A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation

Predicting the Impact of Red Winemaking Practices Using a Reactor Engineering Model

(2019) Konrad V. Miller et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Effect of Pump-over Conditions on the Extraction of Phenolic Compounds during Cabernet Sauvignon Fermentation

(2018) Larry A. Lerno et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Kinetics of green solid-liquid extraction of useful compounds from plant materials: kinetics coefficients and modeling

(2018) Evgeni Simeonov et al.   Green Processing and Synthesis

Creation and validation of a reactor engineering model for multiphase red wine fermentations

(2018) Konrad V. Miller et al.   BIOTECHNOLOGY AND BIOENGINEERING

Mathematical modelling of anthocyanin mass transfer to predict extraction in simulated red wine fermentation scenarios

(2018) Patrick C. Setford et al.   FOOD RESEARCH INTERNATIONAL

Factors affecting extraction and evolution of phenolic compounds during red wine maceration and the role of process modelling

(2017) Patrick C. Setford et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of Cap and Overall Fermentation Temperature on Phenolic Extraction in Cabernet Sauvignon Fermentations

(2015) L. Lerno et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

A New Empirical Model for Calculation the Effective Diffusion Coefficient for Solid–Liquid Extraction from Plants

(2014) Chavdar Chilev et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

(2010) Lise Verbeyst et al.   FOOD CHEMISTRY

Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment

(2010) Carolina Pereira Kechinski et al.   JOURNAL OF FOOD SCIENCE