ArticleFoods (Basel, Switzerland)2023
Effect of Grape Pomace Flour in Savory Crackers: Technological, Nutritional and Sensory Properties.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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
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Who cites it
7 citing papers in PubMed.
- Effects of fermentation byFood chemistry: X · 2026Article
- Primary Shelf-Life Assessment of Fresh Vegan Spinach Potato-Based Pasta (Gnocchi) Using an Accelerated Test Approach.Foods (Basel, Switzerland) · 2026Article
- Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications.Foods (Basel, Switzerland) · 2025Review
- Assessing the Potential of Brewer's Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles.Foods (Basel, Switzerland) · 2025Article
- Sustainable Intervention: Grape Pomace Flour Ameliorates Fasting Glucose and Mitigates Streptozotocin-Induced Pancreatic Damage in a Type 2 Diabetes Animal Model.Pharmaceuticals (Basel, Switzerland) · 2024Article
- Bioactive Components, Applications, Extractions, and Health Benefits of Winery By-Products from a Circular Bioeconomy Perspective: A Review.Antioxidants (Basel, Switzerland) · 2024Review
- Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds.Current research in food science · 2024Review
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
The wine industry generates large amounts of by-products that are usually destined as waste. Grape pomace is the residue of the winemaking process and is rich in compounds with functional properties, such as dietary fiber and phenolic compounds. The aim of this research was to study the influence of white and red grape pomace flour (GPF) addition in the enhancement of functional properties of savory crackers. Different levels of incorporation were tested (5%, 10% and 15% (
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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.