Antioxidant and antimicrobial effects of grape pomace extracts
BIO Web Conf., 15 (2019) 04006
Published online: 2019-10-23
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Valorization of Grape Pomace Extract Through Dextran–Grape Conjugates: A Sustainable Approach for Cosmetic and Dermatological Applications
Marisa Francesca Motta, Anna Francesca Vattimo, Fabio Amone, Rocco Malivindi, Ortensia Ilaria Parisi and Francesco PuociApplied Sciences 15 (6) 3220 (2025)
https://doi.org/10.3390/app15063220
Valorization of grape pomace extracts against cranberry, elderberry, rose hip berry, goji berry and raisin extracts: Phytochemical profile and in vitro biological activity
Lorenza Marinaccio, Giulia Gentile, Eulogio J. Llorent-Martínez, Gokhan Zengin, Domiziana Masci, Federica Flamminii, Azzurra Stefanucci and Adriano MollicaFood Chemistry 463 141323 (2025)
https://doi.org/10.1016/j.foodchem.2024.141323
Phenolic Profile, Fatty Acid Composition, and Antioxidant Activity of Italian Riesling Grape Pomace from Two Transylvanian Microclimates
Veronica Sanda Chedea, Liliana Lucia Tomoiagă, Mariana Ropota, Gabriel Marc, Floricuta Ranga, Maria Comșa, Maria Doinița Muntean, Alexandra Doina Sîrbu, Ioana Sorina Giurca, Horia Silviu Răcoare, Corina Ioana Bocsan, Anca Dana Buzoianu, Hesham Kisher and Raluca Maria PopPlants 14 (12) 1809 (2025)
https://doi.org/10.3390/plants14121809
Sustainable extraction methods for the recovery of polyphenolic compounds from grape pomace and its biological properties: a comprehensive review
Luiz Eduardo Nochi Castro, William Gustavo Sganzerla, Aline Priscilla Gomes Silva, Oliver Dean John, Tiago Linhares Cruz Tabosa Barroso, Mauricio A. Rostagno and Tânia Forster-CarneiroPhytochemistry Reviews 24 (2) 2059 (2025)
https://doi.org/10.1007/s11101-024-09991-3
Valorisation of grape stem as an alternative ingredient in rabbit feed
David San Martin, Jone Ibarruri, Monica Gutierrez, Jorge Ferrer, Aser Garcia-Rodriguez, Idoia Goiri, Jabier Urkiza, Jaime Zufía, Estíbaliz Sáez de Cámara and Bruno IñarraWaste Management & Research: The Journal for a Sustainable Circular Economy 43 (4) 593 (2025)
https://doi.org/10.1177/0734242X241259660
Valorization of Dehydrated Grape Pomace Waste as a Low-Cost Feed Additive to Improve Reproduction and Growth Performance of Male Rabbits
Hela Derbali, Samia Ben Saïd, Khalil Abid, Mohamed Aroua, Jihen Jabri, Jihen Dhaouafi, Maha Tissaoui, Atef Malek, Kahena Bouzid and Mokhtar MahouachiWaste and Biomass Valorization 15 (7) 3987 (2024)
https://doi.org/10.1007/s12649-023-02410-2
Effect of design and molecular interactions on the food preserving properties of alginate/pullulan edible films loaded with grape pomace extract
Giulia Mugnaini, Massimo Bonini, Luigi Gentile, Olimpia Panza, Matteo Alessandro Del Nobile, Amalia Conte, Rodolfo Esposito, Gerardino D'Errico, Federica Moccia and Lucia PanzellaJournal of Food Engineering 361 111716 (2024)
https://doi.org/10.1016/j.jfoodeng.2023.111716
Characterization of Grape Pomace Extract Microcapsules: The Influence of Carbohydrate Co-Coating on the Stabilization of Goat Whey Protein as a Primary Coating
Gabriela Perković, Josipa Martinović, Gordana Šelo, Ana Bucić-Kojić, Mirela Planinić and Rita AmbrusFoods 13 (9) 1346 (2024)
https://doi.org/10.3390/foods13091346
Use of Grape Pomace from the Wine Industry for the Extraction of Valuable Compounds with potential use in the Food Industry
Arturo Siller-Sánchez, Karla A. Luna-Sánchez, Israel Bautista-Hernández and Mónica L. Chávez-GonzálezCurrent Food Science and Technology Reports 2 (1) 7 (2024)
https://doi.org/10.1007/s43555-024-00020-0
Unveiling novel applications of fruit pomace for sustainable production of value-added products and health benefits: A review
Baskar Venkidasamy, Ramkumar Samynathan, Pasiyappazham Ramasamy, M.P. Santhosh Kumar, Muthu Thiruvengadam, Mars Khayrullin, Mohammad Ali Shariati, Arti Shivraj Nile and Shivraj Hariram NileFood Bioscience 61 104533 (2024)
https://doi.org/10.1016/j.fbio.2024.104533
