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Cited article:

Use of high hydrostatic pressure (HHP) to obtain an ingredient rich in bioactive compounds from cv. Tempranillo red pomace

M. Esperanza Valdés, Matilde D’Arrigo, Jonathan Delgado, Javier Rocha Daniel Moreno, M. Jesús Mateos, Rosario Ramírez

BIO Web Conf., 68 (2023) 04023

Published online: 2023-12-06

DOI: https://doi.org/10.1051/bioconf/20236804023

This article has been cited by the following article(s):

Inclusion of high-pressure–treated grape pomace to modulate barbecued Frankfurter sausages: insights into oxidation and PAH generation during barbecuing

Ana Isabel Andrés, M. Jesús Martín-Mateos, Matilde D'Arrigo, Miriam Sánchez-Ordóñez and M. Rosario Ramírez-Bernabé
Food Chemistry 523 150132 (2026)
https://doi.org/10.1016/j.foodchem.2026.150132