Metabolism of Anthocyanins by Human Gut Microflora and Their Influence on Gut Bacterial Growth

Instrumental and sensory analysis of Greek wines; implementation of principal component analysis (PCA) for classification according to geographical origin

Changes in phenolic composition and antioxidant activity of white wine during bottle storage: Accelerated browning test versus bottle storage

Determination of low molecular weight polyphenolic constituents in grape (Vitis vinifera sp.) seed extracts: Correlation with antiradical activity

Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: effects of copigmentation and glass transition

Irrigation and Rootstock Effects on the Phenolic Concentration and Aroma Potential of Vitis vinifera L. cv. Cabernet Sauvignon Grapes