Innovative Craft Beers Added with Purple Grape Pomace: Exploring Technological, Sensory, and Bioactive Characteristics
Barbara Ribeiro Teixeira Luz, Cristiane Nunes da Silva, Guilherme de Freitas de Lima Hercos, Bernardo Dias Ribeiro, Mariana Buranelo Egea and Ailton Cesar LemesBeverages 10 (3) 80 (2024)
https://doi.org/10.3390/beverages10030080
Exploring the Phytochemical Profiles, and Antioxidant and Antimicrobial Activities of the Hydroethanolic Grape Pomace Extracts from Two Romanian Indigenous Varieties
Alexandru Cristian Grosu, Filofteia Camelia Diguță, Mircea-Cosmin Pristavu, Aglaia Popa, Florentina Badea, Mihaela Dragoi Cudalbeanu, Alina Orțan, Ioan Dopcea and Narcisa BăbeanuFermentation 10 (9) 470 (2024)
https://doi.org/10.3390/fermentation10090470
Polyphenolic Screening and the Antioxidant Activity of Grape Pomace Extracts of Romanian White and Red Grape Varieties
Cristiana Radulescu, Radu Lucian Olteanu, Claudia Lavinia Buruleanu, Mihaela Nechifor (Tudorache), Ioana Daniela Dulama, Raluca Maria Stirbescu, Ioan Alin Bucurica, Sorina Geanina Stanescu and Andreea Laura BanicaAntioxidants 13 (9) 1133 (2024)
https://doi.org/10.3390/antiox13091133
Leftover and weed, joint efforts to preserve health: Joke or reality?
Vladimir S. Kurćubić, Slaviša B. Stajić, Vladimir Živković, Pavle Z. Mašković, Vesna Matejić, Marko Dmitrić, Saša Živković, Luka V. Kurćubić and Vladimir JakovljevićFuture Postharvest and Food 1 (3) 283 (2024)
https://doi.org/10.1002/fpf2.12031
Valorisation of Winery By-Products: Revealing the Polyphenolic Profile of Grape Stems and Their Inhibitory Effects on Skin Aging-Enzymes for Cosmetic and Pharmaceutical Applications
Rui Dias-Costa, Concepción Medrano-Padial, Raquel Fernandes, Raúl Domínguez-Perles, Irene Gouvinhas and Ana Novo BarrosMolecules 29 (22) 5437 (2024)
https://doi.org/10.3390/molecules29225437
Correlation between Mechanical and Morphological Properties of Polyphenol-Laden Xanthan Gum/Poly(vinyl alcohol) Composite Cryogels
Irina Elena Raschip, Raluca Nicoleta Darie-Nita, Nicusor Fifere, Gabriela-Elena Hitruc and Maria Valentina DinuGels 9 (4) 281 (2023)
https://doi.org/10.3390/gels9040281
Antibacterial Activity against Clinical Strains of a Natural Polyphenolic Extract from Albariño White Grape Marc
Tamara Manso, Marta Lores, José Luis R. Rama, Rosa-Antía Villarino, Lorena G. Calvo, Aly Castillo, María Celeiro and Trinidad de MiguelPharmaceuticals 16 (7) 950 (2023)
https://doi.org/10.3390/ph16070950
Potential implications of natural antioxidants from plant to improve nutritional quality, oxidative stability and lipid degradation of egg yolk: A review
Florentina Tuță, Mihaela Dumitru, Tatiana Dumitra Panaite, Mihaela Hăbeanu and Vasile BunducArchiva Zootechnica 26 (1) 28 (2023)
https://doi.org/10.2478/azibna-2023-0003
Effects of Grape Marc on Vase Life of Carnation Flowers
Tuğba KILIÇ, Emine Sema ÇETİN and Selda DALERKahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi 26 (3) 531 (2023)
https://doi.org/10.18016/ksutarimdoga.vi.1144913
Potentialities of the Extraction Technologies and Use of Bioactive Compounds from Winery by-Products: A Review from a Circular Bioeconomy Perspective
Adriana Rodrigues Machado, Tugba Atatoprak, Joana Santos, Elisabete M. C. Alexandre, Manuela Estevez Pintado, Jorge A. P. Paiva and João NunesApplied Sciences 13 (13) 7754 (2023)
https://doi.org/10.3390/app13137754
A Novel Approach in Skin Care: By-Product Extracts as Natural UV Filters and an Alternative to Synthetic Ones
Sara M. Ferreira, Sandra M. Gomes and Lúcia SantosMolecules 28 (5) 2037 (2023)
https://doi.org/10.3390/molecules28052037
Molecular Fingerprinting and Microbiological Characterisation of Selected Vitis vinifera L. Varieties
Jozef Sabo, Silvia Farkasová, Michal Droppa, Jana Žiarovská and Miroslava KačániováPlants 11 (23) 3375 (2022)
https://doi.org/10.3390/plants11233375
Antioxidant and Anti-Inflammatory Actions of Polyphenols from Red and White Grape Pomace in Ischemic Heart Diseases
