SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Helena M. Moreno, Beatriz Herranz, Miriam Pérez-Mateos, Isabel Sánchez-Alonso, Javier A. Borderías, New Alternatives in Seafood Restructured Products, Critical Reviews in Food Science and Nutrition, 2016, 56, 2, 237

    CrossRef

  2. 2
    Fengmei Zhu, Bin Du, Lihong Zheng, Jun Li, Advance on the bioactivity and potential applications of dietary fibre from grape pomace, Food Chemistry, 2015, 186, 207

    CrossRef

  3. 3
    Francesco Gai, Marco Ortoffi, Valeria Giancotti, Claudio Medana, Pier Giorgio Peiretti, Effect of Red Grape Pomace Extract on the Shelf Life of Refrigerated Rainbow Trout (Oncorhynchus mykiss)Minced Muscle, Journal of Aquatic Food Product Technology, 2015, 24, 5, 468

    CrossRef

  4. 4
    Mehmet Hayta, Gamze Özuğur, Hakiye Etgü, İbrahim Tuğkan Şeker, Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread, Journal of Food Processing and Preservation, 2014, 38, 3
  5. 5
    A.J. Borderías, M. Pérez-Mateos, I. Sánchez-Alonso, Fibre-Rich and Wholegrain Foods, 2013,

    CrossRef

  6. 6
    Evangelia Karvela, Dimitris P. Makris, Vaios T. Karathanos, Implementation of response surface methodology to assess the antiradical behaviour in mixtures of ascorbic acid and α-tocopherol with grape (Vitis vinifera) stem extracts, Food Chemistry, 2012, 132, 1, 351

    CrossRef

  7. 7
    María Reyes González-Centeno, Michael Jourdes, Antoni Femenia, Susana Simal, Carmen Rosselló, Pierre-Louis Teissedre, Proanthocyanidin Composition and Antioxidant Potential of the Stem Winemaking Byproducts from 10 Different Grape Varieties (Vitis vinifera L.), Journal of Agricultural and Food Chemistry, 2012, 60, 48, 11850

    CrossRef

  8. 8
    Bahar Karakaya Tokur, Elif Tuğçe Aksun, The Effect of Different Types of Fibers on Protein Quality of Crab Leg Analog Paste and Gel Made from Alaska Pollock (Theragra chalcogramma), Journal of Aquatic Food Product Technology, 2012, 21, 4, 298

    CrossRef

  9. 9
    G.C. Fletcher, Advances in Meat, Poultry and Seafood Packaging, 2012,

    CrossRef

  10. 10
    José A. Ramírez, Rocio M. Uresti, Gonzalo Velazquez, Manuel Vázquez, Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review, Food Hydrocolloids, 2011, 25, 8, 1842

    CrossRef

  11. 11
    Isabel Sánchez-Alonso, Mercedes Careche, Pilar Moreno, María Jesús González, Isabel Medina, Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products, LWT - Food Science and Technology, 2011, 44, 4, 1149

    CrossRef

  12. 12
    EVANGELIA KARVELA, DIMITRIS P. MAKRIS, NICK KALOGEROPOULOS, VAIOS T. KARATHANOS, THE EFFECT OF pH ON THE EFFICIENCY OF VINIFICATION BY-PRODUCT EXTRACTS TO INHIBIT LIPID PEROXIDATION IN A LECITHIN LIPOSOME MODEL MATRIX, Journal of Food Quality, 2011, 34, 5
  13. 13
    Isabel Sánchez-Alonso, Marta Barroso, Mercedes Careche, Sensory Analysis of Foods of Animal Origin, 2010,

    CrossRef

  14. 14
    Isabel Sánchez-Alonso, Marta Barroso, Mercedes Careche, Handbook of Seafood and Seafood Products Analysis, 2009,

    CrossRef

  15. 15
    Steve W. Cui, Keisha T. Roberts, Modern Biopolymer Science, 2009,

    CrossRef

  16. 16
    M. Careche, J.B. Luten, A. Kole, R. Schelvis, F. Saura-Calixto, O.E. Scholten, M.E. Diaz-Rubio, M.A.J. Toonen, E. Schram, A.J. Borderias, I. Sánchez-Alonso, P. Carmona, I. Sánchez- Gonzalez, T.R. Gormley, J. Oehlenschläger, S. Mierke-Klemeyer, E.O. Elvevoll, M. Leonor Nunes, N. Bandarra, I. Stoknes, E.H. Larsen, Improving Seafood Products for the Consumer, 2008,

    CrossRef