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Concept

Grape

Related publications (6)

Sustainable green processing of grape pomace for the production of value-added products: An overview

Edgard Gnansounou

In recent years, the recovery of valuable compounds from food waste like grape pomace is an emerging issue in the food sector. Grape pomace or marc can be considered as an important solid waste that is produced from the wine industries after the pressing a ...

ELSEVIER2021

Green processing and biotechnological potential of grape pomace: Current trends and opportunities for sustainable biorefinery

Edgard Gnansounou

Grape pomace is a high quality biodegradable residue of the winery industry. It is comprised of grape seed, skin and stalks, and is blessed with substantial quantities of phenols, flavonoids and anthocyanins with high antioxidant potential. Currently, ther ...

Elsevier2020

A cockspur for the DSS cells: Erythrina crista-galli sensitizers

Michael Graetzel, Jean-David Décoppet

Dye sensitized solar cells were assembled employing a mixture of anthocyanins extracted from red ceibo's flowers. At the literature different extraction procedures are reported to extract anthocyanins from natural products and sensitize the cells. In order ...

Elsevier2017

Vitamin E and Vitamin E Acetate Absorption from Self-assembly Systems under Pancreas Insufficiency Conditions

We determined the bioavailability of vitamin E from self-assembly structures in patients with diagnosed chronic pancreas insufficiency. Vitamin E solubilized in dispersed inverted bicontinuous cubic phase and in micellar formulation was delivered directly ...

Swiss Chemical Soc2014

The journey of resveratrol from yeast to human

Johan Auwerx

The natural polyphenolic compound resveratrol was first discovered in the 1940s. In the recent years, this compound received renewed interest as several findings implicated resveratrol as a potent SIRT1 activator capable of mimicking the effects of calorie ...

2012

Evolution of S-Cysteinylated and S-Glutathionylated Thiol Precursors during Oxidation of Melon B. and Sauvignon blanc Musts

Thiol precursor content in Melon B. and Sauvignon blanc grape juices obtained under vacuum was determined by quantifying cysteinylated and glutathionylated conjugates of 3-mercaptohexan-1-ol (3MH) and 4-methyl-4-mercaptopentan-2-one (4MMP). This characteri ...

2010