Ioana Corina Bocsan, Dan Claudiu Măgureanu, Raluca Maria Pop, Antonia Mihaela Levai, Ștefan Octavian Macovei, Ioana Maria Pătrașca, Veronica Sanda Chedea and Anca Dana BuzoianuBiomedicines 10 (10) 2337 (2022)
https://doi.org/10.3390/biomedicines10102337
Chardonnay Marc as a New Model for Upcycled Co-products in the Food Industry: Concentration of Diverse Natural Products Chemistry for Consumer Health and Sensory Benefits
Roberta R. Holt, Daniela Barile, Selina C. Wang, et al.Journal of Agricultural and Food Chemistry 70 (48) 15007 (2022)
https://doi.org/10.1021/acs.jafc.2c04519
Application of Response Surface Methodologies to Optimize High-Added Value Products Developments: Cosmetic Formulations as an Example
Francisco-Javier Leyva-Jiménez, Álvaro Fernández-Ochoa, María de la Luz Cádiz-Gurrea, Jesús Lozano-Sánchez, Rodrigo Oliver-Simancas, M. Elena Alañón, Ines Castangia, Antonio Segura-Carretero and David Arráez-RománAntioxidants 11 (8) 1552 (2022)
https://doi.org/10.3390/antiox11081552
In Vitro Evaluation of Biological Activities of Canes and Pomace Extracts from Several Varieties of Vitis vinifera L. for Inclusion in Freeze-Drying Mouthwashes
Anca Pop, Catalina Bogdan, Ionel Fizesan, Sonia Iurian, Rahela Carpa, Cecilia Bacali, Laurian Vlase, Daniela Benedec and Mirela L. MoldovanAntioxidants 11 (2) 218 (2022)
https://doi.org/10.3390/antiox11020218
A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics—Case Study: Grape Pomace and Grapeseed
Sara M. Ferreira and Lúcia SantosMolecules 27 (3) 969 (2022)
https://doi.org/10.3390/molecules27030969
Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties
Marta Coelho, Sara Silva, Eduardo Costa, Ricardo N. Pereira, António Sebastião Rodrigues, José António Teixeira and Manuela PintadoMolecules 26 (13) 3838 (2021)
https://doi.org/10.3390/molecules26133838
Antioxidant/Pro-Oxidant Actions of Polyphenols From Grapevine and Wine By-Products-Base for Complementary Therapy in Ischemic Heart Diseases
Veronica Sanda Chedea, Liliana Lucia Tomoiagǎ, Ştefan Octavian Macovei, et al.Frontiers in Cardiovascular Medicine 8 (2021)
https://doi.org/10.3389/fcvm.2021.750508
Phenolic Analysis and In Vitro Biological Activity of Red Wine, Pomace and Grape Seeds Oil Derived from Vitis vinifera L. cv. Montepulciano d’Abruzzo
Adriano Mollica, Giuseppe Scioli, Alice Della Valle, Angelo Cichelli, Ettore Novellino, Marta Bauer, Wojciech Kamysz, Eulogio J. Llorent-Martínez, Maria Luisa Fernández-de Córdova, R. Castillo-López, Gunes Ak, Gokhan Zengin, Stefano Pieretti and Azzurra StefanucciAntioxidants 10 (11) 1704 (2021)
https://doi.org/10.3390/antiox10111704
HPTLC Profile of Phenolic Compounds Presents in Extracts Obtained from Different Varieties of White and Red Grape Pomace
Bubueanu Corina, Catalin Ducu, Ioana Tabrea and Sorin MogaMalaysian Journal of Medical and Biological Research 8 (1) 25 (2021)
https://doi.org/10.18034/mjmbr.v8i1.534
Biotechnological Conversion of Grape Pomace to Poly(3-hydroxybutyrate) by Moderately Thermophilic Bacterium Tepidimonas taiwanensis
Xenie Kourilova, Iva Pernicova, Michaela Vidlakova, Roman Krejcirik, Katerina Mrazova, Kamila Hrubanova, Vladislav Krzyzanek, Jana Nebesarova and Stanislav ObrucaBioengineering 8 (10) 141 (2021)
https://doi.org/10.3390/bioengineering8100141
A Comparative Analysis on the Effect of Variety of Grape Pomace Extracts on the Ice-Templated 3D Cryogel Features
Irina Elena Raschip, Nicusor Fifere and Maria Valentina DinuGels 7 (3) 76 (2021)
https://doi.org/10.3390/gels7030076
Potential of grape byproducts as functional ingredients in baked goods and pasta
Mădălina Iuga and Silvia MironeasaComprehensive Reviews in Food Science and Food Safety 19 (5) 2473 (2020)
https://doi.org/10.1111/1541-4337.12597
Plant Phenolics and Phenolic-Enriched Extracts as Antimicrobial Agents against Food-Contaminating Microorganisms
Miklós Takó, Erika Beáta Kerekes, Carolina Zambrano, et al.Antioxidants 9 (2) 165 (2020)
https://doi.org/10.3390/antiox9020165