Baslar, M., & Sagdic, O. (2015) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2015.03.003 · Cited by 168 · see citing works

Wine Oxidation and the Role of Cork

Karbowiak, T., Gougeon, R. D., Alinc, J.-B., Brachais, L., Debeaufort, F., Voilley, A. J., & Chassagne, D. (2009) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390802248585 · Cited by 153 · see citing works

Dietary Fiber Content and Associated Antioxidant Compounds in Roselle Flower (Hibiscus sabdariffaL.) Beverage

Sáyago‐Ayerdi, S. G., Arranz, S., Serrano, J. C. E., & Goñi, I. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf070485b · Cited by 150 · see citing works

Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration

Lima, M. D. S., Dutra, M. D. C. P., Toaldo, I. M., Corrêa, L. C., Pereira, G. E., de Olíveira, D., Bordignon-Luiz, M. T., & Ninow, J. L. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.04.014 · Cited by 142 · see citing works

Colour, phenolic content and antioxidant activity of grape juice

Burin, V. M., Falcão, L. D., Gonzaga, L. V., Fett, R., Rosier, J. P., & Bordignon-Luiz, M. T. (2010) · Food Science and Technology · doi:10.1590/s0101-20612010000400030 · Cited by 141 · see citing works

Microbial diversity and their roles in the vinegar fermentation process

Li, S., Li, P., Feng, F., & Luo, L.-X. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-6659-1 · Cited by 126 · see citing works

Effects of geographical origin, varietal and farming system on the chemical composition and functional properties of purple grape juices: A review

Granato, D., Carrapeiro, M. D. M., Fogliano, V., & van Ruth, S. M. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.03.013 · Cited by 119 · see citing works

Antioxidant activity and phenolic content of wine vinegars produced by two different techniques

Budak, H. N., & Guzel‐Seydim, Z. B. (2010) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.4047 · Cited by 119 · see citing works

Decision Making: Food Safety Applications

Liang, A. P. (2010) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.526854 · Cited by 117 · see citing works

Determination of the Free Amino Acid, Organic Acid, and Nucleotide in Commercial Vinegars

Kong, Y., Zhang, L., Sun, Y., Zhang, Y., Sun, B., & Chen, H. (2017) · Journal of Food Science · doi:10.1111/1750-3841.13696 · Cited by 113 · see citing works

The addition of essential oils to MAP as a tool to maintain the overall quality of fruits

Serrano, M., Martínez‐Romero, D., Guillén, F., Valverde, J. M., Zapata, P. J., Castillo, S., & Valero, D. (2008) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2008.01.013 · Cited by 111 · see citing works

Phenolic compounds and antioxidant activity of Spanish commercial grape juices

Moreno-Montoro, M., Herrera, M. O., Giménez-Martínez, R., Navarro‐Alarcón, M., & Rufián‐Henares, J. Á. (2014) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2014.10.001 · Cited by 110 · see citing works

Phenolics and Antioxidant Capacity of Table Grape ( Vitis vinifera L.) Cultivars Grown in Chile

Mariane Lutz, R., Jorquera, K., Cancino, B., Ruby‐Figueroa, R., & Henríquez, C. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2011.02298.x · Cited by 107 · see citing works

Voltammetric and spectrometric determination of antioxidant capacity of selected wines

Lino, F. M. A. D., Sa, L., Torres, I. M. S., Rocha, M. L., Dinis, T. C. P., Ghedini, P. C., Somerset, V. S., & Gil, E. D. S. (2013) · Electrochimica Acta · doi:10.1016/j.electacta.2013.08.109 · Cited by 92 · see citing works

Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities

Özen, M., Özdemir, N., Ertekin Filiz, B., Budak, N. H., & Kök-Taş, T. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2019.125664 · Cited by 84 · see citing works

Polyphenolic compounds, anthocyanins and antioxidant activity of nineteen pomegranate fruits: A rich source of bioactive compounds

Legua, P., Forner-Giner, M. Á., Nuncio‐Jáuregui, N., & Hernández, F. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.01.043 · Cited by 84 · see citing works

