Primary Fermentation in Wine Production Influence on Phenolic Retention and Valorization Potential of Berry Skin By-Products. [PDF]
Plants (Basel)Ispiryan A, Jarienė E.
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The Effect of the Addition of Waste-Derived Biofillers on the Degradation of Ethylene-Norbornene (EN) Copolymers Under Laboratory Composting Conditions. [PDF]
Polymers (Basel)Latos-Brozio M +4 more
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Partitioning and Inhibition of Hemoglobin-Mediated Lipid Oxidation in Chicken by Components of Black Chokeberry Press Cake. [PDF]
Food Sci Anim ResourLei X, Han Z, Chen L, Liu L.
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Fruit and Vegetable Processing Waste as Potential Raw Material for Food Enrichment With Dietary Fiber. [PDF]
Food Sci NutrNawirska-Olszańska A, Oziembłowski M.
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Aronia Melanocarpa as a Multifunctional Superberry: From Antioxidant Potential to Therapeutic and Nanotechnological Applications. [PDF]
Curr Nutr RepKuru YA, Kılınç GE.
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Valorization of Sea Buckthorn, Black Chokeberry, and Black Currant Branch Biomass as a Novel Source of Bioactive Oligomeric Proanthocyanidins. [PDF]
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Radioprotective Potential of a Polyphenol-Rich Extract Blend: Preclinical Evaluation in Female Balb/c Mice Exposed to Ionizing Radiation. [PDF]
Int J Mol SciNiska K +8 more
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The Influence of Osmotic Treatment, Edible Coatings Application, and Reduced Pressure on Microwave-Vacuum-Dried Carrot Properties. [PDF]
MoleculesIgnaczak A +5 more
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Effect of Addition Levels of By-Product Mixture (Apple Pomace: Red Potato Pulp: Sugar Beet Pulp) on Phytochemical Profile, Antioxidant Activity and Physical Properties of Extruded Corn Snacks. [PDF]
MoleculesZiobro R +4 more
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