Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type-Reference-Cited by-同舟云学术

Polyphenols content and antioxidant activity of Ghure (unripe grape) marc extract: influence of extraction time, temperature and solvent type

Published:2012-11-23 Issue:2 Volume:48 Page:412-418
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Shojaee-Aliabadi Saeedeh¹,Hosseini Seyede M.¹,Tiwari Brijesh²,Hashemi Maryam,Fadavi Ghasem¹,Khaksar Ramin¹

Affiliation:

1. Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology; National Nutrition and Food Technology Research Institute; Shahid Beheshti University of Medical Sciences; Tehran; Iran

2. Hollings Faculty; Manchester Food Research Centre; Manchester Metropolitan University; Manchester; UK

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03203.x/fullpdf

Reference32 articles.

1. Optimization of phenolics and dietary fibre extraction from date seeds;Al-Farsi;Food Chemistry,2008

2. Unripe grape juice (verjuice) as a lipid-lowering agent: fact or fiction;Aminian;Archives of Iranian Medicine,2003

3. Antioxidant activity and phenolic content of 16 raisin grape (Vitis vinifera L.) cultivars and selections;Breksa Iii;Food Chemistry,2010

4. Extraction of anthocyanins and other phenolics from black currants with sulfured water;Cacace;Journal of Agriculture and Food Chemistry,2002

Cited by 22 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. Study on Optimization of Free Phenolics Extraction and Antioxidant Activity from Okra Seeds;Botanical Research;2024

2. Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries;Beverages;2023-09-15

3. Antimicrobial effect of dried koruk (Vitis vinifera L.) pomace against food-borne pathogens inoculated in kofte;Food Science and Technology International;2023-08-15

4. Grape-based traditional foods produced in Turkey;Italian Journal of Food Science;2023-08-02

5. Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice;Foods;2023-05-27