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Comparisons between conventional, microwave- and ultrasound-assisted methods for extraction of pectin from grapefruit

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Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process

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Ultrasound-assisted heating extraction of pectin from grapefruit peel: Optimization and comparison with the conventional method

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Food Chemistry, Conventional Method, Food Engineering +6

Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin

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Engineering, Sonoelectrochemistry, Ultrasound Effects +8