ReviewMolecules (Basel, Switzerland)2017
Addressing Facts and Gaps in the Phenolics Chemistry of Winery By-Products.
Review in Molecules (Basel, Switzerland), 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Edible Natural Deep Eutectic Solvents (NADESs)-Based Polyphenolic Extracts: An Eco-Sustainable Alternative for Grape Pomace Valorization.Molecules (Basel, Switzerland) · 2026Article
- Grapevine rootstocks are a promising strategy for phytostabilization in soils contaminated with cadmium.Scientific reports · 2026Article
- Review
- Bioaccessible (Poly)phenols of Winery Byproducts Modulate Pathogenic Mediators of Intestinal Bowel Disease:Journal of agricultural and food chemistry · 2025Article
- Stilbene production as part of drought adaptation mechanisms in cultivated grapevine (Vitis vinifera L.) roots modulates antioxidant status.Plant biology (Stuttgart, Germany) · 2025Article
- The high-value and sustainable utilization of grape pomace: A review.Food chemistry: X · 2024Review
- Bioaccessible Phenolic Alkyl Esters of Wine Lees Decrease COX-2-Catalyzed Lipid Mediators of Oxidative Stress and Inflammation in a Time-Dependent Manner.Journal of agricultural and food chemistry · 2024Article
- Evidence of an active role of resveratrol derivatives in the tolerance of wild grapevines (Vitis vinifera ssp. sylvestris) to salinity.Journal of plant research · 2024Article
- Almond By-Products Substrates as Sustainable Amendments for Green Bean Cultivation.Plants (Basel, Switzerland) · 2024Article
- Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese.Foods (Basel, Switzerland) · 2024Article
- Extracts of Dunkelfelder Grape Seeds and Peel Increase the Metabolic Rate and Reduce Fat Deposition in Mice Maintained on a High-Fat Diet.Foods (Basel, Switzerland) · 2023Article
- Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential.Antioxidants (Basel, Switzerland) · 2023Article
- The (Poly)phenolic Profile of Separate Winery By-Products Reveals Potential Antioxidant Synergies.Molecules (Basel, Switzerland) · 2023Article
- Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile.Foods (Basel, Switzerland) · 2022Article
- Article
- Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread.Molecules (Basel, Switzerland) · 2020Article
- Grapevine Green Pruning Residues as a Promising and Sustainable Source of Bioactive Phenolic Compounds.Molecules (Basel, Switzerland) · 2020Article
- Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB.Foods (Basel, Switzerland) · 2020Article
- Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Grape and wine phenolics display a noticeable structural diversity, encompassing distinct compounds ranging from simple molecules to oligomers, as well as polymers usually designated as tannins. Since these compounds contribute critically to the organoleptic properties of wines, their analysis and quantification are of primordial importance for winery industry operators. Besides, the occurrence of these compounds has been also extensively described in winery residues, which have been pointed as a valuable source of bioactive phytochemicals presenting potential for the development of new added value products that could fit the current market demands. Therefore, the cumulative knowledge generated during the last decades has allowed the identification of the most promising compounds displaying interesting biological functions, as well as the chemical features responsible for the observed bioactivities. In this regard, the present review explores the scope of the existing knowledge, concerning the compounds found in these winery by-products, as well as the chemical features presumably responsible for the biological functions already identified. Moreover, the present work will hopefully pave the way for further actions to develop new powerful applications to these materials, thus, contributing to more sustainable valorization procedures and the development of newly obtained compounds with enhanced biological properties.
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