BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Fernández-fernández AM, Iriondo-dehond A, Dellacassa E, Medrano-fernandez A, del Castillo MD. Assessment of antioxidant, antidiabetic, antiobesity, and anti-inflammatory properties of a Tannat winemaking by-product. Eur Food Res Technol 2019;245:1539-51. [DOI: 10.1007/s00217-019-03252-w] [Cited by in Crossref: 20] [Cited by in F6Publishing: 21] [Article Influence: 6.7] [Reference Citation Analysis]
Number Citing Articles
1 Olt V, Báez J, Curbelo R, Boido E, Dellacassa E, Fernández-fernández AM, Medrano A. Development of Potential Functional Biscuits with the Incorporation of Tannat Grape Pomace and Sweetener. Foods 2022 2022. [DOI: 10.3390/foods2022-13067] [Reference Citation Analysis]
2 Cisneros-yupanqui M, Lante A, Mihaylova D, Krastanov AI, Rizzi C. The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review. Food Bioprocess Technol. [DOI: 10.1007/s11947-022-02895-0] [Reference Citation Analysis]
3 Dauber C, Carreras T, González L, Gámbaro A, Valdés A, Ibañez E, Vieitez I. Characterization and incorporation of extracts from olive leaves obtained through maceration and supercritical extraction in Canola oil: Oxidative stability evaluation. LWT 2022;160:113274. [DOI: 10.1016/j.lwt.2022.113274] [Cited by in Crossref: 1] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
4 Bouchmaa N, Mrid RB, Kabach I, Zouaoui Z, Karrouchi K, Chtibi H, Zyad A, Cacciola F, Nhiri M. Beta vulgaris subsp. maritima: A Valuable Food with High Added Health Benefits. Applied Sciences 2022;12:1866. [DOI: 10.3390/app12041866] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
5 Dauber C, Carreras T, Fernández Fernández A, Irigaray B, Albores S, Gámbaro A, Ibáñez E, Vieitez I. Response surface methodology for the optimization of biophenols recovery from “alperujo” using supercritical fluid extraction. Comparison between Arbequina and Coratina cultivars. The Journal of Supercritical Fluids 2022;180:105460. [DOI: 10.1016/j.supflu.2021.105460] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
6 Fernández-fernández AM, Dellacassa E, Nardin T, Larcher R, Ibañez C, Terán D, Gámbaro A, Medrano-fernandez A, del Castillo MD. Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes. Nutrients 2022;14:419. [DOI: 10.3390/nu14030419] [Cited by in Crossref: 5] [Cited by in F6Publishing: 5] [Article Influence: 5.0] [Reference Citation Analysis]
7 Lo Fiego MJ, Lorenzetti AS, Silbestri GF, Domini CE. The use of ultrasound in the South Cone region. Advances in organic and inorganic synthesis and in analytical methods. Ultrason Sonochem 2021;80:105834. [PMID: 34814046 DOI: 10.1016/j.ultsonch.2021.105834] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
8 Báez J, Fernández-fernández AM, Briozzo F, Díaz S, Dorgans A, Tajam V, Medrano A. Effect of Enzymatic Hydrolysis of Brewer’s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation. The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" 2021. [DOI: 10.3390/foods2021-11024] [Reference Citation Analysis]
9 Olt V, Báez J, Jorcin S, López T, Fernández A, Medrano A. Development of a Potential Functional Yogurt Using Bioactive Compounds Obtained from the By-Product of the Production of Tannat Red Wine. The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World" 2021. [DOI: 10.3390/foods2021-10998] [Reference Citation Analysis]
10 Báez J, Fernández-Fernández AM, Tironi V, Bollati-Fogolín M, Añón MC, Medrano-Fernández A. Identification and characterization of antioxidant peptides obtained from the bioaccessible fraction of α-lactalbumin hydrolysate. J Food Sci 2021;86:4479-90. [PMID: 34549457 DOI: 10.1111/1750-3841.15918] [Cited by in Crossref: 2] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
11 Meini M, Cabezudo I, Galetto CS, Romanini D. Production of grape pomace extracts with enhanced antioxidant and prebiotic activities through solid-state fermentation by Aspergillus niger and Aspergillus oryzae. Food Bioscience 2021;42:101168. [DOI: 10.1016/j.fbio.2021.101168] [Cited by in Crossref: 12] [Cited by in F6Publishing: 13] [Article Influence: 12.0] [Reference Citation Analysis]
12 Fernández-fernández AM, Dellacassa E, Medrano-fernandez A, del Castillo MD. Potential of Red Winemaking Byproducts as Health-Promoting Food Ingredients. Food Engineering Series 2021. [DOI: 10.1007/978-3-030-61817-9_11] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
13 Pedras BM, Regalin G, Sá-nogueira I, Simões P, Paiva A, Barreiros S. Fractionation of red wine grape pomace by subcritical water extraction/hydrolysis. The Journal of Supercritical Fluids 2020;160:104793. [DOI: 10.1016/j.supflu.2020.104793] [Cited by in Crossref: 21] [Cited by in F6Publishing: 22] [Article Influence: 10.5] [Reference Citation Analysis]
14 Germanó MJ, Muñoz MD, Della-Vedova MC, Feresin GE, Rinaldi-Tosi M, Enriz RD, Ramirez DC, Giannini FA. Anti-oxidant and anti-inflammatory effect of polar extracts obtained from waste product of wine making. Nat Prod Res 2021;35:4769-73. [PMID: 32009455 DOI: 10.1080/14786419.2020.1721492] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]