Residues from grapevine and wine production as feedstock for a biorefinery-Reference-Cited by-同舟云学术

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Residues from grapevine and wine production as feedstock for a biorefinery

Published:2022-07 Issue: Volume:134 Page:56-79
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Contreras María del Mar,Romero-García Juan Miguel,López-Linares Juan Carlos,Romero Inmaculada,Castro Eulogio

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference148 articles.

1. Techno-economic assessment of wet and dry torrefaction of biomass feedstock;Akbari;Energy.,2020

2. Integrated biorefinery approach to valorize winery waste: a review from waste to energy perspectives;Ahmad;Sci. Total Environ.,2020

3. Autohydrolysis and organosolv process for recovery of hemicelluloses, phenolic compounds and lignin from grape stalks;Amendola;Bioresour. Technol.,2012

4. Recent innovations for reviving the ABE fermentation for production of butanol as a drop-in liquid biofuel;Amiri;Biofuel Res. J,2020

5. Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma;Bao;LWT - Food Sci. Technol,2020

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1. Screening of the antioxidant and vasorelaxant activity of wine waste ultrasonic extracts, and HRMS targeted and semi-targeted profiling of glycosylated polyphenols vs free polyphenols;LWT;2024-09

2. Sustainable extraction methods for the recovery of polyphenolic compounds from grape pomace and its biological properties: a comprehensive review;Phytochemistry Reviews;2024-07-05

3. Mexican Wines: Impact of Geography, Climate, and Soil on the Quality of the Grape and Wine─A Review;ACS Food Science & Technology;2024-06-19

4. A membrane-assisted green strategy for purifying bioactive compounds from extracted white wine lees;Separation and Purification Technology;2024-05

5. Binderless particleboards obtained 100% from winery by-products for the packaging industry;Frontiers in Food Science and Technology;2024-04-18

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