___

Acar, F. (2011). Effects of resveratrol on milk proteins and Millard reaction. Hacetepe University, M.Sc. Thesis, Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ankara-Turkey.

Akyüz, M., Onganer, A.N., Erecevit, P. and Kirbag, S. (2012). Flavonoid contents and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of some edible mushrooms from Turkey: A. bisporus and Pleurotus spp. Current Topics in Nutraceutical Research, 10(2), 133-136.

Alkan, R. (2007). Doğal bitki antibiyotiği: Resveratrol. Gıda, 32 (5), 259-262. https://dergipark.org.tr/en/pub/gida/issue/6814/91567

Annunziata, G., Maisto, M., Schisano, C., Ciampaglia, R., Narciso, V., Tenore, G.C. Novellino, E. (2018). Resveratrol as a novel anti-herpes simplex virus nutraceutical agent: An Overview, Viruses, 10(9), 1-10. https://doi.org/10.3390/v10090473

Athar, M., Back, J.H., Tang, X., Kim, K.H., Kopelovich, L., Bickers, D.R., Kim, A.L. (2007). Resveratrol: A review of preclinical studies for human cancer prevention. Toxicology and Applied Pharmacology, 224(3), 274-283. https://doi.org/10.1016/j.taap.2006.12.025

Becker, V.W., Armstrong, G.O., Merwe, M.J., Lambrechts, M.G., Vivier, M.A., Pretorius, I.S. (2003). Metabolic engineering of Saccharomyces cerevisiae for the synthesis of the wine-related antioxidant resveratrol, FEMS Yeast Research, 4, 79-85. https://doi.org/10.1016/S1567-1356(03)00157-0

Bravo, L. (1998). Polyphenols: Chemistry, dietary sources, metabolism and nutritional significance. Nutrition Reviews, 56 (11), 317-333. https://doi.org/10.1111/j.1753-4887.1998.tb01670.x

Chan, J.W. F., Kok, K.H., Zhu, Z., Chu, H., To, K.K.W., Yuan, S. Yuen, K.Y. (2020). Genomic characterization of the 2019 novel human-pathogenic coronavirus isolated from a patient with atypical pneumonia after visiting Wuhan. Emerging Microbes & Infections, 9, 221-236. https://doi.org/10.1080/22221751.2020.1719902

Chen, H., Tuck, T., Ji, X., Zhou, X., Kelly, G., Cuerrier, A., Zhang, J. (2013). Quality assessment of Japanese knotweed (Fallopia japonica) grown on Prince Edward Island as a source of resveratrol. Journal of Agricultural and Food Chemistry, 61, 6383-6392. https://doi.org/10.1021/jf4019239

Concenco F.I.G.R., Brotto, G.F., Nora, L. (2019). Grape wine and juice: Comparison on resveratrol levels. International Journal of Advanced Engineering Research and Science (IJAERS), 6(4), 378-386. https://dx.doi.org/10.22161/ijaers.6.4.44

Das, S., Das, D.K. (2007). Resveratrol: A therapeutic promise for cardiovascular diseases. Recent Patents on Cardiovascular Drug Discovery, 2(2), 133-138. https://doi.org/10.2174/157489007780832560

Davidov-Pardo, G., McClements, D.J. (2014). Resveratrol encapsulation: Designing delivery systems to overcome solubility, stability and bioavailability issues. Trends in Food Science & Technology, 38(2), 88-103. https://doi.org/10.1016/j.tifs.2014.05.003

EFSA (2011). EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Scientific Opinion on the reevaluation of butylated hydroxyanisole–BHA (E 320) as a food additive. EFSA Journal, 9(10), 2392, 1-49. https://doi:10.2903/j.efsa.2011.2392

EFSA (2012). EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS); Scientific Opinion on the reevaluation of Butylated hydroxytoluene BHT (E 321) as a food additive. EFSA Journal, 10(3), 2588, 1-43. https://doi:10.2903/j.efsa.2012.2588

Emirdağ, H. (2014). Resveratrolün yoğurtta tekstürel nitelikleri geliştirme olanakları. Hacettepe University, Graduate School of Natural and Applied Sciences, Master Thesis, Ankara, Turkey. Fremont, L. (1999). Biological effect of resveratrol. Life Sciences, 66(8), 663-673. https://doi.org/10.1016/s0024-3205(99)00410-5

