Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant

Recent Advances in Nondestructive Analytical Techniques for Determining the Total Soluble Solids in Fruits: A Review

(2016) Jiang-Lin Li et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Applications of Wine Pomace in the Food Industry: Approaches and Functions

(2016) Javier García-Lomillo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

(2016) Regina Cortez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Preheated milk proteins improve the stability of grape skin anthocyanins extracts

(2016) Zhiyong He et al.   FOOD CHEMISTRY

An enzymatic extraction of proanthocyanidins from País grape seeds and skins

(2015) Katherina Fernández et al.   FOOD CHEMISTRY

Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

(2015) Roberta Marchiani et al.   JOURNAL OF FOOD QUALITY

Natural Bioactive Compounds from Winery By-Products as Health Promoters: A Review

(2014) Ana Teixeira et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Recovery of Biomolecules from Food Wastes — A Review

(2014) Antonietta Baiano   MOLECULES

Extraction Kinetics of Phenolics from Carob (Ceratonia siliqua L.) Kibbles Using Environmentally Benign Solvents

(2014) Melita Cavdarova et al.   Waste and Biomass Valorization

Brazilian kefir: structure, microbial communities and chemical composition

(2012) Karina Teixeira Magalhães et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

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

Alternatives to Those Artificial FD&C Food Colorants

(2012) Ronald E. Wrolstad et al.   Annual Review of Food Science and Technology

Regulation of skin color in ‘Aki Queen’ grapes: Interactive effects of temperature, girdling, and leaf shading treatments on coloration and total soluble solids

(2011) Yoshiko Koshita et al.   SCIENTIA HORTICULTURAE

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Phenolic fortification of yogurt using grape and callus extracts

(2010) Mehmet Karaaslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts

(2009) Thorsten Maier et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A comprehensive study of anthocyanin-containing extracts from selected blackberry cultivars: Extraction methods, stability, anticancer properties and mechanisms

(2009) J. Dai et al.   FOOD AND CHEMICAL TOXICOLOGY

Determination of Color, Pigment, and Phenolic Stability in Yogurt Systems Colored with Nonacylated Anthocyanins from Berberis boliviana L. as Compared to Other Natural/Synthetic Colorants

(2008) T.C. Wallace et al.   JOURNAL OF FOOD SCIENCE

Ellagic acid production by Aspergillus niger in solid state fermentation of pomegranate residues

(2008) Armando Robledo et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Application of microwave-assisted extraction to the fast extraction of plant phenolic compounds

(2007) Charalampos Proestos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Studies on the performance of a new bioreactor for improving antioxidant potential of rice

(2007) T. Bhanja et al.   LWT-FOOD SCIENCE AND TECHNOLOGY