Related references
Note: Only part of the references are listed.Identification of novel antihypertensive peptides from wine lees hydrolysate
Francisca Isabel Bravo et al.
FOOD CHEMISTRY (2022)
Integrated biorefinery development using winery waste streams for the production of bacterial cellulose, succinic acid and value-added fractions
Katiana Filippi et al.
BIORESOURCE TECHNOLOGY (2022)
Green Protocols for the Isolation of Carbohydrates from Vineyard Vine-Shoot Waste
Eniko Kovacs et al.
ANALYTICAL LETTERS (2021)
Assessment of the environmental impacts associated with vineyards and winemaking. A case study in mountain areas
Amanda Laca et al.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH (2021)
Starch and protein recovery from brewer's spent grain using hydrothermal pretreatment and their conversion to edible filamentous fungi - A brewery biorefinery concept
Mohsen Parchami et al.
BIORESOURCE TECHNOLOGY (2021)
Potential of green and roasted coffee beans and spent coffee grounds to provide bioactive peptides
Everton Ribeiro et al.
FOOD CHEMISTRY (2021)
Production, identification, and quantification of antioxidants from torrefaction and pyrolysis of grape pomace
Cristina del Pozo et al.
FUEL PROCESSING TECHNOLOGY (2021)
Red and white wine lees as a novel source of emulsifiers and foaming agents
Alberto De Iseppi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety
Danijel D. Milincic et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Influence of the heating mechanism during the aqueous processing of vine shoots for the obtaining of hemicellulosic oligosaccharides
Izaskun Davila et al.
WASTE MANAGEMENT (2021)
Processing technologies, phytochemical constituents, and biological activities of grape seed oil (GSO): A review
Chenlu Yang et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Application of a Natural Antioxidant from Grape Pomace Extract in the Development of Bioactive Jute Fibers for Food Packaging
Cristina Cejudo-Bastante et al.
ANTIOXIDANTS (2021)
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains
Marica Troilo et al.
FOODS (2021)
Techno-economic analysis of a grape pomace biorefinery: Production of seed oil, polyphenols, and biochar
Qing Jin et al.
FOOD AND BIOPRODUCTS PROCESSING (2021)
A biorefinery approach to obtain antioxidants, lignin and sugars from exhausted olive pomace
Irene Gomez-Cruz et al.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY (2021)
Energy Utilization of Torrefied Residue from Wine Production
Barbora Tamelova et al.
MATERIALS (2021)
Enzyme-Assisted Extraction to Obtain Phenolic-Enriched Wine Lees with Enhanced Bioactivity in Hypertensive Rats
Raul Lopez-Fernandez-Sobrino et al.
ANTIOXIDANTS (2021)
Organosolv processing of vine shoots: Fractionation and conversion of hemicellulosic sugars into platform chemicals by microwave irradiation
S. Rivas et al.
BIORESOURCE TECHNOLOGY (2021)
Valorisation of grape stalks and pomace for the production of bio-based succinic acid by Actinobacillus succinogenes
Katiana Filippi et al.
INDUSTRIAL CROPS AND PRODUCTS (2021)
A detailed MILP formulation for the optimal design of advanced biofuel supply chains
Luca Moretti et al.
RENEWABLE ENERGY (2021)
Effects of alkaline treatment and kinetic analysis of agroindustrial residues from grape stalks and yerba mate fibers
Cleide Borsoi et al.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY (2020)
Recovery of grape pomace phenolic compounds through optimized extraction and adsorption processes
Ioanna Drevelegka et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2020)
How Vine Shoots as Fillers Impact the Biodegradation of PHBV-Based Composites
Gregoire David et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)
Effect of the wine lees wastes as cost-advantage and natural fillers on the thermal and mechanical properties of poly(3-hydroxybutyrate-co-hydroxyhexanoate) (PHBH) and poly(3-hydroxybutyrate-co-hydroxyvalerate) (PHBV)
A. Nanni et al.
JOURNAL OF APPLIED POLYMER SCIENCE (2020)
CHARACTERIZATION OF POLYPHENOL PROFILE OF EXTRACTS OBTAINED FROM GRAPE POMACE AND SYNERGISTIC EFFECT OF THESE EXTRACTS AND FUNGICIDES AGAINST Botrytis Cinerea
Leonora Mendoza et al.
