搜索页_+Wine+pomace

设为首页

收藏本站

网站地图 | English | 公务邮箱

About the library

Background
History
Leadership
Organization

Readers' Guide

Opening Hours
Collections
Help Via Email

Publications

Electronic Information Resources

常用资源

在“Elsevier电子期刊”中，命中：74条，耗时：小于0.01 秒

在所有数据库中总计命中：703条

1.Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

作者：Javier Garcí ; a-Lomillo^a ; Olga Viegas^b ; ^c ; ^{olgaviegas@fcna.up.pt} ; Maria L. Gonzalez-SanJose^a ; Isabel M.P.L.V.O. Ferreira^b

关键词：Polycyclic aromatic hydrocarbons ; Heterocyclic aromatic amines ; Red wine pomace ; Beef patties

刊名：Meat Science

出版年：2017

2.Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

作者：Javier Garcí ; a-Lomillo ; Maria L. Gonzalez-SanJose ; ^{marglez@ubu.es} ; Raquel Del Pino-García ; Miriam Ortega-Heras ; Pilar Muñ ; iz-Rodrí ; guez

关键词：Vegetal seasoning ; Lipid oxidation ; Wine pomace ; Beef patties ; Sulfites

刊名：LWT - Food Science and Technology

出版年：2017

3.The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

作者：Raquel Del Pino-Garcí ; a ^{rdpino@ubu.es} ; Marí ; a L. Gonzá ; lez-SanJosé ; ^{marglez@ubu.es} ; Marí ; a D. Rivero-Pé ; rez ^{drivero@ubu.es} ; Javier Garcí ; a-Lomillo ^{jglomillo@ubu.es} ; Pilar Muñ ; iz ; ^{pmuniz@ubu.es}

关键词：Phenolic profile ; QUENCHER ; Thermal processing ; Total antioxidant capacity ; Total polyphenol content ; Winery by-products

刊名：Food Chemistry

出版年：2017

4.Combination of grape extract-silver nanoparticles and liposomes: A totally green approach

作者：Ines Castangia^a ; Francesca Marongiu^a ; Maria Letizia Manca^a ; Raffaello Pompei^b ; Fabrizio Angius^b ; Andrea Ardu^c ; ^d ; Anna Maria Fadda^a ; Maria Manconi^a ; ^{manconi@unica.it} ; Guido Ennas^c

关键词：Grapes pomace ; Phospholipids vesicles ; Keratinocytes ; Fibroblasts ; Oxidative stress ; Staphylococcus aureus

刊名：European Journal of Pharmaceutical Sciences

出版年：2017

5.Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace

作者：Bo He^a ; ^b ; Ling-Li Zhang^a ; ^b ; Xue-Yang Yue^c ; Jin Liang^a ; ^b ; Jun Jiang^b ; Xue-Ling Gao^a ; ^b ; ^{sharling@ahau.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Peng-Xiang Yue^d ; ^{zhonghuajwh11@163.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Blueberry Wine Pomace ; Ultrasound-Assisted Extraction ; Response Surface Methodology ; Total anthocyanins ; Total phenolics ; Conventional Solvent Extraction ; Model-based optimization

刊名：Food Chemistry

出版年：2016

6.Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

作者：Raquel Del Pino-Garcí ; a^a ; ^b ; Marí ; a D. Rivero-Pé ; rez^a ; Marí ; a L. Gonzá ; lez-SanJosé ; ^a ; Kevin D. Croft^b ; Pilar Muñ ; iz^a ; ^{pmuniz@ubu.es" class="auth_mail" title="E-mail the corresponding author}

关键词：Bioavailability ; Isoprostanes ; Nitric oxide ; Polyphenols ; Oxidative stress ; Wine pomace

刊名：Journal of Functional Foods

出版年：2016

7.α-Glucosidase inhibiting activity and bioactive compounds of six red wine grape pomace extracts

作者：Hoda C. Kadouh ; Shi Sun ; Wenjun Zhu ; Kequan Zhou ; ^{kzhou@wayne.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Diabetes ; Grape pomace ; Phenolics ; Mammalian intestinal α-glucosidase

刊名：Journal of Functional Foods

出版年：2016

8.Assessment of tomato and wine processing solid wastes as soil amendments for biosolarization

作者：Yigal Achmon^a ; ^b ; Duff R. Harrold^b ; Joshua T. Claypool^b ; James J. Stapleton^c ; Jean S. VanderGheynst^b ; Christopher W. Simmons^a ; ^{cwsimmons@ucdavis.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Solarization ; Tomato pomace ; Wine grape pomace ; Food and beverage processing wastes ; Sustainable agriculture ; Anaerobic soil disinfestation ; Soil respiration ; Soil fumigant alternative

刊名：Waste Management

出版年：2016

9.Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion

作者：Raquel Del Pino-Garcí ; a ^{rdpino@ubu.es" class="auth_mail" title="E-mail the corresponding author} ; Marí ; a L. Gonzá ; lez-SanJosé ; ^{marglez@ubu.es" class="auth_mail" title="E-mail the corresponding author} ; Marí ; a D. Rivero-Pé ; rez ^{drivero@ubu.es" class="auth_mail" title="E-mail the corresponding author} ; Javier Garcí ; a-Lomillo ^{jglomillo@ubu.es" class="auth_mail" title="E-mail the corresponding author} ; Pilar Muñ ; iz ; ^{pmuniz@ubu.es" class="auth_mail" title="E-mail the corresponding author}

关键词：ABTS ; 2 ; 2&prime ; -Azinobis 3-ethylbenzothiazoline-6-sulfonic acid ; CF ; colonic fermented ; CFr ; colonic fermented residue ; CFs ; colonic fermented supernatant ; FC ; Folin-Ciocalteu ; GAR ; global antioxidant response ; GID ; gastrointestinal digested ; GIDD ; gastrointestinal digested+dialysed ; Q- ; QUENCHER ; RWPS ; red wine pomace seasoning ; Sd-S ; seasoning obtained from seeds ; Sk-S ; seasoning obtained from seedless red wine pomace ; in which grape skins are the main component ; TAC ; total antioxidant capaci

刊名：Food Chemistry

出版年：2016

10.Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells

作者：Raquel Del Pino-García ; Gisela Gerardi ; Marí ; a D. Rivero-Pé ; rez ; Marí ; a L. Gonzá ; lez-SanJosé ; Javier Garcí ; a-Lomillo ; Pilar Muñ ; iz ; ^{pmuniz@ubu.es" class="auth_mail" title="E-mail the corresponding author}

关键词：ABTS ; 2 ; 2&prime ; -azinobis 3-ethylbenzothiazoline-6-sulphonic acid ; ACE ; angiotensin I-converting enzyme ; Ang ; angiotensin ; AREs ; antioxidant responsive elements ; BCF ; potentially bioavailable fraction obtained after simulated colonic fermentation ; BGID ; potentially bioavailable fraction obtained after simulated gastrointestinal digestion ; CGs ; carbonyl groups ; eNOS ; endothelial nitric oxide synthase ; FC ; Folin&ndash ; Ciocalteu ; GAE ; gallic acid equivalents ; GL ; glucose ; GSH ; glutathione reduced

刊名：Journal of Functional Foods

出版年：2016

按检索点细分(74)

题名(12)

关键词(17)

文摘(62)

按出版年细分(74)

2027年及以后(2)

2017年(4)

2016年(13)

2015年(1)

2013年(9)

2012年(10)

2011年(6)

2010年(4)

2009年(6)

2008年(6)

2007年(3)

2006年(4)

2005年(1)

2004年(2)

2002年(1)

2000年及以前(2)