A green approach to phenolic compounds recovery from olive mill and winery wastes-Reference-Cited by-同舟云学术

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A green approach to phenolic compounds recovery from olive mill and winery wastes

Published:2022-08 Issue: Volume:835 Page:155552
ISSN:0048-9697
Container-title:Science of The Total Environment
language:en
Short-container-title:Science of The Total Environment

Author:

Tapia-Quirós Paulina,Montenegro-Landívar Maria Fernanda,Vecino Xanel,Alvarino Teresa,Cortina José Luis,Saurina Javier,Granados Mercè,Reig Mònica

Funder

Ministerio de Economía y Competitividad

España Ministerio de Ciencia e Innovación

H2020

CONACYT

Publisher

Elsevier BV

Subject

Pollution,Waste Management and Disposal,Environmental Chemistry,Environmental Engineering

Reference64 articles.

1. Influence of the solvent system on the composition of phenolic substances and antioxidant capacity of extracts of grape (Vitis vinifera L.) marc;Agustin-Salazar;Aust. J. Grape Wine Res.,2014

2. Exploring the antioxidant features of polyphenols by spectroscopic and electrochemical methods;Alcalde;Antioxidants,2019

3. Valorization of olive oil solid waste using high pressure-high temperature reactor;Aliakbarian;Food Chem.,2011

4. Optimisation, characterisation and quantification of phenolic compounds in olive cake;Alu'datt;Food Chem.,2010

5. Green Chemistry: Theory and Practice;Anastas,1998

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2. Extraction of Bioactive Compounds from Wine Lees: A Systematic and Bibliometric Review;Foods;2024-06-28

3. Agricultural Wastes and Their By-Products for the Energy Market;Energies;2024-04-27

4. Food wastes phenolic compounds (PCs): overview of contemporary greener extraction technologies, industrial potential, and its integration into circular bioeconomy;Energy, Ecology and Environment;2024-04-06

5. Microwave-assisted extraction with natural deep eutectic solvents for polyphenol recovery from agrifood waste: Mature for scaling-up?;Science of The Total Environment;2024-02

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