相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition
Priscila Bredariol et al.
FOOD REVIEWS INTERNATIONAL (2022)
Effect of biosorptive removal of cadmium ions from hydroponic solution containing indigenous garlic peel and mercerized garlic peel on lettuce productivity
Mahmoud S. Abu-Shahba et al.
SCIENTIA HORTICULTURAE (2022)
Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes
Adriana Maite Fernandez-Fernandez et al.
NUTRIENTS (2022)
Biological activities of Egyptian grape and mulberry by-products and their potential use as natural sources of food additives and nutraceuticals foods
Hanan H. Abdel-Khalek et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)
Phytochemical Characterization and Utilization of Dried Red Beetroot (Beta vulgaris) Peel Extract in Maintaining the Quality of Nile Tilapia Fish Fillet
Hossam S. El-Beltagi et al.
ANTIOXIDANTS (2022)
Evaluation of wheat (Triticum aestivumL.) salt stress tolerance using physiological parameters and retrotransposon-based markers
Marwa M. Ghonaim et al.
GENETIC RESOURCES AND CROP EVOLUTION (2021)
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties
Roberta Tolve et al.
FOODS (2021)
Effect of grape seed power on the structural and physicochemical properties of wheat gluten in noodle preparation system
Sheng-Xiong Chen et al.
FOOD CHEMISTRY (2021)
Phenolic Composition and Antioxidant Activity of Peel, Pulp and Seed Extracts of Different Clones of the Turkish Grape Cultivar 'Karaerik'
Muhammed Kupe et al.
PLANTS-BASEL (2021)
Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality
Urszula Krupa-Kozak et al.
FOODS (2021)
Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety
Daniel Granato et al.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 11 (2020)
Chemical composition, bioactive compounds, mineral contents, and fatty acid composition of pomace powder of different grape varieties
Isam A. Mohamed Ahmed et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Green and Sustainable Valorization of Bioactive Phenolic Compounds from Pinus By-Products
Pedro Ferreira-Santos et al.
MOLECULES (2020)
The Link between the Consumer and the Innovations in Food Product Development
Raquel P. F. Guine et al.
FOODS (2020)
Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review
Charis M. Galanakis et al.
FOODS (2020)
Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties
Veronika Valkova et al.
APPLIED RHEOLOGY (2020)
The upshot of Polyphenolic compounds on immunity amid COVID-19 pandemic and other emerging communicable diseases: An appraisal
Ayman Khalil et al.
NATURAL PRODUCTS AND BIOPROSPECTING (2020)
Agro-industrial wastes as sources of bioactive compounds for food and fermentation industries
Ligianne Din Shirahigue et al.
CIENCIA RURAL (2020)
Agro-Food Byproducts as a New Source of Natural Food Additives
Margarida Faustino et al.
MOLECULES (2019)
Food Preservative Capabilities of Grape (Vitis vinifera) and Clementine Mandarin (Citrus reticulata) By-products Extracts in South Africa
Trust M. Pfukwa et al.
SUSTAINABILITY (2019)
Towards bridging wheat gap in Egypt by using cassava, quinoa and guar as supplements for the production of balady bread
Amira Sh Soliman et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2019)
Sprouted and Non-Sprouted Chickpea Flours: Effects on Sensory Traits in Pasta and Antioxidant Capacity
Joseph A. Bruno et al.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES (2019)
Extraction, identification and quantification of polyphenols from spent coffee grounds by chromatographic methods and chemometric analyses
Marina Ramon-Goncalves et al.
WASTE MANAGEMENT (2019)
Polyphenolic Characterization of Grape Skins and Seeds of Four Italian Red Cultivars at Harvest and after Fermentative Maceration
Massimo Guaita et al.
FOODS (2019)
GC-MS Analysis, Antioxidant, Antimicrobial and Anticancer Activities of Extracts from Ficus sycomorus Fruits and Leaves
Hossam S. El-Beltagi et al.
NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA (2019)
Dough properties, bread quality, and associated interactions with added phenolic compounds: A review
Jingwen Xu et al.
