Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties by Mariana Spinei, Mircea Oroian

“…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. …”
Get full text

Optimization of Extraction Parameters of Anthocyanin Compounds and Antioxidant Properties from Red Grape (<i>Băbească neagră</i>) Peels by Daniela Serea, Oana Emilia Constantin, Georgiana Horincar, Nicoleta Stănciuc, Iuliana Aprodu, Gabriela Elena Bahrim, Gabriela Râpeanu

“…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. …”
Get full text

Thermal Stability and Inhibitory Action of Red Grape Skin Phytochemicals against Enzymes Associated with Metabolic Syndrome by Daniela Serea, Nina Nicoleta Condurache, Iuliana Aprodu, Oana Emilia Constantin, Gabriela-Elena Bahrim, Nicoleta Stănciuc, Silvius Stanciu, Gabriela Rapeanu

“…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. …”
Get full text