Ultrasound-assisted extraction of bioactive compounds from ciriguela (Spondias purpurea L.) peel: Optimization and comparison with conventional extraction and microwave

A short time bioactive compounds extraction from Cucurbita pepo seed using continuous ultrasound‐assisted extraction

(2021) Fereshteh Noroozi et al.   Journal of Food Measurement and Characterization

Ultrasound-Assisted Extraction of Carotenoids from Orange Peel Using Olive Oil and Its Encapsulation in Ca-Alginate Beads

(2021) Ivana M. Savic Gajic et al.   Biomolecules

Optimization of ultrasound-assisted extraction (UAE) process for the recovery of bioactive compounds from bitter gourd using response surface methodology (RSM)

(2020) Sushma Chakraborty et al.   FOOD AND BIOPRODUCTS PROCESSING

Microwave-Assisted Extraction and Ultrasound-Assisted Extraction of Bioactive Compounds from Grape Pomace

(2020) Cassiano Brown da Rocha et al.   International Journal of Food Engineering

Ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba (Myrciaria cauliflora) peel: kinetics and mathematical modeling

(2020) Fabiano A. N. Fernandes et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of ultrasound-assisted extraction of polyphenols from wheatgrass (Triticum aestivum L.)

(2020) Ivan M. Savic et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of Ultrasound-Assisted Extraction Condition for Phenolic Compounds, Antioxidant Activity, and Epigallocatechin Gallate in Lipid-Extracted Microalgae

(2020) Da Hye Gam et al.   MOLECULES

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

(2020) Sana Ben-Othman et al.   MOLECULES

Effect of solvent composition and its interaction with ultrasonic energy on the ultrasound-assisted extraction of phenolic compounds from Mango peels (Mangifera indica L.)

(2020) Tania Martínez-Ramos et al.   FOOD AND BIOPRODUCTS PROCESSING

Conventional and ultrasound-assisted methods for extraction of bioactive compounds from red araçá peel (Psidium cattleianum Sabine)

(2020) Monalise Marcante Meregalli et al.   Arabian Journal of Chemistry

Optimization study on extraction of antioxidants from plum seeds (Prunus domestica L.)

(2020) Ivan M. Savic et al.   OPTIMIZATION AND ENGINEERING

Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review

(2020) Kshitiz Kumar et al.   ULTRASONICS SONOCHEMISTRY

Effect of acoustic cavitation phenomenon on bioactive compounds release from Eryngium caucasicum leaves

(2019) Mandana Bimakr et al.   Journal of Food Measurement and Characterization

Effect of optimized ultrasound‐assisted aqueous and ethanolic extraction of Pleurotus citrinopileatus mushroom on total phenol, flavonoids and antioxidant properties

(2019) Parmita Gogoi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Comparative evaluation of maceration, microwave and ultrasonic-assisted extraction of phenolic compounds from propolis

(2019) Mircea Oroian et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Fruit Wastes as Promising Sources of Starch: Extraction, Properties, and Applications

(2019) Dianini Hüttner Kringel et al.   STARCH-STARKE

Potential application of waste fruit peels (orange, yellow lemon and banana) as wide range natural antimicrobial agent

(2019) Muhammed Saleem et al.   JOURNAL OF KING SAUD UNIVERSITY SCIENCE

Intensification of bioactive compounds extraction from Feijoa ( Feijoa sellowiana Berg.) leaves using ultrasonic waves

(2018) Yasaman Poodi et al.   FOOD AND BIOPRODUCTS PROCESSING

Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments – An optimization approach

(2018) Magdalena Dadan et al.   FOOD CHEMISTRY

Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology

(2018) Shasha Chen et al.   FOOD CHEMISTRY

Solvent selection for efficient extraction of bioactive compounds from grape pomace

(2018) Diandra Pintać et al.   INDUSTRIAL CROPS AND PRODUCTS

Phenolic compounds recovery from grape skin using conventional and non-conventional extraction methods

(2018) Thais W. Caldas et al.   INDUSTRIAL CROPS AND PRODUCTS

Extraction of bioactives from fruit and vegetables: State of the art and perspectives

(2018) Catherine M.G.C. Renard   LWT-FOOD SCIENCE AND TECHNOLOGY

An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction

(2018) Mirela Marić et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of conventional/non-conventional extraction methods on the untargeted phenolic profile of Moringa oleifera leaves

(2018) Gabriele Rocchetti et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound assisted extraction of bioactive compounds from pomegranate (Punica granatum L.) peel

(2018) Parvin Sharayei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

(2017) Khawla Ben Jeddou 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

Ultrasound-assisted extraction of bioactive compounds from Malva sylvestris leaves and its comparison with agitated bed extraction technique

(2017) Mandana Bimakr et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Comparison and optimization of conventional and ultrasound assisted extraction for bioactive compounds and antioxidant activity from agro-industrial acerola ( Malpighia emarginata DC) residue

(2017) Yara Rafaella Ribeiro Santos Rezende et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques

(2017) Aleksandra A. Jovanović et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Ultrasonically assisted extraction (UAE) and microwave assisted extraction (MAE) of functional compounds from plant materials

(2017) M. Vinatoru et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

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

(2017) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound assisted extraction of bioactive compounds from Nephelium lappaceum L. fruit peel using central composite face centered response surface design

(2017) J. Prakash Maran et al.   Arabian Journal of Chemistry

Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants and rosmarinic acid from perilla leaves using response surface methodology

(2016) Hui-Zhen LI et al.   Food Science and Technology

Optimization of Ultrasound-Assisted Extraction of phenolic compounds and anthocyanins from blueberry (Vaccinium ashei) wine pomace

(2016) Bo He et al.   FOOD CHEMISTRY

Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions

(2016) Wenjie Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of ultrasound-assisted extraction of phenolic compounds, antioxidants and rosmarinic acid from perilla leaves using response surface methodology

(2016) Hui-Zhen LI et al.   Food Science and Technology

Modeling and optimization of ultrasound-assisted extraction of polyphenolic compounds from Aronia melanocarpa by-products from filter-tea factory

(2015) Milica Ramić et al.   ULTRASONICS SONOCHEMISTRY

Postharvest physiology and technology of Spondias purpurea L. and S. mombin L

(2014) Yanik Ixchel Maldonado-Astudillo et al.   SCIENTIA HORTICULTURAE

Modeling and Optimization of Microwave Osmotic Dehydration of Apple Cylinders Under Continuous-Flow Spray Mode Processing Conditions

(2011) Elham Azarpazhooh et al.   Food and Bioprocess Technology

Extraction of antioxidant compounds from Jabuticaba (Myrciaria cauliflora) skins: Yield, composition and economical evaluation

(2010) Diego T. Santos et al.   JOURNAL OF FOOD ENGINEERING