The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
This article has been cited by the following article(s):
Simulation and development of a digital tool for automating the calculation of organoleptic properties of grape pomace extract depending on the extraction temperature
Studies on the Use of Loan Extraction to Produce Natural Shower Gels (Cosmetic) Based on Grape Pomace Extracts—The Effect of the Type of Surfactant Borrowed
Tomasz Wasilewski, Zofia Hordyjewicz-Baran, Katarzyna Malorna, Ewa Dresler, Ewa Sabura, Maciej Zegarski and Natalia Stanek-Wandzel Molecules 30(18) 3709 (2025) https://doi.org/10.3390/molecules30183709
Valorization of grape by-products: Insights into sustainable industrial and nutraceutical applications
Mitali Bhutani, Supriya Singh Gaur, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh and Kovács Béla Future Foods 12 100710 (2025) https://doi.org/10.1016/j.fufo.2025.100710
Valorization of Grape Pomace Through Integration in Chocolate: A Functional Strategy to Enhance Antioxidants and Fiber Content
Daniela Freitas, Ana Rita F. Coelho, João Dias, Miguel Floro, Ana Coelho Marques, Carlos Ribeiro, Manuela Simões and Olga Amaral Sci 7(3) 125 (2025) https://doi.org/10.3390/sci7030125
Preservation of fresh pork burgers through a natural ingredient from red wine pomace var. Tempranillo treated with hydrostatic high pressure and comparison with the use of sulfites
M. Sánchez-Ordóñez, M. D’Arrigo, M. J. Martín-Mateos, J. Delgado-Adámez, E. Valdés and M. R. Ramírez-Bernabé Journal of Food Science and Technology (2025) https://doi.org/10.1007/s13197-025-06386-w
Analysis of the Nutritional Content, Phytochemicals, and Antioxidant Properties of the Unexploited Wild Grape Variety Ampelocissus indica (L.) Planch in Comparison to Vitis vinifera L.
Wathsala Jayani Nandasiri, Isurika Rosini Fernando, Champa Disala Jayaweera and Poulami Jha International Journal of Food Science 2025(1) (2025) https://doi.org/10.1155/ijfo/1582620
Influence of extraction conditions on content of biologically active substances from pomace of Cabernet Sauvignon and Rara Neagra grapes
In Silico and In Vitro Antigiardiasic Potential of Grape Pomace Polyphenols Extracted by Hybrid Microwave-Ultrasound Methodology
Mariana Garza-Ontiveros, José Roberto Vargas-Villanueva, Filiberto Gutiérrez-Gutiérrez, Sendar Daniel Nery-Flores, Juan Alberto Ascacio-Valdés, Lizeth Guadalupe Campos-Muzquiz, Raul Rodriguez-Herrera and Lissethe Palomo-Ligas Revista Brasileira de Farmacognosia 34(2) 313 (2023) https://doi.org/10.1007/s43450-023-00486-4
Agricultural Waste: Environmental Impact, Useful Metabolites and Energy Production
Elisabeta-Irina Geană, Teodora Emilia Coldea, Alexandra-Costina Avîrvarei, et al. Sustainable Development and Biodiversity, Agricultural Waste: Environmental Impact, Useful Metabolites and Energy Production 31 359 (2023) https://doi.org/10.1007/978-981-19-8774-8_14
Promising Application of Grape Pomace and Its Agri-Food Valorization: Source of Bioactive Molecules with Beneficial Effects
Giusy Rita Caponio, Fabio Minervini, Grazia Tamma, Giuseppe Gambacorta and Maria De Angelis Sustainability 15(11) 9075 (2023) https://doi.org/10.3390/su15119075
Orujo de Uva: Más que un Residuo, una Fuente de Compuestos Bioactivos