Ultrasound as a Rapid and Low-Cost Extraction Procedure to Obtain Anthocyanin-Based Colorants from Prunus spinosa L. Fruit Epicarp: Comparative Study with Conventional Heat-Based Extraction

Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits

(2018) Cecilia Jiménez López et al.   FOOD CHEMISTRY

Recovery of bioactive anthocyanin pigments from Ficus carica L. peel by heat, microwave, and ultrasound based extraction techniques

(2018) Emanueli Backes et al.   FOOD RESEARCH INTERNATIONAL

Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization

(2018) José Pinela et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Extraction of triterpenoids and phenolic compounds from Ganoderma lucidum: optimization study using the response surface methodology

(2018) Taofiq Oludemi et al.   Food & Function

Natural deep eutectic solvents and ultrasound-assisted extraction: Green approaches for extraction of wine lees anthocyanins

(2017) Tomislav Bosiljkov et al.   FOOD AND BIOPRODUCTS PROCESSING

Floral parts of Gomphrena globosa L. as a novel alternative source of betacyanins: Optimization of the extraction using response surface methodology

(2017) Custódio Lobo Roriz et al.   FOOD CHEMISTRY

Optimization of anthocyanins extraction from black carrot pomace with thermosonication

(2017) E. Agcam et al.   FOOD CHEMISTRY

Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential

(2017) Luis Mojica et al.   FOOD CHEMISTRY

Modern extraction techniques optimized to extract betacyanins from Gomphrena globosa L.

(2017) Custódio Lobo Roriz et al.   INDUSTRIAL CROPS AND PRODUCTS

Optimization and comparison of maceration and microwave extraction systems for the production of phenolic compounds from Juglans regia L. for the valorization of walnut leaves

(2017) Vanessa Vieira et al.   INDUSTRIAL CROPS AND PRODUCTS

Phenolic content, anthocyanins and antiradical capacity of diverse purple bran rice genotypes as compared to other bran colors

(2017) Ming-Hsuan Chen et al.   JOURNAL OF CEREAL SCIENCE

Extraction of rosmarinic acid from Melissa officinalis L. by heat-, microwave- and ultrasound-assisted extraction techniques: A comparative study through response surface analysis

(2017) Cristina Caleja et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

(2017) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Merlot grape pomace hydroalcoholic extract improves the oxidative and inflammatory states of rats with adjuvant-induced arthritis

(2017) Geferson A. Gonçalves et al.   Journal of Functional Foods

Optimization of microwave-assisted extraction of ergosterol from Agaricus bisporus L. by-products using response surface methodology

(2016) Sandrina A. Heleno et al.   FOOD AND BIOPRODUCTS PROCESSING

Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review

(2016) Zhenzhou Zhu et al.   Innovative Food Science & Emerging Technologies

Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions

(2016) Wenjie Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cyanidin-3-O-glucoside: Physical-Chemistry, Foodomics and Health Effects

(2016) Francisco Olivas-Aguirre et al.   MOLECULES

Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: A nutraceutical-oriented optimization study

(2016) José Pinela et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Optimization of ultrasound-assisted extraction of bioactive compounds from wild garlic (Allium ursinum L.)

(2016) Alena Tomšik et al.   ULTRASONICS SONOCHEMISTRY

Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L. leaves

(2015) Farid Dahmoune et al.   FOOD CHEMISTRY

Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity

(2015) Raquel Pinacho et al.   Journal of Functional Foods

Valorization of the major agrifood industrial by-products and waste from Central Macedonia (Greece) for the recovery of compounds for food applications

(2014) Eleni Naziri et al.   FOOD RESEARCH INTERNATIONAL

Characterisation of phenolic compounds in wild fruits from Northeastern Portugal

(2013) Rafaela Guimarães et al.   FOOD CHEMISTRY

Wild edible fruits as a potential source of phytochemicals with capacity to inhibit lipid peroxidation

(2012) Patricia Morales et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Simultaneous determination of anthocyanins, coumarins and phenolic acids in fruits, kernels and liqueur of Prunus mahaleb L

(2012) Francesca Ieri et al.   FOOD CHEMISTRY

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

(2012) Xinsheng Wang et al.   ULTRASONICS SONOCHEMISTRY

Degradation kinetics of pigment, colour and stability of the antioxidant capacity in juice model systems from six anthocyanin sources

(2011) José Antonio Hernández-Herrero et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Response surface methodology (RSM) as a tool for optimization in analytical chemistry

(2008) Marcos Almeida Bezerra et al.   TALANTA

Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)

(2007) Valentina Usenik et al.   FOOD CHEMISTRY