Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts

Journals Menu

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 2.37
Citations

Journals Menu

"Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts"
written by Hiba N. Rajha, Nicolas Louka, Nada El Darra, Zeina Hobaika, Nadia Boussetta, Eugène Vorobiev, Richard G. Maroun,
published by Food and Nutrition Sciences, Vol.5 No.4, 2014

has been cited by the following article(s):

Google Scholar
CrossRef

[1]	Development of a Pressurized Green Liquid Extraction Procedure to Recover Antioxidant Bioactive Compounds from Strawberry Tree Fruit (Arbutus unedo L …
	Plants, 2023

[2]	Exhausted Grape Seed Residues as a Valuable Source of Antioxidant Molecules for the Formulation of Biocompatible Cosmetic Scrubs
	Molecules, 2023

[3]	Development of a Pressurized Green Liquid Extraction Procedure to Recover Antioxidant Bioactive Compounds from Strawberry Tree Fruit (Arbutus unedo L.) …
	2023

[4]	Ranking novel extraction systems of seedless barberry (Berberis Vulgaris) bioactive compounds with fuzzy logic-based term weighting scheme
	Nia - Sustainable Chemistry and Pharmacy, 2022

[5]	Multi-Step Biomass Fractionation of Grape Seeds from Pomace, a Zero-Waste Approach
	Plants, 2022

[6]	Multi-Step Biomass Fractionation of Grape Seeds from Pomace, a Zero-Waste Approach. Plants 2022, 11, 2831
	2022

[7]	Valorization of Wine-Making By-Products' Extracts in Cosmetics. Cosmetics 2021, 8, 109
	2021

[8]	Polysaccharides and polyphenol in dried Morinda citrifolia fruit tea after different processing conditions: Optimization analysis using response surface …
	2021

[9]	Valorization of Wine-Making By-Products' Extracts in Cosmetics
	Cosmetics, 2021

[10]	Study on Extraction Process of Polyphenols from Actinidia
	2020

[11]	Optimization of aqueous extraction conditions for bioactive compounds from fresh Pouzolzia zeylanica plant using response surface methodology
	2020

[12]	Optimization Studies By Ultrasound Assisted Solvent Extraction And Screening Of Phenolic Compounds In Papaya Seeds
	Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 2019

[13]	不同干燥方式对橄榄多酚抗氧化活性的影响
	2018

[14]	Phytochemical Analysis of Nigella sativa L. Utilizing GC-MS Exploring its Antimicrobial Effects against Multidrug-Resistant Bacteria
	2018

[15]	Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves
	Food Chemistry, 2018

[16]	Extraction and purification of high added value compounds from by-products of the winemaking chain using alternative/nonconventional processes/technologies
	Critical Reviews in Food Science and Nutrition, 2018

[17]	EXTRACTION OF PHENOLIC AND FLAVONOID COMPOUNDS FROM SOLID WASTES OF GRAPE SEED OIL PRODUCTION BY COLD PRESSING.
	2018

[18]	Comparative Study between Ethanolic and β-Cyclodextrin Assisted Extraction of Polyphenols from Peach Pomace
	International Journal of Food Science, 2018

[19]	Study of the Selectivity and Bioactivity of Polyphenols Using Infrared Assisted Extraction from Apricot Pomace Compared to Conventional Methods
	2018

[20]	Comparative Study between Ethanolic and 𝛽-Cyclodextrin Assisted Extraction of Polyphenols from Peach Pomace
	2018

[21]	Research Article Comparative Study between Ethanolic and 𝛽-Cyclodextrin Assisted Extraction of Polyphenols from Peach Pomace
	2018

[22]	Research progress on plant polyphenols.
	2016

[23]	Development of a Green Process for the Preparation of Antioxidant and Pigment-Enriched Extracts From Winery Solid Wastes Using Response Surface Methodology and Kinetics
	Chemical Engineering Communications, 2016

[24]	Extraction and purification of high added value compounds from by-products of the winemaking chain using alternative/non-conventional processes/technologies
	Structural Equation Modeling A Multidisciplinary Journal, 2016

[25]	UTJECAJ UVJETA EKSTRAKCIJE NA IZOLACIJU FENOLNIH SPOJEVA IZ ORGANSKOG OTPADA U PROIZVODNJI VINA
	2016

[26]	Development of a green process for the preparation of antioxidant and pigment-enriched extracts from winery solid wastes using response surface methodology and …
	Chemical Engineering Communications, 2016

[27]	Naturally occurring phenolic sources: monomers and polymers
	RSC Advances, 2014

[28]	Effect of the Drying Process on the Intensification of Phenolic Compounds Recovery from Grape Pomace Using Accelerated Solvent Extraction
	International journal of molecular sciences, 2014

[29]	Industrial byproducts valorization through energy saving processes. Alkaline extraction of polyphenols from vine shoots
	2014

[1]	Multi-Step Biomass Fractionation of Grape Seeds from Pomace, a Zero-Waste Approach Plants, 2022 DOI:10.3390/plants11212831

[2]	Polysaccharides and polyphenol in dried Morinda citrifolia fruit tea after different processing conditions: Optimization analysis using response surface methodology PeerJ, 2021 DOI:10.7717/peerj.11507

[3]	Valorization of Wine-Making By-Products’ Extracts in Cosmetics Cosmetics, 2021 DOI:10.3390/cosmetics8040109

[4]	Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves Food Chemistry, 2018 DOI:10.1016/j.foodchem.2018.01.192

[5]	Comparative Study between Ethanolic and β-Cyclodextrin Assisted Extraction of Polyphenols from Peach Pomace International Journal of Food Science, 2018 DOI:10.1155/2018/9491681

[6]	Study of the Selectivity and Bioactivity of Polyphenols Using Infrared Assisted Extraction from Apricot Pomace Compared to Conventional Methods Antioxidants, 2018 DOI:10.3390/antiox7120174

[7]	Extraction and purification of high added value compounds from by-products of the winemaking chain using alternative/nonconventional processes/technologies Critical Reviews in Food Science and Nutrition, 2016 DOI:10.1080/10408398.2016.1259982

[8]	Effect of alternative physical pretreatments (pulsed electric field, high voltage electrical discharges and ultrasound) on the dead-end ultrafiltration of vine-shoot extracts Separation and Purification Technology, 2015 DOI:10.1016/j.seppur.2015.03.058

[9]	Industrial byproducts valorization through energy saving processes. Alkaline extraction of polyphenols from vine shoots International Conference on Renewable Energies for Developing Countries 2014, 2014 DOI:10.1109/REDEC.2014.7038537

[10]	Effect of the Drying Process on the Intensification of Phenolic Compounds Recovery from Grape Pomace Using Accelerated Solvent Extraction International Journal of Molecular Sciences, 2014 DOI:10.3390/ijms151018640

[11]	Naturally occurring phenolic sources: monomers and polymers RSC Adv., 2014 DOI:10.1039/C4RA00181H

Follow SCIRP

	+1 323-425-8868
	customer@scirp.org
	+86 18163351462(WhatsApp)
	1655362766

	Paper Publishing WeChat

Food and Nutrition Sciences

Food and Nutrition Sciences

Journals Menu

Home

About SCIRP

Service

Policies