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International Journal of Food Properties Volume 17, 2014 - Issue 8
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Original Articles

Analysis of Polyphenols in Apple Pomace using Gas Chromatography-Mass Spectrometry with Derivatization

Xiaoyun TaoDepartment of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China;Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
,
Hongnan SunDepartment of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China;Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
,
Jian ChenDepartment of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China;Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
,
Luning LiDepartment of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China;Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
,
Yin WangDepartment of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China;Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
&
Aidong SunDepartment of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing, China;Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, ChinaCorrespondence[email protected]
Pages 1818-1827 | Received 26 Feb 2012, Accepted 13 Oct 2012, Published online: 24 Apr 2014

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Alejandra Garcia-Alonso, Marta Sánchez-Paniagua López, C. Lorena Manzanares-Palenzuela, Araceli Redondo-Cuenca & Beatríz López-Ruíz. (2023) Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods. Critical Reviews in Food Science and Nutrition 63:31, pages 10814-10835.
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Ruimin Fu, Yaya Wang, Feng Yu, Xiaowei Wu, Yanan Gu & Wuling Chen. (2016) Optimization of the macroporous resin-based adsorption of apple polyphenol through response surface methodology. Toxicological & Environmental Chemistry 98:3-4, pages 479-491.
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Articles from other publishers (13)

Samandeep Kaur, Parmjit S. Panesar & Harish K. Chopra. (2023) Sequential Extraction of Functional Compounds from Citrus reticulata Pomace Using Ultrasonication Technique. Food Chemistry Advances 2, pages 100155.
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Samandeep Kaur, Parmjit S. Panesar & Harish K. Chopra. (2022) Exploration of microwaves for biorefining of phenolic antioxidants from Citrus reticulata peels: Spectrophotometric and spectroscopic analyses . Journal of Food Processing and Preservation 46:9.
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Sami Asir Al-Robai, Sami A. Zabin, Abdelazim Ali Ahmed, Haidar Abdalgadir Mohamed, Abdullah A. A. Alghamdi & Aimun A. E. Ahmed. (2022) Phenolic contents, anticancer, antioxidant, and antimicrobial capacities of MeOH extract from the aerial parts of Trema orientalis plant . Open Chemistry 20:1, pages 666-678.
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Filipa Castro, Nuno Ribeiro da Silva, Sara Cruz Silvério, Lina Fernanda Ballesteros & José António Teixeira. 2022. Current Developments in Biotechnology and Bioengineering. Current Developments in Biotechnology and Bioengineering 455 495 .
Tomásia Fernandes & Nereida Cordeiro. (2021) Microalgae as Sustainable Biofactories to Produce High-Value Lipids: Biodiversity, Exploitation, and Biotechnological Applications. Marine Drugs 19:10, pages 573.
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Shunmugiah Mahendran, Pandiaraj Maheswari, Vanaraj Sasikala, Jeba jaya Rubika & Jeyaraj Pandiarajan. (2021) In vitro antioxidant study of polyphenol from red seaweeds dichotomously branched gracilaria Gracilaria edulis and robust sea moss Hypnea valentiae. Toxicology Reports 8, pages 1404-1411.
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Pilar Viñas & Natalia Campillo. 2019. Polyphenols in Plants. Polyphenols in Plants 285 316 .
Hamid Forootanfar & Mohammad Ali Faramarzi. 2019. Reference Module in Food Science. Reference Module in Food Science.
Merichel Plaza, Gloria Domínguez-Rodríguez, María Castro-Puyana & María Luisa Marina. 2018. Polyphenols: Properties, Recovery, and Applications. Polyphenols: Properties, Recovery, and Applications 177 232 .
Paulina Opyd, Adam Jurgoński, Jerzy Juśkiewicz, Joanna Milala, Zenon Zduńczyk & Bogusław Król. (2017) Nutritional and Health-Related Effects of a Diet Containing Apple Seed Meal in Rats: The Case of Amygdalin. Nutrients 9:10, pages 1091.
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Qian Lu, Hui Liu, Qin Wang & Jianliang Liu. (2017) Sensory and physical quality characteristics of bread fortified with apple pomace using fuzzy mathematical model. International Journal of Food Science & Technology 52:5, pages 1092-1100.
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E. Manzano, S. Cantarero, A. García, A. Adroher & J.L. Vílchez. (2016) A multi-analytical approach applied to the archaeological residues in Iberian glasses. Earliest evidences on the consumption of fermented beverages in votive rituals. Microchemical Journal 129, pages 286-292.
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Alexis Marsol-Vall, Mercè Balcells, Jordi Eras & Ramon Canela-Garayoa. (2016) Injection-port derivatization coupled to GC–MS/MS for the analysis of glycosylated and non-glycosylated polyphenols in fruit samples. Food Chemistry 204, pages 210-217.
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