4.7 Review

Applications of Wine Pomace in the Food Industry: Approaches and Functions

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New applications of fibres in foods: Addition to fishery products

AJ Borderias et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)

Article Agriculture, Multidisciplinary

Evolution of flavanols, anthocyanins, and their derivatives during the aging of red wines elaborated from grapes harvested at different stages of ripening

S Pérez-Magariño et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Nutrition & Dietetics

Advanced glycoxidation end products in commonly consumed foods

T Goldberg et al.

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2004)

Article Agriculture, Multidisciplinary

Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD-MS/MS

D Kammerer et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Biotechnology & Applied Microbiology

Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef

JH Ahn et al.

JOURNAL OF FOOD PROTECTION (2004)

Article Agriculture, Multidisciplinary

Pre- and post-mortem use of grape seed extract in dark poultry meat to inhibit development of thiobarbituric acid reactive substances

DW Lau et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Agriculture, Multidisciplinary

Multielement analysis of Canadian wines by inductively coupled plasma mass spectrometry (ICP-MS) and multivariate statistics

VF Taylor et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Review Medicine, Research & Experimental

The importance of the ratio of omega-6/omega-3 essential fatty acids

AP Simopoulos

BIOMEDICINE & PHARMACOTHERAPY (2002)

Article Agriculture, Multidisciplinary

Multivariate evaluation of changes induced in red wine characteristics by the use of-extracting agents

I Revilla et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Biochemistry & Molecular Biology

Optimization of the rate vinasse/grape marc for co-composting process

MJ Diaz et al.

PROCESS BIOCHEMISTRY (2002)

Article Food Science & Technology

Volatile composition of 'grappa low wines' using different methods and conditions of storage on an industrial scale

C Da Porto

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)

Review Food Science & Technology

The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients

TB Adams et al.

FOOD AND CHEMICAL TOXICOLOGY (2002)

Article Engineering, Chemical

Hot air and freeze-drying of high-value foods: a review

C Ratti

JOURNAL OF FOOD ENGINEERING (2001)

Article Agriculture, Multidisciplinary

Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds

MR Alberto et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Biotechnology & Applied Microbiology

Microbiological survey of retail herbs and spices from Mexican markets

S Garcia et al.

JOURNAL OF FOOD PROTECTION (2001)

Article Agriculture, Multidisciplinary

Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry

LR Nissen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)

Review Chemistry, Applied

Review: Steam distilled spirits from fermented grape pomace

ML Silva et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2000)

Article Food Science & Technology

Wine by-products with health benefits

AJ Shrikhande

FOOD RESEARCH INTERNATIONAL (2000)