Richard G. Maroun - Concepedia

Author

Richard G. Maroun

Also Known As

Dolla Karam Sarkis, MAROUN, RICHARD G, MAROUN, Richard G, Maroun, Richard G., R. G. Maroun, R. Maroun, R.G Maroun, R.G. Maroun, Richard G Maroun, Richard G. Maroun

188

Publications

4.8K

Citations

H-Index

118

Concepts

All Affiliations

Saint Joseph University Université de Technologie de Compiègne Centre National de la Recherche Scientifique École Supérieure de Chimie Organique et Minérale Sorbonne Université

About

Richard G. Maroun is an author at Saint Joseph University specializing in engineering, food chemistry, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	21	30	1.6K
2	Health Sciences	20	26	1.6K
3	Medicine	14	15	653
4	Natural Sciences	4	4	86
5	Public Health	3	3	233

Richard G. Maroun

Publications

4.1K

Citations

H-Index

Page 1

	Year	Citations
Green extraction of polyphenols from grapefruit peels using high voltage electrical discharges, deep eutectic solvents and aqueous glycerol Sally El Kantar, Hiba N. Rajha, Nadia Boussetta, Food Chemistry Food ChemistryChemical EngineeringPolyphenolicsEngineeringGreen Chemistry	2019	206
Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction Sally El Kantar, Nadia Boussetta, Nikolaï Lebovka, Innovative Food Science & Emerging Technologies Food ChemistryHealth SciencesElectric Field TreatmentPulsed Electric FieldPolyphenols Extraction	2017	197
Mycotoxins: Factors influencing production and control strategies Rouaa Daou, Karine Joubrane, Richard G. Maroun, AIMS Agriculture and Food MycotoxinsSecondary MetabolitesFood ToxicologyOxidative StressBiosynthesis	2021	171
A comparative study of physical pretreatments for the extraction of polyphenols and proteins from vine shoots Hiba N. Rajha, Nadia Boussetta, Nicolas Louka, Food Research International Food ChemistryAgricultural ChemistryPolyphenolicsEngineeringVine Shoots	2014	154
Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating Nada El Darra, Nabil Grimi, Eugène Vorobiev, Food and Bioprocess Technology Food ChemistryPolyphenolicsAnalytical ChemistryFood ProcessingPulsed Ohmic Heating	2012	145
Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges Hiba N. Rajha, Anna‐Maria Abi‐Khattar, Sally El Kantar, Innovative Food Science & Emerging Technologies Chemical EngineeringPolyphenolicsEngineeringAqueous Extraction EfficiencyPomegranate Peels	2019	133
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, Food and Nutrition Sciences Food ChemistryChemical EngineeringPolyphenolicsEngineeringResponse Surface Methodology	2014	123
Innovative process of polyphenol recovery from pomegranate peels by combining green deep eutectic solvents and a new infrared technology Hiba N. Rajha, Tania Mhanna, Sally El Kantar, LWT Food ChemistrySolvent ExtractionChemical EngineeringEngineeringEdible Packaging	2019	116
Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation Nada El Darra, Nabil Grimi, Richard G. Maroun, European Food Research and Technology BiomanufacturingEngineeringBetter Phenolic ExtractionBiochemical EngineeringBiotechnology	2012	94
Anaerobic digestion of grape pomace: Biochemical characterization of the fractions and methane production in batch and continuous digesters Jean H. El Achkar, Thomas Lendormi, Zeina Hobaika, Waste Management Grape PomaceBioenergyIn Vitro FermentationEngineeringBiogas	2016	86

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