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Journal Abstract Search

181 related items for PubMed ID: 36829883

  • 1. 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 30; 12(2):. PubMed ID: 36829883
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  • 2. Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds.
    Gumul D, Kruczek M, Ivanišová E, Słupski J, Kowalski S.
    Foods; 2023 Feb 13; 12(4):. PubMed ID: 36832879
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  • 3. 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 19; 10(5):. PubMed ID: 34069723
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  • 4. 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 19; 57(9):3244-3251. PubMed ID: 32728272
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  • 5. 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 19; 59(3):282-294. PubMed ID: 34759760
    [Abstract] [Full Text] [Related]

  • 6. Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values.
    Tańska M, Roszkowska B, Czaplicki S, Borowska EJ, Bojarska J, Dąbrowska A.
    Plant Foods Hum Nutr; 2016 Sep 19; 71(3):307-13. PubMed ID: 27319014
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  • 7. Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum.
    Azari M, Shojaee-Aliabadi S, Hosseini H, Mirmoghtadaie L, Marzieh Hosseini S.
    Food Sci Technol Int; 2020 Oct 19; 26(7):603-613. PubMed ID: 32279573
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  • 8. 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 25; 11(23):. PubMed ID: 36496617
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  • 9. Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads.
    Gumul D, Korus A, Ziobro R.
    Int J Food Sci; 2020 Nov 25; 2020():8024398. PubMed ID: 32714971
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  • 12. The use of blackcurrant pomace and erythritol to optimise the functional properties of shortbread cookies.
    Raczkowska E, Wojdyło A, Nowicka P.
    Sci Rep; 2024 Feb 15; 14(1):3788. PubMed ID: 38361029
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  • 15. Comparison of (poly)phenolic compounds and antioxidant properties of pomace extracts from kiwi and grape juice.
    Zhu M, Huang Y, Wang Y, Shi T, Zhang L, Chen Y, Xie M.
    Food Chem; 2019 Jan 15; 271():425-432. PubMed ID: 30236697
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