JOURNAL OF THE CHILEAN CHEMICAL SOCIETY (2020)
Current and future strategies for wine yeast lees valorization
Alberto De Iseppi et al.
FOOD RESEARCH INTERNATIONAL (2020)
Xylooligosaccharides: Transforming the lignocellulosic biomasses into valuable 5-carbon sugar prebiotics
Patricia Poletto et al.
PROCESS BIOCHEMISTRY (2020)
Determining the Carbon Footprint and Emission Hotspots for the Wine Produced in Cyprus
Vassilis D. Litskas et al.
ATMOSPHERE (2020)
Potential of grape byproducts as functional ingredients in baked goods and pasta
Madalina Iuga et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Feasibility of multi-hydrolytic enzymes production from optimized grape pomace residues and wheat bran mixture using Aspergillus niger in an integrated citric acid-enzymes production process
Eugenia Papadaki et al.
BIORESOURCE TECHNOLOGY (2020)
A review on recovery of proteins from industrial wastewaters with special emphasis on PHA production process: Sustainable circular bioeconomy process development
Bhoomika Yadav et al.
BIORESOURCE TECHNOLOGY (2020)
Batch and Flow Ultrasound-Assisted Extraction of Grape Stalks: Process Intensification Design up to a Multi-Kilo Scale
Giorgio Grillo et al.
ANTIOXIDANTS (2020)
Fractionation of red wine grape pomace by subcritical water extraction/hydrolysis
Bruno M. Pedras et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2020)
Bioethanol Production from Vineyard Waste by Autohydrolysis Pretreatment and Chlorite Delignification via Simultaneous Saccharification and Fermentation
Lacrimioara Senila et al.
MOLECULES (2020)
Techno-economic assessment of wet and dry torrefaction of biomass feedstock
Maryam Akbari et al.
ENERGY (2020)
Integrated biorefinery approach to valorize winery waste: A review from waste to energy perspectives
Bilal Ahmad et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2020)
Unraveling the environmental impacts of bioactive compounds and organic amendment from grape marc
Antonio Cortes et al.
JOURNAL OF ENVIRONMENTAL MANAGEMENT (2020)
Pretreatment of Grape Stalks by Fungi: Effect on Bioactive Compounds, Fiber Composition, Saccharification Kinetics and Monosaccharides Ratio
Joana M. C. Fernandes et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2020)
Activated Carbon from Winemaking Waste: Thermoeconomic Analysis for Large-Scale Production
Isaac Lorero et al.
ENERGIES (2020)
A biorefinery based on brewer's spent grains: Arabinoxylans recovery by microwave assisted pretreatment integrated with butanol production
Juan C. Lopez-Linares et al.
INDUSTRIAL CROPS AND PRODUCTS (2020)
Valorisation of vine shoots for the development of cellulose-based biocomposite films with improved performance and bioactivity
Isaac Benito-Gonzalez et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
In vitro and in vivo evaluations of wine lees as feeds for ruminants: Effects on ruminal fermentation characteristics, nutrient digestibility, blood metabolites and antioxidant status
Yoshiaki Sato et al.
LIVESTOCK SCIENCE (2020)
Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma
Yiwen Bao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Recent innovations for reviving the ABE fermentation for production of butanol as a drop-in liquid biofuel
Hamid Amiri
BIOFUEL RESEARCH JOURNAL-BRJ (2020)
Ultrasound assisted extraction of bioactive compounds in fresh and freeze-dried Vitis tyinifera cv Tannat grape pomace
Mariana Gonzalez et al.
FOOD AND BIOPRODUCTS PROCESSING (2020)
Citric acid production from the integration of Spanish-style green olive processing wastewaters with white grape pomace by Aspergillus niger
Eugenia Papadaki et al.
BIORESOURCE TECHNOLOGY (2019)
Integrated evaluation of wine lees valorization to produce value-added products
Antonio Cortes et al.
WASTE MANAGEMENT (2019)
Plants of the genus Vitis: Phenolic compounds, anticancer properties and clinical relevance
Bahare Salehi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Grape pomace fermentation and cell wall degradation by Kluyveromyces marxianus Y885
Davin L. Williams et al.
