Laccase-Catalyzed Synthesis of Added-Value Polymers from Cork and Grape Extracts-Reference-Cited by-同舟云学术

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Laccase-Catalyzed Synthesis of Added-Value Polymers from Cork and Grape Extracts

Published:2023-11-22 Issue:48 Volume:71 Page:18877-18889
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Nannan¹²,Freitas David S.³⁴,Santos Joana³⁴,Venâncio Armando³⁴,Noro Jennifer³⁴,Su Jing¹²,Wang Hongbo¹²,Silva Carla³⁴,Cavaco-Paulo Artur³⁴^ORCID

Affiliation:

1. Jiangsu Engineering Technology Research Center for Functional Textiles, Jiangnan University, No. 1800 Lihu Avenue, 214122 Wuxi, P. R. China

2. Key Laboratory of Eco-Textiles, Ministry of Education, Jiangnan University, No. 1800 Lihu Avenue, 214122 Wuxi, P. R. China

3. Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal

4. LABBELS─Associate Laboratory, 4710-057 Braga/Guimarães, Portugal

Funder

Chinese Government Scholarship

European Regional Development Fund

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Funda??o para a Ci?ncia e a Tecnologia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c04798

Reference50 articles.

1. Advances in the extraction of natural ingredients by high pressure extraction technology

2. Mechanochemical assisted extraction as a green approach in preparation of bioactive components extraction from natural products - A review

3. Cork oak (Quercus suber L.) leaf extracts potential use as natural antioxidants in cooked meat

4. Recycled Plastic and Cork Waste for Structural Lightweight Concrete Production

5. Valorization of grape pomace: Drying behavior and ultrasound extraction of phenolics

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1. Laccase-Mediated Oxidation of Phenolic Compounds from Wine Lees Extract towards the Synthesis of Polymers with Potential Applications in Food Packaging;Biomolecules;2024-03-08

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