Background Grape juice is a beverage derived from Vitis sp genus, mainly V. labrusca, V.
vinifera and V. rotundifolia species, in which sales have increased steeply because of the …

BACKGROUND The present systematic review aimed to express the clinical anti-lipid effects
of different types of herbs, as well as described studied interactions between herbal …

Unripe grapes (UGs) are a waste product of grapevine cultivation and an emerging source
of several compounds, such as organic acids, phenolic compounds, vitamins and mineral …

Fruit thinning is a cultivation technique that is widely applied in horticulture in order to obtain
high-quality horticultural crops. This practice results in the discarding of a large number of …

Verjuice is the unfermented juice obtained from unripe grape berries, typically thinned fruit
that is normally discarded. Despite a long history of use as a food ingredient, verjuice does …

The main goal of this work was to propose an authentication model based on the phenolic
composition and antioxidant and metal chelating capacities of purple grape juices produced …

This study assessed the economic viability of producing verjus (“green juice”) from cluster-
thinned grapes. Utilizing the Delphi Method and insights from an expert panel, a …

Crop thinning is a common practice performed in the vineyard consisting of whole clusters or
individual fruits being removed after flowering is attained. Current studies have reported that …

Verjuice is an unfermented juice produced by pressing unripe grapes used as acidifying in
food preparations. In this study, the drivers of consumers' liking of three acidic salad …

The biomass of thinned unripe grape (TUR) was investigated and estimated in China and
the world. In addition, the physicochemical parameters, nutritional and functional …