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Determination of phenolic substances of seeds, skins and stems from white grape marc by near-infrared hyperspectral imaging
(Wiley-Blackwell, 2016)
Background and Aims:Winemaking generates a large quantity of grape marc that causes environmental and economic problems, which could be minimised by exploiting and adding value to these by-products. Marc is composed of ...
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Comparative Study of Red Berry Pomaces (Blueberry, Red Raspberry, Red Currant and Blackberry) as Source of Antioxidants and Pigments
(Springer Nature, 2019)
Anthocyanins are phenolic compounds with important technological applications due to its bioactive and color properties. In this study, pomaces from four red berries (blueberries, red raspberries, red currants and blackberries) ...
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Optimisation of an Oak Chips-grape Mix Maceration Process. Influence of Chip Dose and Maceration Time
(Elsevier, 2016)
Oak chips-related phenolics are able to modify the composition of red wine and modulate the colour stability. In this study, the effect of two maceration techniques, traditional and oak chips-grape mix process, on the ...
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Physicochemical Properties, Colour, Chemical Composition, and Antioxidant Activity of Spanish Quercus Honeydew Honeys
(Springer, 2019)
The emergent market for honeydew honeys in Europe prompt to increasing requirements of consumers and honey industry for the characterisation of this type of honey. The aim of this study was to characterise 59 samples of ...