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	题名	作者	年代	出处	被引量
1	Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity显示文摘	Manuel Pinelo Birgitte Zeuner Anne S. Meyer	2009	Food and Bioproducts Processing2009，，2：	2
2	Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity显示文摘	Manuel Pinelo Birgitte Zeuner Anne S. Meyer	2009	Food and Bioproducts Processing2009，，2：	2
3	Nenofiltration for separation and purification of saccharides from biomass显示文摘Saccharide production is critical to the development of biotechnology in the field of food and biofuel.The extraction of saccharide from biomass-based hydrolysate mixtures has become a trend due to low cost and abundant biomass reserves.Compared to conventional methods of fractionation and recovery of saccharides,nanofiltration(NF)has received considerable attention in recent decades because of its high selectivity and low energy consumption and environmental impact.In this review the advantages and challenges of NF based technology in the separation of saccharides are critically evaluated.Hybrid membrane processes,i.e.,combining NF with ultrafiltration,can complement each other to provide an efficient approach for removal of unwanted solutes to obtain higher purity saccharides.However,use of NF membrane separation technology is limited due to irreversible membrane fouling that results in high capital and operating costs.Future development of NF membrane technology should therefore focus on improving material stability,antifouling ability and saccharide targeting selectivity,as well as on engineering aspects such as process optimisation and membrane module design.	Xianhui Li Sheng Tan Jianquan Luo Manuel Pinelo	2021	Frontiers of Chemical Science and Engineering2021，15，4：	2
4	MiR - 107 and miR -99a -3p predict chemotherapy response in patients with advanced colorectal cancer显示文摘	Molina - Pinelo S Carnero A Rivera F	2014	BMC Cancer2014，14，：	1
5	Murta leaves (Ugni molinae Turcz) as a source of antioxidant polyphenols显示文摘	Rubilar M Pinelo M Ihl M	2006	J Agric Food Chem2006，54，1：	1
6	Selective release of phe- nols from apple skin: mass transfer kinetics during solvent and enzyme-assisted extraction显示文摘	Pinelo M Zornoza B Meyer A S	2008	Separation and Purifica- tion Technology2008，63，：	1
7	Selective release of phenols from apple skin: mass transfer kinetics during solvent and enzyme- assisted extraction显示文摘	PINELO M ZORNOZA B MEYER A S	2008	Separation and Purification Technology2008，63，3：	1
8	Infrared matrix isolation and theoreticalstudy of the initial intermediates in the reaction of ozone withcycloheptene显示文摘	PINELO L AULT B S	2012	Molecular Structure2012，1026，：	1
9	Upgrading of grape skins : Significance of plant cell-wall structural components and extraction techniques for phenol release 显示文摘	PINELO M ARNOUS A MEYER A S	2006	Trends in Food Science & Technology2006，17，11：	1
10	Supercritical flu- id and solid-liquid extraction of phenolic antioxidants from grape po- mace: a comparative study显示文摘	PINELO M RUIZ-RODR_ SINEIRO J	2007	Eur Food Res Teeh2007，226，1：	1
11	Membrane technology for purification of enzymatically produced oligosaccharides: Molecular and operational features affecting performance显示文摘	PINELO M JONSSON G MEYER A S	2009	Separation and Purification Technology2009，70，1：	1
12	Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity 显示文摘	Pinelo M Zeuner B Meyer A S	2010	Food and Bioproducts Processing2010，88，23：	1
13	Extraction of antioxidant phenolics from almond hulls( Prunes amygdalus)and pine sawdust ( Pines pinaster) 显示文摘	M Pinelo M Rubilar J Sineiro	2004	Food Chemistry2004，85，2：	1
14	Processing of Rosa rubigi-nosa: extraction of oil and antioxidant substances显示文摘	FRANCO D PINELO M SINEIRO J	2007	Bioresource Tech- nol2007，98，18：	1
15	Processing of Rosa rubiginosa: Extraction of oil and antioxidant substances 显示文摘	Franco D Pinelo M Sineiro J	2007	Bioresour Technol2007，98，18：	1
16	Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity显示文摘	PINELO M ZEUNER B MEYER A S	2010	Food Bioprod Process2010，88，23：	1
17	Interaction among phenols in food fortification: negative synergism on antioxidant capacity显示文摘	PINELO M MANZOCCO L NUNEZ M J	2004	Journal of Agricultural and Food Chemistry2004，52，5：	1
18	Optimization of continuous phenol extraction from Vitis vinifera byproducts显示文摘	Pinelo M Del Fabbro P Manzocco L		0，，01：	1
19	Effect of Solvent, Temperature, and Solvent-to-Solid Ratio on the Total Phenolic Content and Antiradical Activity of Extracts from Different Components of Grape Pomace显示文摘	Manuel Pinelo Monica Rubilar	2005	Agric Food Chem2005，，53：	1
20	Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity显示文摘	Pinelo M Zeuner B Meyer AS	2010	Food and Bioproducts Processing2010，88，23：	1

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