Gliemann, L., Nyberg, M., Hellsten, Y. (2016). Effects of exercise training and resveratrol on vascular health in aging. Free Radical Biology and Medicine, 98, 165-176. https://doi.org/10.1016/j.freeradbiomed.2016.03.037

Graff, J., Khan, M., Samiei, A., Gao, J., Ota, K.T., Rei, D., Tsai, L.H. (2013). A dietary regimen of caloric restriction or pharmacological activation of SIRT1 to delay the one set of neurodegenerations. Journal of Neuroscience, 33(21), 8951- 8960. https://doi.org/10.1523/JNEUROSCI.5657-12.2013

Granzatto, A., Zatta, P. (2014). Resveratrol and Alzheimer’s disease: message in a bottle a red wine and cognition. Frontiers in Aging Neuroscience, 6(95), 1-7. https://doi.org/10.3389/fnagi.2014.00095

Gülçin, İ. (2010). Antioxidant properties of resveratrol: A structure–activity insight. Innovative Food Science and Emerging Technologies, 11(1), 210-218. https://doi.org/10.1016/j.ifset.2009.07.002

Haneke, K.E. (2002). Review of toxicological literature, trans-resveratrol (501-36-0), Integrated Laboratory Systems, P.O. Box 13501, Research Triangle Park, North Carolina 27709, Contact No: N01-ES-65402.

Hang, Y., Zhong, Q., Guo, Y., Xie, Y., Cheng, Y., Yao, W. (2020). Potential of resveratrol in mitigating advanced glycation end-products formed in baked milk and baked yogurt. Food Research International, 133, 109191. https://doi.org/10.1016/j.foodres.2020.109191

Horne J.R., Vohl, M.C. (2020). Biological plausibility for interactions between dietary fat, resveratrol, ACE2, and SARS-CoV illness severity. American Journal of Physiology Endocrinology and Metabolism, 318(5), 830-833. https://doi.org/10.1152/ajpendo.00150.2020

Huang, L., Lixuan, L., Zhixiong, Z., Quinn, Q. (2007). Method for the production of resveratrol in a recombinant bacterial host cell, United States Patent, vol. 20070031951.

Keskin, N., Noyan, T., Kunter, B. (2009). Resveratrol ile üzümden gelen sağlık. Türkiye Klinikleri Journal of Medical Science, 29(5), 1273-1279.

Kındır, Ö., Güvenç, A. (2010). Investigation of process parameters on recycling of black grape pulp as antioxidant source. M.Sc. Thesis. Department of Chemical Engineering, Graduate School of Natural and Applied Sciences, Ankara University, Ankara, Turkey.

Kiskova, T., Kubatka, P., Büsselberg, D., Kassayova, M. (2020). The Plant-Derived Compound Resveratrol in Brain Cancer: A Review. Biomolecules, 10 (161), 1-19. https://doi:10.3390/biom10010161

Kopp, P. (1998). Resveratrol a phytoestrogen found in red wine a possible explanation for the conundrum of the 'French Paradox'? European Journal of Endocrinology, 138/6, 619- 620. https://doi.org/10.1530/eje.0.1380619

Kumarasamy, Y., Byres, M., Cox, P.J., Jaspars, M., Nahar, L., Sarker, S.D. (2007). Screening seeds of some Scottish plants for free radical scavenging activity. Phytotherapy Research, 21, 615-621. https://doi.org/10.1002/ptr

Kurita, S., Kashiwagi, T., Ebisu, T., Shimamura, T., Ukeda, H. (2014). Content of resveratrol and glycoside and its contribution to the antioxidative capacity of Polygonum cuspidatum (Itadori) harvested in Kochi. Bioscience, Biotechnology, and Biochemistry, 78(3), 499-502. https://doi.org/10.1080/09168451.2014.890032

Kuršvietienė, L., Stanevičienė, I., Mongirdienė, A., Bernatonienė, J. (2016). Multiplicity of effects and health benefits of resveratrol. Medicina, 52(3), 148-155. https://doi.org/10.1016/j.medici.2016.03.003

Lobo, V., Patil, A., Phatak, A., Chandra, N. (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews, 4 (8), 118-126. https://doi.org/10.4103/0973-7847.70902

