Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses

Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation

(2014) P.S.C. Sri Harsha et al.   FOOD CHEMISTRY

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

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

Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese1

(2014) D.J. McMahon et al.   JOURNAL OF DAIRY SCIENCE

Phenolic content and ferric reducing-antioxidant power of cow's milk produced in different pasture-based production systems in southern Brazil

(2014) Shirley Kuhnen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effect of the incorporation of grape marc powder in fettuccini pasta properties

(2014) Voltaire Sant'Anna et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products

(2013) P.S.C. Sri Harsha et al.   BIORESOURCE TECHNOLOGY

Production and characterization of Cheddar-type cheese enriched with green tea extract

(2013) Hélène J. Giroux et al.   Dairy Science & Technology

Use of winemaking by-products as an ingredient for tomato puree: The effect of particle size on product quality

(2013) Vera Lavelli et al.   FOOD CHEMISTRY

A review on protein–phenolic interactions and associated changes

(2013) Tugba Ozdal et al.   FOOD RESEARCH INTERNATIONAL

Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

(2013) Ali Rashidinejad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Compositions and chemical variability of grape pomaces from French vineyard

(2012) Pierangelo Rondeau et al.   INDUSTRIAL CROPS AND PRODUCTS

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

(2012) Sylwia Mildner-Szkudlarz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime

(2011) Marta Bertolino et al.   FOOD CHEMISTRY

Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

(2011) Qian Deng et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity and consumer acceptance of grape seed flour-containing food products

(2011) Maria U. Rosales Soto et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

(2011) Sylwia Mildner-Szkudlarz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Total Phenolic Content, Consumer Acceptance, and Instrumental Analysis of Bread Made with Grape Seed Flour

(2011) Clifford Hoye Jr et al.   JOURNAL OF FOOD SCIENCE

The Impact of Grape Skin Bioactive Functionality Information on the Acceptability of Tea Infusions Made from Wine By-Products

(2010) Vern Jou Cheng et al.   JOURNAL OF FOOD SCIENCE

Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters

(2010) Emin Burçin Özvural et al.   MEAT SCIENCE

Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese

(2009) N. Bansal et al.   INTERNATIONAL DAIRY JOURNAL

Recovery of organic wastes in the Spanish wine industry. Technical, economic and environmental analyses of the composting process

(2009) Luz Ruggieri et al.   JOURNAL OF CLEANER PRODUCTION