[1] | Nabiyev M.N., Shalnyov V., Ibrohimov A.. /Healing benefits/ -T.: Labor, 1989. B. 192. |
[2] | Timurov Sh. Viticulture. Tashkent, 2002. B. 199. |
[3] | Djavakyans Yu.M., Gorbach V.I. Vinograd to Uzbekistan. Tashkent, 2001. -P. 240. |
[4] | Pekitkan, F. G. (2024). Mechanical properties of Okuzgozu (Vitis vinifera L. cv.) grapevine canes. Journal of King Saud University-Science. 2024. 36(1), 103034. https://doi.org/10.1016/j.jksus.2023.103034. |
[5] | Akbulut M., Özcan M. M. Some physical, chemical, and rheological properties of sweet sorghum (Sorghum Bicolor (L) Moench) Pekmez (Molasses) // International Journal of Food Properties. – 2008. – Т. 11. – №. 1. – P. 79-91. |
[6] | Karababa E., Develi Isikli N. Pekmez: A traditional concentrated fruit product //Food reviews international. – 2005. – Т. 21. – №. 4. – P. 357-366. |
[7] | Yardpiroon B., Aphidech S., Prasong S. Wild Grape Fruits Extracted by Different Solvents: Phytochemicals and Biological Activities. – 2021. 98 -P. |
[8] | Narkabulova N. Ch. Biochemical properties of bekmes obtained from technical grape varieties grown in Uzbekistan // Universum: technical sciences. - 2023. - No. 1-3 (106). - P. 36-39. |
[9] | Karapinar H. S., Kilicel F. Analysis of the trace element content of grape molasses produced by traditional means // Turkish Journal of Engineering. – 2020. – Т. 4. – №. 2. – P. 92-96. |
[10] | Crupi P. et al. Postharvest stilbenes and flavonoids enrichment of table grape cv Redglobe (Vitis vinifera L.) as affected by interactive UV-C exposure and storage conditions // Food chemistry. – 2013. – Т. 141. – №. 2. – P. 802-808. |
[11] | Pinelo M., Arnous A., Meyer A. S. Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release // Trends in Food Science & Technology. – 2006. – Т. 17. – №. 11. – P. 579-590. |
[12] | Pinto E. P. et al. Phenolic compounds are dependent on cultivation conditions in face of UV-C radiation in ‘Concord’ grape juices (Vitis labrusca) // Lwt. – 2022. – Т. 154. – С. 112681. |
[13] | Ferreira-Santos P. et al. Extraction of phenolic compounds from grape pomace using ohmic heating: Chemical composition, bioactivity and bioaccessibility // Food Chemistry. – 2024. – Т. 436. – P. 137780. |
[14] | Chen Q. et al. Vitis amurensis Rupr: A review of chemistry and pharmacology // Phytomedicine. – 2018. – Т. 49. – С. 111-122. |
[15] | Chiou A. et al. Currants (Vitis vinifera L.) content of simple phenolics and antioxidant activity // Food chemistry. – 2007. – Т. 102. – №. 2. – P. 516-522. |
[16] | Gutiérrez-Gamboa G. et al. Effects on chlorophyll and carotenoid contents in different grape varieties (Vitis vinifera L.) after nitrogen and elicitor foliar applications to the vineyard // Food Chemistry. – 2018. – Т. 269. – P. 380-386. |
[17] | Khan Y. et al. Antioxidant potential in the leaves of grape varieties (Vitis vinifera L.) grown in different soil compositions // Arabian Journal of Chemistry. – 2021. – Т. 14. – №. 11. – P. 103412. |
[18] | Król A., Amarowicz R., Weidner S. The effects of cold stress on the phenolic compounds and antioxidant capacity of grapevine (Vitis vinifera L.) leaves // Journal of Plant Physiology. – 2015. – Т. 189. – P. 97-104. |
[19] | Alcalde-Eon C. et al. In search for flavonoid and colorimetric varietal markers of Vitis vinifera L. cv Rufete wines // Current Research in Food Science. – 2023. – Т. 6. – P. 100467. |
