Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology"
written by Hiba N. Rajha, Nada El Darra, Eugène Vorobiev, Nicolas Louka, Richard G. Maroun,
published by Food and Nutrition Sciences, Vol.4 No.6, 2013
has been cited by the following article(s):
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American Journal of Biomedical Science & Research, 2019
[2] Natural Way to Take Control of Diseases Caused By Microorganisms
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[3] Dependence of Phenolic Compound Content on Geographical Distribution of Chkhaveri Grapes in Adjara
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[4] Wheat-lentil fortified flours: health benefits, physicochemical, nutritional and technological properties
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[5] Χαρακτηρισμός βιορροφητών με την χρήση φασματοσκοπικών τεχνικών για την απομάκρυνση βαρέων μετάλλων από υδατικά διαλύματα
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[6] Annales Universitatis Paedagogicae Cracoviensis Studia Naturae, 4: 91–102, 2019, ISSN 2543-8832
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[7] The bio-flavanoid concentrate of Vitis vinifera L.'Red Aladasturi'
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[8] Grape juice by-products extracted by ultrasound and microwave-assisted with different solvents: a rich chemical composition
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[9] Richard G. Maroun1, Hiba N. Rajha1, 4, Nada El Darra2, Sally El Kantar1, 4, Stéphanie Chacar1, Espérance Debs3, Eugène Vorobiev4, Nicolas Louka1 1Université …
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[10] Phytochemical Analysis of Nigella sativa L. Utilizing GC-MS Exploring its Antimicrobial Effects against Multidrug-Resistant Bacteria
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[11] Encapsulation of biological active phenolic compounds extracted from wine wastes in alginate-chitosan microbeads
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[12] Emerging technologies for the extraction of polyphenols from natural sources
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[13] An overview on plant extracts as environmental sustainable and green corrosion inhibitors for metals and alloys in aggressive corrosive media
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[14] ISOLATION AND CHARACTERIZATION OF PHYTONUTRIENTS AND PHENOLIC ANTIOXIDANTS IN FRUITS OF SELECTED WILD PLANTS FROM SOON …
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[15] Emerging Technologies for the Recovery of Valuable Compounds From Grape Processing By-Products
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[16] Extraction methods and food uses of a natural red colorant from dye sorghum
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[17] ISOLATION AND CHARACTERIZATION OF PHYTONUTRIENTS AND PHENOLIC ANTIOXIDANTS IN FRUITS OF SELECTED WILD PLANTS FROM …
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[18] Ana Rita Guerra Silva Rodrigues Pinto
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[19] Ekstrakcija fenolnih spojeva iz komine grožđa sorte Plavac mali
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[20] Izolacija biološki aktivnih tvari iz komine grožđa sorte Merlot
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[21] Lignocellulosic residues valorization using a combined approach of sub-supercritical fluids and biotechnology
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[22] Effect of chitosan and catechin addition on the structural, thermal, mechanical and disintegration properties of plasticized electrospun PLA-PHB biocomposites
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[23] Određivanje ukupnih fenola i antocijana u komini grožđa sorte Merlot
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[24] Effect of Intensification of Vaporization by Decompression to the Vacuum as a Pretreatment for Roasting Australian Chickpea: Multiple Optimization by Response Surface Methodology of Chemical, Textural and Color Parameters
Journal of Food Quality, 2015
[25] Extraction of total phenolic compounds, flavonoids, anthocyanins and tannins from grape byproducts by response surface methodology. Influence of solid-liquid ratio …
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[26] Extraction of total phenolic compounds, flavonoids, anthocyanins and tannins from grape byproducts by response surface methodology. Influence of solid …
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[27] Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process
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[28] Effect of the Drying Process on the Intensification of Phenolic Compounds Recovery from Grape Pomace Using Accelerated Solvent Extraction
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[29] Multiple Optimization of Chemical Components and Texture of Purple Maize expanded by IVDV treatment using the Response Surface Methodology
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[30] Effect of expansion by “Intensification of Vaporization by Decompression to the Vacuum”(IVDV) on polyphenol content, expansion ratio, texture and color changes of Australian chickpea
LWT-Food Science and …, 2014
[31] Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology
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[32] Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts
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[33] Industrial byproducts valorization through energy saving processes. Alkaline extraction of polyphenols from vine shoots
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[34] Antioxidants from Syrah Grapes (Vitis vinifera L. cv. Syrah). Extraction Process through Optimization by Response Surface Methodology
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[35] Inhibition of Escherichia Coli, Pseudomonas Aeruginosa, Staphylococcus Aureus and Enterococcus Feacalis through Malus Domestica Extracts to …
[36] ΑΝΑΚΤΗΣΗ ΦΑΙΝΟΛΙΚΩΝ ΕΝΩΣΕΩΝ ΥΨΗΛΗΣ ΑΝΤΙΟΞΕΙΔΩΤΙΚΗΣ ΔΡΑΣΗΣ ΑΠΟ ΤΑ ΑΠΟΒΛΗΤΑ ΟΙΝΟΠΟΙΗΣΗΣ ΜΕ ΤΗ ΧΡΗΣΗ ΖΕΟΛΙΘΟΥ Η ΑΛΟΥΜΙΝΑΣ …
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