Citations (55)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (4)
Sumaya Kainat, Muhamad Sajid Arshad, Waseem Khalid, Muhammad Zubair Khalid, Hyrije Koraqi, Muhammad Faizan Afzal, Sana Noreen, Zaira Aziz & Ammar Al-Farga. (2022) Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review. International Journal of Food Properties 25:1, pages 2457-2476.
Read now
Read now
Mauro Fontana, Deborah Murowaniecki Otero, Aline Machado Pereira, Roberta Bascke Santos & Márcia Arocha Gularte. (2022) Grape Pomace Flour for Incorporation into Cookies: Evaluation of Nutritional, Sensory and Technological Characteristics. Journal of Culinary Science & Technology 0:0, pages 1-20.
Read now
Read now
Somayeh Taghian Dinani & Atze Jan van der Goot. (2022) Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-23.
Read now
Read now
João P. Trigo, Elisabete M. C. Alexandre, Jorge A. Saraiva & Manuela E. Pintado. (2020) High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products. Critical Reviews in Food Science and Nutrition 60:8, pages 1388-1416.
Read now
Read now
Articles from other publishers (51)
Rosa Rodriguez, Germán Mazza, María Paula Fabani, Yanina Baldán, Celia Román, Mathias Riveros‐Gomez, Iside Mut & Anabel Fernandez. 2025. Nutraceutics from Agri‐Food By‐Products. Nutraceutics from Agri‐Food By‐Products
117
135
.
Jisu Lee, Hyunsoo Jang, Dahyun Kang, Chaewon No, Miae Doo, Eui-Cheol Shin & Jung-Heun Ha. (2023) Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder. Applied Sciences 13:20, pages 11377.
Crossref
Crossref
Tehmeena Ahad Wani, Darakshaan Majid, B. N. Dar, Hilal Ahmad Makroo & Farhana Mehraj Allai. (2023) Utilization of novel techniques in extraction of polyphenols from grape pomace and their therapeutic potential: a review. Journal of Food Measurement and Characterization 17:5, pages 5412-5425.
Crossref
Crossref
Alexandros Tsoupras, Victoria Ling Jun Ni, Éimhín O’Mahony & Maria Karali. (2023) Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products. Fermentation 9:9, pages 838.
Crossref
Crossref
Evangelos Kokkinomagoulos & Panagiotis Kandylis. (2023) Grape pomace, an undervalued by-product: industrial reutilization within a circular economy vision. Reviews in Environmental Science and Bio/Technology 22:3, pages 739-773.
Crossref
Crossref
Mariana-Atena Poiana, Ersilia Alexa, Isidora Radulov, Diana-Nicoleta Raba, Ileana Cocan, Monica Negrea, Corina Dana Misca, Christine Dragomir, Sylvestre Dossa & Gabriel Suster. (2023) Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder. Foods 12:17, pages 3239.
Crossref
Crossref
Carmela Gerardi, Leone D’Amico, Miriana Durante, Maria Tufariello & Giovanna Giovinazzo. (2023) Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential. Foods 12:13, pages 2593.
Crossref
Crossref
Federico Bianchi, Mariasole Cervini, Gianluca Giuberti & Barbara Simonato. (2023) The Potential of Wine Lees as a Fat Substitute for Muffin Formulations. Foods 12:13, pages 2584.
Crossref
Crossref
Yanina Baldán, Mathías Riveros, María Paula Fabani & Rosa Rodriguez. (2021) Grape pomace powder valorization: a novel ingredient to improve the nutritional quality of gluten-free muffins. Biomass Conversion and Biorefinery 13:11, pages 9997-10009.
Crossref
Crossref
Leonardo M. de Souza Mesquita, Filipe H.B. Sosa, Letícia S. Contieri, Priscilla R. Marques, Juliane Viganó, João A.P. Coutinho, Ana C.R.V. Dias, Sónia P.M. Ventura & Maurício A. Rostagno. (2023) Combining eutectic solvents and food-grade silica to recover and stabilize anthocyanins from grape pomace. Food Chemistry 406, pages 135093.
