S. Ferreyra

Assessment of in-vitro bioaccessibility and antioxidant capacity of phenolic compounds extracts recovered from grapevine bunch stem and cane by-products.

A. Camargo, R. Bottini, Carolina A. Torres-Palazzolo, 2021, Food chemistry.

Bioactive compounds and total antioxidant capacity of cane residues from different grape varieties.

R. Bottini, A. Fontana, Andrea Antoniolli, 2020, Journal of the science of food and agriculture.

Mulinum spinosum root extract, rich in antioxidant compounds, mitigates harmful effects in mice with diet-induced metabolic syndrome

A. Fontana, C. Castro, M. B. Pérez, 2021, Phytomedicine Plus.

Tandem absorbance and fluorescence detection following liquid chromatography for the profiling of multiclass phenolic compounds in different winemaking products.

R. Bottini, A. Fontana, S. Ferreyra, 2020, Food chemistry.

Temperature and light conditions affect stability of phenolic compounds of stored grape cane extracts.

R. Bottini, A. Fontana, S. Ferreyra, 2022, Food chemistry.

Background and Perspectives on the Utilization of Canes' and Bunch Stems' Residues from Wine Industry as Sources of Bioactive Phenolic Compounds.

R. Bottini, A. Fontana, S. Ferreyra, 2023, Journal of agricultural and food chemistry.