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BIORESOURCE TECHNOLOGY (2008)
Comparison of methods for compositional characterization of grape (Vitis vinifera L.) and apple (Malus domestica) skins
Anis Arnous et al.
FOOD AND BIOPRODUCTS PROCESSING (2008)
Physical and antimicrobial properties of grape seed extract, nisin, and EDTA incorporated soy protein edible films
T. Sivarooban et al.
FOOD RESEARCH INTERNATIONAL (2008)
Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison
M. Corrales et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris)
Nalan Gokoglu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef
Armindo Melo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Effect of natural antioxidants on oxidative stability of frozen, vacuum-packaged beef and pork
Martha C. Rojas et al.
JOURNAL OF FOOD QUALITY (2008)
Position of the American Dietetic Association: Health Implications of Dietary Fiber
[Anonymous]
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2008)
Antioxidant protection of white grape pomace on restructured fish products during frozen storage
I. Sanchez-Alonso et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Petit suisse manufactured with cheese whey retentate and application of betalains and anthocyanins
Isabelle D. Prudencio et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
The nitrate-nitrite-nitric oxide pathway in physiology and therapeutics
Jon O. Lundberg et al.
NATURE REVIEWS DRUG DISCOVERY (2008)
Beneficial effects of potassium on human health
Feng J. He et al.
PHYSIOLOGIA PLANTARUM (2008)
Effect of grape pomace concentrate and vitamin E on digestibility of polyphenols and antioxidant activity in chickens
A. Brenes et al.
POULTRY SCIENCE (2008)
Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels
R. G. Brannan
JOURNAL OF FOOD SCIENCE (2008)
Inhibitory effect of fruit extracts on the formation of heterocyclic amines
Ka-Wing Cheng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans
Joanne Thimothe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties
Sancho Banon et al.
MEAT SCIENCE (2007)
Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system
Robert G. Brannan et al.
MEAT SCIENCE (2007)
Orange fibre as potential functional ingredient for dry-cured sausages
Juana Fernandez-Lopez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Putrescine production from agmatine by Lactobacillus hilgardii:: Effect of phenolic compounds
Maria R. Alberto et al.
FOOD CONTROL (2007)
Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork
R. Carpenter et al.
MEAT SCIENCE (2007)
Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber
Isabel Sanchez-Alonso et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Aflatoxins in spices, aromatic herbs, herb-teas and medicinal plants marketed in Italy
B. Romagnoli et al.
FOOD CONTROL (2007)
Characterization of Italian cheeses ripened under nonconventional conditions
R. Di Cagno et al.
JOURNAL OF DAIRY SCIENCE (2007)
Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork
M. C. Rojas et al.
JOURNAL OF FOOD SCIENCE (2007)
Physical study of minced fish muscle with a white-grape by-product added as an ingredient
I. Sanchez-Alonso et al.
JOURNAL OF FOOD SCIENCE (2007)
Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts
Giorgia Spigno et al.
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Antibacterial effect of phenolic compounds from different wines
M. J. Rodriguez Vaquero et al.
FOOD CONTROL (2007)
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
Juhee Ahn et al.
FOOD MICROBIOLOGY (2007)
Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars
Giuseppe Ruberto et al.
FOOD CHEMISTRY (2007)
Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies
I. Sanchez-Alonso et al.
FOOD CHEMISTRY (2007)
Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast
Rosa Busquets et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Phenolic compounds in skins and seeds of ten grape Vitis vinifera varieties grown in a warm climate
R. Rodriguez Montealegre et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Modification of Maillard browning in a microwaved glucose/glycine model system by water-soluble natural antioxidants, and foods containing them
William L. Porter et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2006)
Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade
S Pérez-Magariño et al.
FOOD CHEMISTRY (2006)
Potential uses and applications of treated wine waste: a review
IS Arvanitoyannis et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier
PL Rhodes et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Formation of Strecker aldehydes from polyphenol-derived quinones and α-amino acids in a nonenzymic model system
GP Rizzi
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Recalls of spices due to bacterial contamination monitored by the US Food and Drug Administration: The predominance of salmonellae
V Vij et al.
JOURNAL OF FOOD PROTECTION (2006)
Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation
T. Rababah et al.
POULTRY SCIENCE (2006)
Sodium intake and hypertension
Heikki Karppanen et al.
PROGRESS IN CARDIOVASCULAR DISEASES (2006)
Dietary fibre from vegetable products as source of functional ingredients
R Rodriguez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Antioxidative effect of extracts from red grape seed and peel on lipid oxidation in oils of sunflower
Emad S. Shaker
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Grape seed extract as antioxidant in cooked, cold stored turkey meat
MB Mielnik et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation
P Montero et al.
FOOD CHEMISTRY (2005)
Optimization of continuous phenol extraction from Vitis vinifera byproducts
M Pinelo et al.
FOOD CHEMISTRY (2005)
Reactivity of epicatechin in aqueous glycine and glucose Maillard reaction models:: Quenching of C2, C3, and C4 sugar fragments
VM Totlani et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Preservation of the endogenous antioxidant system of fish muscle by grape polyphenols during frozen storage
M Pazos et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)
New applications of fibres in foods: Addition to fishery products
AJ Borderias et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)
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)
Advanced glycoxidation end products in commonly consumed foods
T Goldberg et al.
JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION (2004)
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)
Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef
JH Ahn et al.
JOURNAL OF FOOD PROTECTION (2004)
The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis
LR Nissen et al.
MEAT SCIENCE (2004)
Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementation
G Laufenberg et al.
BIORESOURCE TECHNOLOGY (2003)
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)
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)
The importance of the ratio of omega-6/omega-3 essential fatty acids
AP Simopoulos
BIOMEDICINE & PHARMACOTHERAPY (2002)
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)
Optimization of the rate vinasse/grape marc for co-composting process
MJ Diaz et al.
PROCESS BIOCHEMISTRY (2002)
Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef
J Ahn et al.
JOURNAL OF FOOD SCIENCE (2002)
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)
The FEMA GRAS assessment of pyrazine derivatives used as flavor ingredients
TB Adams et al.
FOOD AND CHEMICAL TOXICOLOGY (2002)
The effects of herbal pre-seasoning on microbial and oxidative changes in irradiated beef steaks
PYY Wong et al.
FOOD CHEMISTRY (2002)
Hot air and freeze-drying of high-value foods: a review
C Ratti
JOURNAL OF FOOD ENGINEERING (2001)
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)
Microbiological survey of retail herbs and spices from Mexican markets
S Garcia et al.
JOURNAL OF FOOD PROTECTION (2001)
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: Steam distilled spirits from fermented grape pomace
ML Silva et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2000)
Wine by-products with health benefits
AJ Shrikhande
FOOD RESEARCH INTERNATIONAL (2000)