Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating

Valorisation of grape pomace by the extraction of phenolic antioxidants: Application of high voltage electrical discharges

(2011) N. Boussetta et al.   FOOD CHEMISTRY

Experimental design approach for the evaluation of anthocyanin content of rosé wines obtained by pulsed electric fields. Influence of temperature and time of maceration

(2010) E. Puértolas et al.   FOOD CHEMISTRY

Pulsed Electric Field-Assisted Vinification of Aglianico and Piedirosso Grapes

(2010) Francesco Donsì et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pilot study of countercurrent cold and mild heat extraction of sugar from sugar beets, assisted by pulsed electric fields

(2010) K.V. Loginova et al.   JOURNAL OF FOOD ENGINEERING

Ohmic Heating of Peaches in the Wide Range of Frequencies (50 Hz to 1 MHz)

(2010) Mykola V. Shynkaryk et al.   JOURNAL OF FOOD SCIENCE

Potential applications of PEF to improve red wine quality

(2010) E. Puértolas et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of a Pulsed Electric Field Treatment on Expression Behavior and Juice Quality of Chardonnay Grape

(2009) Nabil Grimi et al.   Food Biophysics

Evolution of polyphenolic compounds in red wine from Cabernet Sauvignon grapes processed by pulsed electric fields during aging in bottle

(2009) E. Puértolas et al.   FOOD CHEMISTRY

Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines

(2009) Eduardo Puértolas et al.   FOOD RESEARCH INTERNATIONAL

Ohmic Heating and Moderate Electric Field Processing

(2009) S. Sastry   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Electrically Assisted Extraction of Soluble Matter from Chardonnay Grape Skins for Polyphenol Recovery

(2009) Nadia Boussetta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: Effect of sulphur dioxide and thermal treatments

(2009) Nadia Boussetta et al.   JOURNAL OF FOOD ENGINEERING

Free radical scavenging of grape pomace extracts from Cabernet sauvingnon (Vitis vinifera)

(2008) Luanda M.A.S. de Campos et al.   BIORESOURCE TECHNOLOGY

Blanching of Strawberries by Ohmic Heating: Effects on the Kinetics of Mass Transfer during Osmotic Dehydration

(2008) Hind Allali et al.   Food and Bioprocess Technology

Freezing of potato tissue pre-treated by pulsed electric fields

(2008) Mounia Jalté et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Electrostimulated thermal permeabilisation of potato tissues

(2007) N.I. Lebovka et al.   BIOSYSTEMS ENGINEERING

Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes

(2007) N. López et al.   Innovative Food Science & Emerging Technologies

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

(2007) M. Corrales et al.   Innovative Food Science & Emerging Technologies