Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace

Evaluation of the economic and environmental sustainability of high pressure processing of foods

(2020) Federica Cacace et al.   Innovative Food Science & Emerging Technologies

Application and Optimization of Microwave-Assisted Extraction and Dispersive Liquid–Liquid Microextraction Followed by High-Performance Liquid Chromatography for the Determination of Oleuropein and Hydroxytyrosol in Olive Pomace

(2018) Hossein Habibi et al.   Food Analytical Methods

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

Olive biophenol integral extraction at a two-phase olive mill

(2018) Riccardo Delisi et al.   JOURNAL OF CLEANER PRODUCTION

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

Gas assisted mechanical expression (GAME) for the selective recovery of lipophilic and hydrophilic compounds from olive kernel

(2017) Mohamed Koubaa et al.   JOURNAL OF CLEANER PRODUCTION

Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes

(2016) J. Raso et al.   Innovative Food Science & Emerging Technologies

Effect of pulsed electric field on structural properties of protein in solid state

(2016) Jian-Ya Qian et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of Extracts Prepared from Olive Oil By-Products Using Microwave-Assisted Enzymatic Extraction: Effect of Encapsulation on the Stability of Final Products

(2016) Sofia Chanioti et al.   Waste and Biomass Valorization

Effect of pulsed electric fields and high voltage electrical discharges on polyphenol and protein extraction from sesame cake

(2015) Júlia Ribeiro Sarkis et al.   Innovative Food Science & Emerging Technologies

High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive Kernel

(2014) Elena Roselló-Soto et al.   Food and Bioprocess Technology

Effects of olive solid waste and olive solid waste compost application on soil properties and growth of Solanum lycopersicum

(2013) Dilek Killi et al.   INTERNATIONAL BIODETERIORATION & BIODEGRADATION

Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields

(2012) Elisa Luengo et al.   Innovative Food Science & Emerging Technologies

Valorization of olive oil solid waste using high pressure–high temperature reactor

(2011) Bahar Aliakbarian et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract

(2010) Ok-Hwan Lee et al.   BIORESOURCE TECHNOLOGY

Phenolic and antioxidant potential of olive oil mill wastes

(2010) Theodora-Ioanna Lafka et al.   FOOD CHEMISTRY

Recovery and preservation of phenols from olive waste in ethanolic extracts

(2010) Charis M. Galanakis et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties

(2010) Jin Dai et al.   MOLECULES

Applications of Pulsed Electric Field Treatments for the Enhancement of Mass Transfer from Vegetable Tissue

(2010) Francesco Donsì et al.   Food Engineering Reviews

APPLICATION OF ULTRASONICATION OR HIGH-PRESSURE EXTRACTION OF FLAVONOIDS FROM LITCHI FRUIT PERICARP

(2008) K. NAGENDRA PRASAD 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