Modern Methods of Pre-Treatment of Plant Material for the Extraction of Bioactive Compounds

Promising Green Technology in Obtaining Functional Plant Preparations: Combined Enzyme-Assisted Supercritical Fluid Extraction of Flavonoids Isolation from Medicago Sativa Leaves

(2021) Aneta Krakowska-Sieprawska et al.   Materials

Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility

(2021) Luis O. Cano y Postigo et al.   Food Bioscience

A review of drying methods for improving the quality of dried herbs

(2020) Grant Thamkaew et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Multi-instrumental approach to unravel molecular mechanisms of natural bioactive compounds: Case studies for flavonoids

(2020) Gulyaim N. Sagandykova et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Solid-state fermentation with probiotics and mixed yeast on properties of okara

(2020) Hui Shi et al.   Food Bioscience

Volatile and polyphenol composition, anti-oxidant, anti-diabetic and anti-aging properties, and drying kinetics as affected by convective and hybrid vacuum microwave drying of Rosmarinus officinalis L

(2020) Ameena Ali et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs

(2020) Ángel Calín-Sánchez et al.   Foods

Comparison of freeze-drying and hot air-drying on Asian pear (Pyrus pyrifolia Nakai ‘Niitaka’) powder: changes in bioaccessibility, antioxidant activity, and bioactive and volatile compounds

(2019) Gui-Hun Jiang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid state fermentation by Trichoderma reesei

(2019) Azza M. Abdel‐Aty et al.   JOURNAL OF APPLIED MICROBIOLOGY

Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review

(2019) Amir Rezvankhah et al.   DRYING TECHNOLOGY

Effect of solvent and extraction technique on composition and biological activity of Lepidium sativum extracts

(2019) Katarzyna Rafińska et al.   FOOD CHEMISTRY

Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants

(2019) Cristian Torres-León et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Simultaneous enrichment of grape pomace with γ-linolenic acid and carotenoids by solid-state fermentation with Zygomycetes fungi and antioxidant potential of the bioprocessed substrates

(2019) Francisc Vasile Dulf et al.   FOOD CHEMISTRY

Solid-state fermentation of soybean okara : Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality

(2018) Vidiany A. Queiroz Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzyme-Assisted Extraction Optimization, Characterization and Antioxidant Activity of Polysaccharides from Sea Cucumber Phyllophorus proteus

(2018) Yujing Qin et al.   MOLECULES

Solid state fermentation of pomegranate husk: Recovery of ellagic acid by SEC and identification of ellagitannins by HPLC/ESI/MS

(2018) Leonardo Sepúlveda et al.   Food Bioscience

Enzyme-assisted optimized supercritical fluid extraction to improve Medicago sativa polyphenolics isolation

(2018) Aneta Krakowska et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties

(2018) Jin Hwan Lee et al.   FOOD CHEMISTRY

Effect of vacuum-drying, hot air-drying and freeze-drying on polyphenols and antioxidant capacity of lemon (Citrus limon) pomace aqueous extracts

(2017) Konstantinos Papoutsis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Complex Enzyme-Assisted Extraction Releases Antioxidative Phenolic Compositions from Guava Leaves

(2017) Lu Wang et al.   MOLECULES

Solid state fermentation of fig ( Ficus carica L.) by-products using fungi to obtain phenolic compounds with antioxidant activity and qualitative evaluation of phenolics obtained

(2017) J.J. Buenrostro-Figueroa et al.   PROCESS BIOCHEMISTRY

Interactions between polyphenols and polysaccharides: Mechanisms and consequences in food processing and digestion

(2017) Catherine M.G.C. Renard et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improving free, conjugated, and bound phenolic fractions in fermented oats ( Avena sativa L.) with Monascus anka and their antioxidant activity

(2017) Qi Bei et al.   Journal of Functional Foods

Enhancement of bioactive compounds in barley cultivars by solid substrate fermentation

(2017) Kawaljit Singh Sandhu et al.   Journal of Food Measurement and Characterization

A novel enzyme-assisted approach for efficient extraction of Z-ligustilide from Angelica sinensis plants

(2017) Xin-Guo Zhang et al.   Scientific Reports

Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture

(2016) Magdalena Zielinska et al.   FOOD CHEMISTRY

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

(2016) Francisc Vasile Dulf et al.   FOOD CHEMISTRY

Effect of duration of solid state fermentation by Aspergillus awamorinakazawa on antioxidant properties of wheat cultivars

(2016) Kawaljit Singh Sandhu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3

(2016) Yu Xiao et al.   RSC Advances

Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves

(2015) Angela Periche et al.   FOOD CHEMISTRY

Drying effects on the antioxidant properties of tomatoes and ginger

(2015) Özlem Aktürk Gümüşay et al.   FOOD CHEMISTRY

Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18

(2015) Yu Xiao et al.   Innovative Food Science & Emerging Technologies

Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves

(2015) Sahar Roshanak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of drying methods on phytochemical compounds and antioxidant activity of physiologically dropped un-matured citrus fruits