Major factors influencing antioxidant contents and antioxidant activity in grapes and wines

Lachman, J., & Sulc (2009) · International Journal of Wine Research · doi:10.2147/ijwr.s4600 · Cited by 81 · see citing works

Vinegar (acetic acid) intake on glucose metabolism: A narrative review

Santos, H. O., de Moraes, W. M. A. M., da Silva, G. A. R., Prestes, J., & Schoenfeld, B. J. (2019) · Clinical Nutrition ESPEN · doi:10.1016/j.clnesp.2019.05.008 · Cited by 79 · see citing works

Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices

Pala, Ç. U., & Toklucu, A. K. (2012) · Food and Bioprocess Technology · doi:10.1007/s11947-012-0808-7 · Cited by 79 · see citing works

Intake of Purple Grape Juice as a Hepatoprotective Agent in Wistar Rats

Dani, C., Oliboni, L. S., Pasquali, M. A. D. B., de Oliveira, M. R., Umezu, F. M., Salvador, M. M., Moreira, J. C. F., & Henriques, J. A. P. (2008) · Journal of Medicinal Food · doi:10.1089/jmf.2007.558 · Cited by 75 · see citing works

Fruit Antioxidants during Vinegar Processing: Changes in Content and in Vitro Bio-Accessibility

Bakir, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., & Capanoglu, E. (2016) · International Journal of Molecular Sciences · doi:10.3390/ijms17101658 · Cited by 74 · see citing works

Purification, characterization and antitumor activity of an exopolysaccharide produced by Bacillus velezensis SN-1

Cao, C., Li, Y., Wang, C., Zhang, N., Zhu, X., Wu, R., & Wu, J. (2020) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2020.04.024 · Cited by 69 · see citing works

Antioxidant activities of some Greek wines and wine phenolic extracts

Roussis, I. G., Lambropoulos, I., Tzimas, P., Gkoulioti, A., Marinos, V., Tsoupeis, D., & Boutaris, I. (2008) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2008.02.011 · Cited by 68 · see citing works

The use of beetroot extract and extract powder in sausages as natural food colorant

Aykın‐Dinçer, E., Güngör, K. K., Çağlar, E., & Erbaş, M. (2020) · International Journal of Food Engineering · doi:10.1515/ijfe-2019-0052 · Cited by 67 · see citing works

Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit ( <i>Crataegus tanacetifolia</i> (lam.) pers.)

Özdemir, G. B., Özdemir, N., Ertekin‐Filiz, B., Gökırmaklı, Ç., Kök‐Taş, T., & Budak, N. H. (2022) · Journal of Food Biochemistry · doi:10.1111/jfbc.13676 · Cited by 64 · see citing works

Screening physicochemical, microbiological and bioactive properties of fruit vinegars produced from various raw materials

Şengün, İ. Y., Kılıç, G., & Öztürk, B. (2019) · Food Science and Biotechnology · doi:10.1007/s10068-019-00678-6 · Cited by 63 · see citing works

Anthocyanin and total phenolics content of mangosteen and effect of processing on the quality of mangosteen products.

Chaovanalikit, A., Mingmuang, A., Kitbunluewit, T., Choldumrongkool, N., Sondee, J., & Chupratum, S. (2012) · International Food Research Journal · Cited by 63 · see citing works

Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC

Paixão, N., Pereira, V., Marques, J. C., & Câmara, J. S. (2008) · Journal of Separation Science · doi:10.1002/jssc.200800021 · Cited by 60 · see citing works

An Assessment of the Bioactivity of Coffee Silverskin Melanoidins

Tores de la Cruz, S., Iriondo-DeHond, A., Herrera, T., Lopez-Tofiño, Y., Galvez-Robleño, C., Prodanov, M., Velazquez-Escobar, F., Abalo, R., & del Castillo, M. D. (2019) · Foods · doi:10.3390/foods8020068 · Cited by 57 · see citing works

