Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity-Reference-Cited by-同舟云学术

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Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity

Published:2020-06 Issue: Volume:316 Page:126298
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jesus Meirielly S.,Ballesteros Lina F.,Pereira Ricardo N.,Genisheva Zlatina,Carvalho Ana C.,Pereira-Wilson Cristina,Teixeira José A,Domingues Lucília

Funder

Operational Programme for Competitiveness and Internationalization

Lisbon Portugal Regional Operational Programme

North Portugal Regional Operational Programme

ERDF

Portuguese Foundation for Science and Technology

European Regional Development Fund

CNPq

CSF

CNPq-Brazilian Federal Agency

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference68 articles.

1. In vitro assessment of cytotoxic, antioxidant and antimicrobial activities of leaves from two grape varieties collected from arid and temperate regions in Palestine;Abed;QScience Connect,2015

2. Efficient green extraction of polyphenols from post-harvested agro-industry vegetal sources in Piedmont;Alexandru;Comptes Rendus Chimie,2014

3. Study on the effects of using a carbon dioxide atmosphere on the properties of vine shoots-derived biochar;Azuara;Journal of Analytical and Applied Pyrolysis,2017

4. Characterization of polysaccharides extracted from spent coffee grounds by alkali pretreatment;Ballesteros;Carbohydrate Polymers,2015

5. Scale-up of high voltage electrical discharges for polyphenols extraction from grape pomace: Effect of the dynamic shock waves;Boussetta;Innovative Food Science & Emerging Technologies,2012

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3. Impact of ohmic heating extraction on the bioactive components of parsley: comparison with conventional and green extraction techniques;Journal of Food Measurement and Characterization;2024-07-23

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