Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents-Reference-Cited by-同舟云学术

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Ultrasound-assisted extraction of anthocyanins from grape pomace using acidified water: Assessing total monomeric anthocyanin and specific anthocyanin contents

Published:2024-10 Issue: Volume:194 Page:114910
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Decker Betina Louise Angioletti,Filho Elenilson de Godoy Alves,e Silva Lorena Mara Alexandre,Riceli Vasconcelos Ribeiro Paulo,Sousa de Brito Edy,Narciso Fernandes Fabiano André,Vidal Fonteles Thatyane,Rodrigues Sueli

Publisher

Elsevier BV

Reference71 articles.

1. Anthocyanin identification and composition of wild Vitis spp. accessions by using LC-MS and LC-NMR;Acevedo De la Cruz;Analytica Chimica Acta,2012

2. Impact of pulsed ultrasound on bacteria reduction of natural waters;Al-Juboori;Ultrasonics Sonochemistry,2015

3. Obtaining Multiple Coproducts from Red Grape Pomace via Anthocyanin Extraction and Biogas Production;Allison;Journal of Agricultural and Food Chemistry,2018

4. Effects of atmospheric cold plasma and ozone on prebiotic orange juice;Almeida;Innovative Food Science & Emerging Technologies,2015

5. Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H qNMR and GC–MS coupled to chemometrics;Alves Filho;Food Chemistry,2018

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