A Two-Step Nanofiltration Process for the Production of Phenolic-Rich Fractions from Artichoke Aqueous Extracts

Author： Cassano Alfredo   Conidi Carmela   Ruby Figueroa René   Castro Muñoz Roberto  

Publisher： MDPI

E-ISSN： 1422-0067|16|4|8968-8987

ISSN： 1422-0067

Source： International Journal of Molecular Sciences, Vol.16, Iss.4, 2015-04, pp. : 8968-8987

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Topical Benefits of Two Fucoidan-Rich Extracts from Marine Macroalgae

By Fitton J. Helen   Dell’Acqua Giorgio   Gardiner Vicki-Anne   Karpiniec Samuel S.   Stringer Damien N.   Davis Emma  

Cosmetics, Vol. 2, Iss. 2, 2015-04 ,pp. : 66-81

MDPI

Access to resources Recommend Favorite

Lipid Oxidation Inhibitory Effects and Phenolic Composition of Aqueous Extracts from Medicinal Plants of Colombian Amazonia

By Lizcano Leandro J.   Viloria-Bernal María   Vicente Francisca   Berrueta Luis Angel   Gallo Blanca   Martínez-Cañamero Magdalena   Ruiz-Larrea Maria Begoña   Ruiz-Sanz José Ignacio  

International Journal of Molecular Sciences, Vol. 13, Iss. 5, 2012-05 ,pp. : 5454-5467

MDPI

Access to resources Recommend Favorite

Optimization of Xylanase Production from Penicillium sp.WX-Z1 by a Two-Step Statistical Strategy: Plackett-Burman and Box-Behnken Experimental Design

By Cui Fengjie   Zhao Liming  

International Journal of Molecular Sciences, Vol. 13, Iss. 8, 2012-08 ,pp. : 10630-10646

MDPI

Access to resources Recommend Favorite

Erratum: Fitton, J.H., et al. Topical Benefits of Two Fucoidan-Rich Extracts from Marine Macroalgae. Cosmetics 2015, 2, 66–81

By  

Cosmetics, Vol. 3, Iss. 1, 2016-03 ,pp. : 12-12

MDPI

Access to resources Recommend Favorite

Phenolic Extracts from Wild Olive Leaves and Their Potential as Edible Oils Antioxidants

By Lafka Theodora-Ioanna   Lazou Andriana E.   Sinanoglou Vassilia J.   Lazos Evangelos S.  

Foods, Vol. 2, Iss. 1, 2013-01 ,pp. : 18-31

MDPI

Access to resources Recommend Favorite