Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by- products

Hemicellulose isolation, characterization, and the production of xylo-oligosaccharides from the wastewater of a viscose fiber mill

(2016) Yuedong Zhang et al.   CARBOHYDRATE POLYMERS

Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace

(2016) Carolina Beres et al.   FOOD CHEMISTRY

Production of high-pure xylooligosaccharides from sugarcane bagasse using crude β-xylosidase-free xylanase of Bacillus subtilis KCX006 and their bifidogenic function

(2016) Shyam Sunder Reddy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Grape marc as a source of carbohydrates for bioethanol: Chemical composition, pre-treatment and saccharification

(2015) Kendall R. Corbin et al.   BIORESOURCE TECHNOLOGY

Cell wall compounds of red grapes skins and their grape marcs from three different winemaking techniques

(2015) Rafael Apolinar-Valiente et al.   FOOD CHEMISTRY

Production and optimization of xylooligosaccharides from corncob by Bacillus aerophilus KGJ2 xylanase and its antioxidant potential

(2015) D. Gowdhaman et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of purified fungal endoxylanase and its application for production of value added food ingredient from agroresidues

(2013) Digantkumar Chapla et al.   FOOD AND BIOPRODUCTS PROCESSING

Improvement of enzymatic xylooligosaccharides production by the co-utilization of xylans from different origins

(2012) Esra Uçkun Kiran et al.   FOOD AND BIOPRODUCTS PROCESSING

Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment

(2012) S. Chamorro et al.   FOOD CHEMISTRY

Towards comprehensive utilization of winemaking residues: Characterization of grape skins from red grape pomaces of variety Touriga Nacional

(2012) Joana A.S. Mendes et al.   INDUSTRIAL CROPS AND PRODUCTS

Ensilage and Bioconversion of Grape Pomace into Fuel Ethanol

(2012) Yi Zheng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enzyme-assisted extraction of antioxidative phenolics from grape (Vitis vinifera L.) residues

(2012) Ricardo Gómez-García et al.   3 Biotech

Structural and thermal characterization of hemicelluloses isolated by organic solvents and alkaline solutions from Tamarix austromongolica

(2011) Yong-Chang Sun et al.   BIORESOURCE TECHNOLOGY

Production of xylooligosaccharides from corncob xylan by fungal xylanase and their utilization by probiotics

(2011) Digantkumar Chapla et al.   BIORESOURCE TECHNOLOGY

Effect of autohydrolysis and enzymatic treatment on oil palm (Elaeis guineensis Jacq.) frond fibres for xylose and xylooligosaccharides production

(2010) Saleh Sabiha-Hanim et al.   BIORESOURCE TECHNOLOGY

Xylooligosaccharides (XOS) as an Emerging Prebiotic: Microbial Synthesis, Utilization, Structural Characterization, Bioactive Properties, and Applications

(2010) Ayyappan Appukuttan Aachary et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems

(2010) M.R. González-Centeno et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition, including secondary metabolites, and rumen fermentability of seeds and pulp of Californian (USA) and Italian grape pomaces

(2009) M. Spanghero et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Comparison of acid and enzymatic hydrolysis of tobacco stalk xylan for preparation of xylooligosaccharides

(2009) Ozlem Akpinar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment on the Fermentability of Xylooligosaccharides from Rice Husks by Probiotic Bacteria

(2008) Patricia Gullón et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY