Ultrasound-Assisted Extraction as a First Step in a Biorefinery Strategy for Valorisation of Extracted Olive Pomace

Optimizing a sustainable ultrasound-assisted extraction method for the recovery of polyphenols from lemon by-products: comparison with hot water and organic solvent extractions

(2018) Konstantinos Papoutsis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of subcritical water and steam explosion pretreatments on the recovery of sterols, phenols and oil from olive pomace

(2018) Özge Seçmeler et al.   FOOD CHEMISTRY

Yerba mate waste: A sustainable resource of antioxidant compounds

(2018) Beatriz Gullón et al.   INDUSTRIAL CROPS AND PRODUCTS

Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques

(2018) Sofia Chanioti et al.   Innovative Food Science & Emerging Technologies

Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace

(2018) Chloe D. Goldsmith et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction

(2018) Petra Albahari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of Extraction Conditions on Ultrasound-Assisted Recovery of Bioactive Phenolics from Blueberry Pomace and Their Antioxidant Activity

(2018) Bio Bamba et al.   MOLECULES

Valorisation of olive agro-industrial by-products as a source of bioactive compounds

(2018) Beatriz Gullón et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Optimization of ultrasound-assisted extraction of biomass from olive trees using response surface methodology

(2018) José Carlos Martínez-Patiño et al.   ULTRASONICS SONOCHEMISTRY

Review and Analysis of Alternatives for the Valorisation of Agro-Industrial Olive Oil By-Products

(2018) Julio Berbel et al.   Sustainability

Supercritical fluid extraction for enhancing polyphenolic compounds production from olive wastes

(2018) Ashley Sthefanía Caballero et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Optimization of heat- and ultrasound-assisted extraction of polyphenols from dried rosemary leaves using response surface methodology

(2018) Hamed Hosseini et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Valorization of olive pomace by a green integrated approach applying sustainable extraction and membrane-assisted concentration

(2018) M. Antónia Nunes et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Enhanced extraction of hydroxytyrosol, maslinic acid and oleanolic acid from olive pomace: Process parameters, kinetics and thermodynamics, and greenness assessment

(2018) Pujun Xie et al.   FOOD CHEMISTRY

Influence of pH on the antioxidant phenols solubilised from hydrothermally treated olive oil by-product (alperujo)

(2017) Fátima Rubio-Senent et al.   FOOD CHEMISTRY

Optimization of solvent extraction of antioxidants from Eucalyptus globulus leaves by response surface methodology: Characterization and assessment of their bioactive properties

(2017) Beatriz Gullón et al.   INDUSTRIAL CROPS AND PRODUCTS

Optimization of ultrasound-assisted antioxidant compounds extraction from germinated chickpea using response surface methodology

(2017) Mehmet Hayta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Kinetic improvement of olive leaves’ bioactive compounds extraction by using power ultrasound in a wide temperature range

(2017) Ibtihel Khemakhem et al.   ULTRASONICS SONOCHEMISTRY

Optimization of Ultrasound Assisted Extraction of Phenolic Compounds from Sunflower Seed Cake Using Response Surface Methodology

(2017) Ivanor Zardo et al.   Waste and Biomass Valorization

Ultrasound Assisted Extraction for the Recovery of Phenolic Compounds from Vegetable Sources

(2017) Nelly Medina-Torres et al.   Agronomy-Basel

Phenolic content and antioxidant activity of olive by-products and antioxidant film containing olive leaf extract

(2016) M. Moudache et al.   FOOD CHEMISTRY

Comparison of Chemical Composition, Bioactive Compounds and Antioxidant Activity of Three Olive-Waste Cakes

(2015) E. Uribe et al.   JOURNAL OF FOOD BIOCHEMISTRY

Ultrasound: A clean, green extraction technology

(2015) Brijesh K. Tiwari   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Biorefinery based on olive biomass. State of the art and future trends

(2014) J.M. Romero-García et al.   BIORESOURCE TECHNOLOGY

Optimisation, characterisation and quantification of phenolic compounds in olive cake

(2010) Muhammad H. Alu’datt et al.   FOOD CHEMISTRY

Isolation of antioxidative secoiridoids from olive wood (Olea europaea L.) guided by on-line HPLC–DAD–radical scavenging detection

(2010) Mercedes Pérez-Bonilla et al.   FOOD CHEMISTRY