Interactions of natural antioxidants with red grape pomace anthocyanins in a liquid model matrix: Stability and copigmentation effects

Subcritical Solvent Extraction of Anthocyanins from Dried Red Grape Pomace

(2010) Jeana K. Monrad et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of methods for compositional characterization of grape (Vitis vinifera L.) and apple (Malus domestica) skins

(2009) Anis Arnous et al.   FOOD AND BIOPRODUCTS PROCESSING

Chemical stability of açai fruit (Euterpe oleracea Mart.) anthocyanins as influenced by naturally occurring and externally added polyphenolic cofactors in model systems

(2009) Lisbeth A. Pacheco-Palencia et al.   FOOD CHEMISTRY

Color and Polyphenolic Stability in Extracts Produced from Muscadine Grape (Vitis rotundifolia) Pomace

(2009) Jorge A. Cardona et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

(2009) Mady Cisse et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

(2009) R.C. Khanal et al.   JOURNAL OF FOOD SCIENCE

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

(2007) M. Corrales et al.   Innovative Food Science & Emerging Technologies