Kinetic Modeling of Anthocyanin Extraction from Grape Marc

Instant controlled pressure drop technology and ultrasound assisted extraction for sequential extraction of essential oil and antioxidants

(2012) Tamara Allaf et al.   ULTRASONICS SONOCHEMISTRY

Stability Modeling of Red Pigments Produced by Monascus purpureus in Submerged Cultivations with Sugarcane Bagasse

(2011) Silvana Terra Silveira et al.   Food and Bioprocess Technology

Optimization of Supercritical Carbon Dioxide Extraction of Bioactive Flavonoid Compounds from Spearmint (Mentha spicata L.) Leaves by Using Response Surface Methodology

(2011) Mandana Bimakr et al.   Food and Bioprocess Technology

Microwave-Assisted Extraction of Flavonoids: A Review

(2011) Winny Routray et al.   Food and Bioprocess Technology

Optimization of solid–liquid extraction of phytochemicals from Garcinia indica Choisy by response surface methodology

(2011) Chetan A. Nayak et al.   FOOD RESEARCH INTERNATIONAL

Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling

(2011) Mady Cissé et al.   JOURNAL OF FOOD ENGINEERING

Optimizing the extraction of phenolic antioxidants from kudingcha made frrom Ilex kudingcha C.J. Tseng by using response surface methodology

(2011) Yi Sun et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Solid-phase extraction of berries’ anthocyanins and evaluation of their antioxidative properties

(2010) Petko Denev et al.   FOOD CHEMISTRY

Optimization of the extraction of flavanols and anthocyanins from the fruit pulp of Euterpe edulis using the response surface methodology

(2010) Graciele Da Silva Campelo Borges et al.   FOOD RESEARCH INTERNATIONAL

Kinetic Modeling of the Thermal Inactivation of Bacteriocin-Like Inhibitory Substance P34

(2010) Voltaire Sant’Anna et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction modeling and activities of antioxidants from pomegranate marc

(2010) Wenjuan Qu et al.   JOURNAL OF FOOD ENGINEERING

Optimisation of the solvent extraction of phenolic antioxidants from fruits of Euterpe oleracea using Response Surface Methodology

(2009) D.R. Pompeu et al.   BIORESOURCE TECHNOLOGY

Optimisation of antioxidant activity of grape cane extracts using response surface methodology

(2009) Erkan Karacabey et al.   FOOD CHEMISTRY

High Contents of Nonextractable Polyphenols in Fruits Suggest That Polyphenol Contents of Plant Foods Have Been Underestimated

(2009) Sara Arranz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grape marc phenolics: Extraction kinetics, quality and stability of extracts

(2009) D. Amendola et al.   JOURNAL OF FOOD ENGINEERING

Modeling yerba mate aqueous extraction kinetics: Influence of temperature

(2009) Andrés Ramón Linares et al.   JOURNAL OF FOOD ENGINEERING

Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts

(2008) C.S. Ku et al.   BIORESOURCE TECHNOLOGY

Kinetic Modeling of Food Quality: A Critical Review

(2008) Martinus A.J.S. van Boekel   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Correlation of two anthocyanin quantification methods: HPLC and spectrophotometric methods

(2008) Jungmin Lee et al.   FOOD CHEMISTRY

Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure

(2008) Margarita Corrales et al.   JOURNAL OF FOOD ENGINEERING