Degradation of Hydroxycinnamic Acid Mixtures in Aqueous Sucrose Solutions by the Fenton Process-Reference-Cited by-同舟云学术

Degradation of Hydroxycinnamic Acid Mixtures in Aqueous Sucrose Solutions by the Fenton Process

Published:2015-01-29 Issue:5 Volume:63 Page:1582-1592
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nguyen Danny M. T.¹,Zhang Zhanying¹,Doherty William O. S.¹

Affiliation:

1. Sugar Research and Innovation, ‡Centre for Tropical Crops and Biocommodities, Queensland University of Technology, Brisbane, Queensland 4000, Australia

Funder

Sugar Research and Development Corporation

Sugar Research Institute

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf504184u

Reference55 articles.

1. Phenolic Compounds in Food

2. Tertiary treatment of pulp mill wastewater by solar photo-Fenton

3. Effects of oxidant concentration and temperature on decolorization of azo dye: comparisons of UV/Fenton and UV/Fenton-like systems

4. Electro-Fenton treatment of concentrates generated in nanofiltration of biologically pretreated landfill leachate

Cited by 14 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. Properties of polyphenols and polyphenol-containing wastewaters and their treatment by Fenton/Fenton-like reactions;Separation and Purification Technology;2023-07

2. Gallic acid enhanced bisphenol A degradation through Fe3+/peroxymonosulfate process;Water Supply;2022-03-31

3. Advantages and limitations of catalytic oxidation with hydrogen peroxide: from bulk chemicals to lab scale process;Catalysis Reviews;2020-09-01

4. Effect of hot air drying on the polyphenol profile of Hongjv ( Citrus reticulata Blanco, CV. Hongjv) peel: A multivariate analysis;Journal of Food Biochemistry;2020-03-09

5. Removal of phenolic, turbidity and color in sugarcane juice by electrocoagulation as a sulfur-free process;Food Research International;2019-08