Method of processing of the grapes insufficiently ripe, collected in the cold and not very sunny

• 1. 一种阳光玫瑰葡萄蜜饯葡萄干加工方法 [P] . 中国专利： CN113017036A . 2021-06-25
• 2. Method, for sorting mixture of grapes comprises deposition of mixture of ripe and unripe grapes in vat containing grape must which allows ripe grapes to drop to bottom and be recovered, unripe grapes floating to surface [P] . 法国专利： FR2840823A1 . 2003-12-19

  机译： 用于分类葡萄混合物的方法包括将成熟葡萄和未成熟葡萄的混合物沉积在含有葡萄汁的大桶中，这可使成熟葡萄下降到底部并被回收，未成熟葡萄漂浮到地表

• 3. Ripe grape harvest method and packaged grapes [P] . 日本专利： JP5019452B2 . 2012-09-05

  机译： 成熟的葡萄收获方法和包装葡萄

• 4. METHOD FOR PRODUCING SUNNY-SIDE-UP EGG-LIKE EGG PROCESSED FOOD, AND THE SUNNY-SIDE-UP EGG-LIKE PROCESSED FOOD [P] . 日本专利： JP2011041484A . 2011-03-03

  机译： 像鸡蛋一样的精加工食品的生产方法和像鸡蛋一样的精加工食品

• 1. Effects of Grape Processing on Antioxidant Capacity and ESI-MS Fingerprints of Grape Products [J] . Solange M. Cottica, Damila R. de Morais1, Eliza M. Rotta, 食品科学与工程：英文版 . 2013,第007期
• 2. Wireless and portable sensor system to differentiate musts of different grape varieties and degree of grape ripeness [C] . Aleixandre M., Montero E., Santos J.P., IEEE Sensors . 2013
• 3. Quality of Niagara grape juice and New York wines: Effect of additives, thermal processing, cold stabilization, and filtration. [D] . Siricururatana, Passaporn. 2011
• 4. Effects of modified atmosphere packing and honey dip treatments on quality maintenance of minimally processed grape cv. Razaki (V. vinifera L.) during cold storage [O] . Ali Sabır, Ferhan K. Sabır, Zeki Kara 2011
• 5. Life Cycle Assessment (LCA) used to compare two different methods of ripe table olive processing [O] . Russo, Carlo, Cappelletti, Giulio Mario, Martino Nicoletti, Giuseppe 2010

• 1. Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process [J] . Hiba N. Rajha ,Nada El Darra ,Zeina Hobaika . 食品与营养科学（英文） . 2014,第4期
• 2. An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology [J] . Hiba N. Rajha ,Nada El Darra ,Eugène Vorobiev . 食品与营养科学（英文） . 2013,第6期
• 3. Antioxidants from Syrah Grapes (iVitis vinifera L/i.icv/i. iSyrah/i). Extraction Process through Optimization by Response Surface Methodology [J] . Youssef El Hajj ,Espérance Debs ,Catherine Nguyen . 食品与营养科学（英文） . 2013,第12期
• 4. Low Cost Process for Phenolic Compounds Extraction from Cabernet Sauvignon Grapes (iVitis vinifera/iL. cv. Cabernet Sauvignon). Optimization by Response Surface Methodology [J] . Youssef El Hajj ,Nicolas Louka ,Catherine Nguyen . 食品与营养科学（英文） . 2012,第1期