Optimization of subcritical extraction process for cinnamon (Cinnamomum Cassia Blume) using response surface methodology

The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products

(2016) S. Van Haute et al.   FOOD CONTROL

Optimization of high hydrostatic pressure process for the extraction of kirenol from Siegesbeckia orientalis L. using response surface methodology

(2014) Mi-Bo Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Subcritical water extraction of phenolic compounds from flaxseed meal sticks using accelerated solvent extractor (ASE)

(2013) Evrim Özkaynak Kanmaz   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum)

(2012) Pramote Khuwijitjaru et al.   Journal of Oleo Science

Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC–ABTS+ assay

(2011) Li He et al.   FOOD AND BIOPRODUCTS PROCESSING

Phenolic composition and nutraceutical properties of organic and conventional cinnamon and peppermint

(2011) Junli Lv et al.   FOOD CHEMISTRY

Cinnamon Polyphenol Extract Regulates Tristetraprolin and Related Gene Expression in Mouse Adipocytes

(2011) Heping Cao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of process variables and corrosion properties of a multi layer silica sol gel coating on AZ91D using the Box–Behnken design

(2011) Bahaedin Nikrooz et al.   JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY

Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions

(2010) Merichel Plaza et al.   FOOD RESEARCH INTERNATIONAL

Extraction and physicochemical properties of low free fatty acid crude palm oil

(2008) Choon-Hui Tan et al.   FOOD CHEMISTRY

Optimization of conditions for extraction of acid-soluble collagen from grass carp (Ctenopharyngodon idella) by response surface methodology

(2008) Lingzhao Wang et al.   Innovative Food Science & Emerging Technologies

HIGH HYDROSTATIC PRESSURE EXTRACTION OF SALIDROSIDE FROMRHODIOLA SACHALINENSIS

(2008) HUI-MIN BI et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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