articleTop 10% cited
Mass transfer process during extraction of phenolic compounds from milled berries
Journal of Food Engineering · 2003 · Vol. 59(4) · pp. 379–389
J.E. Cacace(Agriculture and Agri-Food Canada)Giuseppe Mazza✉(Agriculture and Agri-Food Canada)
Fermentation and Sensory AnalysisMicroencapsulation and Drying ProcessesPhytochemicals and Antioxidant ActivitiesThermal diffusivityChemistryMass transferExtraction (chemistry)SolventChromatographyMass transfer coefficientEthanolMass diffusivityResponse surface methodology
Citations
616
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97%
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References
Unit operations of chemical engineering
Journal of the Franklin Institute · 1957 · 2,992 citations
Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds
Journal of Agricultural and Food Chemistry · 2000 · 1,626 citations
Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol
Journal of Food Science · 2003 · 414 citations
The mathematics of diffusion
Polymer · 1975 · 15,045 citations
Anthocyanins in fruits, vegetables and grains
Food Research International · 1993 · 746 citations
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