Phenolic and Volatile Compounds in the Production of Sugarcane Vinegar

Chen, G.-L., Zheng, F.-J., Lin, B., Lao, S.-B., He, J., Huang, Z., Zeng, Y., Sun, J., & Verma, K. K. (2020) · ACS Omega · doi:10.1021/acsomega.0c04524 · Cited by 57 · see citing works

Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product

Fernández‐Fernández, A. M., Iriondo‐DeHond, A., Dellacassa, E. S., Medrano, A., & del Castillo, M. D. (2019) · European Food Research and Technology · doi:10.1007/s00217-019-03252-w · Cited by 57 · see citing works

Chemical Composition and Antioxidant Characteristic of Traditional and Industrial Zhenjiang Aromatic Vinegars during the Aging Process

Zhao, C., Xia, T., Du, P., Duan, W., Zhang, B., Zhang, J., Zhu, S., Zheng, Y., Wang, M., & Yu, Y. (2018) · Molecules · doi:10.3390/molecules23112949 · Cited by 53 · see citing works

Grape juice or wine: which is the best option?

Barbalho, S. M., Otoboni, A. M. M. B., Fiorini, A. M. R., Guiguer, É. L., Nicolau, C. C. T., Goulart, R. D. Á., & Flato, U. A. P. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1710692 · Cited by 53 · see citing works

Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice

Pashazadeh, H., Özdemir, N., Zannou, O., & Koca, İ. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101318 · Cited by 50 · see citing works

Antioxidant Activity and Phenolic and Mineral Content of Rose Grape Juice

Dani, C., Oliboni, L. S., Vanderlinde, R., Prá, D., Dias, J. F., Yoneama, M. L., Bonatto, D., Salvador, M. M., & Henriques, J. A. P. (2009) · Journal of Medicinal Food · doi:10.1089/jmf.2008.0090 · Cited by 49 · see citing works

Factors Affecting the Quality Attributes of Unripe Grape Functional Food Products

Öncül, N., & Karabıyıklı, Ş. (2015) · Journal of Food Biochemistry · doi:10.1111/jfbc.12175 · Cited by 48 · see citing works

Bioactive compounds of juices from two Brazilian grape cultivars

da Silva-Maia, J. K., Cazarin, C. B. B., Corrêa, L. C., Batista, Â. G., Furlan, C. P. B., Biasoto, A. C. T., Pereira, G. E., de Camargo, A. C., & Maróstica, M. R. (2015) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.7309 · Cited by 47 · see citing works

Dynamics of Physicochemical Properties, Functional Compounds and Antioxidant Capacity during Spontaneous Fermentation of Lycium ruthenicum Murr. (Qinghai–Tibet Plateau) Natural Vinegar

Gao, Q., Song, Y., Liang, Y. J., Li, Y., Chang, Y., Ma, R., Cao, X., & Wang, S. (2022) · Foods · doi:10.3390/foods11091344 · Cited by 46 · see citing works

Total antioxidant potential of juices, beverages and hot drinks consumed in Egypt screened by DPPH in vitro assay

Ramadan, M. F. (2008) · Grasas y Aceites · doi:10.3989/gya.2008.v59.i3.516 · Cited by 44 · see citing works

FTIR spectroscopy for prediction of quality parameters and antimicrobial activity of commercial vinegars with chemometrics

Kadiroğlu, P. (2018) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8929 · Cited by 44 · see citing works

Total phenolic contents and free-radical scavenging activities of grape (Vitis viniferaL.) and grape products

Keser, S., Çeli̇k, S., & Türkoğlu, S. (2012) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2012.728199 · Cited by 44 · see citing works

Characterization and incorporation of extracts from olive leaves obtained through maceration and supercritical extraction in Canola oil: Oxidative stability evaluation

Dauber, C., Carreras, T., González, L., Gámbaro, A., Valdés, A., Ibáñez, E., & Vieitez, I. (2022) · LWT · doi:10.1016/j.lwt.2022.113274 · Cited by 43 · see citing works

A comparison of antioxidative capacities of fruit juices, drinks and nectars, as determined by EPR and UV–vis spectroscopies

