Optimization of Analytical Ultrasound-Assisted Methods for the Extraction of Total Phenolic Compounds and Anthocyanins from Sloes (Prunus spinosa L.)

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 2: Ultrasound-Assisted Extraction

(2020) María José Aliaño-González et al.   Agronomy-Basel

Alternative Ultrasound-Assisted Method for the Extraction of the Bioactive Compounds Present in Myrtle (Myrtus communis L.)

(2019) Ana V. González de Peredo et al.   MOLECULES

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

(2019) Maria G. Leichtweis et al.   MOLECULES

Assessment of Ultrasound Assisted Extraction as an Alternative Method for the Extraction of Anthocyanins and Total Phenolic Compounds from Maqui Berries (Aristotelia chilensis (Mol.) Stuntz)

(2019) Mercedes Vázquez-Espinosa et al.   Agronomy-Basel

Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design

(2019) Gerardo FERNÁNDEZ-BARBERO et al.   Food Science and Technology

Ultrasound-Assisted Extraction of Two Types of Antioxidant Compounds (TPC and TA) from Black Chokeberry (Aronia melanocarpa L.): Optimization of the Individual and Simultaneous Extraction Methods

(2019) Mercedes Vázquez-Espinosa et al.   Agronomy-Basel

Extraction of Antioxidants from Blackberry (Rubus ulmifolius L.): Comparison between Ultrasound- and Microwave-Assisted Extraction Techniques

(2019) Estrella Espada-Bellido et al.   Agronomy-Basel

Alternative Extraction Method of Bioactive Compounds from Mulberry (Morus nigra L.) Pulp Using Pressurized-Liquid Extraction

(2018) Estrella Espada-Bellido et al.   Food Analytical Methods

Pressurized liquid extraction of bioactive compounds from grape marc

(2018) Débora Tamires Vitor Pereira et al.   JOURNAL OF FOOD ENGINEERING

Effect of pectinolytic and cellulytic enzymes on the physical, chemical, and antioxidant properties of blueberry ( Vaccinium corymbosum L.) juice

(2018) Muhammad Siddiq et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of ultrasound-assisted extraction of polyphenolic compounds from pomegranate peel using response surface methodology

(2018) Jelena Živković et al.   SEPARATION AND PURIFICATION TECHNOLOGY

UPLC-MS2 Profiling of Blackthorn Flower Polyphenols Isolated by Ultrasound-Assisted Extraction

(2018) Ivona Elez Garofulić et al.   JOURNAL OF FOOD SCIENCE

Optimization of Microwave-Assisted Extraction for the Recovery of Bioactive Compounds from the Chilean Superfruit (Aristotelia chilensis (Mol.) Stuntz)

(2018) Mercedes Vázquez-Espinosa et al.   Agronomy-Basel

Optimization of on-chip bacterial culture conditions using the Box-Behnken design response surface methodology for faster drug susceptibility screening

(2018) Hua Li et al.   TALANTA

Multiresponse optimization of a UPLC method for the simultaneous determination of tryptophan and 15 tryptophan-derived compounds using a Box-Behnken design with a desirability function

(2017) Widiastuti Setyaningsih et al.   FOOD CHEMISTRY

Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp

(2017) Estrella Espada-Bellido et al.   FOOD CHEMISTRY

Recovery of anthocyanins from residues of Rubus fruticosus , Vaccinium myrtillus and Eugenia brasiliensis by ultrasound assisted extraction, pressurized liquid extraction and their combination

(2017) Ana Paula Da Fonseca Machado et al.   FOOD CHEMISTRY

Thermal degradation kinetics of anthocyanins extracted from juçara ( Euterpe edulis Martius) and “Italia” grapes ( Vitis vinifera L.), and the effect of heating on the antioxidant capacity

(2017) D.V. Peron et al.   FOOD CHEMISTRY

The Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers

(2017) Vanja Lovrić et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Biochemical properties of partially purified polyphenol oxidase and phenolic compounds of Prunus spinosa L. subsp. dasyphylla as measured by HPLC-UV

(2017) Nimet Baltas et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Phenolic acids and flavonoids profiles of extracts from edible wild fruits and their antioxidant properties

(2017) Sina Cosmulescu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Conventional, ultrasound-assisted, and accelerated-solvent extractions of anthocyanins from purple sweet potatoes

