Winemaking by-products as a source of phenolic compounds: Comparative study of dehydration processes
Published 2022 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Winemaking by-products as a source of phenolic compounds: Comparative study of dehydration processes
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 165, Issue -, Pages 113774
Publisher
Elsevier BV
Online
2022-07-19
DOI
10.1016/j.lwt.2022.113774
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Supercritical CO2-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification
- (2021) Paloma Barajas-Álvarez et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- A Review on Stems Composition and Their Impact on Wine Quality
- (2021) Marie Blackford et al. MOLECULES
- Phenolic Composition of Grape Stems from Different Spanish Varieties and Vintages
- (2021) Irene Esparza et al. Biomolecules
- Characterization of Tempranillo negro (VN21), a high phenolic content grapevine Tempranillo clone, through UHPLC-QqQ-MS/MS polyphenol profiling
- (2021) Carolina Royo et al. FOOD CHEMISTRY
- Potential application of grape (Vitis vinifera L.) stem extracts in the cosmetic and pharmaceutical industries: Valorization of a by-product
- (2020) Carla Leal et al. INDUSTRIAL CROPS AND PRODUCTS
- Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants
- (2020) Irene Esparza et al. Biomolecules
- Protective effect of Pinot noir pomace extract against the cytotoxicity induced by polycyclic aromatic hydrocarbons on endothelial cells
- (2020) Jesús Herrera-Bravo et al. FOOD AND CHEMICAL TOXICOLOGY
- Supercritical CO2 extraction to obtain Lippia thymoides Mart. & Schauer (Verbenaceae) essential oil rich in thymol and evaluation of its antimicrobial activity
- (2020) Sebastião Gomes Silva et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Long-term intake of phenolic compounds attenuates age-related cardiac remodeling
- (2019) Stéphanie Chacar et al. AGING CELL
- Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value?
- (2019) Carolina Beres et al. Journal of Functional Foods
- Impact of Extraction Conditions on the Phenolic Composition and Antioxidant Capacity of Grape Stem Extracts
- (2019) Nerea Jiménez-Moreno et al. Antioxidants
- Wine industry by-product: Full polyphenolic characterization of grape stalks
- (2018) Natércia Teixeira et al. FOOD CHEMISTRY
- Chemical composition, antioxidant and antimicrobial activity of phenolic compounds extracted from wine industry by-products
- (2018) Vanessa Silva et al. FOOD CONTROL
- Phenolic compounds recovery from grape skin using conventional and non-conventional extraction methods
- (2018) Thais W. Caldas et al. INDUSTRIAL CROPS AND PRODUCTS
- Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace
- (2018) Yolanda Carmona-Jiménez et al. PLANT FOODS FOR HUMAN NUTRITION
- Musts with Increased Lignan Content Through Addition of Lignan Extracts
- (2017) Josef Balík et al. Food and Bioprocess Technology
- Quantification of stilbenoids in grapevine canes and grape cluster stems with a focus on long-term storage effects on stilbenoid concentration in grapevine canes
- (2017) Philipp Ewald et al. FOOD RESEARCH INTERNATIONAL
- Phenolics from Winemaking By-Products Better Decrease VLDL-Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats
- (2017) Walkia Polliana de Oliveira et al. JOURNAL OF FOOD SCIENCE
- The Beneficial Effect of Anthocyanidin-Rich Vitis vinifera L. Grape Skin Extract on Metabolic Changes Induced by High-Fat Diet in Mice Involves Antiinflammatory and Antioxidant Actions
- (2017) Gisele França da Costa et al. PHYTOTHERAPY RESEARCH
- Towards integral utilization of grape pomace from winemaking process: A review
- (2017) Carolina Beres et al. WASTE MANAGEMENT
- 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
- Chemopreventive Potential of Powdered Red Wine Pomace Seasonings against Colorectal Cancer in HT-29 Cells
- (2016) Raquel Del Pino-García et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effects of drying and grinding in production of fruit and vegetable powders: A review
- (2016) Marie Céleste Karam et al. JOURNAL OF FOOD ENGINEERING
- Optimization of the recovery of phenolic compounds from Algerian grape by-products
- (2015) Sonia Medouni-Adrar et al. INDUSTRIAL CROPS AND PRODUCTS
- Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures
- (2014) Guzmán Favre et al. FOOD CHEMISTRY
- Evaluation of grape (Vitis vinifera L.) stems from Portuguese varieties as a resource of (poly)phenolic compounds: A comparative study
- (2014) Ana Barros et al. FOOD RESEARCH INTERNATIONAL
- Occurrence of low molecular weight phenolics in Vitis vinifera red grape cultivars and their winemaking by-products from São Paulo (Brazil)
- (2014) Milene Teixeira Barcia et al. FOOD RESEARCH INTERNATIONAL
- Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis viniferaL.)
- (2014) Aarón de la Cerda-Carrasco et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Bound phenolics in foods, a review
- (2013) Beatriz A. Acosta-Estrada et al. FOOD CHEMISTRY
- Optimization of polyphenols extraction from grape residues in water medium
- (2013) Marwa Brahim et al. INDUSTRIAL CROPS AND PRODUCTS
- Ultrasound-Assisted Extraction of Stilbenoids from Grape Stems
- (2013) Z. Piñeiro et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Grape stems from Sicilian Vitis vinifera cultivars as a source of polyphenol-enriched fractions with enhanced antioxidant activity
- (2013) Carmela Spatafora et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Compositions and chemical variability of grape pomaces from French vineyard
- (2012) Pierangelo Rondeau et al. INDUSTRIAL CROPS AND PRODUCTS
- 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
- Proanthocyanidin Composition and Antioxidant Potential of the Stem Winemaking Byproducts from 10 Different Grape Varieties (Vitis vinifera L.)
- (2012) María Reyes González-Centeno et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Phenolic composition and physicochemical parameters of Carménère, Cabernet Sauvignon, Merlot and Cabernet Franc grape seeds (Vitis vinifera L.) during ripening
- (2012) Elías Obreque-Slier et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Grape stem extracts: Polyphenolic content and assessment of their in vitro antioxidant properties
- (2012) Maria Anastasiadi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Natural mood foods: The actions of polyphenols against psychiatric and cognitive disorders
- (2012) Fernando Gomez-Pinilla et al. NUTRITIONAL NEUROSCIENCE
- Chemical composition of grape stalks of Vitis vinifera L. from red grape pomaces
- (2011) Sónia O. Prozil et al. INDUSTRIAL CROPS AND PRODUCTS
- Phenolic Composition of Malbec Grape Skins and Seeds from Valle de Uco (Mendoza, Argentina) during Ripening. Effect of Cluster Thinning
- (2011) Martín Fanzone et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique
- (2011) Naiara Busse-Valverde et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Flaxseed Lignans: Source, Biosynthesis, Metabolism, Antioxidant Activity, Bio-Active Components, and Health Benefits
- (2010) Alhassane Touré et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants
- (2008) Thorsten Maier et al. FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started