Crossref
Crossref
Josipa Martinović, Jasmina Lukinac, Marko Jukić, Rita Ambrus, Mirela Planinić, Gordana Šelo, Ana-Marija Klarić, Gabriela Perković & Ana Bucić-Kojić. (2023) Physicochemical Characterization and Evaluation of Gastrointestinal In Vitro Behavior of Alginate-Based Microbeads with Encapsulated Grape Pomace Extracts. Pharmaceutics 15:3, pages 980.
Crossref
Crossref
Graziana Difonzo, Marica Troilo, Ignazio Allegretta, Antonella Pasqualone & Francesco Caponio. (2023) Grape skin and seed flours as functional ingredients of pizza: Potential and drawbacks related to nutritional, physicochemical and sensory attributes. LWT 175, pages 114494.
Crossref
Crossref
Jhon Nieto‐Calvache, Gabriel Lorenzo, Alicia Califano, Lía Gerschenson & Marina de Escalada Pla. (2022) Papaya dietary fiber concentrates for providing functionality to muffin formulations. Journal of the Science of Food and Agriculture 103:3, pages 1326-1333.
Crossref
Crossref
Ana Ferreira da Vinha, Carla Sousa e Silva, Gonçalo de Magalhães e Sousa, Carla Guimarães Moutinho, João Brenha & Ricardo Sampaio. (2023) Nutraceuticals based on Portuguese grape pomaces as a potential additive in food products. Brazilian Journal of Food Technology 26.
Crossref
Crossref
Delia Rita Tapia-Blácido, Ana Laura Garcia, Larissa Rodrigues Beitum, Luis Fernando Zitei-Baptista & Pablo Figuereido Aguilar. 2023. Advanced Applications of Biobased Materials. Advanced Applications of Biobased Materials
173
229
.
Haralabos C. Karantonis, Alexandros Tsoupras, Donal Moran, Ioannis Zabetakis & Constantina Nasopoulou. 2023. Functional Foods and Their Implications for Health Promotion. Functional Foods and Their Implications for Health Promotion
131
159
.
Elisabeta-Irina Geană, Teodora Emilia Coldea, Alexandra-Costina Avîrvarei, Elena Mudura, Carmen Rodica Pop, Oana Lelia Pop, Călina Ciont, Liana Claudia Salanță, Anamaria Călugăr, Mihaela Mihai, Corina Teodora Ciucure & Cosmin Pompei Dărab. 2023. Agricultural Waste: Environmental Impact, Useful Metabolites and Energy Production. Agricultural Waste: Environmental Impact, Useful Metabolites and Energy Production
359
391
.
Tahira Mohsin Ali, Marium Shaikh, Tooba Mehfooz & Abid Hasnain. 2023. Cereal-Based Food Products. Cereal-Based Food Products
93
125
.
Kubra Bursa, Goksen Isik, Rusen Metin Yildirim, Gorkem Ozulku, Nasim Kian-Pour, Omer Said Toker, Ibrahim Palabiyik & Mehmet Gulcu. (2022) Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach. International Journal of Food Engineering 18:8-9, pages 611-626.
Crossref
Crossref
Pooja B. K., Shruti Sethi, Rakesh Bhardwaj, Alka Joshi, Arpan Bhowmik & Minakshi Grover. (2022) Investigation of physicochemical quality and textural attributes of muffins incorporated with pea pod powder as a source of dietary fiber and protein. Journal of Food Processing and Preservation 46:10.
Crossref
Crossref
Federico Bianchi, Mariasole Cervini, Gianluca Giuberti, Gabriele Rocchetti, Luigi Lucini & Barbara Simonato. (2022) Distilled grape pomace as a functional ingredient in vegan muffins: effect on physicochemical, nutritional, rheological and sensory aspects. International Journal of Food Science & Technology 57:8, pages 4847-4858.
