Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts

By N. Baydar, G. Ozkan, O. Sağdıç. 2004

365 citations recorded by the source corpus.

Subfields: Biochemistry, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/f3da2313d207e6a8caad2af3dd6a1c98c11cd9e3

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. Isabel C. F. R. Ferreira
2. L. Barros
3. António Augusto Vicente
4. Marina Sokovic

In Biotechnology

1. António Augusto Vicente

In Food Science

1. L. Barros
2. António Augusto Vicente
3. Isabel C. F. R. Ferreira
4. Marina Sokovic
5. H. D. Silva

Citations in the corpus

• Physico-mechanical properties of chitosan films with carvacrol and grape seed extract (2013, background): “These polyphenolic compounds showed various biological effects, including AM capacity (Jayaprakasha et al., 2003; Baydar et al., 2004, 2006; Furiga et al., 2009).”
• By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties (2017, background): “The inhibitory effect of these phenolics could be explained by adsorption to cell membranes, interaction with enzymes or deprivation of substrate and metal ions (Baydar et al., 2004).”
• Phenolic Profile, Antioxidant Capacity, and Antimicrobial Activity of Leaf Extracts from Six Vitis vinifera L. Varieties (2013, neutral): “Antimicrobial Effect of Vine Leaf Extracts Although grape leaves have been confirmed as rich sources of phenolic compounds, both flavonoids and non-flavonoids, few reports on the antimicrobial activity of grape LEs or a comparison with the efficiency of extracts from other by-products of grape proce”