BIOCHEMICAL ENGINEERING JOURNAL (2019)
Production and characterization of lignin and cellulose fractions obtained from pretreated vine shoots by microwave assisted alkali treatment
Izaskun Davila et al.
BIORESOURCE TECHNOLOGY (2019)
Polyphenols extract from grape pomace. Characterization and valorisation through encapsulation into mesoporous silica-type matrices
Ana-Maria Brezoiu et al.
FOOD AND CHEMICAL TOXICOLOGY (2019)
Pretreatment for biorefineries: a review of common methods for efficient utilisation of lignocellulosic materials
Mats Galbe et al.
BIOTECHNOLOGY FOR BIOFUELS (2019)
Microwave and ultrasound pre-treatments to enhance anthocyanins extraction from different wine lees
R. Romero-Diez et al.
FOOD CHEMISTRY (2019)
Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges
Hiba N. Rajha et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Compositional Characterization of Different Industrial White and Red Grape Pomaces in Virginia and the Potential Valorization of the Major Components
Qing Jin et al.
FOODS (2019)
Biosurfactant: A new frontier for greener technology and environmental sustainability
Abdullahi Adekilekun Jimoh et al.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY (2019)
Faster methane production after sequential extrusion and enzymatic hydrolysis of vine trimming shoots
N. Perez-Rodriguez et al.
ENVIRONMENTAL CHEMISTRY LETTERS (2018)
Refining of wine lees and cheese whey for the production of microbial oil, polyphenol-rich extracts and value-added co-products
Nikolaos Kopsahelis et al.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY (2018)
Ultra-microporous adsorbents prepared from vine shoots-derived biochar with high CO2 uptake and CO2/N-2 selectivity
Joan J. Manya et al.
CHEMICAL ENGINEERING JOURNAL (2018)
Selective multistage extraction process of biomolecules from vine shoots by a combination of biological, chemical, and physical treatments
Hiba N. Rajha et al.
COMPTES RENDUS CHIMIE (2018)
Phenolic characterization of aging wine lees: Correlation with antioxidant activities
R. Romero-Diez et al.
FOOD CHEMISTRY (2018)
Production of cellulose nanocrystals from vine shoots and their use for the development of nanocomposite materials
Mounir El Achaby et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Potential Health Benefits of Olive Oil and Plant Polyphenols
Monika Gorzynik-Debicka et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2018)
How do scholars approach the circular economy? A systematic literature review
Roberto Merli et al.
JOURNAL OF CLEANER PRODUCTION (2018)
Sustainable bioeconomy transitions: Targeting value capture by integrating pyrolysis in a winery waste biorefinery
A. Zabaniotou et al.
JOURNAL OF CLEANER PRODUCTION (2018)
Comparative environmental Life Cycle Assessment of integral revalorization of vine shoots from a biorefinery perspective
Patricia Gullon et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2018)
Potential of Portuguese vine shoot wastes as natural resources of bioactive compounds
Manuela M. Moreira et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2018)
Vine Shoots and Grape Stalks as Carbon Sources for Hydrogen Evolution Reaction Electrocatalyst Supports
J. A. S. B. Cardoso et al.
CATALYSTS (2018)
Integrated Approach for the Valorization of Red Grape Pomace: Production of Oil, Polyphenols, and Acetone-Butanol-Ethanol
Qing Jin et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2018)
Characterization of Phenolic Compounds in Wine Lees
Ye Zhijing et al.
ANTIOXIDANTS (2018)
Vine Trimming Shoots as Substrate for Ferulic Acid Esterases Production
N. Perez-Rodriguez et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2017)
Natural deep eutectic solvents and ultrasound-assisted extraction: Green approaches for extraction of wine lees anthocyanins
Tomislau Bosiljkov et al.
FOOD AND BIOPRODUCTS PROCESSING (2017)
Moscatel vine-shoot extracts as a grapevine biostimulant to enhance wine quality
R. Sanchez-Gomez et al.
FOOD RESEARCH INTERNATIONAL (2017)
Antioxidant and antimicrobial activities of extracts obtained from the refining of autohydrolysis liquors of vine shoots
Beatriz Gullon et al.