(2015) Yujing Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cascade catalysis in membranes with enzyme immobilization for multi-enzymatic conversion of CO2 to methanol

(2015) Jianquan Luo et al.   New Biotechnology

Stevia rebaudiana Leaves: Effect of Drying Process Temperature on Bioactive Components, Antioxidant Capacity and Natural Sweeteners

(2015) Roberto Lemus-Mondaca et al.   PLANT FOODS FOR HUMAN NUTRITION

Mutational profiling of kinases in glioblastoma

(2014) Fonnet E Bleeker et al.   BMC CANCER

Development of menaquinone-7 enriched nutraceutical: inside into medium engineering and process modeling

(2014) Rishipal Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

RSM based optimized enzyme-assisted extraction of antioxidant phenolics from underutilized watermelon (Citrullus lanatus Thunb.) rind

(2014) Muhammad Mushtaq et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of Microwave Vacuum Drying Combined with Hot-Air Drying and Compared with Freeze- and Hot-Air Drying by the Quality of the Dried Apple Product

(2014) Sándor Ferenczi et al.   PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING

Phenolic content, antioxidant activity and antiamylolytic activity of extracts obtained from bioprocessed pineapple and guava wastes

(2013) B. A. Sousa et al.   BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING

The Effect of Different Drying Methods on the Content and Chemical Composition of Essential Oil of Lemon verbena (Lippia citriodora)

(2013) Reza Shahhoseini et al.   Journal of Essential Oil Bearing Plants

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

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

Isolation and characterization of bioactive compounds from plant resources: The role of analysis in the ethnopharmacological approach

(2013) G. Brusotti et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Past, Present, and Future of Solid Phase Extraction: A Review

(2012) Boguslaw Buszewski et al.   CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY

Maximizing total phenolics, total flavonoids contents and antioxidant activity of Moringa oleifera leaf extract by the appropriate extraction method

(2012) Boonyadist Vongsak et al.   INDUSTRIAL CROPS AND PRODUCTS

Enzyme-assisted extraction of antioxidative phenolics from grape (Vitis vinifera L.) residues

(2012) Ricardo Gómez-García et al.   3 Biotech

Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

(2011) María Elena Heras-Ramírez et al.   Food and Bioprocess Technology

Influence of air drying temperature on kinetics, physicochemical properties, total phenolic content and ascorbic acid of pears

(2011) Nadia Djendoubi Mrad et al.   FOOD AND BIOPRODUCTS PROCESSING

Changes in antioxidant flavonoids during freeze-drying of red onions and subsequent storage

(2011) M.R. Pérez-Gregorio et al.   FOOD CONTROL

Effect of Vacuum, Microwave, and Convective Drying on Selected Parsley Quality

(2011) Nuray Akbudak et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Microwave–vacuum drying of sour cherry: comparison of mathematical models and artificial neural networks

(2011) Ali Motavali et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Enzyme-Assisted Extraction of Flavorings and Colorants from Plant Materials

(2010) H. B. Sowbhagya et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Recent progress in stereoselective synthesis with aldolases

(2010) Pere Clapés et al.   CURRENT OPINION IN CHEMICAL BIOLOGY

Study of the convective drying of pumpkin (Cucurbita maxima)

(2010) Raquel P.F. Guiné et al.   FOOD AND BIOPRODUCTS PROCESSING

Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants

(2010) C.M. Ajila et al.   FOOD CHEMISTRY

Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods

(2010) Ibtissem Hamrouni Sellami et al.   FOOD CHEMISTRY

Dependence of the effective diffusion coefficient of moisture with thickness and temperature in convective drying of sliced materials. A study on slices of banana, cassava and pumpkin

(2010) W.J.N. Fernando et al.   JOURNAL OF FOOD ENGINEERING

Study of the microwave vacuum drying process for a granulated product

(2009) M. N. Berteli et al.   BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING

Effect of particle size upon the extent of extraction of antioxidant power from the plants Agrimonia eupatoria, Salvia sp. and Satureja montana

(2009) Maria S. Gião et al.   FOOD CHEMISTRY

Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits

(2009) Aneta Wojdyło et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

DETERMINATION OF DRYING PARAMETERS, ASCORBIC ACID CONTENTS AND COLOR CHARACTERISTICS OF NETTLE LEAVES DURING MICROWAVE-, AIR- AND COMBINED MICROWAVE-AIR-DRYING

(2009) ILKNUR ALIBAS   JOURNAL OF FOOD PROCESS ENGINEERING

Enzyme assisted extraction of luteolin and apigenin from pigeonpea [Cajanuscajan (L.) Millsp.] leaves

(2008) Yu-Jie Fu et al.   FOOD CHEMISTRY

Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen)

(2008) Nantawan Therdthai et al.   JOURNAL OF FOOD ENGINEERING