Results 191 to 200 of about 59,380 (258)

Comprehensive characterization of viticultural biomass and its derived biochars: insights into copper sorption potential. [PDF]

Environ Sci Pollut Res Int
Henaut H, Chafik Y, Sena-Velez M, Cagnon B, Bourgerie S, Morabito D.   +5 more
europepmc   +1 more source

Impact of Deep-Frying With Different Vegetable Oils on the Nutritional Quality of Grass Carp (<i>Ctenopharyngodon idella</i>) Fillets. [PDF]

Food Sci Nutr
Golgolipour S, Khodanazary A, Ghanemi K.
europepmc   +1 more source

Exploration of Natural Protein-Polysaccharide-Polyphenol Ternary Complexes from Grape Pomace for Clean-Label Pickering Emulsions Through pH Adjustment. [PDF]

Foods
Du Z, Jia Z, Yang J, Zhao Y, Zang J, Zhao G.   +5 more
europepmc   +1 more source

Turning Fruit Seed Oils into High-Performance Open-Cell Polyurethane Foams: A Green Route to Petrochemical Polyol-Free Insulation. [PDF]

Materials (Basel)
Kurańska M, Malewska E, Barczewski M, Banaś J, Put A, Sędzimir J, Ożóg H, Kowalik N, Zemła M, Kucała M.   +9 more
europepmc   +1 more source

From Winery Waste to Biosurfactants: White Grape Pomace Fractionation, Characterization and Bioconversion Towards Sophorolipids. [PDF]

Foods
Martins JM, Bovijn S, Delmulle T, De Maeseneire SL, Serafim LS, Petronilho S, Soetaert WK.   +6 more
europepmc   +1 more source

Evaluating the remineralisation potential and clinical evidence of emerging biocompatible materials in restorative dentistry: a systematic review. [PDF]

Biomater Investig Dent
Isaiselvi D, Indumathi KP, Sibyl S, Krishnaprakash G.   +3 more
europepmc   +1 more source

Upcycling of Whole Pisco Grape Pomace: Influence of Emerging Extractions on Antioxidant Potential and Functional Quality of the Lipophilic Fractions. [PDF]

Molecules
Quispe-Fuentes I, Rodríguez-Ramos F, Poblete J, Leyton-Valle I, Uribe E.   +4 more
europepmc   +1 more source

From Waste to Worth: Transforming Winemaking Residues into High-Value Ingredients. [PDF]

ACS Food Sci Technol
Ratto D, Cavalloro V, Tumminelli E, Soffientini I, Martino E, Rossi D, Collina S, Rossi P.   +7 more
europepmc   +1 more source

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 Sci
Krystyjan M, Khachatryan G, Khachatryan K, Lenart-Boroń A, Socha R, Potoniec Z.   +5 more
europepmc   +1 more source

Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles. [PDF]

Food Chem X
Cui R, Xiao Y, Huai L, Xue J, Cui Z, Cheng C, Liu X, Song L.   +7 more
europepmc   +1 more source