The DOI matches its Crossref record; 39 of the 39 references it cites were found in a registry or an index.
Optimization of Pulsed Electric Fields-Assisted Extraction of Polyphenols from Potato Peels Using Response Surface Methodology
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Cites
Galanakis, C. M. (2012) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2012.03.003 · Cited by 1,240
Polyphenols: food sources, properties and applications – a review
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Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review
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Under the Influence of Alcohol: The Effect of Ethanol and Methanol on Lipid Bilayers
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Antioxidant effectiveness as influenced by phenolic content of fresh orange juices
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Donsı̀, F., Ferrari, G., & Pataro, G. (2010) · Food Engineering Reviews · doi:10.1007/s12393-010-9015-3 · Cited by 357
Phenolic Compounds in the Potato and Its Byproducts: An Overview
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Subcritical water extraction of phenolic compounds from potato peel
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Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields
Luengo, E., Álvarez, I., & Raso, J. (2012) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2012.10.005 · Cited by 302
Estimation of characteristic damage time of food materials in pulsed-electric fields
Lebovka, N., Bazhal, M., & Vorobiev, E. (2002) · Journal of Food Engineering · doi:10.1016/s0260-8774(01)00220-5 · Cited by 265
Research works printed but not linked: 1
- Chang, K. (2011). Polyphenol antioxidants from potato peels: extraction optimization and application to stabilizing lipid oxidation in foods. In Proceedings of the National Conference on Undergraduate Research (NCUR). New York, NY, USA.
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Gil‐Martín, E., Forbes-Hernández, T. Y., Romero, A., Cianciosi, D., Giampieri, F., & Battino, M. A. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.131918 · Cited by 715
Techniques and modeling of polyphenol extraction from food: A review
Sridhar, A., Ponnuchamy, M., Kumar, P. S., Kapoor, A., Vo, D.-V. N., & Prabhakar, S. (2021) · Environmental Chemistry Letters · doi:10.1007/s10311-021-01217-8 · Cited by 348
Ranjha, M. M. A. N., Kanwal, R., Shafique, B., Arshad, R. N., Irfan, S., Kieliszek, M., Kowalczewski, P. Ł., Irfan, M., Khalid, M. Z., Roobab, U., et al. (2021) · Molecules · doi:10.3390/molecules26164893 · Cited by 316
“[63] indicated that the PEF pretreatment of potato peel tissues greatly enhanced the extraction of phenolics.”
BackgroundInfluentialBhatia, L., Jha, H., Sarkar, T., & Sarangi, P. K. (2023) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph20032318 · Cited by 271
“About 399 mg GAE/g equivalent of polyphenols was effectively extracted using this technique [23].”
BackgroundMethodThe application of PEF technology in food processing and human nutrition
Nowosad, K., Sujka, M., Pankiewicz, U., & Kowalski, R. (2020) · Journal of food science and technology · doi:10.1007/s13197-020-04512-4 · Cited by 173
Metadata
- Authors
- Frontuto, D., Carullo, D., Harrison, S. M., Brunton, N. P., Ferrari, G., Lyng, J. G., & Pataro, G.
- Affiliations
- University College Dublin (IE)
- University of Salerno (IT)
- Corresponding author
- Pataro, G.
- Venue
- Food and Bioprocess Technology
- Published
- 2019-08-27
- Volume
- 12
- Issue
- 10
- Pages
- 1708-1720
- ISSN
- 1935-5130 (ISSN-L)
- 1935-5149
- OpenAlex
- W2970689289
- Cited by
- 129
- References
- 39
- Citations by year
- 2026: 23 · 2025: 13 · 2024: 22 · 2023: 27 · 2022: 23 · 2021: 12 · 2020: 9
- FWCI
- 6.66
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Food and Bioprocess Technology (publishedVersion)
- Archivio Istituzionale della Ricerca (Universita Degli Studi Di Milano) (submittedVersion, other-oa)
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Keywords
- pulsed electric field, potato peel, polyphenol extraction, solid-liquid extraction, cell disintegration, ethanol-water solvent, extraction optimization, antioxidant activity, total phenolic content, chlorogenic acid, caffeic acid, syringic acid, protocatechuic acid, p-coumaric acid, food by-product valorization
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