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| Extraction of polyphenols from white distilled grape pomace: Optimization and modelling | | Bioresource technology |
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| Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace | | Food and bioprocess technology |
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| Bootstrap confidence intervals for the kinetic parameters of degradation of anthocyanins in grape pomace | | Journal of food process engineering |
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| Rheological Studies During Submerged Citric Acid Fermentation by Aspergillus niger in Stirred Fermentor Using Apple Pomace Ultrafiltration Sludge | | Food and bioprocess technology |
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| Mixed-culture polyhydroxyalkanoate production from olive oil mill pomace | | Bioresource technology |
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| Quantification of adulterant agents in extra virgin olive oil by models based on its thermophysical properties | | Journal of food engineering |
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| Polyphenolic Antioxidant Mobilization in Apple Pomace by Different Methods of Solid-State Fermentation and Evaluation of Its Antioxidant Activity | | Food and bioprocess technology |
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| Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace | | European food research and technology |
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| Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace | | Food research international |
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| Dielectric properties of grape marc: Effect of temperature, moisture content and sample preparation method | | Journal of food engineering |
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| Determination of aldehydes as pentafluorobenzyl derivatives in grape pomace distillates by HS-SPME-GC/MS | | Food chemistry |
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| Effect of Degritting of Phenolic Extract from Sour Cherry Pomace on Encapsulation Efficiency—Production of Nano-suspension | | Food and bioprocess technology |
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| Low temperature drying of pomace in spout and spout-fluid beds | | Journal of food engineering |
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| Mathematical modeling on hot air drying of thin layer apple pomace | | Food research international |
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| Mathematical modelling on thin layer microwave drying of apple pomace with and without hot air pre-drying | | Journal of food engineering |
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| Twin-screw extrusion of barley-grape pomace blends: Extrudate characteristics and determination of optimum processing conditions | | Journal of food engineering |
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| Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants | | Food chemistry |
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| Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor | | Bioresource technology |
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