Autochthonous white grape pomaces as bioactive source for functional jams-Reference-Cited by-同舟云学术

Autochthonous white grape pomaces as bioactive source for functional jams

Published:2018-11-25 Issue:4 Volume:54 Page:1313-1320
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Restuccia Donatella¹,Giorgi Gianluca²,Gianfranco Spizzirri Umile¹,Sciubba Fabio³,Capuani Giorgio³,Rago Vittoria¹,Carullo Gabriele¹^ORCID,Aiello Francesca¹

Affiliation:

1. Dipartimento di Farmacia e Scienze della Salute e della Nutrizione Università della Calabria Ed. Polifunzionale 87036 Rende CS Italy

2. Dipartimento di Biotecnologie, Chimica e Farmacia Università di Siena Via A. Moro 2 53100 Siena Italy

3. Dipartimento di Chimica Università di Roma La Sapienza Piazzale A. Moro 5 00185 Roma Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14045

Reference28 articles.

1. From Vegetable Waste to New Agents for Potential Health Applications: Antioxidant Properties and Effects of Extracts, Fractions and Pinocembrin from Glycyrrhiza glabra L. Aerial Parts on Viability of Five Human Cancer Cell Lines

2. Phenolic Content and Antioxidant Activity ofPrimitivoWine: Comparison among Winemaking Technologies

3. Towards integral utilization of grape pomace from winemaking process: A review

4. Ultrasound assisted extraction of phenolic compounds from grapes

5. Grape Pomace as a Sustainable Source of Bioactive Compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics

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