Pectin extraction from common fig skin by different methods: The physicochemical, rheological, functional, and structural evaluations

New method for quantitative determination of uronic acids

Nelly Blumenkrantz, G. Asboe‐Hansen · Analytical Biochemistry · 1973 · 7K citations

Biochemistry, Uronic Acids, Medicine +8

HPLC Method for Evaluation of the Free Radical-scavenging Activity of Foods by Using 1,1-Diphenyl-2-picrylhydrazyl

Tomoko Yamaguchi, Hitoshi Takamura, T. Matoba et al. · Bioscience Biotechnology and Biochemistry · 1998 · 1.1K citations

Food Chemistry, Hplc Method, Colored Foods +13

Pectin: new insights into an old polymer are starting to gel

William G. T. Willats, John Knox, Jørn Dalgaard Mikkelsen · Trends in Food Science & Technology · 2005 · 928 citations

Biopolymer Gel, Engineering, Natural Polymer +7

Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum

Yi Chen, Mingyong Xie, Shaoping Nie et al. · Food Chemistry · 2007 · 575 citations

Ganoderma Atrum, Polyphenolics, Composition Analysis +5

Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

Wenjun Wang, Xiaobin Ma, Peng Jiang et al. · Food Hydrocolloids · 2016 · 566 citations

Food Chemistry, Food Analysis, Food Engineering +5