Extraction of soluble matter from grape pomace by high voltage electrical discharges for polyphenol recovery: effect of sulphur dioxide and thermal treatments.

By N. Boussetta, J. Lanoisellé, C. Bedel-Cloutour, E. Vorobiev. 2009

136 citations recorded by the source corpus.

Subfields: Biochemistry, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/a226b6f403a9fb3f2e3d29b6f7bde18814ec6b0f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. Dong-ping Xu
2. Yue Zhou
3. Huabin Li

In Biotechnology

1. E. Vorobiev

In Food Science

1. Huabin Li

Citations in the corpus

• Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating (2013, background): “…and Lebovka 2008; Corrales et al. 2008; Boussetta et al. 2009b; Loginova et al. 2011), high voltage electrical discharges (El-Belghiti et al. 2005; Boussetta et al. 2009a; Vorobiev and Lebovka 2008) and ohmic heating (Sastry and Barach 2000; Sastry 2005, 2008; Allali et al. 2008; Shynkaryk et al.…”
• Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources (2017, background): “[138] investigated the effects of high voltage electrical discharges (HVED) on the aqueous extraction of polyphenols from grape pomace (Vitis vinifera L.”