标题
Recovery of flavonoids from grape skins by enzyme-assisted extraction
作者
关键词
-
出版物
SEPARATION SCIENCE AND TECHNOLOGY
Volume 51, Issue 2, Pages 255-268
出版商
Informa UK Limited
发表日期
2016-01-28
DOI
10.1080/01496395.2015.1085881
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Simultaneous Determination of Phenolic Compounds in Different Matrices using Phenyl-Hexyl Stationary Phase
- (2015) Ivana Tomaz et al. Food Analytical Methods
- Characterization of pressurized hot water extracts of grape pomace: Chemical and biological antioxidant activity
- (2015) J.R. Vergara-Salinas et al. FOOD CHEMISTRY
- Characterisation of Mediterranean Grape Pomace Seed and Skin Extracts: Polyphenolic Content and Antioxidant Activity
- (2015) Isabelle Ky et al. MOLECULES
- A Comparative Evaluation of Aqueous Natural Organic Acid Media for the Efficient Recovery of Flavonoids from Red Grape (Vitis vinifera) Pomace
- (2015) Katerina Tzima et al. Waste and Biomass Valorization
- Optimization of Supercritical Fluid Consecutive Extractions of Fatty Acids and Polyphenols fromVitis ViniferaGrape Wastes
- (2014) Oier Aizpurua-Olaizola et al. JOURNAL OF FOOD SCIENCE
- Phenolic composition and antioxidant capacity of pomaces from four grape varieties (Vitis viniferaL.)
- (2014) Aarón de la Cerda-Carrasco et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products
- (2013) P.S.C. Sri Harsha et al. BIORESOURCE TECHNOLOGY
- Characterization of Polyphenols and Antioxidant Potential of White Grape Pomace Byproducts (Vitis vinifera L.)
- (2013) María Reyes González-Centeno et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Optimization of extraction and microencapsulation of bioactive compounds from red grape (Vitis vinifera L.) pomace
- (2013) Thapakorn Boonchu et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Assessment of Physicochemical Differences in Nebbiolo Grape Berries from Different Production Areas and Sorted by Flotation
- (2012) L. Rolle et al. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
- Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment
- (2012) S. Chamorro et al. FOOD CHEMISTRY
- Green Extraction of Natural Products: Concept and Principles
- (2012) Farid Chemat et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- 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)
- (2012) Angela Tseng et al. JOURNAL OF FOOD SCIENCE
- Ultrasound assisted extraction of phenolic compounds from grapes
- (2011) Ceferino Carrera et al. ANALYTICA CHIMICA ACTA
- Enzyme-assisted extraction of bioactives from plants
- (2011) Munish Puri et al. TRENDS IN BIOTECHNOLOGY
- Microwave assisted extraction of anthocyanins from grape skins
- (2010) A. Liazid et al. FOOD CHEMISTRY
- Ultrasound extracted flavonoids from four varieties of Portuguese red grape skins determined by reverse-phase high-performance liquid chromatography with electrochemical detection
- (2008) Ivana Novak et al. ANALYTICA CHIMICA ACTA
- Study of New Extraction Methods for Separation of Anthocyanins from Red Grape Skins: Analysis by HPLC and LC-MS/MS
- (2008) Alireza Ghassempour et al. JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES
- Selective release of phenols from apple skin: Mass transfer kinetics during solvent and enzyme-assisted extraction
- (2008) Manuel Pinelo et al. SEPARATION AND PURIFICATION TECHNOLOGY
- Response surface methodology (RSM) as a tool for optimization in analytical chemistry
- (2008) Marcos Almeida Bezerra et al. TALANTA
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started