Flavonoids are a group of natural polyphenol substances abundant in vegetables, fruits,
grains, and tea. As plant secondary metabolites, flavonoids play essential roles in many …

Wine quality is closely related to various compounds including polysaccharides, a class of
crucial macromolecules that affect its chemical and physical properties by influencing the …

This study presents an in-depth analysis of the electrochemical fingerprint spectra of
different yeast strains (BV818, L2323, and ExcellenceXR) during the fermentation process of …

In the present study, the effects of high-pressure processing (HPP) on the binding capacity,
structural properties, antioxidant capacity and stability of rhamngalacturonan I (RG-I) pectin …

Polysaccharides present in grapes interact with wine sensory-active compounds
(polyphenols and volatile compounds) via different mechanisms and can affect wine …

Nutritional interventions may highly contribute to the maintenance or restoration of human
health. Grapes (Vitis vinifera) are one of the oldest known beneficial nutritional components …

Natural phytochemicals are well known to protect against numerous metabolic disorders.
Anthocyanins are vacuolar pigments belonging to the parent class of flavonoids. They are …

Proanthocyanidins (PAs) and anthocyanins are flavonoids that contribute to the quality and
health benefits of grapes and wine. Salinity affects their biosynthesis, but the underlying …

Although evidence shows that anthocyanins present promising health benefits, their poor
stability still limits their applications in the food industry. Increasing the stability of …

Grapevines, renowned for their high phenolic content, are attracting significant interest due
to their potential health benefits, including antioxidant, anti-inflammatory, and anti-cancer …