Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods (Q43482531)

23 November 2017

title

Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods (English)

1 reference

23 November 2017

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25102950%20AND%20SRC:MED&resulttype=core&format=json

1 June 2020

author name string

Rebecca Walker

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25102950%20AND%20SRC:MED&resulttype=core&format=json

1 June 2020

Angela Tseng

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25102950%20AND%20SRC:MED&resulttype=core&format=json

1 June 2020

Andrew Ross

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25102950%20AND%20SRC:MED&resulttype=core&format=json

1 June 2020

Yanyun Zhao

5

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25102950%20AND%20SRC:MED&resulttype=core&format=json

1 June 2020

publication date

7 August 2014

1 reference

23 November 2017

published in

Journal of Food Science

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25102950%20AND%20SRC:MED&resulttype=core&format=json

1 June 2020

volume

79

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25102950%20AND%20SRC:MED&resulttype=core&format=json

1 June 2020

issue

9

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25102950%20AND%20SRC:MED&resulttype=core&format=json

1 June 2020

page(s)

S1811-22

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25102950%20AND%20SRC:MED&resulttype=core&format=json

Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.

1 June 2020

cites work

1 reference

https://api.crossref.org/works/10.1111%2F1750-3841.12554

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

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2F1750-3841.12554

Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2F1750-3841.12554

Fiber concentrate from orange (Citrus sinensis L.) bagase: characterization and application as bakery product ingredient

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2F1750-3841.12554

RP-HPLC-DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2F1750-3841.12554

Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2F1750-3841.12554

Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2F1750-3841.12554

DPPH antioxidant assay revisited

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2F1750-3841.12554

BAKING AND SENSORY CHARACTERISTICS OF MUFFINS INCORPORATED WITH APPLE SKIN POWDER

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2F1750-3841.12554

21 January 2018

Identifiers

DOI

10.1111/1750-3841.12554

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:25102950%20AND%20SRC:MED&resulttype=core&format=json

1 June 2020

1 reference