Ultrasound-Assisted Extraction of Bioactive Compounds and Antioxidants from Carrot Pomace: A Response Surface Approach

Study on combined effects of blanching and sonication on different quality parameters of carrot juice

(2013) Saqib Jabbar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Quality of carrot juice as influenced by blanching and sonication treatments

(2013) Saqib Jabbar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates

(2012) Srikanth Tangirala et al.   International Journal of Food Engineering

Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace

(2012) Daniella Pingret et al.   JOURNAL OF FOOD ENGINEERING

Optimisation of ultrasound assisted extraction of phenolic compounds from Sparganii rhizoma with response surface methodology

(2012) Xinsheng Wang et al.   ULTRASONICS SONOCHEMISTRY

Response surface optimisation for the extraction of phenolic compounds and antioxidant capacities of underutilised Mangifera pajang Kosterm. peels

(2011) K. Nagendra Prasad et al.   FOOD CHEMISTRY

Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology

(2011) Mohammad B. Hossain et al.   ULTRASONICS SONOCHEMISTRY

OPTIMIZATION OF CARROT POMACE POWDER INCORPORATION ON EXTRUDED PRODUCT QUALITY BY RESPONSE SURFACE METHODOLOGY

(2010) A. UPADHYAY et al.   JOURNAL OF FOOD QUALITY

Ultrasonically enhanced extraction of bioactive principles from Quillaja Saponaria Molina

(2010) L. Gaete-Garretón et al.   ULTRASONICS

Ultrasound-assisted extraction of phillyrin from Forsythia suspensa

(2010) En-Qin Xia et al.   ULTRASONICS SONOCHEMISTRY

PROCESS PARAMETER OPTIMIZATION FOR TEXTURAL PROPERTIES OF READY-TO-EAT EXTRUDED SNACK FOOD FROM MILLET AND LEGUME PIECES BLENDS

(2009) SUBIR KUMAR CHAKRABORTY et al.   JOURNAL OF TEXTURE STUDIES

Optimization of Ultrasound Assisted Extraction of Phenolic Compounds and Antioxidants from Grape Peel through Response Surface Methodology

(2009) Kashif Ghafoor   Journal of the Korean Society for Applied Biological Chemistry

Optimised ultrasonic-assisted extraction of flavonoids from Folium eucommiae and evaluation of antioxidant activity in multi-test systems in vitro

(2008) Wen Huang et al.   FOOD CHEMISTRY

Phenolics and antioxidant properties of bayberry (Myrica rubra Sieb. et Zucc.) pomace

(2008) Shao-huan Zhou et al.   FOOD CHEMISTRY

Phenolic Compounds and Antioxidant Activity of Extracts from Ultrasonic Treatment of Satsuma Mandarin (Citrus unshiu Marc.) Peels

(2008) Ya-Qin Ma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure

(2008) Margarita Corrales et al.   JOURNAL OF FOOD ENGINEERING

Optimization of ultrasonic-assisted extraction (UAE) of betulin from white birch bark using response surface methodology

(2008) Qi-he Chen et al.   ULTRASONICS SONOCHEMISTRY

Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran

(2007) Jing Wang et al.   FOOD CHEMISTRY