Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector.

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Plant Food Supplements with Antioxidant Properties for the Treatment of Chronic and Neurodegenerative Diseases: Benefits or Risks?The Role of Food Antioxidants, Benefits of Functional Foods, and Influence of Feeding Habits on the Health of the Older Person: An Overview.

P2860

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P2860

Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector.

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2016 nî lūn-bûn

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2016年の論文

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年学术文章

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2016年學術文章

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2016年學術文章

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Waste grape skins: evaluation ...... extracts for the food sector.

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Waste grape skins: evaluation ...... extracts for the food sector.

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Waste grape skins: evaluation ...... extracts for the food sector.

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Waste grape skins: evaluation ...... extracts for the food sector.

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Waste grape skins: evaluation ...... extracts for the food sector.

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Waste grape skins: evaluation ...... extracts for the food sector.

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P1476

Waste grape skins: evaluation ...... d extracts for the food sector

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P2093

Alessandro Moncalvo

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Giorgia Spigno

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Guillermo Duserm Garrido

http://www.w3.org/2001/XMLSchema#string

Laura Marinoni

http://www.w3.org/2001/XMLSchema#string

Roberta Dordoni

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P2860

Antioxidant dietary fibre recovery from Brazilian Pinot noir grape pomace.

Pesticide residues in grapes, wine, and their processing products.

Health effects and occurrence of dietary polyamines: a review for the period 2005-mid 2013.

Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase--effect of food matrix and processing on efficacy.

Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses.

Characterization of phenolic content, in vitro biological activity, and pesticide loads of extracts from white grape skins from organic and conventional cultivars.

Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods.

Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products.

Cellulose and hemicelluloses recovery from grape stalks.

Formation of biogenic amines throughout the industrial manufacture of red wine.

P304

1116-1126

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P31

scholarly article

P356

10.1080/19440049.2016.1191320

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P433

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P478

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Vera Lavelli

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2016-06-13T00:00:00Z

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27295010

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Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector.

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P2860

P2860

Waste grape skins: evaluation of safety aspects for the production of functional powders and extracts for the food sector.

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