348 related articles for article (PubMed ID: 31739031)
1. Optimization of microwave-assisted extraction and structural characterization of pectin from sweet lemon peel.
Rahmani Z; Khodaiyan F; Kazemi M; Sharifan A
Int J Biol Macromol; 2020 Mar; 147():1107-1115. PubMed ID: 31739031
[TBL] [Abstract][Full Text] [Related]
2. Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties.
Hosseini SS; Khodaiyan F; Yarmand MS
Carbohydr Polym; 2016 Apr; 140():59-65. PubMed ID: 26876828
[TBL] [Abstract][Full Text] [Related]
3. Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method.
Hosseini SS; Khodaiyan F; Kazemi M; Najari Z
Int J Biol Macromol; 2019 Mar; 125():621-629. PubMed ID: 30543886
[TBL] [Abstract][Full Text] [Related]
4. Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties.
Hosseini SS; Khodaiyan F; Yarmand MS
Int J Biol Macromol; 2016 Jan; 82():920-6. PubMed ID: 26549440
[TBL] [Abstract][Full Text] [Related]
5. Microwave-assisted extraction of arabinan-rich pectic polysaccharides from melon peels: Optimization, purification, bioactivity, and techno-functionality.
Golbargi F; Gharibzahedi SMT; Zoghi A; Mohammadi M; Hashemifesharaki R
Carbohydr Polym; 2021 Mar; 256():117522. PubMed ID: 33483043
[TBL] [Abstract][Full Text] [Related]
6. Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process.
Su DL; Li PJ; Quek SY; Huang ZQ; Yuan YJ; Li GY; Shan Y
Food Chem; 2019 Jul; 286():1-7. PubMed ID: 30827581
[TBL] [Abstract][Full Text] [Related]
7. Utilization of food processing wastes of eggplant as a high potential pectin source and characterization of extracted pectin.
Kazemi M; Khodaiyan F; Hosseini SS
Food Chem; 2019 Oct; 294():339-346. PubMed ID: 31126472
[TBL] [Abstract][Full Text] [Related]
8. High-quality pectin from cantaloupe waste: eco-friendly extraction process, optimization, characterization and bioactivity measurements.
Kazemi M; Amiri Samani S; Ezzati S; Khodaiyan F; Hosseini SS; Jafari M
J Sci Food Agric; 2021 Dec; 101(15):6552-6562. PubMed ID: 34014565
[TBL] [Abstract][Full Text] [Related]
9. Sequential ultrasound-microwave assisted acid extraction (UMAE) of pectin from pomelo peels.
Liew SQ; Ngoh GC; Yusoff R; Teoh WH
Int J Biol Macromol; 2016 Dec; 93(Pt A):426-435. PubMed ID: 27565298
[TBL] [Abstract][Full Text] [Related]
10. Characterization of citrus pectin samples extracted under different conditions: influence of acid type and pH of extraction.
Kaya M; Sousa AG; Crépeau MJ; Sørensen SO; Ralet MC
Ann Bot; 2014 Oct; 114(6):1319-26. PubMed ID: 25081519
[TBL] [Abstract][Full Text] [Related]
11. High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis.
Asgari K; Labbafi M; Khodaiyan F; Kazemi M; Hosseini SS
Int J Biol Macromol; 2020 Jun; 152():1274-1282. PubMed ID: 31751688
[TBL] [Abstract][Full Text] [Related]
12. Optimization of aqueous pectin extraction from Citrus medica peel.
Pasandide B; Khodaiyan F; Mousavi ZE; Hosseini SS
Carbohydr Polym; 2017 Dec; 178():27-33. PubMed ID: 29050593
[TBL] [Abstract][Full Text] [Related]
13. Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization.
Yang JS; Mu TH; Ma MM
Food Chem; 2019 Aug; 289():351-359. PubMed ID: 30955623
[TBL] [Abstract][Full Text] [Related]
14. Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method.
Rodsamran P; Sothornvit R
Food Chem; 2019 Apr; 278():364-372. PubMed ID: 30583385
[TBL] [Abstract][Full Text] [Related]
15. Pistachio green hull pectin: Optimization of microwave-assisted extraction and evaluation of its physicochemical, structural and functional properties.
Kazemi M; Khodaiyan F; Labbafi M; Saeid Hosseini S; Hojjati M
Food Chem; 2019 Jan; 271():663-672. PubMed ID: 30236729
[TBL] [Abstract][Full Text] [Related]
16. Extraction of pectin from ponkan (Citrus reticulata Blanco cv. Ponkan) peel: Optimization and structural characterization.
Colodel C; Vriesmann LC; Teófilo RF; de Oliveira Petkowicz CL
Int J Biol Macromol; 2018 Oct; 117():385-391. PubMed ID: 29753767
[TBL] [Abstract][Full Text] [Related]
17. Pectin recovery and characterization from lemon juice waste streams.
Dimopoulou M; Alba K; Campbell G; Kontogiorgos V
J Sci Food Agric; 2019 Nov; 99(14):6191-6198. PubMed ID: 31250441
[TBL] [Abstract][Full Text] [Related]
18. Co-optimization of pectin and polyphenols extraction from black mulberry pomace using an eco-friendly technique: Simultaneous recovery and characterization of products.
Khodaiyan F; Parastouei K
Int J Biol Macromol; 2020 Dec; 164():1025-1036. PubMed ID: 32679326
[TBL] [Abstract][Full Text] [Related]
19. Microwave-assisted extraction of pectin from grape pomace.
Spinei M; Oroian M
Sci Rep; 2022 Jul; 12(1):12722. PubMed ID: 35882905
[TBL] [Abstract][Full Text] [Related]
20. Comparison of characterization and antioxidant activity of different citrus peel pectins.
Liu N; Yang W; Li X; Zhao P; Liu Y; Guo L; Huang L; Gao W
Food Chem; 2022 Aug; 386():132683. PubMed ID: 35364490
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
