These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
155 related articles for article (PubMed ID: 37627516)
41. Bioconversion of Grape Pomace with Šelo G; Planinić M; Tišma M; Martinović J; Perković G; Bucić-Kojić A Microorganisms; 2023 Apr; 11(4):. PubMed ID: 37110379 [TBL] [Abstract][Full Text] [Related]
42. Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity. Chen HY; Hsieh CW; Chen PC; Lin SP; Lin YF; Cheng KC Molecules; 2021 Sep; 26(18):. PubMed ID: 34577129 [TBL] [Abstract][Full Text] [Related]
43. Biopreservation and Bioactivation Juice from Waste Broccoli with Zdziobek P; Jodłowski GS; Strzelec EA Molecules; 2023 Jun; 28(12):. PubMed ID: 37375149 [TBL] [Abstract][Full Text] [Related]
44. Fining with purified grape pomace. Effect of dose, contact time and varietal origin on the final wine phenolic composition. Jiménez-Martínez MD; Bautista-Ortín AB; Gil-Muñoz R; Gómez-Plaza E Food Chem; 2019 Jan; 271():570-576. PubMed ID: 30236717 [TBL] [Abstract][Full Text] [Related]
45. Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread. Hernández-Figueroa RH; Mani-López E; Ramírez-Corona N; López-Malo A Foods; 2024 Jul; 13(15):. PubMed ID: 39123510 [TBL] [Abstract][Full Text] [Related]
46. A byproduct from the Valles Calchaquíes vineyards (Argentina) rich in phenolic compounds: a tool against endemic Leishmania dissemination. Salazar PB; Fanzone M; Zabala BA; Rodriguez Vaquero MJ; Cilli E; Barroso PA; Minahk C; Acuña L Environ Sci Pollut Res Int; 2023 Sep; 30(43):97377-97385. PubMed ID: 37592068 [TBL] [Abstract][Full Text] [Related]
47. Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace. Ianni A; Di Maio G; Pittia P; Grotta L; Perpetuini G; Tofalo R; Cichelli A; Martino G J Sci Food Agric; 2019 May; 99(7):3635-3643. PubMed ID: 30629293 [TBL] [Abstract][Full Text] [Related]
48. Optimization of extraction of bioactive compounds from different types of grape pomace produced at wineries and distilleries. Brazinha C; Cadima M; Crespo JG J Food Sci; 2014 Jun; 79(6):E1142-9. PubMed ID: 24891032 [TBL] [Abstract][Full Text] [Related]
49. Effects of Grape Pomace Polyphenols and In Vitro Gastrointestinal Digestion on Antimicrobial Activity: Recovery of Bioactive Compounds. Caponio GR; Noviello M; Calabrese FM; Gambacorta G; Giannelli G; De Angelis M Antioxidants (Basel); 2022 Mar; 11(3):. PubMed ID: 35326217 [TBL] [Abstract][Full Text] [Related]
50. Antioxidant and Anti-Inflammatory Actions of Polyphenols from Red and White Grape Pomace in Ischemic Heart Diseases. Bocsan IC; Măgureanu DC; Pop RM; Levai AM; Macovei ȘO; Pătrașca IM; Chedea VS; Buzoianu AD Biomedicines; 2022 Sep; 10(10):. PubMed ID: 36289599 [TBL] [Abstract][Full Text] [Related]
51. Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity. Razola-Díaz MDC; De Montijo-Prieto S; Guerra-Hernández EJ; Jiménez-Valera M; Ruiz-Bravo A; Gómez-Caravaca AM; Verardo V Foods; 2024 Apr; 13(8):. PubMed ID: 38672885 [TBL] [Abstract][Full Text] [Related]
52. Effect of grape pomace on fermentation quality and aerobic stability of sweet sorghum silage. Li P; Shen Y; You M; Zhang Y; Yan J; Li D; Bai S Anim Sci J; 2017 Oct; 88(10):1523-1530. PubMed ID: 28485116 [TBL] [Abstract][Full Text] [Related]
53. Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. Tolve R; Simonato B; Rainero G; Bianchi F; Rizzi C; Cervini M; Giuberti G Foods; 2021 Jan; 10(1):. PubMed ID: 33401782 [TBL] [Abstract][Full Text] [Related]
54. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough. Ruiz Rodríguez L; Vera Pingitore E; Rollan G; Martos G; Saavedra L; Fontana C; Hebert EM; Vignolo G Lett Appl Microbiol; 2016 Aug; 63(2):147-54. PubMed ID: 27282128 [TBL] [Abstract][Full Text] [Related]
55. Polyphenolic Screening and the Antioxidant Activity of Grape Pomace Extracts of Romanian White and Red Grape Varieties. Radulescu C; Olteanu RL; Buruleanu CL; Tudorache MN; Dulama ID; Stirbescu RM; Bucurica IA; Stanescu SG; Banica AL Antioxidants (Basel); 2024 Sep; 13(9):. PubMed ID: 39334792 [TBL] [Abstract][Full Text] [Related]
56. Acidification of grape marc for alcoholic beverage production: effects on indigenous microflora and aroma profile after distillation. Bovo B; Nardi T; Fontana F; Carlot M; Giacomini A; Corich V Int J Food Microbiol; 2012 Jan; 152(3):100-6. PubMed ID: 22056624 [TBL] [Abstract][Full Text] [Related]
57. White grape pomace extracts, obtained by a sequential enzymatic plus ethanol-based extraction, exert antioxidant, anti-tyrosinase and anti-inflammatory activities. Ferri M; Rondini G; Calabretta MM; Michelini E; Vallini V; Fava F; Roda A; Minnucci G; Tassoni A N Biotechnol; 2017 Oct; 39(Pt A):51-58. PubMed ID: 28698131 [TBL] [Abstract][Full Text] [Related]
58. Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity. Campanella D; Rizzello CG; Fasciano C; Gambacorta G; Pinto D; Marzani B; Scarano N; De Angelis M; Gobbetti M Food Microbiol; 2017 Aug; 65():25-35. PubMed ID: 28400010 [TBL] [Abstract][Full Text] [Related]
59. A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics-Case Study: Grape Pomace and Grapeseed. Ferreira SM; Santos L Molecules; 2022 Jan; 27(3):. PubMed ID: 35164233 [TBL] [Abstract][Full Text] [Related]
60. Comparison of Antibacterial and Antioxidant Properties of Red (cv. Negramaro) and White (cv. Fiano) Skin Pomace Extracts. Gerardi C; Pinto L; Baruzzi F; Giovinazzo G Molecules; 2021 Sep; 26(19):. PubMed ID: 34641461 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]