148 related articles for article (PubMed ID: 35875229)
1. 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]
2. 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]
3. 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]
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. Polyphenol variability in the fruits and juices of a cider apple progeny.
Verdu CF; Childebrand N; Marnet N; Lebail G; Dupuis F; Laurens F; Guilet D; Guyot S
J Sci Food Agric; 2014 May; 94(7):1305-14. PubMed ID: 24115016
[TBL] [Abstract][Full Text] [Related]
6. Evolution of polyphenols and organic acids during the fermentation of apple cider.
Ye M; Yue T; Yuan Y
J Sci Food Agric; 2014 Nov; 94(14):2951-7. PubMed ID: 24615462
[TBL] [Abstract][Full Text] [Related]
7. Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders.
Laaksonen O; Kuldjärv R; Paalme T; Virkki M; Yang B
Food Chem; 2017 Oct; 233():29-37. PubMed ID: 28530577
[TBL] [Abstract][Full Text] [Related]
8. Assessment of polyphenolic content and in vitro antiradical characteristics of apple pomace.
Ćetković G; Čanadanović-Brunet J; Djilas S; Savatović S; Mandić A; Tumbas V
Food Chem; 2008 Jul; 109(2):340-7. PubMed ID: 26003356
[TBL] [Abstract][Full Text] [Related]
9. Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains.
He W; Laaksonen O; Tian Y; Heinonen M; Bitz L; Yang B
Food Chem; 2022 Mar; 373(Pt B):131437. PubMed ID: 34749087
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. Varietal influence on phenolic constituents and nutritive characteristics of pomace obtained from apples grown in western Himalayas.
Rana S; Rana A; Gupta S; Bhushan S
J Food Sci Technol; 2021 Jan; 58(1):166-174. PubMed ID: 33505061
[TBL] [Abstract][Full Text] [Related]
14. Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques.
Pollini L; Cossignani L; Juan C; Mañes J
Molecules; 2021 Jul; 26(14):. PubMed ID: 34299545
[TBL] [Abstract][Full Text] [Related]
15. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations.
Wei J; Zhang Y; Wang Y; Ju H; Niu C; Song Z; Yuan Y; Yue T
Int J Food Microbiol; 2020 Apr; 318():108471. PubMed ID: 31841786
[TBL] [Abstract][Full Text] [Related]
16. Conversion of apple pomace waste to ethanol at industrial relevant conditions.
Magyar M; da Costa Sousa L; Jin M; Sarks C; Balan V
Appl Microbiol Biotechnol; 2016 Aug; 100(16):7349-58. PubMed ID: 27364625
[TBL] [Abstract][Full Text] [Related]
17. Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider.
Ma S; Neilson A; Lahne J; Peck G; O'Keefe S; Hurley EK; Sandbrook A; Stewart A
J Food Sci; 2018 Nov; 83(11):2772-2781. PubMed ID: 30347443
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami.
Grispoldi L; Ianni F; Blasi F; Pollini L; Crotti S; Cruciani D; Cenci-Goga BT; Cossignani L
Antioxidants (Basel); 2022 Jun; 11(7):. PubMed ID: 35883713
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
