reviewTop 1% cited
Towards integral utilization of grape pomace from winemaking process: A review
Waste Management · 2017 · Vol. 68 · pp. 581–594
Carolina Beres(Universidade Federal do Rio de Janeiro)Gislaine N.S. Costa(Universidade Federal do Rio de Janeiro)Ignacio Cabezudo(National University of Rosario)Nina K. da Silva-James(Universidade Federal do Rio de Janeiro)Aline Soares Cascaes Teles(Universidade Federal do Rio de Janeiro)Ana Paula Gil Cruz(Universidade Federal do Rio de Janeiro)Caroline Mellinger‐Silva(Brazilian Agricultural Research Corporation)Renata Valeriano Tonon✉(Brazilian Agricultural Research Corporation)Lourdes M.C. Cabral(Brazilian Agricultural Research Corporation)Silvério de Paiva Freitas(Universidade Federal do Rio de Janeiro)
Phytochemicals and Antioxidant ActivitiesBee Products Chemical AnalysisHorticultural and Viticultural ResearchPomaceWinemakingWineWineryFood industryWine grapeBiotechnologyBusinessPulp and paper industryFood science
MeSH terms
Animal FeedFranceItalyRefuse DisposalSpainWineVitisRecycling
Citations
553
FWCI
12.91
field-weighted impact
References
146
Percentile
100%
vs. same field & year
Citations per year
Cited by
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References
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Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro
Food Chemistry · 2001 · 1,203 citations
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Journal of Food Engineering · 2004 · 808 citations
Applications of ultrasound in analysis, processing and quality control of food: A review
Food Research International · 2012 · 973 citations
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Food Chemistry · 2010 · 1,390 citations
Chemical studies of anthocyanins: A review
Food Chemistry · 2008 · 2,466 citations
Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics
Journal of Food Engineering · 2006 · 1,007 citations
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