Optimization of ultrasonic-assisted extraction of phenolic antioxidants fromMalus baccata(Linn.) Borkh. using response surface methodology

Ultrasound assisted extraction of polyphenols from black chokeberry

(2012) Leandro Galvan d’Alessandro et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Extraction optimization for antioxidant phenolic compounds in red grape jam using ultrasound with a response surface methodology

(2012) Lucíula Lemos Lima Morelli et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound-assisted extraction of polysaccharides from mulberry leaves

(2011) Zhi Ying et al.   FOOD CHEMISTRY

Phenolic compounds and antioxidant activity of the apple flesh and peel of eleven cultivars grown in Brazil

(2011) Francilene Gracieli Kunradi Vieira et al.   SCIENTIA HORTICULTURAE

Cardiovascular effects of flavonoids are not caused only by direct antioxidant activity

(2010) Přemysl Mladěnka et al.   FREE RADICAL BIOLOGY AND MEDICINE

In vitro antioxidant activity and total phenolic content of ethanolic leaf extract of Stevia rebaudiana Bert.

(2009) Shruti Shukla et al.   FOOD AND CHEMICAL TOXICOLOGY

Solvent effects on phenolic contents and biological activities of the halophyte Limoniastrum monopetalum leaves

(2009) Najla Trabelsi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound extracted flavonoids from four varieties of Portuguese red grape skins determined by reverse-phase high-performance liquid chromatography with electrochemical detection

(2008) Ivana Novak et al.   ANALYTICA CHIMICA ACTA

Ultrasonic-assisted extraction of epimedin C from fresh leaves of Epimedium and extraction mechanism

(2008) Hua-Feng Zhang et al.   Innovative Food Science & Emerging Technologies

Identification of polyphenols in tobacco leaf and their antioxidant and antimicrobial activities

(2007) Haiyan Wang et al.   FOOD CHEMISTRY

The antioxidant activity and free radical scavenging potential of two different solvent extracts of Camellia sinensis (L.) O. Kuntz, Ficus bengalensis L. and Ficus racemosa L.

(2007) R MANIAN et al.   FOOD CHEMISTRY

Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

(2007) M. Corrales et al.   Innovative Food Science & Emerging Technologies