[20] | Kumar L., Tian B., Harrison R. Interactions of Vitis vinifera L. cv. Pinot Noir grape anthocyanins with seed proanthocyanidins and their effect on wine color and phenolic composition // LWT. – 2022. – Т. 162. – P. 113428. |
[21] | Ren R. et al. Inter-and intra-varietal genetic variations co-shape the polyphenol profiles of Vitis vinifera L. grapes and wines //Food Chemistry: X. – 2023. – Т. 20. – P. 101030. |
[22] | Mehrinakhi Z. et al. Extract of grape seed enhances the growth performance, humoral and mucosal immunity, and resistance of common carp against // Annals of Animal Science. – 2021. – Т. 21. – №. 1. – P. 217-232. |
[23] | Korkmaz A. A Study on Changes in Some Physicochemical Properties, Volatile Compounds, Sugar, and Organic Acid Contents of Grape Juice During Molasses Production // Bitlis Eren Üniversitesi Fen Bilimleri Dergisi. – 2023. – Т. 12. – №. 2. – P. 360-368. |
[24] | Malabarba J. et al. Manipulation of VviAGL11 expression changes the seed content in grapevine (Vitis vinifera L.) // Plant science. – 2018. – Т. 269. – P. 126-135. |
[25] | Braidot E. et al. Transport and accumulation of flavonoids in grapevine (Vitis vinifera L.) // Plant signaling & behavior. – 2008. – Т. 3. – №. 9. – P. 626-632. |
[26] | Cortell J. M., Kennedy J. A. Effect of shading on accumulation of flavonoid compounds in (Vitis vinifera L.) pinot noir fruit and extraction in a model system // Journal of Agricultural and Food Chemistry. – 2006. – Т. 54. – №. 22. – P. 8510-8520. |
[27] | Cortell J. M. et al. Influence of vine vigor on grape (Vitis vinifera L. cv. Pinot noir) anthocyanins. 2. Anthocyanins and pigmented polymers in wine // Journal of Agricultural and Food Chemistry. – 2007. – Т. 55. – №. 16. – P. 6585-6595. |
[28] | Cortell J. M. et al. Influence of vine vigor on grape (Vitis vinifera L. cv. Pinot noir) and wine proanthocyanidins // Journal of Agricultural and Food Chemistry. – 2005. – Т. 53. – №. 14. – P. 5798-5808. |
[29] | Longo R. et al. A review on the aroma composition of Vitis vinifera L. Pinot noir wines: Origins and influencing factors // Critical Reviews in Food Science and Nutrition. – 2021. – Т. 61. – №. 10. – С. 1589-1604. |
[30] | Flamini R. Some advances in the knowledge of grape, wine and distillates chemistry as achieved by mass spectrometry // Journal of mass spectrometry. – 2005. – Т. 40. – №. 6. – P. 705-713. |
[31] | Wang H., Race E. J., Shrikhande A. J. Characterization of anthocyanins in grape juices by ion trap liquid chromatography− mass spectrometry // Journal of Agricultural and Food Chemistry. – 2003. – Т. 51. – №. 7. – P. 1839-1844. |
[32] | Oh Y. S. et al. Characterization and quantification of anthocyanins in grape juices obtained from the grapes cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS // Journal of food science. – 2008. – Т. 73. – №. 5. – С.378-389. |
[33] | Sharafan M. et al. Vitis vinifera (Vine Grape) as a Valuable Cosmetic Raw Material // Pharmaceutics. – 2023. – Т. 15. – №. 5. – P. 1372. |
[34] | Di Pietro Fernandes C. et al. Nutraceutical Potential of Grape (Vitis vinifera L.) Seed Oil in Oxidative Stress, Inflammation, Obesity and Metabolic Alterations // Molecules. – 2023. – Т. 28. – №. 23. – P. 7811. |
[35] | Obreque-Slier E. et al. Comparative study of the phenolic composition of seeds and skins from Carménère and Cabernet Sauvignon grape varieties (Vitis vinifera L.) during ripening // Journal of Agricultural and Food Chemistry. – 2010. – Т. 58. – №. 6. – P. 3591-3599. |
