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Pulsed electric fields-assisted extraction of valuable compounds from red grape pomace: Process optimization using response surface methodology
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2023
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Optimization of Pulsed Electric Fields-Assisted Extraction of Phenolic Compounds From White Grape Pomace Using Response Surface Methodology
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2022
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Intensification of Polyphenols Extraction from Eryngium creticum Leaves Using Ired-Irrad® and Evaluation of Antibiofilm and Antibacterial Activities
Plants,
2022
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2021
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Effect of chitosan and catechin addition on the structural, thermal, mechanical and disintegration properties of plasticized electrospun PLA-PHB biocomposites
Polymer Degradation and Stability,
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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
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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
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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 Technology,
2014
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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
Food and Nutrition Sciences,
2014
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Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology
Journal of Cereal Science,
2014
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Multiple optimization of chemical components and texture of purple maize expanded by IVDV treatment using the response surface methodology
Food Chemistry,
2014
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Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts
Food and Nutrition Sciences,
2014
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Industrial byproducts valorization through energy saving processes. Alkaline extraction of polyphenols from vine shoots
International Conference on Renewable Energies for Developing Countries 2014,
2014
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Effect of the Drying Process on the Intensification of Phenolic Compounds Recovery from Grape Pomace Using Accelerated Solvent Extraction
International Journal of Molecular Sciences,
2014
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Antioxidants from Syrah Grapes (Vitis vinifera L. cv. Syrah). Extraction Process through Optimization by Response Surface Methodology
Food and Nutrition Sciences,
2013
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