The DOI matches its Crossref record; 42 of the 42 references it cites were found in a registry or an index.
Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties
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Citations
Cites
New method for quantitative determination of uronic acids
Blumenkrantz, N., & Asboe-Hansen, G. (1973) · Analytical Biochemistry · doi:10.1016/0003-2697(73)90377-1 · Cited by 7,140
Food Emulsions: Principles, Practice, and Techniques
McClements, D. J. (1998) · ScholarWorks@UMassAmherst (University of Massachusetts Amherst) · Cited by 2,476
Food Polysaccharides and Their Applications
BeMiller, J. N. (1996) · Trends in Food Science & Technology · doi:10.1016/0924-2244(96)81250-7 · Cited by 1,676
Food Polysaccharides and Their Applications
(2016) · CRC Press eBooks · doi:10.1201/9781420015164 · Cited by 1,650
Chemistry and uses of pectin — A review
Thakur, B. R., Singh, R. K., Handa, A. K., & Rao, M. A. (1997) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408399709527767 · Cited by 1,556
Pectin: new insights into an old polymer are starting to gel
Willats, W. G. T., Knox, J. P., & Mikkelsen, J. D. (2006) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2005.10.008 · Cited by 964
Industrial pectins: Sources, production and applications
May, C. D. (1990) · Carbohydrate Polymers · doi:10.1016/0144-8617(90)90105-2 · Cited by 763
Bagherian, H., Zokaee Ashtiani, F., Fouladitajar, A., & Mohtashamy, M. (2011) · Chemical Engineering and Processing: Process Intensification · doi:10.1016/j.cep.2011.08.002 · Cited by 470
Manrique, G. D., & Lajolo, F. M. (2002) · Postharvest Biology and Technology · doi:10.1016/s0925-5214(01)00160-0 · Cited by 457
Yapo, B. M., Robert, C., Etienne, I., Wathelet, B., & Paquot, M. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.12.012 · Cited by 445
Cited by
Marić, M., Grassino, A. N., Zhu, Z., Barba, F. J., Brnčić, M., & Rimac Brnčić, S. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.03.022 · Cited by 678
Emerging concepts in the nutraceutical and functional properties of pectin—A Review
Naqash, F., Masoodi, F. A., Rather, S. A., Wani, S. M., & Gani, A. (2017) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2017.03.058 · Cited by 447
Satari, B., & Karimi, K. (2018) · Resources, Conservation and Recycling · doi:10.1016/j.resconrec.2017.10.032 · Cited by 371
Putnik, P., Bursać Kovačević, D., Režek Jambrak, A., Barba, F., Cravotto, G., Binello, A., Lorenzo, J., & Shpigelman, A. (2017) · Molecules · doi:10.3390/molecules22050680 · Cited by 355
Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications
Said, N. S., Olawuyi, I. F., & Lee, W. Y. (2023) · Gels · doi:10.3390/gels9090732 · Cited by 331
Metadata
- Authors
- Hosseini, S. S., Khodaiyan, F., & Yarmand, M. S.
- Venue
- Carbohydrate Polymers
- Publisher
- Elsevier BV
- Published
- 2016-04
- Volume
- 140
- Pages
- 59-65
- ISSN
- 0144-8617 (ISSN-L)
- OpenAlex
- W2211651718
- Cited by
- 317
- References
- 42
- FWCI
- 15.89
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. https://app.cochat.ai/papers/10.1016/j.carbpol.2015.12.051
- The paper
- Hosseini, S. S., Khodaiyan, F., & Yarmand, M. S. (2016). Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties. Carbohydrate Polymers. https://doi.org/10.1016/j.carbpol.2015.12.051
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
