Subcritical Water and Sulfured Water Extraction of Anthocyanins and Other Phenolics from Dried Red Grape Skin

By Zhiyuan Ju, L. Howard. 2006

185 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/baaaafc403e949ba163ca432b12b0ad5b2b73b55

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. T. H. Roberts
2. Ya-Jun Guo
3. E. Xia
4. G. Deng
5. Meredith A. Wilkes
6. Huabin Li
7. A. Khoddami

In Food Science

1. T. H. Roberts
2. Ya-Jun Guo
3. E. Xia
4. G. Deng
5. Meredith A. Wilkes
6. Huabin Li
7. A. Khoddami

In Organic Chemistry

1. T. H. Roberts
2. Ya-Jun Guo
3. E. Xia
4. G. Deng
5. Meredith A. Wilkes
6. Huabin Li
7. A. Khoddami

Citations in the corpus

• Biological Activities of Polyphenols from Grapes (2010, methodology): “Thus, several improved methods have been developed to extract phenolics from grapes, such as microwave-assisted extraction [39], ultrasound-assisted extraction [5,40,41], supercritical fluid extraction [42,43], subcritical water extraction [44].”
• Techniques for Analysis of Plant Phenolic Compounds (2013, methodology): “Apart from acidified solvent extraction, sulfur water (aqueous SO2) has also been used to extract anthocyanins from plant materials such as red grape skin and black currants [63,64].”