Bartoszek, M., & Polak, J. (2015) · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · doi:10.1016/j.saa.2015.09.022 · Cited by 42 · see citing works

Índice de polifenóis, antocianinas totais e atividade antioxidante de um sistema modelo de geléia de uvas

Falcão, A. P., Chaves, E. S., Kuskoski, E. M., Fett, R., Falcão, L. D., & Bordignon-Luiz, M. T. (2007) · Food Science and Technology · doi:10.1590/s0101-20612007000300032 · Cited by 41 · see citing works

Effects of solid-state fermentation and proteolytic hydrolysis on defatted soybean meal

Zhao, Y., Sun‐Waterhouse, D., Zhao, M., Zhao, Q., Qiu, C., & Su, G. (2018) · LWT · doi:10.1016/j.lwt.2018.06.008 · Cited by 41 · see citing works

Effects of Persimmon-Vinegar on Lipid Metabolism and Alcohol Clearance in Chronic Alcohol-Fed Rats

Moon, Y., & Cha, Y. (2008) · Journal of Medicinal Food · doi:10.1089/jmf.2007.071 · Cited by 41 · see citing works

Study of the Polyphenolic Composition and Antioxidant Activity of New Sherry Vinegar-Derived Products by Maceration with Fruits

Cejudo‐Bastante, M. J., Durán, E., Castro, R., Marı́n, R. N., Dodero, M. C. R., & Barroso, C. G. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf1029493 · Cited by 40 · see citing works

On the Characterization and Correlation of Compositional, Antioxidant and Colour Profile of Common and Balsamic Vinegars

Sinanoglou, V. J., Zoumpoulakis, P. G., Fotakis, C., Kalogeropoulos, N., Sakellari, A., Karavoltsos, S., & Strati, I. F. (2018) · Antioxidants · doi:10.3390/antiox7100139 · Cited by 39 · see citing works

Antioxidant activities of fresh grape juices prepared using various household processing methods

Kim, M.-J., Jun, J.-G., Park, S.-Y., Choi, M., Park, E., Kim, M., & Kim, M. (2017) · Food Science and Biotechnology · doi:10.1007/s10068-017-0120-4 · Cited by 37 · see citing works

Nutritional Quality, Sensory Analysis and Shelf Life Stability of Yogurts Containing Inulin-Type Fructans and Winery Byproducts for Sustainable Health

Iriondo-DeHond, M., Blázquez-Duff, J. M., del Castillo, M. D., & Miguel, E. (2020) · Foods · doi:10.3390/foods9091199 · Cited by 37 · see citing works

Anthocyanin composition in Cabernet Sauvignon red wine vinegar obtained by submerged acetification

Cerezo, A. B., Montilla, E. C., Winterhalter, P., García-Parrilla, M. C., & Troncoso, A. M. (2010) · Food Research International · doi:10.1016/j.foodres.2010.03.006 · Cited by 37 · see citing works

Cookies enriched with coffee silverskin powder and coffee silverskin ultrasound extract to enhance fiber content and antioxidant properties

Dauber, C., Romero, M., Chaparro, C., Ureta, C., Ferrari, C., Lans, R., Frugoni, L., Echeverry, M. V., Sánchez-Calvo, B., Trostchansky, A., et al. (2023) · Applied Food Research · doi:10.1016/j.afres.2023.100373 · Cited by 35 · see citing works

Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins

Liu, J., Gan, J., Yu, Y., Zhu, S., Yin, L., & Cheng, Y. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.11.041 · Cited by 35 · see citing works

EFEITO DO PROCESSAMENTO NA ATIVIDADE ANTIOXIDANTE DE UVA

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Extraction, identification and enzymatic synthesis of acylated derivatives of anthocyanins from jaboticaba ( M yrciaria cauliflora) fruits

de Castro, V. C., da Silva, P. H. A., de Oliveira, E. B., Desobry, S., & Humeau, C. (2013) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12298 · Cited by 33 · see citing works

Response surface methodology for the optimization of biophenols recovery from “alperujo” using supercritical fluid extraction. Comparison between Arbequina and Coratina cultivars

Dauber, C., Carreras, T., Fernández‐Fernández, A. M., Irigaray, B., Alborés, S., Gámbaro, A., Ibáñez, E., & Vieitez, I. (2021) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2021.105460 · Cited by 32 · see citing works

Bioactive compounds and volatile aroma compounds in rose (Rosa damascena Mill.) vinegar during the aging period

Özdemir, N., & Budak, N. H. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.102062 · Cited by 32 · see citing works

UV‐C Irradiation of Freshly Squeezed Grape Juice and Modeling Inactivation Kinetics

Ünlütürk, S., & Atılgan, M. R. (2014) · Journal of Food Process Engineering · doi:10.1111/jfpe.12099 · Cited by 32 · see citing works

Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L.) juice and its components

Bramorski, A., Cherem, A. D. R., Marmentini, C. P., Torresani, J., Mezadri, T., & Costa, A. D. A. S. (2010) · Brazilian Journal of Pharmaceutical Sciences · doi:10.1590/s1984-82502010000400006 · Cited by 32 · see citing works

CHANGES IN MAJOR ANTIOXIDANT COMPOUNDS DURING AGING OF TRADITIONAL BALSAMIC VINEGAR

Verzelloni, E., Tagliazucchi, D., & Conte, A. (2010) · Journal of Food Biochemistry · doi:10.1111/j.1745-4514.2009.00271.x · Cited by 32 · see citing works

The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak

Fencioglu, H., Öz, E., Turhan, S., Proestos, C., & Öz, F. (2022) · Foods · doi:10.3390/foods11203251 · Cited by 30 · see citing works

Temperature and storage effects on antioxidant activity of juice from red and white grapes

Genova, G., Iacopini, P., Baldi, M., Ranieri, A., Storchi, P., & Sebastiani, L. (2011) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2011.02801.x · Cited by 30 · see citing works

Bioactive Components of Mother Vinegar

Aykın‐Dinçer, E., Budak, N. H., & Güzel‐Seydim, Z. B. (2015) · Journal of the American College of Nutrition · doi:10.1080/07315724.2014.896230 · Cited by 30 · see citing works

Comparison of Various Preparation Methods for Determination of Organic Acids in Fruit Vinegars with a Simple Ion-Exclusion Liquid Chromatography

Lin, J.-T., Liu, S., Shen, Y., & Yang, D. (2011) · Food Analytical Methods · doi:10.1007/s12161-011-9204-6 · Cited by 30 · see citing works

Ten marker compounds‐based comparative study of green tea and guava leaf by HPTLC densitometry methods: Antioxidant activity profiling

Khan, I., Sangwan, P. L., Abdullah, S. T., Gupta, B. D., Dhar, J. K., Manickavasagar, R., & Koul, S. (2011) · Journal of Separation Science · doi:10.1002/jssc.201000718 · Cited by 29 · see citing works

Efficacy of new beverage made of dates vinegar and garlic juice in improving serum lipid profile parameters and inflammatory biomarkers of mildly hyperlipidemic adults: A double-blinded, randomized, placebo-controlled study

Ali, Z., Ma, H., Ayim, I., & Wali, A. (2018) · Journal of Food Biochemistry · doi:10.1111/jfbc.12545 · Cited by 28 · see citing works

A double-blinded, randomized, placebo-controlled study evaluating the impact of dates vinegar consumption on blood biochemical and hematological parameters in patients with type 2 diabetes

Ali, Z., Ma, H., Wali, A., Ayim, I., Rashid, M. T., & Younas, S. (2019) · Tropical Journal of Pharmaceutical Research · doi:10.4314/tjpr.v17i12.23 · Cited by 27 · see citing works

Bioactive compounds and antioxidant activity analysis during orange vinegar production

Davies, C. V., Gerard, L. M., Ferreyra, M. M., Schvab, M. D. C., & Soldá, C. A. (2017) · Food Science and Technology · doi:10.1590/1678-457x.20816 · Cited by 27 · see citing works

