Multivariate optimization results in an edible extract from Ilex paraguariensis unexplored residues with a high amount of phenolic compounds

Characterization and quantification of bioactive compounds from Ilex paraguariensis residue by HPLC‐ESI‐QTOF‐MS from plants cultivated under different cultivation systems

(2021) Alexandre Lorini et al.   JOURNAL OF FOOD SCIENCE

Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 1: Pressurized Liquid Extraction

(2020) María José Aliaño-González et al.   Agronomy-Basel

Yerba Mate (Ilex paraguariensis) a potential food antibacterial agent and combination assays with different classes of antibiotics

(2020) Elie Fayad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of microwave-assisted extraction of bioactive compounds from pistachio (Pistacia vera L.) hull

(2019) Hatice Neval Özbek et al.   SEPARATION SCIENCE AND TECHNOLOGY

Optimization of ultrasound-assisted aqueous extraction of polyphenols from Psidium guajava leaves using response surface methodology

(2019) Weimin Zeng et al.   SEPARATION SCIENCE AND TECHNOLOGY

Influence of Temperature, Solvent and pH on the Selective Extraction of Phenolic Compounds from Tiger Nuts by-Products: Triple-TOF-LC-MS-MS Characterization

(2019) Elena Roselló-Soto et al.   MOLECULES

Multivariate optimization of ultrasound-assisted extraction for the determination of phenolic compounds in plums (Prunus salicina Lindl.) by high-performance liquid chromatography (HPLC)

(2019) Raquel Manzano Durán et al.   INSTRUMENTATION SCIENCE & TECHNOLOGY

Heat assisted extraction of phenolic compounds from Eleutherine bulbosa (Mill.) bulb and its bioactive profiles using response surface methodology

(2019) Ammar Akram Kamarudin et al.   INDUSTRIAL CROPS AND PRODUCTS

Biofilm formation by Staphylococcus aureus isolated from food poisoning outbreaks and effect of Butia odorata Barb. Rodr. Extract on planktonic and biofilm cells

(2019) Darla Silveira Volcan Maia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improved LC-MS n characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate ( Ilex paraguariensis ) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity

(2018) Raquel Mateos et al.   FOOD CHEMISTRY

MALDI- and LDI-MS saponin fingerprint of leaves and sticks components of commercial yerba mate (Ilex paraguariensis )

(2018) Gabriela Petroselli et al.   JOURNAL OF MASS SPECTROMETRY

Optimization of Microwave-Assisted Extraction of Polyphenolic Compounds from Ocimum basilicum by Response Surface Methodology

(2017) Snežana Filip et al.   Food Analytical Methods

Multivariate Optimization of Chlorogenic Acid Extraction From Brazilian Coffee

(2017) Adriana Dillenburg Meinhart et al.   Food Analytical Methods

Butia spp. (Arecaceae) LC-MS-Based Metabolomics for Species and Geographical Origin Discrimination

(2017) Jessica Fernanda Hoffmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Phenolic compounds from yerba mate based beverages – A multivariate optimisation

(2016) Tayse Ferreira Ferreira da Silveira et al.   FOOD CHEMISTRY

Content of lutein in aqueous extracts of yerba mate ( Ilex paraguariensis St. Hil)

(2016) Tayse Ferreira Ferreira da Silveira et al.   FOOD RESEARCH INTERNATIONAL

Optimization of Microwave-Assisted Extraction of Bioactive Compounds fromCoriolus versicolorMushroom Using Response Surface Methodology

(2016) Jeong-Hwan Maeng et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Identification of Iridoids in Edible Honeysuckle Berries (Lonicera caerulea L. var. kamtschatica Sevast.) by UPLC-ESI-qTOF-MS/MS

(2016) Alicja Kucharska et al.   MOLECULES

Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L. leaves

(2015) Farid Dahmoune et al.   FOOD CHEMISTRY

Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples

(2010) Patricia Garcia-Salas et al.   MOLECULES

Use of multivariate statistical techniques to optimize the simultaneous separation of 13 phenolic compounds from extra-virgin olive oil by capillary electrophoresis

(2010) Cristiano Augusto Ballus et al.   TALANTA

Saponins in Yerba Mate Tea (Ilex paraguariensis A. St.-Hil) and Quercetin Synergistically Inhibit iNOS and COX-2 in Lipopolysaccharide-Induced Macrophages through NFκB Pathways

(2009) Sirima Puangpraphant et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization and quantification of phenolic compounds of extra-virgin olive oils with anticancer properties by a rapid and resolutive LC-ESI-TOF MS method

(2009) Rocío García-Villalba et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS