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International Journal of Food Properties Volume 9, 2006 - Issue 2
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Original Articles

Characteristics of Extracted Valerenic Acids From Valerian (Valeriana Officinalis) Root by Supercritical Fluid Extraction Using Carbon Dioxide

Debbie Shohet School of Applied Sciences, University of Newcastle, Ourimbah, New South Wales, AustraliaCorrespondence[email protected]
&
Ron B.H. Wills School of Applied Sciences, University of Newcastle, Ourimbah, New South Wales, Australia
Pages 325-329 | Received 08 Jun 2005, Accepted 24 Aug 2005, Published online: 06 Feb 2007

Citations (6)

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Banu Bahar & Tomris Altug. (2009) Flavour Characterization of Sumach (Rhus Coriaria L.) by Means of GC/MS and Sensory Flavour Profile Analysis Techniques. International Journal of Food Properties 12:2, pages 379-387.
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Articles from other publishers (5)

Seyyedeh Atefeh Mousavi, Neda Dalir, Rasoul Rahnemaie & Mohammad-Taghi Ebadi. (2021) Phosphate concentrations and methionine application affect quantitative and qualitative traits of valerian (Valeriana officinalis L.) under hydroponic conditions. Industrial Crops and Products 171, pages 113821.
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Esperanza J. Carcache de Blanco & A. Douglas Kinghorn. 2021. Remington. Remington 45 58 .
M.M.R. de Melo, A.J.D. Silvestre & C.M. Silva. (2014) Supercritical fluid extraction of vegetable matrices: Applications, trends and future perspectives of a convincing green technology. The Journal of Supercritical Fluids 92, pages 115-176.
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Helena Sovová & Roumiana P. Stateva. (2011) Supercritical fluid extraction from vegetable materials. Reviews in Chemical Engineering 27:3-4.
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A. Salimi, S. Fatemi, H. Zakizadeh Nei Nei & A. Safaralie. (2008) Mathematical Modeling of Supercritical Extraction of Valerenic Acid from Valeriana officinalis L. . Chemical Engineering & Technology 31:10, pages 1470-1480.
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