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
"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"
written by Hiba N. Rajha, Nada El Darra, Zeina Hobaika, Nadia Boussetta, Eugene Vorobiev, Richard G. Maroun, Nicolas Louka,
published by Food and Nutrition Sciences, Vol.5 No.4, 2014
has been cited by the following article(s):
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[8] Potential of solid wastes from the walnut industry: Extraction conditions to evaluate the antioxidant and bioherbicidal activities
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[15] Juniperus sabina L. as a Source of Podophyllotoxins: Extraction Optimization and Anticholinesterase Activities
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[16] Bioactive Phytochemical Composition of Grape Pomace Resulted from Different White and Red Grape Cultivars
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[30] Tannin extraction from grape stems through a solid-liquid process: optimizing efficiency by applying the response surface methodology
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[31] Enhanced extraction of high added-value products from Hibiscus sabdariffa using automatic solvent extractor: Kinetics and modeling
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[32] Optimized Extraction of Total Phenolic Compounds from'Tubtim Siam'Pummelo Peel Using Ultrasonic Technique and Response Surface Methodology
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[33] Phytochemical Composition, Antioxidant, Antimicrobial Potential and GC-MS Analysis of Crude and Partitioned Fractions of Nigella sativa Seed Extract
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[35] Integrated green process for the extraction of red grape pomace antioxidant polyphenols using ultrasound-assisted pretreatment and β-cyclodextrin
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[37] Valorization of Wine-Making By-Products' Extracts in Cosmetics
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[38] Mathematical Modelling of Ultrasound-Assisted Extraction Kinetics of Bioactive Compounds from Artichoke By-Products
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[39] Comparative Evaluation of Four Extraction Methods of Antioxidant Compounds from Decatropis bicolor in Aqueous Medium Applying Response Surface Design
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[48] Evaluation of the Extraction Temperature Influence on Polyphenolic Profiles of Vine-Canes (Vitis vinifera) Subcritical Water Extracts
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