Combination of enzyme-assisted extraction and high hydrostatic pressure for phenolic compounds recovery from grape pomace

Antioxidant, α-Amylase and α-Glucosidase Inhibitory Activities and Potential Constituents of Canarium tramdenum Bark

(2019) Nguyen Quan et al.   MOLECULES

Experimental Design, Modeling, and Optimization of High-Pressure-Assisted Extraction of Bioactive Compounds from Pomegranate Peel

(2017) Elisabete M.C. Alexandre et al.   Food and Bioprocess Technology

Novel Insights into the Inhibitory Effect and Mechanism of Proanthocyanidins from Pyracantha fortuneana Fruit on α-Glucosidase

(2017) Mankun Wei et al.   JOURNAL OF FOOD SCIENCE

Polyphenols and Oxidative Stress in Atherosclerosis-Related Ischemic Heart Disease and Stroke

(2017) Yu-Chen Cheng et al.   Oxidative Medicine and Cellular Longevity

High hydrostatic pressure as pretreatment and adjuvant for the enzymatic release of ferulic acid from corn cob

(2017) N. Pérez-Rodríguez et al.   PROCESS BIOCHEMISTRY

Tannase enhances the anti-inflammatory effect of grape pomace in Caco-2 cells treated with IL-1β

(2017) Isabela M. Martins et al.   Journal of Functional Foods

Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure

(2016) Mengmei Ma et al.   CARBOHYDRATE POLYMERS

High Hydrostatic Pressure and Temperature Applied to Preserve the Antioxidant Compounds of Mango Pulp (Mangifera indica L.)

(2016) Mariana Camiro-Cabrera et al.   Food and Bioprocess Technology

Enzymatic biotransformation of polyphenolics increases antioxidant activity of red and white grape pomace

(2016) Isabela M. Martins et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the potential of high pressure technology as an enological practice for red wines

(2016) Mickael C. Santos et al.   Innovative Food Science & Emerging Technologies

High-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme I Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates

(2016) Patricia Garcia-Mora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Concepts for further sustainable production of foods

(2016) Atze Jan van der Goot et al.   JOURNAL OF FOOD ENGINEERING

Combined effects of high hydrostatic pressure and specific fungal cellulase improve coconut husk hydrolysis

(2016) Erica Dutra Albuquerque et al.   PROCESS BIOCHEMISTRY

α-Glucosidase inhibiting activity and bioactive compounds of six red wine grape pomace extracts

(2016) Hoda C. Kadouh et al.   Journal of Functional Foods

Oligomeric proanthocyanidins are the active compounds in Abelmoschus esculentus Moench for its α-amylase and α-glucosidase inhibition activity

(2016) Yuyun Lu et al.   Journal of Functional Foods

Characterisation of Mediterranean Grape Pomace Seed and Skin Extracts: Polyphenolic Content and Antioxidant Activity

(2015) Isabelle Ky et al.   MOLECULES

Structure, antioxidant and α-amylase inhibitory activities of longan pericarp proanthocyanidins

(2015) Caili Fu et al.   Journal of Functional Foods

Enzyme release of phenolics from muscadine grape (Vitis rotundifolia Michx.) skins and seeds

(2014) Changmou Xu et al.   FOOD CHEMISTRY

Kinetics of thermal and high-pressure inactivation of avocado polygalacturonase

(2014) Ana Bermejo-Prada et al.   Innovative Food Science & Emerging Technologies

Recovering Bioactive Compounds from Olive Oil Filter Cake by Advanced Extraction Techniques

(2014) Jesús Lozano-Sánchez et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

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

High hydrostatic pressure protection of a pectinase cocktail against thermal inactivation

(2013) B.D. Tomlin et al.   JOURNAL OF FOOD ENGINEERING

Techniques for extraction of bioactive compounds from plant materials: A review

(2013) J. Azmir et al.   JOURNAL OF FOOD ENGINEERING

Influence of extraction solvents on the recovery of antioxidant phenolic compounds from brewer’s spent grains

(2013) Nuno G.T. Meneses et al.   SEPARATION AND PURIFICATION TECHNOLOGY

The stability of almond β-glucosidase during combined high pressure–thermal processing: a kinetic study

(2012) Netsanet Shiferaw Terefe et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment

(2012) S. Chamorro et al.   FOOD CHEMISTRY

High pressure treatment as a tool for engineering of enzymatic reactions in cellulosic fibres

(2011) Sandra C.T. Oliveira et al.   BIORESOURCE TECHNOLOGY

Antioxidant properties of natural polyphenols and their therapeutic potentials for Alzheimer's disease

(2011) Dong-Young Choi et al.   BRAIN RESEARCH BULLETIN

Enzyme-assisted extraction of bioactives from plants

(2011) Munish Puri et al.   TRENDS IN BIOTECHNOLOGY

Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America

(2010) Lena Galvez Ranilla et al.   BIORESOURCE TECHNOLOGY

Effect of the ionic liquid [bmim]Cl and high pressure on the activity of cellulase

(2010) Ângelo C. Salvador et al.   GREEN CHEMISTRY

Finding stable cellulase and xylanase: evaluation of the synergistic effect of pH and temperature

(2010) Cristiane S. Farinas et al.   New Biotechnology

High pressure enhancement of enzymes: A review

(2009) Michael J. Eisenmenger et al.   ENZYME AND MICROBIAL TECHNOLOGY