Batch and Flow Ultrasound-Assisted Extraction of Grape Stalks: Process Intensification Design up to a Multi-Kilo Scale

Vine Waste Valorisation: Integrated Approach for the Prospection of Bioactive Lipophilic Phytochemicals

(2019) Ângelo C. Salvador et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Wine industry by-product: Full polyphenolic characterization of grape stalks

(2018) Natércia Teixeira et al.   FOOD CHEMISTRY

Revalorization of winery by-products as source of natural preservatives obtained by means of green extraction techniques

(2018) J.M. Poveda et al.   INDUSTRIAL CROPS AND PRODUCTS

Potential Health Benefits of Olive Oil and Plant Polyphenols

(2018) Monika Gorzynik-Debicka et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Sustainable wineries through waste valorisation: A review of grape marc utilisation for value-added products

(2018) Richard A. Muhlack et al.   WASTE MANAGEMENT

Cocoa bean shell waste valorisation; extraction from lab to pilot-scale cavitational reactors

(2018) Giorgio Grillo et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

(2017) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

(2016) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Commiphora myrrha(Nees) Engl. extracts: evaluation of antioxidant and antiproliferative activity and their ability to reduce microbial growth on fresh-cut salad

(2015) Luisa Boffa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Purification of grape marc phenolic compounds through solvent extraction, membrane filtration and resin adsorption/desorption

(2015) Dimitris P. Zagklis et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Assessment of (poly)phenols in grape (Vitis vinifera L.) stems by using food/pharma industry compatible solvents and Response Surface Methodology

(2014) R. Domínguez-Perles et al.   FOOD CHEMISTRY

Evaluation of grape (Vitis vinifera L.) stems from Portuguese varieties as a resource of (poly)phenolic compounds: A comparative study

(2014) Ana Barros et al.   FOOD RESEARCH INTERNATIONAL

Bioprospection of Petit Verdot grape pomace as a source of anti-inflammatory compounds

(2014) C. Denny et al.   Journal of Functional Foods

Integrated approach to winery waste: waste generation and data consolidation

(2014) Margarida Oliveira et al.   Frontiers of Environmental Science & Engineering

Chemical characterization of different granulometric fractions of grape stalks waste

(2013) David Pujol et al.   INDUSTRIAL CROPS AND PRODUCTS

Intensification of extraction of natural products using ultrasonic irradiations—A review of current status

(2012) S.R. Shirsath et al.   CHEMICAL ENGINEERING AND PROCESSING

Green Extraction of Natural Products: Concept and Principles

(2012) Farid Chemat et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

(2008) Thorsten Maier et al.   FOOD CHEMISTRY

The 24 Principles of Green Engineering and Green Chemistry: “IMPROVEMENTS PRODUCTIVELY”

(2008) Samantha Y. Tang et al.   GREEN CHEMISTRY

A reproducible, rapid and inexpensive Folin–Ciocalteu micro-method in determining phenolics of plant methanol extracts

(2008) Nunzia Cicco et al.   MICROCHEMICAL JOURNAL

Cellulose and hemicelluloses recovery from grape stalks

(2007) Giorgia Spigno et al.   BIORESOURCE TECHNOLOGY