INDUSTRIAL CROPS AND PRODUCTS (2017)
A potential use of vine-shoot wastes: The antioxidant, antifeedant and phytotoxic activities of their aqueous extracts
R. Sanchez-Gomez et al.
INDUSTRIAL CROPS AND PRODUCTS (2017)
Chemical Characterization of Potentially Prebiotic Oligosaccharides in Brewed Coffee and Spent Coffee Grounds
Tian Tian et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Grape stalk application for caffeine removal through adsorption
Rodrigo Portinho et al.
JOURNAL OF ENVIRONMENTAL MANAGEMENT (2017)
Towards integral utilization of grape pomace from winemaking process: A review
Carolina Beres et al.
WASTE MANAGEMENT (2017)
Techno-economic evaluation of wine lees refining for the production of value-added products
Charalampia Dimou et al.
BIOCHEMICAL ENGINEERING JOURNAL (2016)
Renewable energy from thermophilic anaerobic digestion of winery residue: Preliminary evidence from batch and continuous lab-scale trials
C. Da Ros et al.
BIOMASS & BIOENERGY (2016)
Effects of enzymatic hydrolysis and ultrasounds pretreatments on corn cob and vine trimming shoots for biogas production
N. Perez-Rodriguez et al.
BIORESOURCE TECHNOLOGY (2016)
Assessment of suitability of vine shoots for hemicellulosic oligosaccharides production through aqueous processing
Izaskun Davila et al.
BIORESOURCE TECHNOLOGY (2016)
Towards multi-purpose biorefinery platforms for the valorisation of red grape pomace: production of polyphenols, volatile fatty acids, polyhydroxyalkanoates and biogas
Gonzalo A. Martinez et al.
GREEN CHEMISTRY (2016)
Combined bioremediation and enzyme production by Aspergillus sp in olive mill and winery wastewaters
Jose Manuel Salgado et al.
INTERNATIONAL BIODETERIORATION & BIODEGRADATION (2016)
Preparation and Characterization of a Novel Activated Carbon from Vine Shoots by ZnCl2 Activation and Investigation of Its Rifampicine Removal Capability
Mehmet Erdem et al.
WATER AIR AND SOIL POLLUTION (2016)
Integrated approach to winery waste: waste generation and data consolidation
Margarida Oliveira et al.
FRONTIERS OF ENVIRONMENTAL SCIENCE & ENGINEERING (2016)
Bioactive packaging using antioxidant extracts for the prevention of microbial food-spoilage
Diana Moreira et al.
FOOD & FUNCTION (2016)
Grape marc as a source of carbohydrates for bioethanol: Chemical composition, pre-treatment and saccharification
Kendall R. Corbin et al.
BIORESOURCE TECHNOLOGY (2015)
Effect of Alternative Physical Treatments (Ultrasounds, Pulsed Electric Fields, and High-Voltage Electrical Discharges) on Selective Recovery of Bio-compounds from Fermented Grape Pomace
Francisco J. Barba et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Wine lees valorization: Biorefinery development including production of a generic fermentation feedstock employed for poly(3-hydroxybutyrate) synthesis
Charalampia Dimou et al.
FOOD RESEARCH INTERNATIONAL (2015)
Effect of instant controlled pressure drop (DIC) pre-treatment on conventional solvent extraction of phenolic compounds from grape stalk powder
V. Sanchez-Valdepenas et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
β-Cyclodextrin-Assisted Extraction of Polyphenols from Vine Shoot Cultivars
Hiba N. Rajha et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Evaluation of oil content and fatty acid composition in the seed of grapevine varieties
Jaromir Lachman et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
In vitro assessment of the prebiotic potential of Aloe vera mucilage and its impact on the human microbiota
Beatriz Gullon et al.
FOOD & FUNCTION (2015)
Xylitol: A Review on Bioproduction, Application, Health Benefits, and Related Safety Issues
Salim Ur-Rehman et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Batch and Column Studies for the Removal of Lead from Aqueous Solutions Using Activated Carbons from Viticultural Industry Wastes
A. C. Deiana et al.
ADSORPTION SCIENCE & TECHNOLOGY (2014)
Thermal degradation of grape marc polyphenols
Katalin Solyom et al.
FOOD CHEMISTRY (2014)
Assessment of pomegranate wine lees as a valuable source for the recovery of (poly)phenolic compounds
Pedro Mena et al.
