Optimization of a Simple Analytical Workflow to Characterize the Phenolic Fraction from Grape Pomace
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
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Optimization of a Simple Analytical Workflow to Characterize the Phenolic Fraction from Grape Pomace ; day:30 ; month:10 ; year:2023 ; pages:1-16
Food and bioprocess technology ; (30.10.2023), 1-16
- Creator
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Mangiapelo, Luciano
Blasi, Francesca
Ianni, Federica
Suvieri, Chiara
Sardella, Roccaldo
Volpi, Claudia
Cossignani, Lina
- Contributor
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SpringerLink (Online service)
- DOI
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10.1007/s11947-023-03249-0
- URN
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urn:nbn:de:101:1-2024011708404681965610
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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15.08.2025, 7:31 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Mangiapelo, Luciano
- Blasi, Francesca
- Ianni, Federica
- Suvieri, Chiara
- Sardella, Roccaldo
- Volpi, Claudia
- Cossignani, Lina
- SpringerLink (Online service)
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Antioxidant and antiproliferative potentials of phenolic-rich extracts from biotransformed grape pomace in colorectal Cancer
Characterization of phenolic compounds from Riesling grape pomace and mangosteen (Garcinia mangostana L.) for topical application
Microwave-assisted extraction of pectin from grape pomace
Grape pomace's potential on semi‐arid soil health enhances performance of maize, wheat, and grape crops
Optimal extraction and technological revalorisation of bioactive polyphenols from grape pomace
Technological and nutritional aspects of milk chocolate enriched with grape pomace products
The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review
Phenolic compounds as a means of authenticity control and their recovery from apple pomace
Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion
Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase
Biochar from grape pomace, a waste of vitivinicultural origin, is effective for root-knot nematode control
Recovery and application of natural food colorants and phenolic antioxidants from grape pomace
Antioxidant and antiproliferative potentials of phenolic-rich extracts from biotransformed grape pomace in colorectal Cancer
Characterization of phenolic compounds from Riesling grape pomace and mangosteen (Garcinia mangostana L.) for topical application
Microwave-assisted extraction of pectin from grape pomace
Grape pomace's potential on semi‐arid soil health enhances performance of maize, wheat, and grape crops
Optimal extraction and technological revalorisation of bioactive polyphenols from grape pomace
Technological and nutritional aspects of milk chocolate enriched with grape pomace products
The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review
Phenolic compounds as a means of authenticity control and their recovery from apple pomace
Bioaccessibility and Antioxidant Capacity of Grape Seed and Grape Skin Phenolic Compounds After Simulated In Vitro Gastrointestinal Digestion
Antioxidant rich grape pomace extract suppresses postprandial hyperglycemia in diabetic mice by specifically inhibiting alpha-glucosidase