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Здравствуйте коллеги! Помогите вновь пожалуйста:

1.
Functional Properties of Spice Extracts Obtained via Supercritical Fluid Extraction
Patrícia F. Leal,† Mara E. M. Braga
J. Agric. Food Chem., 2003, 51 (9), pp 2520–2525

Код: Выделить всё

dx.doi.org/10.1021/jf0260693

2.
Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review
Food Chemistry
Volume 98, Issue 1, 2006, Pages 136-148

Код: Выделить всё

dx.doi.org/10.1016/j.foodchem.2005.05.058

3.
Fluid Extraction of Hops, Spices, and Tobacco with Supercritical Gases
Peter Hubert, Dr. Otto G. Vitzthum
Angewandte Chemie International Edition in English
Volume 17 Issue 10, Pages 710 - 715

Код: Выделить всё

dx.doi.org/10.1002/anie.197807101

4.
Supercritical Fluid Applications: Industrial Developments and Economic Issues
Michel Perrut
Ind. Eng. Chem. Res., 2000, 39 (12), pp 4531–4535

Код: Выделить всё

dx.doi.org/10.1021/ie000211c

5.
Analysis of flavor and fragrance compounds using supercritical fluid extraction coupled with gas chromatography
Steven B. Hawthorne, Mark S. Krieger, David J. Miller
Anal. Chem., 1988, 60 (5), pp 472–477

Код: Выделить всё

dx.doi.org/10.1021/ac00156a020

6.
Supercritical fluids in separation science – the dreams, the reality and the future
Roger M. Smith
Journal of Chromatography A
Volume 856, Issues 1-2, 24 September 1999, Pages 83-115

Код: Выделить всё

dx.doi.org/10.1016/S0021-9673(99)00617-2

7.
Spice antioxidants isolation and their antiradical activity: a review
Milan Suhaj
Journal of Food Composition and Analysis
Volume 19, Issues 6-7, September-November 2006, Pages 531-537

Код: Выделить всё

dx.doi.org/10.1016/j.jfca.2004.11.005 

8.
Advances in supercritical carbon dioxide technologies
M. Sihvonen*, E. Järvenpää†, V. Hietaniemi‡ and R. Huopalahti
Trends in Food Science & Technology
Volume 10, Issues 6-7, June 1999, Pages 217-222

Код: Выделить всё

dx.doi.org/10.1016/S0924-2244(99)00049-7

Спасибо всем!

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