The antimicrobial activity of apple cider vinegar and grape vinegar, which are used as a traditional surface disinfectant for fruits and vegetables

ALTUNER, B. B. (2018) · Communications Faculty of Science University of Ankara Series C Biology Geological Engineering and Geophysical Engineering · doi:10.1501/commuc_0000000187 · Cited by 27 · see citing works

Bioactive components of Prunus avium L. black gold (red cherry) and Prunus avium L. stark gold (white cherry) juices, wines and vinegars

Budak, N. H. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-016-2434-2 · Cited by 26 · see citing works

The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach ( Prunus cerasus L. Batsch) vinegar during the fermentation process

Budak, N. H., Özdemir, N., & Gökırmaklı, Ç. (2021) · Journal of Food Biochemistry · doi:10.1111/jfbc.13978 · Cited by 26 · see citing works

Production and Characteristics of High Quality Vinegar from Sugarcane Juice

Chen, G.-L., Zheng, F.-J., Sun, J., Li, Z.-C., Lin, B., & Li, Y.-R. (2015) · Sugar Tech · doi:10.1007/s12355-014-0352-z · Cited by 24 · see citing works

Structural characterization and antioxidant potential of a novel exopolysaccharide produced by Bacillus velezensis SN-1 from spontaneously fermented Da-Jiang

Cao, C., Liu, Y., Yang, L., Zhang, Y., Zhao, Y., Wu, R., & Wu, J. (2020) · Glycoconjugate Journal · doi:10.1007/s10719-020-09923-1 · Cited by 24 · see citing works

Ácidos fenólicos e atividade antioxidante em fruto de Physalis peruviana L

Rockenbach, I. I., Rodrigues, E., Cataneo, C., Gonzaga, L. V., de Lima, A., Mancini-Filho, J., & Fett, R. (2008) · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · Cited by 24 · see citing works

Antioxidant Profile and in Vitro Cardiac Radical-Scavenging versus Pro-oxidant Effects of Commercial Red Grape Juices (Vitis vinifera L. cv. Aglianico N.)

Tenore, G. C., Manfra, M., Stiuso, P., Coppola, L., Russo, M., Monterrey, I. M. G., & Campiglia, P. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf301647d · Cited by 24 · see citing works

Production of Functional Vinegar from Indian Jujube(Zizyphus mauritiana) and its Antioxidant Properties

Vit, V. A., & Pa, H. V. (2010) · Journal of Food Technology · doi:10.3923/jftech.2010.143.149 · Cited by 24 · see citing works

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Bof, C. M. J., Fontana, R. C., Piemolini-Barreto, L. T., & Sandri, I. G. (2012) · Brazilian Archives of Biology and Technology · doi:10.1590/s1516-89132012000100014 · Cited by 24 · see citing works

Characterization of an Antioxidant-Enriched Beverage from Grape Musts and Extracts of Winery and Grapevine By-Products

Aguilar, T., de Bruijn, J., Loyola, C., Bustamante-Salazar, L. A., Vergara, C., von Baer, D., Mardones, C., & Serra, I. (2018) · Beverages · doi:10.3390/beverages4010004 · Cited by 24 · see citing works

Effect of fermentation on the phytochemical contents and antioxidant properties of plant foods

Yeo, S. K., & Ewe, J. (2014) · Elsevier eBooks · doi:10.1016/b978-1-78242-015-6.00005-0 · Cited by 24 · see citing works

Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates

Gökırmaklı, Ç., Yüceer, Y. K., & Güzel‐Seydim, Z. B. (2023) · European Food Research and Technology · doi:10.1007/s00217-023-04242-9 · Cited by 23 · see citing works

Production of Garcinia wine: changes in biochemical parameters, organic acids and free sugars during fermentation of Garcinia must

Rai, A. K., Prakash, M., & Appaiah, K. A. A. (2010) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2010.02181.x · Cited by 23 · see citing works

Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity

Wu, X., Yao, H., Cao, X., Liu, Q., Cao, L., Mu, D., Luo, S., Zheng, Z. X., Jiang, S., & Li, X. (2017) · 3 Biotech · doi:10.1007/s13205-017-0939-7 · Cited by 23 · see citing works

Comparative Analysis of the Antioxidant Capacities and Phenolic Compounds of Oat and Buckwheat Vinegars During Production Processes

Yu, X. L., Yang, M., Dong, J., & Shen, R. (2018) · Journal of Food Science · doi:10.1111/1750-3841.14074 · Cited by 23 · see citing works

Improvement of Wine Vinegar Elaboration and Quality Analysis: Instrumental and Human Sensory Evaluation

Tesfaye, W., Morales, M. L., García-Parrilla, M. C., & Troncoso, A. M. (2009) · Food Reviews International · doi:10.1080/87559120802682748 · Cited by 22 · see citing works

Antiproliferative effect of guava fruit extracts in MDA-MB-435 and MCF-7 human breast cancer cell lines

CORREA, M. G., Couto, J. S., Trindade, B. B., de Abreu, J. P., Nakajima, V. M., de Oliveira, F. L., Farah, A., & Teodoro, A. J. (2020) · Anais da Academia Brasileira de Ciências · doi:10.1590/0001-3765202020191500 · Cited by 21 · see citing works

Elaboration of an organic beverage based on grape juice with positive nutritional properties

Bendaali, Y., Vaquero, C., González, C., & Morata, A. (2022) · Food Science & Nutrition · doi:10.1002/fsn3.2795 · Cited by 21 · see citing works

Effect of Wild Strawberry Tree and Hawthorn Extracts Fortification on Functional, Physicochemical, Microbiological, and Sensory Properties of Yogurt

Herrera, T., Iriondo-DeHond, M., Sanz, A. R., Bautista, A. I., & Miguel, E. (2023) · Foods · doi:10.3390/foods12183332 · Cited by 21 · see citing works

Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products—Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects

Marques, C., Dinis, L., Santos, M. J., Mota, J. V. M., & Vilela, A. (2023) · Foods · doi:10.3390/foods12234277 · Cited by 21 · see citing works

Evaluation of antioxidant activities, total phenolic content (TPC), and total catechin content (TCC) of 10 sugar apple (Annona squamosa L.) cultivar peels grown in Thailand

Manochai, B., Ingkasupart, P., Sang Hyun, L. E. E., & Hong, J. H. (2018) · Food Science and Technology · doi:10.1590/fst.22117 · Cited by 21 · see citing works

Traditional homemade Tunisian vinegars: Phytochemical profile, biological, physicochemical and microbiological properties

Hammouda, M. B., Mahfoudhi, A., Gharsallah, H., El‐Hatmi, H., Attia, H., & Azabou, S. (2021) · LWT · doi:10.1016/j.lwt.2021.112293 · Cited by 21 · see citing works

Phenolic compounds and antioxidant activity of Spanish commercial grape juices

Moreno-Montoro, M., Herrera, M. O., Giménez-Martínez, R., Navarro‐Alarcón, M., & Rufián‐Henares, J. Á. (2014) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2014.10.001 · Cited by 110 · see citing works

Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes

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Physicochemical properties and antioxidant activities of commercial orange juice and grapefruit juice

Lee, J.-J., Kim, E., Kim, J.-M., & Yoon, K. Y. (2019) · Korean Journal of Food Preservation · doi:10.11002/kjfp.2019.26.3.322 · Cited by 9 · see citing works

Quality of commercial wine vinegars evaluated on the basis of total polyphenol content and antioxidant properties

Pinsirodom, P. (2010) · Cited by 17 · see citing works

Total phenolic and flavonoid contents and antioxidant capacity of home-made Isabella grape (Vitis labrusca L.) vinegar

Aydın, S. G., & Gökışık, C. D. (2019) · International Journal of Chemistry and Technology · doi:10.32571/ijct.471953 · Cited by 8 · see citing works