Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

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Addressing Facts and Gaps in the Phenolics Chemistry of Winery By-Products.

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Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

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im Dezember 2014 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в грудні 2014

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Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

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Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

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Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

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Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

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Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

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Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

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P1476

Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

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P2093

Ricardo N. M. J. Páscoa

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Grape pomace as a sustainable source of bioactive compounds: extraction, characterization, and biotechnological applications of phenolics.

A review on the applications of portable near-infrared spectrometers in the agro-food industry.

Acetaminophen determination in low-dose pharmaceutical syrup by NIR spectroscopy.

Valorization of winery waste vs. the costs of not recycling.

Treatment of red wine vinasses with non-conventional substrates for removing coloured compounds.

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties.

Flavanol content and antioxidant activity in winery byproducts.

Characterization of polyphenols and antioxidant potential of white grape pomace byproducts (Vitis vinifera L.).

Rapid assessment of endpoint antioxidant capacity of red wines through microchemical methods using a kinetic matching approach.

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage.

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s11947-014-1454-z

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865-874

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scholarly article

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10.1007/S11947-014-1454-Z

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P433

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P478

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Luís M. Magalhães

João A. Lopes

Sandia Machado

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2014-12-15T00:00:00Z

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Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

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P2860

P2860

Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

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P1433

P1476

P2093

P2860

P2888

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P31

P356

P433

P478

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P577

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P1476

P2093

P2860

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P304

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P356

P433

P478

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P577