Grape Marc Powder: Physicochemical and Microbiological Stability During Storage and Moisture Sorption Isotherm

Green banana (Musa cavendishii) flour obtained in spouted bed – Effect of drying on physico-chemical, functional and morphological characteristics of the starch

(2012) Carolina Vieira Bezerra et al.   INDUSTRIAL CROPS AND PRODUCTS

Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties

(2012) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Physicochemical, thermal and sorption properties of nutritionally differentiated flours and starches

(2012) María C. Doporto et al.   JOURNAL OF FOOD ENGINEERING

Water adsorption isotherms of microcapsules with hydrolyzed pinhão (Araucaria angustifolia seeds) starch as wall material

(2012) Jordana Corralo Spada et al.   JOURNAL OF FOOD ENGINEERING

Kinetic modeling of total polyphenol extraction from grape marc and characterization of the extracts

(2012) Voltaire Sant’Anna et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices

(2011) Antonio Vega-Gálvez et al.   FOOD CHEMISTRY

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

Effects of drying on the phenolics content and antioxidant activity of muscadine pomace

(2011) Tripti Vashisth et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

(2010) Maret du Toit et al.   Food and Bioprocess Technology

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

(2010) Trisha L. Pownall et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function

(2010) Fulgencio Saura-Calixto   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Effect of freeze-drying and oven-drying on volatiles and phenolics composition of grape skin

(2009) C. de Torres et al.   ANALYTICA CHIMICA ACTA

Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation

(2009) Lei Zhang et al.   BIORESOURCE TECHNOLOGY

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

(2009) Xiaofang Peng et al.   FOOD CHEMISTRY

MODELING WATER ADSORPTION ISOTHERMS OF PINHÃO (ARAUCARIA ANGUSTIFOLIA SEEDS) FLOUR AND THERMODYNAMIC ANALYSIS OF THE ADSORPTION PROCESS

(2009) FLORENCIA CLADERA-OLIVERA et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

(2008) Thorsten Maier et al.   FOOD CHEMISTRY