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There are 5244 results for: content related to: Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine

  1. Comparison of analytical methods for measuring proanthocyanidins in wines and their relationship with perceived astringency

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2588–2594, Alejandro Cáceres-Mella, Álvaro Peña-Neira, Jaime Narváez-Bastias, Carla Jara-Campos, Remigio López-Solís and Joan M. Canals

    Version of Record online : 24 JUL 2013, DOI: 10.1111/ijfs.12253

  2. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  3. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  4. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  5. Phase II enzyme induction and anti-inflammatory effects of crude extracts and secondary fractions obtained from bran from five black glutinous rice cultivars

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 333–341, Paradorn Ngamdee, Sudarat Jiamyangyuen and Kirk L. Parkin

    Version of Record online : 31 OCT 2015, DOI: 10.1111/ijfs.12967

  6. Evaluation of antioxidant activities and phenolic subtype contents of ethanolic bran extracts of Thai pigmented rice varieties through chemical and cellular assays

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 990–998, Worawat Surarit, Chalerm Jansom, Nusiri Lerdvuthisopon, Supranee Kongkham and Pintusorn Hansakul

    Version of Record online : 8 DEC 2014, DOI: 10.1111/ijfs.12703

  7. Screening grape seeds recovered from winemaking by-products as sources of reducing agents and mammalian α-glucosidase and α-amylase inhibitors

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1182–1189, Vera Lavelli, Pedapati S. C. Sri Harsha and Luca Fiori

    Version of Record online : 11 FEB 2015, DOI: 10.1111/ijfs.12763

  8. In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1027–1039, Senem Kamiloglu and Esra Capanoglu

    Version of Record online : 11 NOV 2013, DOI: 10.1111/ijfs.12396

  9. Effect of the cluster heterogeneity on mechanical properties, chromatic indices and chemical composition of Italia table grape berries (Vitis vinifera L.) sorted by flotation

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 103–113, Susana Río Segade, Simone Giacosa, Laura de Palma, Vittorino Novello, Fabrizio Torchio, Vincenzo Gerbi and Luca Rolle

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03164.x

  10. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  11. Spent grape pomace as a still potential by-product

    International Journal of Food Science & Technology

    Volume 50, Issue 9, September 2015, Pages: 2022–2031, Matteo Bordiga, Fabiano Travaglia, Monica Locatelli, Marco Arlorio and Jean Daniel Coïsson

    Version of Record online : 21 MAY 2015, DOI: 10.1111/ijfs.12853

  12. Bioactive compounds vs. organoleptic assessment of ‘smoothies’-type products prepared from selected fruit species

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 98–106, Mirosława Teleszko and Aneta Wojdyło

    Version of Record online : 13 AUG 2013, DOI: 10.1111/ijfs.12280

  13. Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2215–2227, Antonio Coletta, Antonio Trani, Michele Faccia, Rossana Punzi, Tiziana Dipalmo, Pasquale Crupi, Donato Antonacci and Giuseppe Gambacorta

    Version of Record online : 4 JUL 2013, DOI: 10.1111/ijfs.12207

  14. Investigating the in vitro bioaccessibility of polyphenols in fresh and sun-dried figs (Ficus carica L.)

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2621–2629, Senem Kamiloglu and Esra Capanoglu

    Version of Record online : 17 JUL 2013, DOI: 10.1111/ijfs.12258

  15. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  16. Alginate-based and protein-based materials for probiotics encapsulation: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1339–1351, Qiu-Yue Dong, Meng-Yan Chen, Yang Xin, Xue-Yan Qin, Zhuo Cheng, Lu-E Shi and Zhen-Xing Tang

    Version of Record online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  17. Sugar replacement in sweetened bakery goods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1963–1976, Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  18. Phenolic profile, antioxidant and antiproliferative activity of black and red currants (Ribes spp.) from organic and conventional cultivation

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 715–726, Wojdyło Aneta, Oszmiański Jan, Milczarek Magdalena and Wietrzyk Joanna

    Version of Record online : 28 NOV 2012, DOI: 10.1111/ijfs.12019

  19. Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 585–591, Paulina Nowicka and Aneta Wojdyło

    Version of Record online : 3 NOV 2014, DOI: 10.1111/ijfs.12685

  20. Effect of defatting and decortication on distribution of fatty acids, phenolic and antioxidant compounds in sorghum (Sorghum bicolor) bran fractions

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2166–2175, Nydia E. Buitimea-Cantúa, Patricia I. Torres-Chávez, Ana I. Ledesma-Osuna, Benjamin Ramírez-Wong, Rosario M. Robles-Sánchez and Sergio O. Serna-Saldívar

    Version of Record online : 26 MAY 2013, DOI: 10.1111/ijfs.12201