Is the Household Microwave Recommended to Obtain Antioxidant-Rich Extracts from Lycium barbarum Leaves?

Optimisation of microwave effect on bioactives contents and colour attributes of aqueous green tea extracts by central composite design

(2020) Bilge Taşkın et al.   Journal of Food Measurement and Characterization

Biologically Active Compounds from Goji (Lycium Barbarum L.) Leaves Aqueous Extracts: Purification and Concentration by Membrane Processes

(2020) Carmela Conidi et al.   Biomolecules

Effect of extract or infusion of leaves of the Hibiscus sabdariffa L. in the production and storage of the beverage blends with cupuassu: physico-chemical and sensory acceptance

(2020) Gislane Romano Mendonça et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Analysis of phenolic acids and flavonoids in leaves of Lycium barbarum from different habitats by ultra‐high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry

(2019) Xue‐qin Zhao et al.   BIOMEDICAL CHROMATOGRAPHY

Degradation enhances the anticoagulant and antiplatelet activities of polysaccharides from Lycium barbarum L. leaves

(2019) Shenzhu Lin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Opportunities and challenges for functional and medicinal beverages: Current and future trends

(2019) Misbah Nazir et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Artocarpus tonkinensis Protects Mice Against Collagen-Induced Arthritis and Decreases Th17 Cell Function

(2019) Sabrina Adorisio et al.   Frontiers in Pharmacology

Phenolic profiling and in vitro bioactivity of Moringa oleifera leaves as affected by different extraction solvents

(2019) Gabriele Rocchetti et al.   FOOD RESEARCH INTERNATIONAL

Fatty Acids and Phytosterols to Discriminate Geographic Origin of Lycium barbarum Berry

(2017) L. Cossignani et al.   Food Analytical Methods

Extraction of caffeine and catechins using microwave-assisted and ultrasonic extraction from green tea leaves: an optimization study by the IV-optimal design

(2017) Vahid Ghasemzadeh-mohammadi et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Optimisation of phenol extraction from wine using layered double hydroxides and technological evaluation of the bioactive-rich powder

(2017) Cinzia Pagano et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of Ohmic-Assisted Decoction on Bioactive Components Extracted from Yacon (Smallanthus sonchifolius Poepp.) Leaves: Comparison with Conventional Decoction

(2017) Forough Khajehei et al.   MOLECULES

Bioactive compounds and antioxidant activity of wolfberry infusion

(2017) Yujing Sun et al.   Scientific Reports

Investigation on secondary metabolite content and antioxidant activity of commercial saffron powder

(2016) Eleonora Urbani et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Polyphenolic Content, Antioxidant and Antimicrobial Activities of Lycium barbarum L. and Lycium chinense Mill. Leaves

(2014) Andrei Mocan et al.   MOLECULES

Antioxidant capacities and total phenolic contents of infusions from 223 medicinal plants

(2013) Sha Li et al.   INDUSTRIAL CROPS AND PRODUCTS

Improved extraction of green tea components from teabags using the microwave oven

(2012) Quan V. Vuong et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Microwave-assisted extraction of chlorogenic acids from green coffee beans

(2011) Rohit Upadhyay et al.   FOOD CHEMISTRY