Green management of wet olive pomace by means of ultrafiltration of an aqueous extract of phenolic compounds-Reference-Cited by-同舟云学术

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Green management of wet olive pomace by means of ultrafiltration of an aqueous extract of phenolic compounds

Published:2023-11 Issue: Volume:32 Page:103385
ISSN:2352-1864
Container-title:Environmental Technology & Innovation
language:en
Short-container-title:Environmental Technology & Innovation

Author:

Sánchez-Arévalo Carmen M.,Vincent-Vela María Cinta,Álvarez-Blanco Silvia

Funder

Gobierno de España Ministerio de Ciencia e Innovación

Generalitat Valenciana

European Social Fund

Publisher

Elsevier BV

Subject

Plant Science,Soil Science,General Environmental Science

Reference44 articles.

1. Limiting flux in membrane separations: a model based on the viscosity dependency of the mass transfer coefficient;Aimar;Chem. Eng. Sci.,1992

2. Effect of transmembrane pressure on rejection of viruses by ultrafiltration membranes;Arkhangelsky;Sep. Purif. Technol.,2008

3. Critical and sustainable fluxes: theory, experiments and applications;Bacchin;J. Memb. Sci.,2006

4. Treatment of olive mill wastewater through integrated pressure-driven membrane processes;Bottino;Membranes,2020

5. Fouling behavior of polyphenols during model juice ultrafiltration: effect of membrane properties;Cai;Food Bioprocess Technol.,2018

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Removal and recovery of phenolic compounds from OMW by a cationic resin;Chemical Engineering Science;2024-06

2. Integrated Membrane Process in Organic Media: Combining Organic Solvent Ultrafiltration, Nanofiltration, and Reverse Osmosis to Purify and Concentrate the Phenolic Compounds from Wet Olive Pomace;International Journal of Molecular Sciences;2024-05-11

3. Separation of phenolic compounds from canned mandarin production wastewater by ultrafiltration and nanofiltration;Journal of Water Process Engineering;2024-03

4. May phenolics mitigate the antimicrobial resistance in foodborne pathogens?;Current Opinion in Food Science;2024-02

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