Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating

By N. Darra, N. Grimi, E. Vorobiev, N. Louka, R. Maroun. Food and Bioprocess Technology, 2013

137 citations recorded by the source corpus.

Subfields: Biochemistry, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/11d090ed7be1cd71d6e4f5313fa2532ae3a4af01

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In Food Science

1. A. Vilela

Citations in the corpus

• Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View (2018, methodology): “Normally, the temperatures used in the extraction process are not lower than 60 ◦C [33,34] for different times according to the processing technology.”