Exploration of Natural Protein-Polysaccharide-Polyphenol Ternary Complexes from Grape Pomace for Clean-Label Pickering Emulsions Through pH Adjustment. [PDF]
FoodsDu Z +5 more
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Turning Fruit Seed Oils into High-Performance Open-Cell Polyurethane Foams: A Green Route to Petrochemical Polyol-Free Insulation. [PDF]
Materials (Basel)Kurańska M +9 more
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Impact of Deep-Frying With Different Vegetable Oils on the Nutritional Quality of Grass Carp (<i>Ctenopharyngodon idella</i>) Fillets. [PDF]
Food Sci NutrGolgolipour S, Khodanazary A, Ghanemi K.
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From Winery Waste to Biosurfactants: White Grape Pomace Fractionation, Characterization and Bioconversion Towards Sophorolipids. [PDF]
FoodsMartins JM +6 more
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The Fortification of Fruit Mousses with Encapsulated Bioactive Compounds in a Potato Starch Matrix as an Example of Novel Functional Foods. [PDF]
Int J Mol SciKrystyjan M +5 more
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From Waste to Worth: Transforming Winemaking Residues into High-Value Ingredients. [PDF]
ACS Food Sci TechnolRatto D +7 more
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Upcycling of Whole Pisco Grape Pomace: Influence of Emerging Extractions on Antioxidant Potential and Functional Quality of the Lipophilic Fractions. [PDF]
MoleculesQuispe-Fuentes I +4 more
europepmc +1 more source
Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications. [PDF]
FoodsRodríguez-Pérez M +3 more
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Grape by-products from the wine industry - an untapped sustainable resource for application in animal skin health preservation and treatment. [PDF]
Front PharmacolChen W +4 more
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Variability in seed oil content, fatty acids profile, phytochemical properties, mineral and proximate composition of Iranian cultivars of vitis vinifera L. [PDF]
Sci RepPoureshaghi F +4 more
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