A Comparative Study on Antiradical and Antimicrobial Properties of Red Grapes Extracts Obtained from Different Vitis vinifera Varieties
Nada El Darra, Joanna Tannous, Paulette Bou Mouncef, James Palge, Joseph Yaghi, Eugène Vorobiev, Nicolas Louka, Richard G. Maroun
Food and Nutrition Sciences
Vol.3 No.10
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Pub. Date:
October
15,
2012
DOI:
10.4236/fns.2012.310186
4,507 Downloads 7,090 Views Citations
Impact of Preparation Process on the Protein Structure and on the Volatile Compounds in Eisenia foetida Protein Powders
Elias Bou-Maroun, Camille Loupiac, Aurélie Loison, Bernadette Rollin, Philippe Cayot, Nathalie Cayot, Elil Marquez, Ana Luisa Medina
Food and Nutrition Sciences
Vol.4 No.11
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Pub. Date:
October
9,
2013
DOI:
10.4236/fns.2013.411151
4,297 Downloads 6,187 Views Citations
Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts
Hiba N. Rajha, Nicolas Louka, Nada El Darra, Zeina Hobaika, Nadia Boussetta, Eugène Vorobiev, Richard G. Maroun
Food and Nutrition Sciences
Vol.5 No.4
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Pub. Date:
February
11,
2014
DOI:
10.4236/fns.2014.54042
4,056 Downloads 5,545 Views Citations
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
Hiba N. Rajha, Nada El Darra, Zeina Hobaika, Nadia Boussetta, Eugene Vorobiev, Richard G. Maroun, Nicolas Louka
Food and Nutrition Sciences
Vol.5 No.4
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Pub. Date:
February
12,
2014
DOI:
10.4236/fns.2014.54048
8,918 Downloads 12,438 Views Citations