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For: Allahyari A, Masoum S, Akhbari M, Hamedi S, Mazoochi A. Experimental design approach in optimization of some effective variables on quantity and quality extraction of essential oil from Rosa damascena Mill. J IRAN CHEM SOC 2021. [DOI: 10.1007/s13738-021-02204-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]

For:	Allahyari A, Masoum S, Akhbari M, Hamedi S, Mazoochi A. Experimental design approach in optimization of some effective variables on quantity and quality extraction of essential oil from Rosa damascena Mill. J IRAN CHEM SOC 2021. [DOI: 10.1007/s13738-021-02204-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]

Number

Cited by Other Article(s)

Lv JM, Gouda M, Zhu YY, Ye XQ, Chen JC. Ultrasound-Assisted Extraction Optimization of Proanthocyanidins from Kiwi (Actinidia chinensis) Leaves and Evaluation of Its Antioxidant Activity. Antioxidants (Basel) 2021;10:1317. [PMID: 34439565 PMCID: PMC8389255 DOI: 10.3390/antiox10081317] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/13/2021] [Accepted: 08/18/2021] [Indexed: 12/23/2022] Open

Affiliation(s)

Ji-Min Lv National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (J.-M.L.); (Y.-Y.Z.); (X.-Q.Y.)
Mostafa Gouda National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (J.-M.L.); (Y.-Y.Z.); (X.-Q.Y.) Department of Nutrition & Food Science, National Research Centre, Dokki, Giza 12422, Egypt
Yan-Yun Zhu National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (J.-M.L.); (Y.-Y.Z.); (X.-Q.Y.)
Xing-Qian Ye National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (J.-M.L.); (Y.-Y.Z.); (X.-Q.Y.)
Jian-Chu Chen National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (J.-M.L.); (Y.-Y.Z.); (X.-Q.Y.)

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