Crossref
Crossref
Lu-Jing Gan, Qian You, Yimin Luo, Yanting Ye, Lei Lei, Zeyuan Deng & Han Rong. (2022) Effect of superfine grinding Sargassum fusiforme residue powder on sponge cakes properties. LWT 165, pages 113735.
Crossref
Crossref
Marica Troilo, Graziana Difonzo, Vito Michele Paradiso, Antonella Pasqualone & Francesco Caponio. (2022) Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties. Foods 11:12, pages 1799.
Crossref
Crossref
Emir Altinok, Sefik Kurultay, Esra Boluk, Didem Sozeri Atik, Berkay Kopuk, Recep Gunes, Ibrahim Palabiyik, Nevzat Konar & Omer Said Toker. (2022) Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution. International Journal of Food Science & Technology 57:6, pages 3634-3642.
Crossref
Crossref
Ashok Kumar Chakka & Ayenampudi Surendra Babu. (2022) Bioactive Compounds of Winery by-products: Extraction Techniques and their Potential Health Benefits. Applied Food Research 2:1, pages 100058.
Crossref
Crossref
Mohammad Namir, Ali Iskander, Amal Alyamani, Eman Sayed-Ahmed, Ahmed Saad, Kamal Elsahy, Khaled El-Tarabily & Carlos Conte-Junior. (2022) Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties. Molecules 27:9, pages 2868.
Crossref
Crossref
Carmela Gerardi, Miriana Durante, Maria Tufariello, Francesco Grieco & Giovanna Giovinazzo. (2022) Effects of Time and Temperature on Stability of Bioactive Molecules, Color and Volatile Compounds during Storage of Grape Pomace Flour. Applied Sciences 12:8, pages 3956.
Crossref
Crossref
Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini, Gianluca Giuberti & Barbara Simonato. (2021) Breadstick fortification with red grape pomace: effect on nutritional, technological and sensory properties. Journal of the Science of Food and Agriculture 102:6, pages 2545-2552.
Crossref
Crossref
Alice Vilela, Irene Cruz, Ivo Oliveira, Ana Pinto & Teresa Pinto. (2022) Sensory and Nutraceutical Properties of Infusions Prepared with Grape Pomace and Edible-Coated Dried–Minced Grapes. Coatings 12:4, pages 443.
Crossref
Crossref
Shannon Combest & Cynthia Warren. (2022) The Effect of Upcycled Brewers’ Spent Grain on Consumer Acceptance and Predictors of Overall Liking in Muffins. Journal of Food Quality 2022, pages 1-9.
Crossref
Crossref
Bohuslava Tremlova, Lenka Havlova, Patrik Benes, Johana Zemancova, Hana Buchtova, Karolina Tesikova, Simona Dordevic & Dani Dordevic. (2022) Vegetarian “Sausages” with the Addition of Grape Flour. Applied Sciences 12:4, pages 2189.
Crossref
Crossref
Maritza BARRIGA-SÁNCHEZ, Hanna Cáceres HIPARRAGUIRRE & María ROSALES-HARTSHORN. (2022) Chemical composition and mineral content of Black Borgoña (Vitis labrusca L.) grapes, pomace and seeds, and effects of conventional and non-conventional extraction methods on their antioxidant properties. Food Science and Technology 42.
Crossref
Crossref
Mădălina Ungureanu-Iuga & Silvia Mironeasa. (2021) Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta. Applied Sciences 11:23, pages 11129.
Crossref
Crossref
Mine Büker, Pelin Angın, Nesil Nurman, Haniyeh Rasouli Pirouzian, Esra Akdeniz, Omer Said Toker, Osman Sagdic & Faruk Tamtürk. (2021) Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread. Journal of Food Processing and Preservation 45:10.
Crossref
Crossref
Mădălina Iuga & Silvia Mironeasa. (2021) Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making. LWT 150, pages 112011.
Crossref
Crossref
Shehzad Hussain, Minaxi Sharma & Rajeev Bhat. (2021) Valorisation of Sea Buckthorn Pomace by Optimization of Ultrasonic-Assisted Extraction of Soluble Dietary Fibre Using Response Surface Methodology. Foods 10:6, pages 1330.
Crossref
Crossref
Mădălina Iuga & Silvia Mironeasa. (2021) Use of Grape Peels By-Product for Wheat Pasta Manufacturing. Plants 10:5, pages 926.
Crossref
Crossref
Betul Gizem Acan, Mahmut Kilicli, Kubra Bursa, Omer Said Toker, Ibrahim Palabiyik, Mehmet Gulcu, Mustafa Yaman, Recep Gunes & Nevzat Konar. (2021) Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties. LWT 138, pages 110451.
Crossref
Crossref
Nataly Roberta Bezerra Santana Carlini, Victória Zagna dos Santos, Claudileide de Sá Silva, Márlon de Castro Vasconcelos, Adriano Brandelli & Voltaire Sant’Anna. (2021) Efeito dos ácidos ascórbico e cítrico em propriedades físico-químicas e sensoriais de bolos vegetarianos com suplementação de farinha de bagaço de uva. Brazilian Journal of Food Technology 24.
Crossref
Crossref
Mafalda Alexandra Silva, Tânia Gonçalves Albuquerque, Rita Carneiro Alves, M. Beatriz P.P. Oliveira & Helena S. Costa. 2021. Valorization of Agri-Food Wastes and By-Products. Valorization of Agri-Food Wastes and By-Products
111
131
.
Adriana M. Fernández-Fernández, Eduardo Dellacassa, Alejandra Medrano-Fernandez & María Dolores del Castillo. 2021. Sustainable Innovation in Food Product Design. Sustainable Innovation in Food Product Design
205
248
.
Gjore Nakov, Andrea Brandolini, Alyssa Hidalgo, Nastia Ivanova, Viktorija Stamatovska & Ivan Dimov. (2020) Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes. LWT 134, pages 109950.
Crossref
Crossref
Bojan Antonić, Simona Jančíková, Dani Dordević & Bohuslava Tremlová. (2020) Grape Pomace Valorization: A Systematic Review and Meta-Analysis. Foods 9:11, pages 1627.
Crossref
Crossref
Mădălina Iuga & Silvia Mironeasa. (2020) Potential of grape byproducts as functional ingredients in baked goods and pasta. Comprehensive Reviews in Food Science and Food Safety 19:5, pages 2473-2505.
Crossref
Crossref
Fakhreddin Salehi & Sara Aghajanzadeh. (2020) Effect of dried fruits and vegetables powder on cakes quality: A review. Trends in Food Science & Technology 95, pages 162-172.
Crossref
Crossref
Ana Betine Beutinger Bender, Caroline Sefrin Speroni, Karine Inês Bolson Moro, Fernando Dal Pont Morisso, Danilo Rheinheimer dos Santos, Leila Picolli da Silva & Neidi Garcia Penna. (2020) Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate. LWT 117, pages 108652.
Crossref
Crossref
Silvia Mironeasa & Costel Mironeasa. (2019) Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties. Journal of Food Process Engineering 42:6.
Crossref
Crossref
Miriam Ortega-Heras, Inmaculada Gómez, Sara de Pablos-Alcalde & María Luisa González-Sanjosé. (2019) Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace. Foods 8:9, pages 419.
Crossref
Crossref
Catherine S. Birch & Graham A. Bonwick. (2018) Ensuring the future of functional foods. International Journal of Food Science & Technology 54:5, pages 1467-1485.
Crossref
Crossref
Radhika Theagarajan, Lavanya Malur Narayanaswamy, Sayantani Dutta, Jeyan A. Moses & Anandharamakrishnan Chinnaswamy. (2019)
Valorisation of grape pomace (cv.
Muscat
) for development of functional cookies
. International Journal of Food Science & Technology 54:4, pages 1299-1305.
Crossref
Crossref
Celestino Santos-Buelga, Ana M. González-Paramás, Taofiq Oludemi, Begoña Ayuda-Durán & Susana González-Manzano. 2019. Functional Food Ingredients from Plants. Functional Food Ingredients from Plants
183
257
.