FOOD CHEMISTRY (2014)
Evaluation of grape (Vitis vinifera L.) stems from Portuguese varieties as a resource of (poly)phenolic compounds: A comparative study
Ana Barros et al.
FOOD RESEARCH INTERNATIONAL (2014)
A comparative study of physical pretreatments for the extraction of polyphenols and proteins from vine shoots
Hiba N. Rajha et al.
FOOD RESEARCH INTERNATIONAL (2014)
Preparation and characterization of activated carbon from grape stalk by zinc chloride activation
Isilay Ozdemir et al.
FUEL PROCESSING TECHNOLOGY (2014)
Structural Characterization of Lignin from Grape Stalks (Vitis vinifera L.)
Sonia O. Prozil et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Effect of different organosolv treatments on the structure and properties of olive tree pruning lignin
Xabier Erdocia et al.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY (2014)
Biotechnological Production of Phenyllactic Acid and Biosurfactants from Trimming Vine Shoot Hydrolyzates by Microbial Coculture Fermentation
Noelia Rodriguez-Pazo et al.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY (2013)
Valorization of grape pomace and orange peels: Improved production of hydrolytic enzymes for the clarification of orange juice
Ana Belen Diaz et al.
FOOD AND BIOPRODUCTS PROCESSING (2013)
Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine
Juan Francisco Garcia-Martin et al.
FOOD CHEMISTRY (2013)
Influence of cultivar on the lignocellulosic fractionation of grape stalks
Giorgia Spigno et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Compositions and chemical variability of grape pomaces from French vineyard
Pierangelo Rondeau et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Chemical characterization of pruned vine shoots from La Rioja (Spain) for obtaining solid bio-fuels
M. A. Mendivil et al.
JOURNAL OF RENEWABLE AND SUSTAINABLE ENERGY (2013)
Fermentable sugars recovery from grape stalks for bioethanol production
I. Eguees et al.
RENEWABLE ENERGY (2013)
Potential of residues from the Mediterranean agriculture and agrifood industry
Angela Peralbo-Molina et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Comparison of ultrasound-assisted extraction with conventional extraction methods of oil and polyphenols from grape (Vitis vinifera L.) seeds
Carla Da Porto et al.
ULTRASONICS SONOCHEMISTRY (2013)
Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks
D. Amendola et al.
BIORESOURCE TECHNOLOGY (2012)
Structural characterization of polysaccharides isolated from grape stalks of Vitis vinifera L.
Sonia O. Prozil et al.
CARBOHYDRATE RESEARCH (2012)
Ensilage and Bioconversion of Grape Pomace into Fuel Ethanol
Yi Zheng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Comparison of Accelerated Methods for the Extraction of Phenolic Compounds from Different Vine-Shoot Cultivars
M. Pilar Delgado-Torre et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Supercritical fluid extraction of grape seed: Process scale-up, extract chemical composition and economic evaluation
Juliana M. Prado et al.
JOURNAL OF FOOD ENGINEERING (2012)
Evaluation of grape stalks as a bioresource
Lan Ping et al.
INDUSTRIAL CROPS AND PRODUCTS (2011)
Harvesting vineyard pruning residues for energy use
Raffaele Spinelli et al.
BIOSYSTEMS ENGINEERING (2010)
Thermal conversion of a novel biomass agricultural residue (vine shoots) into activated carbon using activation with CO2
J. M. Valente Nabais et al.
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS (2010)
Recovery of organic wastes in the Spanish wine industry. Technical, economic and environmental analyses of the composting process
Luz Ruggieri et al.
JOURNAL OF CLEANER PRODUCTION (2009)
Negative effect of discharging vinification lees on soils
Ana B. Moldes et al.
BIORESOURCE TECHNOLOGY (2008)
Role of lees in wine production:: A review
J. A. Perez-Serradilla et al.
FOOD CHEMISTRY (2008)
Revalorisation of vine trimming wastes using Lactobacillus acidophilus and Debaryomyces hansenii
Oscar M. Portilla et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
By-products from viticulture and the wine industry: potential as sources of nutrients for ruminants
Eduarda Molina-Alcaide et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Simultaneous lactic acid and xylitol proauction from vine trimming wastes
Beatriz Rivas et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Evaluation of biosurfactant production from various agricultural residues by Lactobacillus pentosus
Ana Belen Moldes et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)