190 related articles for article (PubMed ID: 34441726)
1. Chemical and Bioactive Characterization of Spanish and Belgian Apple Pomace for Its Potential Use as a Novel Dermocosmetic Formulation.
Arraibi AA; Liberal Â; Dias MI; Alves MJ; Ferreira ICFR; Barros L; Barreira JCM
Foods; 2021 Aug; 10(8):. PubMed ID: 34441726
[TBL] [Abstract][Full Text] [Related]
2. Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage.
Petrović M; Veljović S; Tomić N; Zlatanović S; Tosti T; Vukosavljević P; Gorjanović S
Food Technol Biotechnol; 2021 Sep; 59(3):282-294. PubMed ID: 34759760
[TBL] [Abstract][Full Text] [Related]
3. Antioxidant activity and HPLC analysis of polyphenol-enriched extracts from industrial apple pomace.
Bai X; Zhang H; Ren S
J Sci Food Agric; 2013 Aug; 93(10):2502-6. PubMed ID: 23460126
[TBL] [Abstract][Full Text] [Related]
4. Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing
Liu L; Zhang C; Zhang H; Qu G; Li C; Liu L
Foods; 2021 Jun; 10(6):. PubMed ID: 34200756
[TBL] [Abstract][Full Text] [Related]
5. Valorization of Euterpe edulis Mart. agroindustrial residues (pomace and seeds) as sources of unconventional starch and bioactive compounds.
Carpiné D; Dagostin JLA; Mazon E; Barbi RCT; Alves FEDSB; Chaimsohn FP; Ribani RH
J Food Sci; 2020 Jan; 85(1):96-104. PubMed ID: 31872872
[TBL] [Abstract][Full Text] [Related]
6. Bioactive compounds recovered from apple pomace as ingredient in cider processing: monitoring of compounds during fermentation.
Benvenutti L; Bortolini DG; Fischer TE; Zardo DM; Nogueira A; Zielinski AAF; Alberti A
J Food Sci Technol; 2022 Sep; 59(9):3349-3358. PubMed ID: 35875229
[TBL] [Abstract][Full Text] [Related]
7. Effect of apple pomace on nutrition, rheology of dough and cookies quality.
Usman M; Ahmed S; Mehmood A; Bilal M; Patil PJ; Akram K; Farooq U
J Food Sci Technol; 2020 Sep; 57(9):3244-3251. PubMed ID: 32728272
[TBL] [Abstract][Full Text] [Related]
8. Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification.
Pollini L; Blasi F; Ianni F; Grispoldi L; Moretti S; Di Veroli A; Cossignani L; Cenci-Goga BT
Molecules; 2022 Mar; 27(6):. PubMed ID: 35335297
[TBL] [Abstract][Full Text] [Related]
9. Phenolic composition of apple products and by-products based on cold pressing technology.
Du G; Zhu Y; Wang X; Zhang J; Tian C; Liu L; Meng Y; Guo Y
J Food Sci Technol; 2019 Mar; 56(3):1389-1397. PubMed ID: 30956318
[TBL] [Abstract][Full Text] [Related]
10. Utilization of pomace from apple processing industries: a review.
Shalini R; Gupta DK
J Food Sci Technol; 2010 Aug; 47(4):365-71. PubMed ID: 23572655
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Characterization of the Effect of a Novel Production Technique for 'Not from Concentrate' Pear and Apple Juices on the Composition of Phenolic Compounds.
Teixeira JC; Ribeiro C; Simôes R; Alegria MJ; Mateus N; de Freitas V; Pérez-Gregorio R; Soares S
Plants (Basel); 2023 Sep; 12(19):. PubMed ID: 37836137
[TBL] [Abstract][Full Text] [Related]
13. Upgrading the Functional Potential of Apple Pomace in Value-Added Ingredients with Probiotics.
Vlad CC; Păcularu-Burada B; Vasile AM; Milea ȘA; Bahrim GE; Râpeanu G; Stănciuc N
Antioxidants (Basel); 2022 Oct; 11(10):. PubMed ID: 36290751
[TBL] [Abstract][Full Text] [Related]
14. Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads.
Gumul D; Ziobro R; Korus J; Kruczek M
Antioxidants (Basel); 2021 May; 10(5):. PubMed ID: 34069723
[TBL] [Abstract][Full Text] [Related]
15. Valorization of Apple Pomace by Extraction of Valuable Compounds.
Perussello CA; Zhang Z; Marzocchella A; Tiwari BK
Compr Rev Food Sci Food Saf; 2017 Sep; 16(5):776-796. PubMed ID: 33371603
[TBL] [Abstract][Full Text] [Related]
16. Phenolic Compounds and Antioxidant Status of Cookies Supplemented with Apple Pomace.
Kruczek M; Gumul D; Korus A; Buksa K; Ziobro R
Antioxidants (Basel); 2023 Jan; 12(2):. PubMed ID: 36829883
[TBL] [Abstract][Full Text] [Related]
17. The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances.
Spinei M; Oroian M
Foods; 2021 Apr; 10(4):. PubMed ID: 33921097
[TBL] [Abstract][Full Text] [Related]
18. Processing of apple pomace for bioactive molecules.
Bhushan S; Kalia K; Sharma M; Singh B; Ahuja PS
Crit Rev Biotechnol; 2008; 28(4):285-96. PubMed ID: 19051107
[TBL] [Abstract][Full Text] [Related]
19. Establishment of a Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Apple Pomace.
Razola-Díaz MDC; Aznar-Ramos MJ; Guerra-Hernández EJ; García-Villanova B; Gómez-Caravaca AM; Verardo V
Foods; 2022 Nov; 11(23):. PubMed ID: 36496617
[TBL] [Abstract][Full Text] [Related]
20. Apple Pomace Extract as a Sustainable Food Ingredient.
Fernandes PAR; Ferreira SS; Bastos R; Ferreira I; Cruz MT; Pinto A; Coelho E; Passos CP; Coimbra MA; Cardoso SM; Wessel DF
Antioxidants (Basel); 2019 Jun; 8(6):. PubMed ID: 31234319
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]