Effect of optimized ultrasound‐assisted aqueous and ethanolic extraction of Pleurotus citrinopileatus mushroom on total phenol, flavonoids and antioxidant properties

Development and validation of ultrasound-assisted solid-liquid extraction of phenolic compounds from waste spent coffee grounds

(2017) Naif Abdullah Al-Dhabi et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound assisted extraction of pectin from waste Artocarpus heterophyllus fruit peel

(2017) I. Ganesh Moorthy et al.   ULTRASONICS SONOCHEMISTRY

Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying

(2015) Sangeeta Saikia et al.   FOOD CHEMISTRY

Effects of ultrasonic treatments on the polyphenol and antioxidant content of spinach extracts

(2015) Ammar Altemimi et al.   ULTRASONICS SONOCHEMISTRY

Nutritional value, bioactive compounds and antioxidant properties of three edible mushrooms from Poland

(2015) Sandrina A. Heleno et al.   Food Bioscience

Statistical modeling of photocatalytic degradation of synthetic amoxicillin wastewater (SAW) in an immobilized TiO2 photocatalytic reactor using response surface methodology (RSM)

(2014) Z.M. Shaykhi et al.   Journal of the Taiwan Institute of Chemical Engineers

Anti-inflammatory and anticancer activities of extracts and compounds from the mushroom Inonotus obliquus

(2013) Lishuai Ma et al.   FOOD CHEMISTRY

Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica

(2013) Quy Diem Do et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes

(2013) Sue-Siang Teh et al.   ULTRASONICS SONOCHEMISTRY

Chemical composition of five wild edible mushrooms collected from Southwest China and their antihyperglycemic and antioxidant activity

(2012) Yun-Tao Liu et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant properties and phenolic profile of the most widely appreciated cultivated mushrooms: A comparative study between in vivo and in vitro samples

(2012) Filipa S. Reis et al.   FOOD AND CHEMICAL TOXICOLOGY

Phenolic, Polysaccharidic, and Lipidic Fractions of Mushrooms from Northeastern Portugal: Chemical Compounds with Antioxidant Properties

(2012) Sandrina A. Heleno et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A Review on Antimicrobial Activity of Mushroom (Basidiomycetes) Extracts and Isolated Compounds

(2012) Maria Alves et al.   PLANTA MEDICA

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

(2012) Charis M. Galanakis   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Direct enrichment of olive oil in oleuropein by ultrasound-assisted maceration at laboratory and pilot plant scale

(2012) Sabiha Achat et al.   ULTRASONICS SONOCHEMISTRY

Microwave-assisted extractions of active ingredients from plants

(2011) Chung-Hung Chan et al.   JOURNAL OF CHROMATOGRAPHY A

Optimization of ultrasound-assisted extraction (UAE) of flavonoids compounds (FC) from hawthorn seed (HS)

(2011) Guangyan Pan et al.   ULTRASONICS SONOCHEMISTRY

Supercritical fluid extraction of flavonoids from Maydis stigma and its nitrite-scavenging ability

(2010) Jun Liu et al.   FOOD AND BIOPRODUCTS PROCESSING

Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC–MS

(2010) Zhendong Yang et al.   Innovative Food Science & Emerging Technologies

Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel

(2009) Muhammad Kamran Khan et al.   FOOD CHEMISTRY

In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotus ostreatus

(2008) T. Jayakumar et al.   Innovative Food Science & Emerging Technologies

Antioxidative Activity and Antidiscoloration Efficacy of Ergothioneine in Mushroom (Flammulina velutipes) Extract Added to Beef and Fish Meats

(2008) Huynh N. D. Bao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY