PEF-dependency on polyphenol extraction during maceration/fermentation of Grenache grapes-Reference-Cited by-同舟云学术

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PEF-dependency on polyphenol extraction during maceration/fermentation of Grenache grapes

Published:2020-03 Issue: Volume:60 Page:102303
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Maza Marcos Andrés,Martínez Juan Manuel,Delso Carlota,Camargo Alejandra,Raso Javier,Álvarez Ignacio

Funder

Government of Aragon

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference33 articles.

1. Economic and environmental analysis of the wine bottle production in Spain by means of life cycle assessment;Aranda;International Journal of Agricultural Resources, Governance and Ecology,2005

2. Structural and biochemical changes induced by pulsed electric field treatments on cabernet sauvignon grape berry skins: Impact on cell wall total tannins and polysaccharides;Cholet;Journal of Agricultural and Food Chemistry,2014

3. Pulsed electric field processing of white grapes (cv. Garganega): Effects on wine composition and volatile compounds;Comuzzo;Food Chemistry,2018

4. Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison;Corrales;Innovative Food Science & Emerging Technologies,2008

5. Effects of pulsed electric fields on Cabernet Sauvignon grape berries and on the characteristics of wines;Delsart;Food and Bioprocess Technology,2014

Cited by 20 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. Sustainable extraction methods for the recovery of polyphenolic compounds from grape pomace and its biological properties: a comprehensive review;Phytochemistry Reviews;2024-07-05

2. Pulsed electric field-assisted extraction of Djenkol (Archidendron pauciflorum) peel: Characterization, suppression of intracellular ROS generation and inflammatory cytokines in LPS-activated RAW264.7 macrophage cells;Applied Food Research;2024-06

3. Polyphenol Extraction from Food (by) Products by Pulsed Electric Field: A Review;International Journal of Molecular Sciences;2023-11-02

4. Pulsed electric field as a promising technology for solid foods processing: A review;Food Chemistry;2023-03

5. Influence of Prefermentative Cold Maceration on the Chemical and Sensory Properties of Red Wines Produced in Warm Climates;Processes;2023-01-25

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