(2016) Zhan Cai et al.   FOOD CHEMISTRY

Wild Prunus Fruit Species as a Rich Source of Bioactive Compounds

(2016) Maja Mikulic-Petkovsek et al.   JOURNAL OF FOOD SCIENCE

Evaluation of genetic differentiation of autochthonous sloe (Prunus spinosa, Rosaceae) populations across Germany using molecular markers

(2016) Klaus Eimert et al.   Plant Ecology and Evolution

Kinetics of ultrasound-assisted extraction of antioxidant polyphenols from food by-products: Extraction and energy consumption optimization

(2016) Delphine Pradal et al.   ULTRASONICS SONOCHEMISTRY

Novel maqui liquor using traditional pacharán processing

(2015) Amadeo Gironés-Vilaplana et al.   FOOD CHEMISTRY

Pressurized liquid extraction of bioactive compounds from blackberry (Rubus fruticosus L.) residues: a comparison with conventional methods

(2015) Ana Paula Da Fonseca Machado et al.   FOOD RESEARCH INTERNATIONAL

Kolkhoung (Pistacia khinjuk) kernel oil quality is affected by different parameters in pulsed ultrasound-assisted solvent extraction

(2015) Seyed Mohammad Bagher Hashemi et al.   INDUSTRIAL CROPS AND PRODUCTS

The Effects of Blackthorn (Prunus Spinosa L.) Addition on Certain Quality Characteristics of Ice Cream

(2015) Arzu Kavaz Yuksel   JOURNAL OF FOOD QUALITY

Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): Experimental kinetics and modeling

(2015) M.R. González-Centeno et al.   ULTRASONICS SONOCHEMISTRY

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

Composition and antioxidant activity of red fruit liqueurs

(2014) Anna Sokół-Łętowska et al.   FOOD CHEMISTRY

Extraction of antioxidant compounds from blackberry (Rubus sp.) bagasse using supercritical CO2 assisted by ultrasound

(2014) José Luis Pasquel Reátegui et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Isolation and Characterization of New Phenolic Compounds with Estrogen Biosynthesis-Inhibiting and Antioxidation Activities from Broussonetia papyrifera Leaves

(2014) Chunyan Yang et al.   PLoS One

Pulsed counter-current ultrasound-assisted extraction and characterization of polysaccharides from Boletus edulis

(2013) Qinghong You et al.   CARBOHYDRATE POLYMERS

Characterisation of phenolic compounds in wild fruits from Northeastern Portugal

(2013) Rafaela Guimarães et al.   FOOD CHEMISTRY

Antimicrobial activity of sloe berry purees on Salmonella spp.

(2013) Gülten Tiryaki Gündüz   FOOD CONTROL

Evaluation of sensorial, phytochemical and biological properties of new isotonic beverages enriched with lemon and berries during shelf life

(2013) Amadeo Gironés-Vilaplana et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Box–Behnken design based statistical modeling for ultrasound-assisted extraction of corn silk polysaccharide

(2012) J. Prakash Maran et al.   CARBOHYDRATE POLYMERS

Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review

(2011) Arwa Mustafa et al.   ANALYTICA CHIMICA ACTA

Ultrasound assisted extraction of phenolic compounds from grapes

(2011) Ceferino Carrera et al.   ANALYTICA CHIMICA ACTA

Optimization and economic evaluation of pressurized liquid extraction of phenolic compounds from jabuticaba skins

(2011) Diego T. Santos et al.   JOURNAL OF FOOD ENGINEERING

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

(2010) Jin Dai et al.   MOLECULES

Antiproliferative and antioxidant properties of anthocyanin-rich extract from açai

(2009) Shelly Hogan et al.   FOOD CHEMISTRY

Strawberry-tree, blackthorn and rose fruits: Detailed characterisation in nutrients and phytochemicals with antioxidant properties

(2009) Lillian Barros et al.   FOOD CHEMISTRY

General method for extraction of blueberry anthocyanins and identification using high performance liquid chromatography–electrospray ionization-ion trap-time of flight-mass spectrometry

(2009) Jeremy S. Barnes et al.   JOURNAL OF CHROMATOGRAPHY A

Ultrasound-assisted extraction of capsaicinoids from peppers

(2008) G BARBERO et al.   TALANTA