ReviewFoods (Basel, Switzerland)2021
The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 53 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
53 citing papers in PubMed, 163 citations in OpenAlex.
- Development, Physicochemical, and Sensory Evaluation of Naturally Formulated Dehydrated Fruits Rolls Enriched with Sea Buckthorn and Grape Freeze-Dried Pomace Powders.Foods (Basel, Switzerland) · 2026Article
- Prevention of Intestinal Inflammation and Gut Dysbiosis by Prebiotic Grape Seed Flour in Mice with DSS-Induced Colitis.Pharmaceuticals (Basel, Switzerland) · 2026Article
- Phenolic Compounds of Grape Pomace Skin Released During SHIME Colonic Fermentation Shape the Transcriptomic Profile of Tight Junctions, Improving the Barrier Properties in Caco-2 Cells.International journal of molecular sciences · 2026Article
- Polyphenolic Profile and Dietary Fiber Content of Skins and Seeds from Unfermented and Fermented Grape Pomace.Molecules (Basel, Switzerland) · 2026Article
- Valorization of Plant-Based Food By-Products Through Green Extraction of Bioactive Compounds for Functional Food.Molecules (Basel, Switzerland) · 2026Review
- Antioxidant and Health-Related Effects of Tannins: From Agri-Food By-Products to Human and Animal Health.Antioxidants (Basel, Switzerland) · 2026Review
- Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits.Current research in food science · 2026Review
- Valorization of Isabella Grape (Foods (Basel, Switzerland) · 2025Article
- Design, Sustainable Processing and Nanoliposome Encapsulation of Red Grape Pomace Rich in Polyphenolic Compounds with Antioxidant Activity.Molecules (Basel, Switzerland) · 2025Article
- From Winery Waste to Biosurfactants: White Grape Pomace Fractionation, Characterization and Bioconversion Towards Sophorolipids.Foods (Basel, Switzerland) · 2025Article
- Processing-Induced Changes in Phenolic Composition and Dough Properties of Grape Pomace-Enriched Wheat Buns.Foods (Basel, Switzerland) · 2025Article
- Extracts from By-Products of the Fruit and Vegetable Industry as Ingredients Improving the Properties of Cleansing Gels.Molecules (Basel, Switzerland) · 2025Article
- Wine Industry Waste as a Source of Bioactive Compounds for Drug Use.International journal of molecular sciences · 2025Review
- Transylvanian Grape Pomaces as Sustainable Sources of Antioxidant Phenolics and Fatty Acids-A Study of White and Red Cultivars.Antioxidants (Basel, Switzerland) · 2025Article
- Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines.Foods (Basel, Switzerland) · 2025Article
- Article
- Redox regulation of hydrogen production in Escherichia coli during growth on by-products of the wine industry.Applied microbiology and biotechnology · 2025Article
- Ultrasound-Assisted Polysaccharide Extraction from Grape Skin and Assessment of In Vitro Hypoglycemic Activity of Polysaccharides.Foods (Basel, Switzerland) · 2025Article
- Red Wine Grape Pomace Restores Gut Barrier Function and Improves Survival in Diet-Induced Ischemic Heart Disease.Antioxidants (Basel, Switzerland) · 2025Article
- Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications.Molecules (Basel, Switzerland) · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.