Wine lees are one of the main by-products produced during winemaking. Little is known
about the effect of the vinification technique on the phenolic compounds and the biological …

Grape pomace is the main by-product of vine-winery chains. It requires adequate treatment
and disposal but is also an economically underused source of bioactive plant secondary …

Objective To investigate antibacterial and antioxidant activity of the leaf extract of tropical
medicinal herb and food plant Vaccinium corymbosum L.(V. corymbosum). Methods Free …

High-pressure processing (HPP) is utilized for food preservation as it can ensure product
safety at low temperatures, meeting consumers' demand for fresh-like and minimally …

In many developing countries, populations rely on traditional medicine for primary health
care, which have infiltrated commercial markets globally as natural remedies are generally …

To evaluate the antimicrobial activity of koruk (unripe grape—Vitis vinifera) juice, cucumber
and parsley samples were inoculated with two Salmonella typhimurium strains namely S …

Abstract Instant Controlled Pressure Drop Technology (DIC) was first introduced as a drying
technology but later applied to other processes such as developing puffed snacks, texture …

Consumer demand for natural and healthier products has led to an increasing interest in the
bioactive and therapeutic properties of plant extracts. In this study, we evaluated the …

Grape skin extracts of Riesling Vitis vinifera L. grapes from conventionally or organically
managed cultivars were compared on the basis of their phenolic content, antioxidant …

In this study, total phenolic contents and antioxidant activities of grape seed extracts
obtained from twelve different grape seeds from common varieties grown in Turkey were …