ArticleFood chemistry: X2023
Dried grape pomace with lactic acid bacteria as a potential source for probiotic and antidiabetic value-added powders.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 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
9 citing papers in PubMed.
- Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis.Foods (Basel, Switzerland) · 2026Article
- Physicochemical and rheological properties of mousses with the addition of grape and tomato seed and skin powder as waste raw materials.Scientific reports · 2026Article
- Red Grape Pomace as a Valuable Source of Biomolecules With Inhibitory Effect on Pro-Inflammatory and Metabolic Syndrome-Associated Enzymes: Eco-Friendly Extraction and Mechanism of Inhibition.Food science & nutrition · 2026Article
- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
- Enhanced Extraction of Bioactive Compounds from Red Grape Pomace: Optimizing Ultrasound-Assisted Extraction with Ethanol and NaDES as Solvents.Antioxidants (Basel, Switzerland) · 2025Article
- Potentially Functional Apple Snacks Infused in theFood science & nutrition · 2025Article
- Valorization of Bioactive Compounds from Lingonberry Pomace and Grape Pomace with Antidiabetic Potential.Molecules (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
- Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential.Antioxidants (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Two drying methods (convective (CD) and infrared (IR)) on grape pomace with probiotics were analysed, based on kinetic models and survival rate. The moisture ratio decreases linearly with drying time. The IR drying time reduced up to 14.3% at 50 °C. The Page model allowed to calculate the drying constant (0.188-0.404 s
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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.