Antioxidant dietary fibre from grape pomace flour or extract: Does it make any difference on the nutritional and functional value? by Carolina Beres, Suely Pereira Freitas, Ronoel Luiz de Oliveira Godoy, Denize Cristine Rodrigues de Oliveira, Rosires Deliza, Marcello Iacomini, Caroline Mellinger-Silva, Lourdes Maria Correa Cabral

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Effects of Wine by-Products on Growth Performance, Complete Blood Count and Total Antioxidant Status in Broilers by SM Pascariu, IM Pop, D Simeanu, G Pavel, C Solcan

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Evaluating of selected parameters of composting process by composting of grape pomace by Patrik Burg, Pavel Zemánek, Milan Michálek

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Antioxidant and vasorelaxant activities induced by northeastern Brazilian fermented grape skins by José George F. Albuquerque, Valéria L. Assis, Arthur J. P. O. Almeida, Ionaldo J. L. D. Basílio, Melissa N. Luciano, Bruno R. L. A. Meireles, Ângela M. T. M. Cordeiro, Islânia G. A. Araújo, Robson C. Veras, Thaís P. Ribeiro, Isac A. Medeiros

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Physicochemical Properties and In Vivo Hepatoprotective Effect of Polysaccharides from Grape Pomace by Wenjun Miao, Rong Huang, Xiaoli Huang, Fei Gao, Xiangpeng Leng, Qiu Li

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Grape Pomace Polyphenols as a Source of Compounds for Management of Oxidative Stress and Inflammation—A Possible Alternative for Non-Steroidal Anti-Inflammatory Drugs? by Veronica Sanda Chedea, Ștefan Octavian Macovei, Ioana Corina Bocșan, Dan Claudiu Măgureanu, Antonia Mihaela Levai, Anca Dana Buzoianu, Raluca Maria Pop

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INFLUENCE OF EXTRACTION CONDITIONS ON CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES FROM POMACE OF CABERNET SAUVIGNON AND RARA NEAGRA GRAPES by BOTEZATU, Nadejda, COVACI, Ecaterina

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Grape pomace supplementation reduced methane emissions and improved milk quality in lactating dairy cows by A. Akter, X. Li, E. Grey, S.C. Wang, E. Kebreab

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Grape Pomace: Antioxidant Activity, Potential Effect Against Hypertension and Metabolites Characterization after Intake by Zuriñe Rasines-Perea, Isabelle Ky, Gérard Cros, Alan Crozier, Pierre-Louis Teissedre

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

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Fuel potential and properties of grape pomace hydrochar by Petrović Jelena T., Mihajlović Marija L., Petrović Marija S., Kojić Marija M., Koprivica Marija R., Šoštarić Tatjana, Filipović-Petrović Leposava

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Frankfurters Manufactured with Valorized Grape Pomace as a Substitute of Nitrifying Salts by María Jesús Martín-Mateos, Jonathan Delgado-Adámez, María Díaz-Ponce, David Tejerina, María Rosario Ramírez-Bernabé

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Total phenolics, flavonoids content and antioxidant capacities of grape pomace fermented by Aspergillusoryzae by R Ashrafi Yorghanloo, M Alizadeh Khaledabad, M Rezazad Bari, L Pour Akbar

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Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques by Mariana Spinei, Mircea Oroian

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Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability by Francesca Bennato, Camillo Martino, Andrea Ianni, Claudia Giannone, Giuseppe Martino

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Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition, Antioxidant and Anti-Cholinesterase Activities, and Electrochemical Behaviour by María José Jara-Palacios, Sandra Gonçalves, Francisco J. Heredia, Dolores Hernanz, Anabela Romano

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Selecting ultrafiltration membranes for fractionation of high added value compounds from grape pomace extracts by Sami Yammine, Robin Rabagliato, Xavier Vitrac, Martine Mietton Peuchot, Rémy Ghidossi

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From Vineyard to Brewery: A Review of Grape Pomace Characterization and Its Potential Use to Produce Low-Alcohol Beverages by Bianca de Paula Telini, Lorenza Corti Villa, Marilene Henning Vainstein, Fernanda Cortez Lopes

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Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders by Martin Adamek, Anna Adamkova, Jiri Mlcek, Klara Vojackova, Oldrich Famera, Martin Buran, Veronika Hlobilova, Martina Buckova, Mojmir Baron, Jiri Sochor

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Polyphenolic Profile and Antioxidant Activity of Green Extracts from Grape Pomace Skins and Seeds of Italian Cultivars by Massimo Guaita, Silvia Motta, Stefano Messina, Francesco Casini, Antonella Bosso

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