화학공학소재연구정보센터
검색결과 : 117건
No. Article
1 The impacts of Schizosaccharomyces on winemaking
Benito S
Applied Microbiology and Biotechnology, 103(11), 4291, 2019
2 Pressurized liquid extraction of bioactive compounds from grape marc
Pereira DTV, Tarone AG, Cazarin CBB, Barbero GF, Martinez J
Journal of Food Engineering, 240, 105, 2019
3 Microencapsulation by atomization of the mixture of phenolic extracts
Rocha JDG, de Barros FAR, Perrone IT, Viana KWC, Tavares GM, Stephani R, Stringheta PC
Powder Technology, 343, 317, 2019
4 Purification of anthocyanins from red cabbage using semi interpenetrating network hydrogel beads in a packed bed column
Shankaranarayanan B, Nakkeeran E
Separation Science and Technology, 54(5), 675, 2019
5 Combination of a deep eutectic solvent and macroporous resin for green recovery of anthocyanins from Nitraria tangutorun Bobr. fruit
Sang J, Liu K, Ma Q, Li B, Li CQ
Separation Science and Technology, 54(18), 3082, 2019
6 A Study on the Expression of Genes Involved in Carotenoids and Anthocyanins During Ripening in Fruit Peel of Green, Yellow, and Red Colored Mango Cultivars
Karanjalker GR, Ravishankar KV, Shivashankara KS, Dinesh MR, Roy TK, Rao DVS
Applied Biochemistry and Biotechnology, 184(1), 140, 2018
7 The impact of Torulaspora delbrueckii yeast in winemaking
Benito S
Applied Microbiology and Biotechnology, 102(7), 3081, 2018
8 Kinetic modelling of blueberry anthocyanins oxidation with a free radical initiator 2,2'-azobis(2-amidinopropane)
Chorfa N, Savard S, Belkacemi K
Canadian Journal of Chemical Engineering, 96(10), 2243, 2018
9 Algal buffer layers for enhancing the efficiency of anthocyanins extracted from rose petals for natural dye-sensitized solar cell (DSSC)
Prabavathy N, Shalini S, Balasundaraprabhu R, Velauthapillai D, Prasanna S, Balaji G, Muthukumarasamy N
International Journal of Energy Research, 42(2), 790, 2018
10 Investigations on binding mechanism of bioactives from elderberry (Sambucus nigra L.) by whey proteins for efficient microencapsulation
Stanciuc N, Oancea AM, Aprodu I, Turturica M, Barbu V, Ionita E, Rapeanu G, Bahrim G
Journal of Food Engineering, 223, 197, 2018