568 related articles for article (PubMed ID: 23733819)
1. Effect of ultrafine grinding on physicochemical and antioxidant properties of dietary fiber from wine grape pomace.
Zhu FM; Du B; Li J
Food Sci Technol Int; 2014 Jan; 20(1):55-62. PubMed ID: 23733819
[TBL] [Abstract][Full Text] [Related]
2. Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties.
Gao W; Chen F; Zhang L; Meng Q
J Food Sci; 2020 Jun; 85(6):1827-1833. PubMed ID: 32476136
[TBL] [Abstract][Full Text] [Related]
3. Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
Tseng A; Zhao Y
J Food Sci; 2012 Sep; 77(9):H192-201. PubMed ID: 22908851
[TBL] [Abstract][Full Text] [Related]
4. Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.
Tseng A; Zhao Y
Food Chem; 2013 May; 138(1):356-65. PubMed ID: 23265499
[TBL] [Abstract][Full Text] [Related]
5. Effect of micronization on the physicochemical properties of insoluble dietary fiber from citrus (Citrus junos Sieb. ex Tanaka) pomace.
Ye F; Tao B; Liu J; Zou Y; Zhao G
Food Sci Technol Int; 2016 Apr; 22(3):246-55. PubMed ID: 26130646
[TBL] [Abstract][Full Text] [Related]
6. Recovery of dietary fiber and polyphenol from grape juice pomace and evaluation of their functional properties and polyphenol compositions.
Zhang L; Zhu M; Shi T; Guo C; Huang Y; Chen Y; Xie M
Food Funct; 2017 Jan; 8(1):341-351. PubMed ID: 28045183
[TBL] [Abstract][Full Text] [Related]
7. Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties.
Solari-Godiño A; Pérez-Jiménez J; Saura-Calixto F; Borderías AJ; Moreno HM
Food Res Int; 2017 Dec; 102():639-646. PubMed ID: 29195995
[TBL] [Abstract][Full Text] [Related]
8. Advance on the bioactivity and potential applications of dietary fibre from grape pomace.
Zhu F; Du B; Zheng L; Li J
Food Chem; 2015 Nov; 186():207-12. PubMed ID: 25976812
[TBL] [Abstract][Full Text] [Related]
9. Effect of pressurized hot water extraction on antioxidants from grape pomace before and after enological fermentation.
Vergara-Salinas JR; Bulnes P; Zúñiga MC; Pérez-Jiménez J; Torres JL; Mateos-Martín ML; Agosin E; Pérez-Correa JR
J Agric Food Chem; 2013 Jul; 61(28):6929-36. PubMed ID: 23790192
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace.
Beres C; Simas-Tosin FF; Cabezudo I; Freitas SP; Iacomini M; Mellinger-Silva C; Cabral LM
Food Chem; 2016 Jun; 201():145-52. PubMed ID: 26868559
[TBL] [Abstract][Full Text] [Related]
11. Grape seed pomace as a valuable source of antioxidant fibers.
Costa GN; Tonon RV; Mellinger-Silva C; Galdeano MC; Iacomini M; Santiago MC; Almeida EL; Freitas SP
J Sci Food Agric; 2019 Aug; 99(10):4593-4601. PubMed ID: 30891761
[TBL] [Abstract][Full Text] [Related]
12. Color and polyphenolic stability in extracts produced from muscadine grape (Vitis rotundifolia) pomace.
Cardona JA; Lee JH; Talcott ST
J Agric Food Chem; 2009 Sep; 57(18):8421-5. PubMed ID: 19754172
[TBL] [Abstract][Full Text] [Related]
13. Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans.
Thimothe J; Bonsi IA; Padilla-Zakour OI; Koo H
J Agric Food Chem; 2007 Dec; 55(25):10200-7. PubMed ID: 17999462
[TBL] [Abstract][Full Text] [Related]
14. Total phenolic contents and free-radical scavenging activities of grape (Vitis vinifera L.) and grape products.
Keser S; Celik S; Turkoglu S
Int J Food Sci Nutr; 2013 Mar; 64(2):210-6. PubMed ID: 23025419
[TBL] [Abstract][Full Text] [Related]
15. Flavanol content and antioxidant activity in winery byproducts.
González-Paramás AM; Esteban-Ruano S; Santos-Buelga C; de Pascual-Teresa S; Rivas-Gonzalo JC
J Agric Food Chem; 2004 Jan; 52(2):234-8. PubMed ID: 14733501
[TBL] [Abstract][Full Text] [Related]
16. Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods.
Walker R; Tseng A; Cavender G; Ross A; Zhao Y
J Food Sci; 2014 Sep; 79(9):S1811-22. PubMed ID: 25102950
[TBL] [Abstract][Full Text] [Related]
17. Phenolics composition and antioxidant activity of wine produced from spine grape (Vitis davidii Foex) and Cherokee rose (Rosa laevigata Michx.) fruits from South China.
Meng J; Fang Y; Gao J; Qiao L; Zhang A; Guo Z; Qin M; Huang J; Hu Y; Zhuang X
J Food Sci; 2012 Jan; 77(1):C8-14. PubMed ID: 22181048
[TBL] [Abstract][Full Text] [Related]
18. Application of insoluble fibers in the fining of wine phenolics.
Guerrero RF; Smith P; Bindon KA
J Agric Food Chem; 2013 May; 61(18):4424-32. PubMed ID: 23565656
[TBL] [Abstract][Full Text] [Related]
19. Enhancement of Potential Health Benefits of Insoluble Dietary Fiber from the Fruiting Body of Medicinal Mushroom Schizophyllum commune (Agaricomycetes) through Superfine Pulverization.
Du B; Cheng C; Ren X; Yang Y; Xu B
Int J Med Mushrooms; 2022; 24(11):73-82. PubMed ID: 36374950
[TBL] [Abstract][Full Text] [Related]
20. Characterization of polyphenols and antioxidant potential of white grape pomace byproducts (Vitis vinifera L.).
González-Centeno MR; Jourdes M; Femenia A; Simal S; Rosselló C; Teissedre PL
J Agric Food Chem; 2013 Nov; 61(47):11579-87. PubMed ID: 24206441
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]