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Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties
Published 2023-12-01“…The influence of particle size intervals (<125 μm, ≥125–<200 μm, and ≥200–<300 μm) of grape pomace (<i>Vitis vinifera</i> var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. …”
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Optimization of Extraction Parameters of Anthocyanin Compounds and Antioxidant Properties from Red Grape (<i>Băbească neagră</i>) Peels
Published 2023-03-01“…Using a Central Composite Design, the extraction of bioactive compounds from red grape <i>Băbească neagră</i> peels was optimized by applying a conventional solvent extraction. …”
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Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome
Published 2022-01-01“…Likewise, the kinetic and thermodynamic parameters certified the irreversible degradation of the bioactive compounds from the skin of the <i>Băbească neagră</i> grape variety. Both temperature and duration of heating had a significant impact on the content of bioactive compounds. …”
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