[36] | Boselli M., Volpe B., Di Vaio C. Effect of seed number per berry on mineral composition of grapevine (Vitis vinifera L.) berries // Journal of Horticultural Science. – 1995. – Т. 70. – №. 3. – P. 509-515. |
[37] | Wang W. et al. Genome-wide identification and characterization of gibberellin metabolic and signal transduction (GA MST) pathway mediating seed and berry development (SBD) in grape (Vitis vinifera L.) // BMC Plant Biology. – 2020. – Т. 20. – P. 1-16. |
[38] | Keser S., Celik S., Turkoglu S. Total phenolic contents and free-radical scavenging activities of grape (Vitis vinifera L.) and grape products // International journal of food sciences and nutrition. – 2013. – Т. 64. – №. 2. – P. 210-216. |
[39] | Thimothe J. et al. Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans // Journal of agricultural and food chemistry. – 2007. – Т. 55. – №. 25. – P. 10200-10207. |
[40] | Leifert W. R., Abeywardena M. Y. Cardioprotective actions of grape polyphenols // Nutrition research. – 2008. – Т. 28. – №. 11. – С. 729-737. |
[41] | Allegro G. et al. Influence of berry ripeness on accumulation, composition and extractability of skin and seed flavonoids in cv. Sangiovese (Vitis vinifera L.) // Journal of the Science of Food and Agriculture. – 2016. – Т. 96. – №. 13. – С. 4553-4559. |
[42] | Radulescu C. et al. Phytochemical profiles, antioxidant and antibacterial activities of grape (Vitis vinifera L.) seeds and skin from organic and conventional vineyards // Plants. – 2020. – Т. 9. – №. 11. – P. 1470. |
[43] | Di Pietro Fernandes C. et al. Nutraceutical Potential of Grape (Vitis vinifera L.) Seed Oil in Oxidative Stress, Inflammation, Obesity and Metabolic Alterations // Molecules. – 2023. – Т. 28. – №. 23. – P. 7811. |
[44] | Lutz M. et al. Phenolics and antioxidant capacity of table grape (Vitis vinifera L.) cultivars grown in Chile // Journal of food science. – 2011. – Т. 76. – №. 7. – С. P.1088-C1093. |
[45] | Erdoğrul Ö. Pesticide residues in liquid pekmez (grape molasses) // Environmental monitoring and assessment. – 2008. – Т. 144. – P. 323-328. |
[46] | Tosun H. et al. Ochratoxin A in grape pekmez (grape molasses) consumed in Turkey //Food additives & contaminants: part b. – 2014. – Т. 7. – №. 1. – P. 37-39. |
[47] | Kurnaz A. et al. Elemental composition of soils mixed with the grape molasses // Turkish Journal of Agriculture-Food Science and Technology. – 2016. – Т. 4. – №. 9. – P. 748-751. |
[48] | Sodikov O., Karimjonov A., Iskhakov N. "Practical training in organic chemistry". Tashkent, 1973. -p. 317-321. |
[49] | Imomaliev A., Zikiryoev A. "Biochemistry of plants" // Tashkent. Labor publishing house. 1987. p. 317-321. |
[50] | State Pharmacopoeia of the Russian Federation. - 12th ed. - Moscow: Scientific Center for Expertise of Medical Products, 2007. - Part 1. - 704 p. |
[51] | Kochetkova N.K. Methods of Carbohydrate Chemistry // Mir Publishing House Moscow. 1967, -p. 442-447. |
[52] | Orlovskaya T.V., Seyedin A.V., Malikova M.Kh. Studies of Carbohydrates from Raphanus Sativus and Brassica Napus Seeds // Chemistry of Natural Compounds, 2013, No. 2, -p. 277. |
[53] | Shipovskaya A.B. Methods of Isolation and Physicochemical Properties of Natural Polysaccharides // Saratov: Saratov State University, 2015, -9 p. |