ANTIOXIDANTS FROM WINEMAKING WASTES: A STUDY ON EXTRACTION PARAMETERS USING RESPONSE SURFACE METHODOLOGY

The effect of citric acid on the phenolic contents of olive oil

(2009) Bahar Aliakbarian et al.   FOOD CHEMISTRY

Phytochemical profiles and antioxidant activities of wine grapes

(2009) Jun Yang et al.   FOOD CHEMISTRY

Phenolic compounds and antioxidant properties of different grape cultivars grown in China

(2009) Changmou Xu et al.   FOOD CHEMISTRY

Valorization of three varieties of grape

(2009) Moufida Saïdani Tounsi et al.   INDUSTRIAL CROPS AND PRODUCTS

Deployment of response surface methodology to optimise recovery of grape (Vitis vinifera) stem polyphenols

(2009) Evangelia Karvela et al.   TALANTA

Optimisation of olive oil extraction by means of enzyme processing aids using response surface methodology

(2008) Bahar Aliakbarian et al.   BIOCHEMICAL ENGINEERING JOURNAL

Improvement of olive oil phenolics content by means of enzyme formulations: Effect of different enzyme activities and levels

(2008) Danilo De Faveri et al.   BIOCHEMICAL ENGINEERING JOURNAL

Influence of major polyphenols on antioxidant activity in Mencía and Brancellao red wines

(2008) F. Alén-Ruiz et al.   FOOD CHEMISTRY

Effects of high pressure extraction on the extraction yield, total phenolic content and antioxidant activity of longan fruit pericarp

(2008) K. Nagendra Prasad et al.   Innovative Food Science & Emerging Technologies

Possible use of quercetin, an antioxidant, for protection of cells suffering from overload of intracellular Ca2+: A model experiment

(2008) Yoko Sakanashi et al.   LIFE SCIENCES