JOURNAL OF FUNCTIONAL FOODS (2019)
Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt
Kanta Yadav et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2018)
Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes
Natalia Drabinska et al.
FOOD CHEMISTRY (2018)
Grape pomace as a source of phenolic compounds and diverse bioactive properties
Carla M. Peixoto et al.
FOOD CHEMISTRY (2018)
Revalorization of winery by-products as source of natural preservatives obtained by means of green extraction techniques
J. M. Poveda et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Valorization of food waste into biofertiliser and its field application
Chenyu Du et al.
JOURNAL OF CLEANER PRODUCTION (2018)
Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources and the Effect on Appetite in Ageing Adults
Marta Lonnie et al.
NUTRIENTS (2018)
Antioxidant Activity of Aqueous Extracts of Different Caffeine Products
Abd El-Moneim M.R. AFIFY et al.
Notulae Botanicae Horti Agrobotanici Cluj-Napoca (2018)
Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study
Carola Cappa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
The impact of using chickpea flour and dried carp fish powder on pizza quality
Hossam S. El-Beltagi et al.
PLOS ONE (2017)
Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder
Mahsa Majzoobi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Synergistic Antioxidant Scavenging Activities of Grape Seed and Green Tea Extracts against Oxidative Stress
Hossam S. El-Beltagi et al.
NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA (2016)
The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread
Cynthia Helou et al.
FOOD & FUNCTION (2016)
Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit
Zeynep Aksoylu et al.
JOURNAL OF FOOD QUALITY (2015)
Wheat Flour Replacement by Wine Grape Pomace Powder Positively Affects Physical, Functional and Sensory Properties of Cookies
Salama Maner et al.
Proceedings of the National Academy of Sciences, India. Section B (2015)
Determination of total phenolic and flavonoid content, antimicrobial and antioxidant activity of a root extract of Arisaema jacquemontii Blume
Shoib A. Baba et al.
JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE (2015)
Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives
Marcio Carocho et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)
Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods
Rebecca Walker et al.
JOURNAL OF FOOD SCIENCE (2014)
Effects of grape pomace and grape seed flours on cookie quality
S. Acun et al.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS (2014)
Determination of the nutritional properties from grape seed flour
Munteanu Melania Florina et al.
CURRENT OPINION IN BIOTECHNOLOGY (2013)
White Bean seeds and Pomegranate peel and fruit seeds as hypercholesterolemic and hypolipidemic agents in albino rats
E. A. Abdel-Rahim et al.
GRASAS Y ACEITES (2013)
Towards complex utilisation of winemaking residues: Characterisation of grape seeds by total phenols, tocols and essential elements content as a by-product of winemaking
Jaromir Lachman et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Grape seed as a functional food ingredient in bread-making
Raciye Meral et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2013)
Antioxidant activity and consumer acceptance of grape seed flour-containing food products
Maria U. Rosales Soto et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED FLOUR ON THE RHEOLOGICAL PARAMETERS OF THE DOUGH ASSESSED BY MIXOLAB
Silvia Mironeasa et al.
JOURNAL OF TEXTURE STUDIES (2012)
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
Mohamed Elleuch et al.
FOOD CHEMISTRY (2011)
Total Phenolic Content, Consumer Acceptance, and Instrumental Analysis of Bread Made with Grape Seed Flour
Clifford Hoye et al.
JOURNAL OF FOOD SCIENCE (2011)
Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters
Emin Burcin Ozvural et al.
MEAT SCIENCE (2011)
Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations
C. M. Ajila et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Effects of grape pomace on the antioxidant defense system in diet-induced hypercholesterolemic rabbits
Chang-Sook Choi et al.
NUTRITION RESEARCH AND PRACTICE (2010)
Improved production of caffeic acid derivatives in suspension cultures of Echinacea purpurea by medium replenishment strategy
Chun-Hua Wu et al.
ARCHIVES OF PHARMACAL RESEARCH (2007)
Recovery of catechins and proanthocyanidins from winery by-products using subcritical water extraction
M García-Marino et al.
ANALYTICA CHIMICA ACTA (2006)