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S. Mohamed and G. A. Mansoori, “The Use of Supercritical Fluid Extraction Technology in Food Processing,” Featured Article—Food Technology Magazine, The World Markets Research Centre, London, June 2002.

has been cited by the following article:

• TITLE: Supercritical Fluid Extraction of Uncrushed Jordanian Olives

  AUTHORS: Awni Al-Otoom, Sameer Al-Asheh, Mamdouh Allawzi, Khalid Mahshi, Nahawand Alzenati, Bader Banat, Bdour Alnimr

  KEYWORDS: Supercritical Extraction; CO2; Olive; Olive Oil

  JOURNAL NAME: Advances in Chemical Engineering and Science, Vol.2 No.3, July 11, 2012

  ABSTRACT: Announcement from Editorial Board The following article has been retracted due to special reason of the authors. This paper published in Vol.2 No. 3, 2012, has been removed from this site. Title: Supercritical Fluid Extraction of Uncrushed Jordanian Olives Authors: Awni Al-Otoom, Sameer Al-Asheh, Mamdouh Allawzi, Khalid Mahshi, Nahawand Alzenati, Bader Banat, Bdour Alnimr ACES Editorial Board May 19, 2014