Effect of Drying Methods on Bioactive Compounds and Antioxidant Capacity in Grape Skin Residues from the New Hybrid Variety “BRS Magna”

Plant Polyphenols Based Second Generation Synbiotics: Emerging Concepts, Challenges and Opportunities

(2020) Rohit Sharma et al.   NUTRITION

Solid Wastes Provide Breeding Sites, Burrows, and Food for Biological Disease Vectors, and Urban Zoonotic Reservoirs: A Call to Action for Solutions-Based Research

(2020) Amy Krystosik et al.   Frontiers in Public Health

Perspectives of the potential implications of polyphenols in influencing the interrelationship between oxi-inflammatory stress, cellular senescence and immunosenescence during aging

(2020) Rohit Sharma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Grape peel (Syrah var.) jam as a polyphenol‐enriched functional food ingredient

(2019) Frederico Lopes Amorim et al.   Food Science & Nutrition

BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity

(2019) Iasnaia Maria de Carvalho Tavares et al.   FOOD CHEMISTRY

Extraction of polyphenols and synthesis of new activated carbon from spent coffee grounds

(2019) Marina Ramón-Gonçalves et al.   Scientific Reports

Polyphenolic Antioxidants from Agri-Food Waste Biomass

(2019) Dimitris P. Makris et al.   Antioxidants

Evaluation of the combustion characteristics of raw and torrefied grape pomace in a thermogravimetric analyzer and in a drop tube furnace

(2018) Tomás Botelho et al.   FUEL

Solvent selection for efficient extraction of bioactive compounds from grape pomace

(2018) Diandra Pintać et al.   INDUSTRIAL CROPS AND PRODUCTS

Phenolic compounds recovery from grape skin using conventional and non-conventional extraction methods

(2018) Thais W. Caldas et al.   INDUSTRIAL CROPS AND PRODUCTS

Content of phenolic compounds and vitamin C and antioxidant activity in wasted parts of Sudanese citrus fruits

(2018) Khitma A. Sir Elkhatim et al.   Food Science & Nutrition

Polyphenols, food and pharma. Current knowledge and directions for future research

(2018) Anna Tresserra-Rimbau et al.   BIOCHEMICAL PHARMACOLOGY

Effects of Polyphenol-Rich Foods on Human Health

(2018) Giuseppe Grosso   Nutrients

Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace

(2017) Miona Belović et al.   FOOD CHEMISTRY

Identification of the bioactive compounds and antioxidant, antimutagenic and antimicrobial activities of thermally processed agro-industrial waste

(2017) Dan Cristian Vodnar et al.   FOOD CHEMISTRY

Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine

(2017) Natália Manzatti Machado Alencar et al.   JOURNAL OF FOOD BIOCHEMISTRY

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

Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace

(2016) Isabela M. Martins et al.   FOOD RESEARCH INTERNATIONAL

Influence of Temperature and Drying Time on Extraction Yield of Phenolic Compounds from Grape Pomace Variety “Portogizac”

(2015) M. Planinić   CHEMICAL AND BIOCHEMICAL ENGINEERING QUARTERLY

Characterization of polyphenols and evaluation of antioxidant capacity in grape pomace of the cv. Malbec

(2015) Andrea Antoniolli et al.   FOOD CHEMISTRY

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

(2015) Khanitta Ruttarattanamongkol et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Polyphenols as active ingredients for cosmetic products

(2015) O. V. Zillich et al.   INTERNATIONAL JOURNAL OF COSMETIC SCIENCE

Phenolic compounds, antioxidant, and antibacterial properties of pomace extracts from four Virginia-grown grape varieties

(2015) Yixiang Xu et al.   Food Science & Nutrition

Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil

(2014) Marcos dos Santos Lima et al.   FOOD CHEMISTRY

Therapeutic and Nutraceutical Potential of Bioactive Compounds Extracted from Fruit Residues

(2013) Neha Babbar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

Simultaneous analysis of 25 phenolic compounds in grape juice for HPLC: Method validation and characterization of São Francisco Valley samples

(2013) Mariana Mirelle Pereira Natividade et al.   MICROCHEMICAL JOURNAL

Waste grape skins thermal dehydration: potential release of colour, phenolic and aroma compounds into wine

(2012) Miguel A. Pedroza et al.   CyTA-Journal of Food

Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines

(2012) Miguel Angel Pedroza et al.   FOOD CHEMISTRY

Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking

(2011) Ismael Ivan Rockenbach et al.   FOOD RESEARCH INTERNATIONAL

Phenolic Composition of the Edible Parts (Flesh and Skin) of Bordô Grape (Vitis labrusca) Using HPLC–DAD–ESI-MS/MS

(2011) Ellen Silva Lago-Vanzela et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Valorization of winery waste vs. the costs of not recycling

(2011) R. Devesa-Rey et al.   WASTE MANAGEMENT