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International Journal of Food Properties Volume 15, 2012 - Issue 2
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Original Articles

Kinetics of Polyphenol Losses and Antioxidant Activity of Extracts from Olive Cake During Evaporation

Mahmut Seker Department of Chemical Engineering, Gebze Institute of Technology, Gebze-Kocaeli, TurkeyCorrespondence[email protected]
&
Sevgul Tercan Department of Chemical Engineering, Gebze Institute of Technology, Gebze-Kocaeli, Turkey
Pages 438-449 | Received 20 Jan 2010, Accepted 19 Apr 2010, Published online: 03 Feb 2012

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Vincent I. Candrawinata, John B. Golding, Paul D. Roach & Costas E. Stathopoulos. (2015) Optimisation of the phenolic content and antioxidant activity of apple pomace aqueous extracts. CyTA - Journal of Food 13:2, pages 293-299.
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Articles from other publishers (2)

Yanqiao Zhao, Khanh Tran, Margaret Brennan & Charles Brennan. (2020) Kinetics of ultrasonic extraction of polyphenols, anthocyanins and tannins from five different New Zealand grape pomaces. International Journal of Food Science & Technology 56:6, pages 2687-2695.
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Anne Xu, Sébastien Roland & Xavier Colin. (2020) Thermal ageing of a silane-crosslinked polyethylene stabilised with a thiodipropionate antioxidant. Polymer Degradation and Stability 181, pages 109276.
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