Optimization of extraction and microencapsulation of bioactive compounds from red grape (Vitis vinifera L.) pomace

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

The effect of polysaccharides on the astringency induced by phenolic compounds

(2009) A. Troszyńska et al.   FOOD QUALITY AND PREFERENCE

Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

(2009) R.C. Khanal et al.   JOURNAL OF FOOD SCIENCE

Effect of Maltodextrin Addition during Spray Drying of Tomato Pulp in Dehumidified Air: II. Powder Properties

(2008) Athanasia M. Goula et al.   DRYING TECHNOLOGY

Anthocyanin composition and content in grape berry skin in Vitis germplasm

(2008) Zhenchang Liang et al.   FOOD CHEMISTRY

Factors Regulating Astringency of Whey Protein Beverages

(2008) J.W. Beecher et al.   JOURNAL OF DAIRY SCIENCE

Phenolic compounds and antioxidant activities of skins and seeds of five wild grapes and two hybrids native to Japan

(2008) Puspa Raj Poudel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide

(2008) Tünde Vatai et al.   JOURNAL OF FOOD ENGINEERING

Volatile components of grape pomaces from different cultivars of Sicilian Vitis vinifera L.

(2007) Giuseppe Ruberto et al.   BIORESOURCE TECHNOLOGY