Concepedia

Pectin Removal

Pectin Removal is a biochemical clarification process in winemaking that specifically involves the enzymatic degradation of pectic substances to reduce viscosity and stabilize the wine matrix.

485

Publications

28.1K

Citations

1.9K

Authors

585

Institutions

Publications per year

2017–2026

246

Parents

Children

Publications

485

Industrial pectins: Sources, production and applications

C. D. May · Carbohydrate Polymers · 1990 · 753 citations

, , +10

An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction

Mirela Marić, Antonela Ninčević Grassino, Zhenzhou Zhu et al. · Trends in Food Science & Technology · 2018 · 645 citations

, , +17

Pectin extracted from apple pomace and citrus peel by subcritical water

Xin Wang, Quanru Chen, Xin Lü · Food Hydrocolloids · 2013 · 485 citations

, , +15

Cell Wall Hemicellulose Contributes Significantly to Aluminum Adsorption and Root Growth in Arabidopsis

Jian Yang, Xiao Fang Zhu, You Xiang Peng et al. · PLANT PHYSIOLOGY · 2011 · 386 citations · Full text

, , +16

Ultrasound assisted extraction and characterization of pectin from tomato waste

Antonela Ninčević Grassino, Mladen Brnčić, Dražen Vikić‐Topić et al. · Food Chemistry · 2015 · 310 citations

, , +9

1–5 of 485

Authors

1.9K

  1. XY
    Xingqian Ye

    Zhejiang University, China

    8 publications · 621 citations

    8

    h-index

  2. AS
    Anne S. Meyer

    Technical University of Denmark, Denmark

    6 publications · 372 citations

    6

    h-index

  3. SS
    Seyed Saeid Hosseini

    University of Tehran, Iran

    6 publications · 607 citations

    6

    h-index

  4. JP
    J. Prakash Maran

    Madurai Medical College, India

    6 publications · 929 citations

    6

    h-index

  5. SC
    Shiguo Chen

    Zhejiang University, China

    6 publications · 372 citations

    6

    h-index

1–5 of 1.9K

Institutions

585

  1. Zhejiang University

    Hangzhou, China

    10 h-index

    69 publications

    8.4K citations

  2. South China University of Technology

    Guangzhou, China

    9 h-index

    37 publications

    2K citations

  3. Technical University of Denmark

    Kongens Lyngby, Denmark

    8 h-index

    24 publications

    1.4K citations

  4. King Saud University

    Riyadh, Saudi Arabia

    8 h-index

    18 publications

    1.3K citations

  5. Wageningen University & Research

    Wageningen, The Netherlands

    8 h-index

    30 publications

    1.7K citations

  6. State Key Laboratory of Food Science and Technology

    Wuxi, China

    7 h-index

    32 publications

    1.9K citations

  7. University of Tehran

    Tehran, Iran

    7 h-index

    23 publications

    2.3K citations

  8. Chinese Academy of Agricultural Sciences

    Beijing, China

    6 h-index

    29 publications

    4.8K citations

1–8 of 585

Venues

  1. Carbohydrate Polymers

    37 publications · 3.9K citations

    34

    h-index

  2. 25

    h-index

  3. Food Hydrocolloids

    25 publications · 2.3K citations

    22

    h-index

  4. Food Chemistry

    20 publications · 1.8K citations

    18

    h-index

  5. Bioresource Technology

    17 publications · 1.4K citations

    17

    h-index

1–5