Lyons, M.M., Yu, C., Toma, R.B., Cho, S.Y., Reiboldt, W., Lee, J., Van Breemen, R.B. (2003). Resveratrol in raw and baked blueberries and bilberries. Journal of Agricultural and Food Chemistry, 51 (20), 5867-5870. https://doi.org/10.1021/jf034150f

Manach, C., Scalbert, A., Morand, C., Rémésy, C., Jime´nez, L. (2004). Polyphenols: food sources and bioavailability. American Society for Clinical Nutrition, 79, 727-47. https://doi.org/10.1093/ajcn/79.5.727

Mnari, A.B., Harzallah, A., Amri, Z., Aguir, S.D., Hammami, M. (2016). Phytochemical content, antioxidant properties, and phenolic profile of Tunisian raisin varieties (Vitis Vinifera L.). International Journal of Food Properties, 19(3), 578-590. http://dx.doi.org/10.1080/10942912.2015.1038720

Mohd, A., Zainal, N., Tan, K.K., AbuBakar, S. (2019). Resveratrol affects Zika virus replication in vitro. Scientific Reports, 9,14336, 1-11. https://doi.org/10.1038/s41598-019-50674-3

Nonomura, S., Kanagawa, H., Makimoto, A. (1963). Chemical constituents of polygonaceous plants. I. Studies on the components of ko-jo-kon (Polygonum Cuspidatum SIEB et ZUCC). Yakugaku Zasshi, 83, 983-990. https://doi.org/10.1248/yakushi1947.83.10_988

Pastor, R.F., Gargantini, M.R., Murgo, M., Prieto, S., Manzano, H., Aruani, C., Quini, C.I., Covas, M.I., Iermoli, R.H. (2015). Enrichment of resveratrol in wine through a new vinification procedure. Journal of Life Sciences, 9, 327-333. https://doi.org/10.17265/1934-7391/2015.07.005

Pastor, R.F., Restani, P., Di Lorenzo, C., Orgiu, F., Teissedre, P.L., Stockley, C., Ruf, J.C., Quini, C.I., Tejedor, N.G., Gargantini, R., Aruani, C., Prieto, S., Murgo, M., Videla, R., Penissi, A., Iermoli, R.H. (2019). Resveratrol, human health and winemaking perspectives. Critical Reviews in Food Science and Nutrition, 59(8), 1237- 1255. https://doi.org/10.1080/10408398.2017.140051759

Peng, X.L., Xu, J., Sun, X.F., Ying, C.J., Hao, L.P. (2015). Analysis of trans-resveratrol and trans-piceid in vegetable foods using high-performance liquid chromatography. International Journal of Food Sciences and Nutrition, 66(7), 729- 735. https://doi.org/10.3109/09637486.2015.1088934

Salvador, I., Massarioli, A.P., Silva, A.P.S., Malaguetta, H., Melo, P.S., Alencar, S.M. (2018). Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate? Journal of the Science of Food and Agriculture, 99(1), 83-89. https://doi.org/10.1002/jsfa.9146

Savouret, J.F., Quesne, M. (2002). Resveratrol and cancer: A review. Biomedicine & Pharmacotherapy, 56(2), 84-87. https://doi.org/10.1016/S0753-3322(01)00158-5

Sawda, C., Moussa, C., Turner, R.S. (2017). Resveratrol for Alzheimer’s disease. Annals of the New York Academy of Sciences, 1403(1), 142-149. https://doi.org/10.1111/nyas.13431

Sebasti`a, N., Montoro, A., Manes, J., Soriano, J.M. (2012). A preliminary study of presence of resveratrol in skins and pulps of European and Japanese plum cultivars. Journal of the Science of Food and Agriculture, 92(12), 3091-3094. https://doi.org/10.1002/jsfa.5759

Sebastia, N., Montoro, A., Leon, Z., Soriano, J.M. (2017). Searching trans-resveratrol in fruits and vegetables: a preliminary screening. Journal of Food Science and Technology, 54(3), 842-845. https://doi.org/10.1007/s13197-016-2474-7

Shahidi, F., Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review. Journal of Functional Foods, 18, 820-897. https://doi.org/10.1016/j.jff.2015.06.018

