Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti‐Radical Activity of Bread

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 980-986

John Wiley & Sons Inc

Access to resources Recommend Favorite

Infant formula interface and fat source impact on neonatal digestion and gut microbiota

By  

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 10, 2015-10 ,pp. : 1500-1512

John Wiley & Sons Inc

Access to resources Recommend Favorite

Spent grape pomace as a still potential by‐product

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 50, Iss. 9, 2015-09 ,pp. : 2022-2031

John Wiley & Sons Inc

Access to resources Recommend Favorite

EFFECT OF POSTHARVEST PUTRESCINE APPLICATION AND CHITOSAN COATING ON MAINTAINING QUALITY OF TABLE GRAPE CV. “SHAHROUDI” DURING LONG‐TERM STORAGE

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 37, Iss. 5, 2013-10 ,pp. : 999-1007

John Wiley & Sons Inc

Access to resources Recommend Favorite

Effect of cold press and soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 42, Iss. 1, 2018-01 ,pp. : n/a-n/a

John Wiley & Sons Inc

Access to resources Recommend Favorite