ArticleFoods (Basel, Switzerland)2024
Improving Soluble Phenolic Profile and Antioxidant Activity of Grape Pomace Seeds through Fungal Solid-State Fermentation.
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Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9citing papers in PubMed
5.1field-weighted citation impact, top 3% of its field
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Who cites it
9 citing papers in PubMed, 23 citations in OpenAlex.
- Bio-Nanocomposites Obtained by Green Synthesis with Silver Nanoparticles from By-Products of Fruits, Berries and Vegetables: Structure, Functionality and Applications-A Review.Nanomaterials (Basel, Switzerland) · 2026Review
- Solid-State Fermentation byMolecules (Basel, Switzerland) · 2026Article
- Grape Pomace as a Platform for Secondary Metabolite Recovery: Mechanistic Insights into Bioactivity, Processing, and Functional Valorization.Foods (Basel, Switzerland) · 2026Review
- Bioprospecting Underutilized Plant By-Products for Antioxidant Natural Extracts: A Review.Molecules (Basel, Switzerland) · 2026Review
- Effect of fermented grape pomace on growth performance and intestinal health of weaned piglets.Animal microbiome · 2026Article
- Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability.Foods (Basel, Switzerland) · 2026Review
- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
- Wine Industry Waste as a Source of Bioactive Compounds for Drug Use.International journal of molecular sciences · 2025Review
- Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace.Microorganisms · 2024Article
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Authors and funding
11 authors at 2 institutions in 1 country.
Yuzhu ZhaoCollege of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Xianyang 712100, China.
Doudou LiuCollege of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Xianyang 712100, China.
Jiaxuan ZhangCollege of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Xianyang 712100, China.
Jiaxin ShenCollege of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Xianyang 712100, China.
Jiamin CaoCollege of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Xianyang 712100, China.
Huawei GuCollege of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Xianyang 712100, China.
Mengqing CuiCollege of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Xianyang 712100, China.
Ling HeCollege of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Xianyang 712100, China.
Gong ChenSchool of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan 430205, China.
Shuwen LiuCollege of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Xianyang 712100, China.
Kan ShiCollege of Enology, College of Life Sciences, College of Horticulture, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station, Life Science Research Core Services, Northwest A&F University, Xianyang 712100, China.
State Forestry and Grassland Administration · CNNorthwest A&F University · CN
Funding
National Natural Science Foundation of China 31901673National Natural Science Foundation of China 31901674Natural Science Basic Research Plan in Shaanxi Province of China 2019JQ-532
Abstract
Grape pomace seeds contain abundant phenolic compounds, which are also present in both soluble and insoluble forms, similar to many other plant matrices. To further increase the extractable soluble phenolics and their antioxidant activities, grape pomace seeds were fermented with different fungi. Results showed that solid-state fermentation (SSF) with
Indexed as
bioactivitiesgrape pomace seedsMonascus ankaphenolicssolid-state fermentationvalorization
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Read underepoch 390
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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.