Evaluation of the bioactive compounds and the antioxidant capacity of grape pomace

Application of random forests to select premium quality vegetable oils by their fatty acid composition

(2013) Fang-fang Ai et al.   FOOD CHEMISTRY

A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

(2013) Acácio Antonio Ferreira Zielinski et al.   FOOD RESEARCH INTERNATIONAL

Polyphenol composition and antioxidant and metal chelating activities of the solid residues from the essential oil industry

(2013) R. Sánchez-Vioque et al.   INDUSTRIAL CROPS AND PRODUCTS

Grape Pomace as a Sustainable Source of Bioactive Compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics

(2013) Ariel R. Fontana et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of fatty acid profiles and contents of seed oils recovered from dessert and cider apples and further Rosaceous plants

(2012) Matthias Fromm et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

(2012) Angela Tseng et al.   FOOD CHEMISTRY

Functional components of grape pomace: their composition, biological properties and potential applications

(2012) Jianmei Yu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic compounds in fruits - an overview

(2012) Charles W. I. Haminiuk et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Different Drying Methods and Storage Time on the Retention of Bioactive Compounds and Antibacterial Activity of Wine Grape Pomace (Pinot Noir and Merlot)

(2012) Angela Tseng et al.   JOURNAL OF FOOD SCIENCE

Aspectos analíticos da resposta do detector de ionização em chama para ésteres de ácidos graxos em biodiesel e alimentos

(2012) Jesui Vergilio Visentainer   QUIMICA NOVA

Lipophilic components in black currant seed and pomace extracts

(2011) Gary Dobson et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

(2011) Ismael Ivan Rockenbach et al.   FOOD CHEMISTRY

Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

(2011) Qian Deng et al.   FOOD RESEARCH INTERNATIONAL

Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers

(2011) María Dolores Garrido et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Free-Radical Scavenging Properties and Reducing Power of Grape Cane Extracts from 11 Selected Grape Cultivars Widely Grown in China

(2011) Ang Zhang et al.   MOLECULES

Chemical characterization and antioxidant evaluation of muscadine grape pomace extract

(2010) Xi Wang et al.   FOOD CHEMISTRY

RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

(2010) Osman Sagdic et al.   FOOD CHEMISTRY

Bioethanol production from grape and sugar beet pomaces by solid-state fermentation

(2010) L.A. Rodríguez et al.   INTERNATIONAL JOURNAL OF HYDROGEN ENERGY

Brazilian red wines made from the hybrid grape cultivar Isabel: Phenolic composition and antioxidant capacity

(2009) Suzana Lucy Nixdorf et al.   ANALYTICA CHIMICA ACTA

Strawberry-tree, blackthorn and rose fruits: Detailed characterisation in nutrients and phytochemicals with antioxidant properties

(2009) Lillian Barros et al.   FOOD CHEMISTRY

Polyphenolic profile, antioxidant properties and antimicrobial activity of grape skin extracts of 14 Vitis vinifera varieties grown in Dalmatia (Croatia)

(2009) Višnja Katalinić et al.   FOOD CHEMISTRY

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

(2009) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of resveratrol from the pomace of Palomino fino grapes by supercritical carbon dioxide

(2009) L. Casas et al.   JOURNAL OF FOOD ENGINEERING

Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology

(2008) Manel Masmoudi et al.   CARBOHYDRATE POLYMERS

Fatty acid composition and phenolic antioxidants of winemaking pomace powder

(2008) C YI et al.   FOOD CHEMISTRY

Polyphenol-enriched fractions from Sicilian grape pomace: HPLC–DAD analysis and antioxidant activity

(2007) V. Amico et al.   BIORESOURCE TECHNOLOGY