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A Comparative Study on Antiradical and Antimicrobial Properties of Red Grapes Extracts Obtained from Different Vitis vinifera Varieties
Nada El Darra, Joanna Tannous, Paulette Bou Mouncef, James Palge, Joseph Yaghi, Eugène Vorobiev, Nicolas Louka, Richard G. Maroun
Food Nutr. Sci. Vol.3 No.10, October 15, 2012  DOI: 10.4236/fns.2012.310186
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Antioxidants from Syrah Grapes (Vitis vinifera L. cv. Syrah). Extraction Process through Optimization by Response Surface Methodology
Youssef El Hajj, Espérance Debs, Catherine Nguyen, Richard G. Maroun, Nicolas Louka
Food Nutr. Sci. Vol.4 No.12, November 27, 2013  DOI: 10.4236/fns.2013.412155
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An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology
Hiba N. Rajha, Nada El Darra, Eugène Vorobiev, Nicolas Louka, Richard G. Maroun
Food Nutr. Sci. Vol.4 No.6, June 13, 2013  DOI: 10.4236/fns.2013.46084
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Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process
Hiba N. Rajha, Nada El Darra, Zeina Hobaika, Nadia Boussetta, Eugene Vorobiev, Richard G. Maroun, Nicolas Louka
Food Nutr. Sci. Vol.5 No.4, February 12, 2014  DOI: 10.4236/fns.2014.54048
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Multiple Response Optimization of High Temperature, Low Time Aqueous Extraction Process of Phenolic Compounds from Grape Byproducts
Hiba N. Rajha, Nicolas Louka, Nada El Darra, Zeina Hobaika, Nadia Boussetta, Eugène Vorobiev, Richard G. Maroun
Food Nutr. Sci. Vol.5 No.4, February 11, 2014  DOI: 10.4236/fns.2014.54042
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