Cocktail enzyme-assisted alkaline extraction and identification of jujube peel pigments

Comparative analyses of phenolic compounds and antioxidant properties of Chinese jujube as affected by geographical region and drying methods (Puff-drying and convective hot air-drying systems)

(2020) Muhammad Arslan et al.   Journal of Food Measurement and Characterization

Application of response surface methodology (RSM) for the optimization of supercritical CO2 extraction of oil from patè olive cake: Yield, content of bioactive molecules and biological effects in vivo

(2020) M. Durante et al.   FOOD CHEMISTRY

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

(2020) Aline Soares Cascaes Teles et al.   JOURNAL OF FOOD ENGINEERING

Effect of in vitro digestion on phenolics and antioxidant activity of red and yellow colored pea hulls

(2020) Yilong Ma et al.   FOOD CHEMISTRY

Cold plasma: An emerging pretreatment technology for the drying of jujube slices

(2020) Tao Bao et al.   FOOD CHEMISTRY

Optimized Extraction of Phenolics from Jujube Peel and Their Anti-inflammatory Effects in LPS-stimulated Murine Macrophages

(2019) Bini Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Contents, profiles and bioactive properties of free and bound phenolics extracted from selected fruits of the Oleaceae and Solanaceae families

(2019) Muhammad H. Alu'datt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

(2019) Zuorro et al.   Processes

Effect of abscisic acid (ABA) and chitosan / nano-silica / sodium alginate composite film on the color development and quality of postharvest Chinese winter jujube ( Zizyphus jujuba Mill. cv. Dongzao)

(2018) Xiaohong Kou et al.   FOOD CHEMISTRY

Comparative Analysis of Pigments, Phenolics, and Antioxidant Activity of Chinese Jujube (Ziziphus jujuba Mill.) during Fruit Development

(2018) Qianqian Shi et al.   MOLECULES

Optimization of the enzyme-assisted aqueous extraction of phenolic compounds from pistachio green hull

(2018) Amir Pouya Ghandahari Yazdi et al.   Food Science & Nutrition

Common food colorants and allergic reactions in children: Myth or reality?

(2017) Gavriela Feketea et al.   FOOD CHEMISTRY

Jujube Cultivar Vitamin C Profile and Nutrient Dynamics during Maturation

(2017) Junxin Huang et al.   HORTSCIENCE

The extraction efficiency enhancement of polyphenols from Ulmus pumila L. barks by trienzyme-assisted extraction

(2017) Zhihao Zhou et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method

(2016) Aneta Wojdyło et al.   FOOD CHEMISTRY

Optimisation of ultrasound-assisted osmotic dehydration of sweet potato (Ipomea batatas) using response surface methodology

(2016) Ayobami Olayemi Oladejo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic compounds in the fruit of different varieties of Chinese jujube (Ziziphus jujubaMill.)

(2016) M. Hudina et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

An enzymatic extraction of proanthocyanidins from País grape seeds and skins

(2015) Katherina Fernández et al.   FOOD CHEMISTRY

Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses

(2015) Mingshun Chen et al.   FOOD CHEMISTRY

Enzyme-assisted supercritical fluid extraction of phenolic antioxidants from pomegranate peel

(2015) Muhammad Mushtaq et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Ground green coffee beans as a functional food supplement – Preliminary study

(2015) Dariusz Dziki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of spray dried β-carotene emulsion by fluidized bed coating technology

(2015) Claudia P. Coronel-Aguilera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Jujube (Ziziphus Jujuba Mill.) Fruit: A Review of Current Knowledge of Fruit Composition and Health Benefits

(2013) Qing-Han Gao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of enzyme assisted extraction of polysaccharides from Tricholoma matsutake by response surface methodology

(2011) Xiulian Yin et al.   CARBOHYDRATE POLYMERS

Distribution of Phenolic Acids in Different Tissues of Jujube and Their Antioxidant Activity

(2011) Bi-Ni Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enzyme-assisted extraction of bioactives from plants

(2011) Munish Puri et al.   TRENDS IN BIOTECHNOLOGY

Systematic evaluation of antioxidant capacities of the ethanolic extract of different tissues of jujube (Ziziphus jujuba Mill.) from China

(2010) Hao Zhang et al.   FOOD AND CHEMICAL TOXICOLOGY

Extraction and pharmacological properties of bioactive compounds from longan (Dimocarpus longan Lour.) fruit — A review

(2010) Bao Yang et al.   FOOD RESEARCH INTERNATIONAL

Flavonoids of Zizyphus jujuba L. and Zizyphus spina-christi (L.) Willd (Rhamnaceae) fruits

(2008) Agata Maria Pawlowska et al.   FOOD CHEMISTRY