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Dean's Welcome
College Administration
Employee Directory
Student Success Initiative
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Research
Outreach and Extension
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Extension Agriculture Peer Teaching Evaluation Forms
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Biblio
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Tseng, Angela
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E
A. Tseng
and
Zhao, Y.
,
“
Effect of different drying methods and storage time on the retention of bioactive compounds and antibacterial activity of wine grape pomace (Pinot Noir and Merlot).
”
,
J Food Sci
, vol. 77, no. 9, pp. H192-201, 2012.
P
R. Walker
,
Tseng, A.
,
Cavender, G.
,
Ross, A. S.
, and
Zhao, Y.
,
“
Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods
”
,
Journal of Food Science
, vol. 79, no. 9, pp. S1811 - S1822, 2014.
W
A. Tseng
and
Zhao, Y.
,
“
Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.
”
,
Food Chem
, vol. 138, no. 1, pp. 356-65, 2013.
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