Shishodia, S., Aggarwal, B.B. (2006). Resveratrol: A polyphenol for all seasons. In: Aggarwal BB, Shishodia S (eds.): Resveratrol in Health and Disease, Boca Raton 2006, pp. 1- 16. https://doi.org/10.1201/9781420026474-1

Shrikanta, A., Kumar, A., Govindaswamy, V. (2015). Resveratrol content and antioxidant properties of underutilized fruits. Journal of Food Science and Technology, 52(1), 383-390. https://doi.org/10.1007/s13197-013-0993-z

Signorelli, P., Ghidoni, R. (2005). Resveratrol as an anticancer nutrient: molecular basis, open questions and promises. Journal of Nutritional Biochemistry, 16(8), 449-466. https://doi.org/10.1016/j.jnutbio.2005.01.017

Silva, L.M.R., Figueiredo, E.A.T., Ricardo, N., Vieira, I.G.P., Figueiredo, R.W., Brasil, I.M., Gomes, C.L. (2014). Quantification of bioactive compounds in pulps and by‐products of tropical fruits from Brazil. Food Chemistry, 143, 398- 404. http://dx.doi.org/10.1016/j.foodchem.2013.08.001

Singh, C.K., Nadiaye, M.A., Ahmad, N. (2015). Resveratrol and cancer: Challenges for clinical translation. Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease, 1852(6), 1178-1185. https://doi.org/10.1016/j.bbadis.2014.11.004

Soleas, G.J., Daimandis, E.P., Goldbeng, D.M. (1997). Resveratrol: A molecule whose time has come? and Gone? Clinical Biochemistry, 30 (2), 91-113. https://doi.org/10.1016/S0009-9120(96)00155-5

Sun, A.Y., Wang, Q., Simonyi, A., Sun, G.Y. (2010). Resveratrol as a therapeutic agent for neurodegenerative diseases. Molecular Neurobiology, 41, 375-383. https://doi.org/10.1007/s12035-010-8111-y

Tokuşoğlu, Ö., Ünal, M.K., Yemis, F. (2005). Determination of the phytoalexin resveratrol (3,5,4’-trihydroxystilbene) in peanuts and pistachios by High Performance Liquid Chromatographic Diode Array (HPLC-DAD) and Gas Chromatography-mass Spectrometry (GC-MS). Journal of Agricultural Food Chemistry, 53(12), 5003-5009. https://doi.org/10.1021/jf050496

Türkoğlu, Z. (2019). Resveratrol ilavesiyle üretilen probiyotik yoğurtların bazı kalite niteliklerinin belirlenmesi. Bayburt University, M.Sc. Thesis, Department of Food Engineering, Graduate School of Natural and Applied Sciences, Bayburt-Turkey.

Vagula, J.M., Bertozzi, J., Castro, J.C., de Oliveira, C.C., Clemente, E., de Oliveira Santos Júnior, O., Visentainer, J.V. (2016). Determination of trans-resveratrol in Solanum americanum Mill. by HPLC. Natural Product Research, 30(19), 2230-2234. https://doi.org/10.1080/14786419.2016.1149704

Vastano, B.C., Chen, Y., Zhu, N., Zhou, Z., Rosen, R.T. (2000). Isolation and identification of stilbenes in two varieties of Polygonum cuspidatum. Journal of Agricultural and Food Chemistry, 48(2), 253-256. https://doi.org/10.1021/jf9909196

Vestergaard, M., Ingmer, H. (2019). Antibacterial and antifungal properties of resveratrol. International Journal of Antimicrobial Agents, 53(6), 716-723. https://doi.org/10.1016/j.ijantimicag.2019.02.015

Yu, W., Fu, Y.C. Wang, W. (2012). Cellular and molecular effects of resveratrol in health and disease. Journal of Cellular Biochemistry, 113(3), 752-759. https://doi.org/10.1002/jcb.23431

Zhu, N., Zhang, D., Wang, W., Li, X., Yang B., Song, J., Zhao, X. , Huang, B., Shi, W., Lu, R., Niu, P., Zhan, F., Ma, X., Wang, D., Xu, W., Wu, G., Gao, G.F., Tan, W. (2020). A novel coronavirus from patients with pneumonia in China, 2019. The New England Journal of Medicine, 382(8), 727-733. https://doi.org/10.1056/NEJMoa2001017