A novel strategy for producing nano-particles from date seeds and enhancing their phenolic content and antioxidant properties using ultrasound-assisted extraction: A multivariate based optimization study

Valorization and extraction optimization of Citrus seeds for food and functional food applications

(2021) Ahmed Zayed et al.   FOOD CHEMISTRY

Modelling and Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Black Quinoa by Response Surface Methodology

(2021) Valentina Melini et al.   MOLECULES

A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents

(2021) Muhammad Modassar A. N. Ranjha et al.   MOLECULES

Optimization of the Microwave-Assisted Extraction of Simple Phenolic Compounds from Grape Skins and Seeds

(2021) Latifa Azaroual et al.   Agronomy-Basel

Ultrasound-assisted process for optimal recovery of phenolic compounds from watermelon (Citrullus lanatus) seed and peel

(2020) Gbemisola J. Fadimu et al.   Journal of Food Measurement and Characterization

Date palm and saw palmetto seeds functional properties: antioxidant, anti-inflammatory and antimicrobial activities

(2020) Amal Z. Barakat et al.   Journal of Food Measurement and Characterization

p-Coumaric acid attenuates alcohol exposed hepatic injury through MAPKs, apoptosis and Nrf2 signaling in experimental models

(2020) Ramakrishnan Sabitha et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Optimization of Extraction of Phenolic Compounds from Ocimum Basilicum Leaves and Evaluation of Their Antioxidant Activity

(2020) Tuong Ha Do et al.   PHARMACEUTICAL CHEMISTRY JOURNAL

Bioactive Phenolic Compounds From Agri-Food Wastes: An Update on Green and Sustainable Extraction Methodologies

(2020) Lucia Panzella et al.   Frontiers in Nutrition

A specific antioxidant peptide: Its properties in controlling oxidation and possible action mechanism

(2020) Qian Yang et al.   FOOD CHEMISTRY

Process optimization of microwave-assisted extraction of bioactive molecules from avocado seeds

(2020) Rafael G. Araújo et al.   INDUSTRIAL CROPS AND PRODUCTS

Ultra-high-performance liquid chromatography supports a new reaction mechanism between free radicals and ferulic acid with antimicrobial and antioxidant activities

(2020) Sharise B.R. Berton et al.   INDUSTRIAL CROPS AND PRODUCTS

Simultaneous Optimization of Microwave-Assisted Extraction of Phenolic Compounds and Antioxidant Activity of Avocado (Persea americana Mill.) Seeds Using Response Surface Methodology

(2020) Alexander Weremfo et al.   Journal of Analytical Methods in Chemistry

Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications

(2020) Rongbin Cui et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2020) Kshitiz Kumar et al.   ULTRASONICS SONOCHEMISTRY

Optimization of ultrasound-assisted extraction of bioactive properties from date palm (Phoenix dactylifera L.) spikelets using response surface methodology

(2020) Ibrahim A. Almusallam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of cellular antioxidant components of honeys using UPLC-MS/MS and HPLC-FLD based on the quantitative composition-activity relationship

(2019) Shi Shen et al.   FOOD CHEMISTRY

Bioactive compounds from date fruit and seed as potential nutraceutical and functional food ingredients

(2019) Sajid Maqsood et al.   FOOD CHEMISTRY

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

Structure-antioxidant activity relationship of ferulic acid derivatives: Effect of ester groups at the end of the carbon side chain

(2019) Yan-Zhen Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Construction of food-grade pH-sensitive nanoparticles for delivering functional food ingredients

(2019) Ke Xiong et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of extraction conditions on phenolic compounds and antioxidant properties of koreeb (Dactyloctenium aegyptium) seeds flour

(2019) Mohamed Ismael Ahmed et al.   Journal of Food Measurement and Characterization

Optimization of ultrasound-assisted extraction of biomass from olive trees using response surface methodology

(2018) José Carlos Martínez-Patiño et al.   ULTRASONICS SONOCHEMISTRY

Optimization of ultrasound assisted enzymatic extraction of polyphenols from pomegranate peels based on phytochemical content and antioxidant property

(2018) Sukanya Nag et al.   Journal of Food Measurement and Characterization

Antioxidant and antibacterial properties of guava leaf extracts as affected by solvents used for prior dechlorophyllization

(2018) Oladipupo Odunayo Olatunde et al.   JOURNAL OF FOOD BIOCHEMISTRY

The Application of Supercritical Fluid Extraction in Phenolic Compounds Isolation from Natural Plant Materials

(2018) Katarzyna Tyśkiewicz et al.   MOLECULES

Recent Advances on Application of Ultrasound and Pulsed Electric Field Technologies in the Extraction of Bioactives from Agro-Industrial By-products

(2017) Bibha Kumari et al.   Food and Bioprocess Technology

Application of Nanotechnology in Food Science: Perception and Overview

(2017) Trepti Singh et al.   Frontiers in Microbiology

HSCCC Separation of the Two Iridoid Glycosides and Three Phenolic Compounds from Veronica ciliata and Their in Vitro Antioxidant and Anti-Hepatocarcinoma Activities

(2016) Qiuxia Lu et al.   MOLECULES

Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant ( Solanum melongena L.) peel

(2016) Florina Dranca et al.   ULTRASONICS SONOCHEMISTRY

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

(2015) Mingshun Chen et al.   FOOD CHEMISTRY

New approaches for the effective valorization of papaya seeds: Extraction of proteins, phenolic compounds, carbohydrates, and isothiocyanates assisted by pulsed electric energy

(2015) Oleksii Parniakov et al.   FOOD RESEARCH INTERNATIONAL

Pulsed electric field, ultrasound, and thermal pretreatments for better phenolic extraction during red fermentation

(2012) Nada El Darra et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Nanoparticles: Emerging carriers for drug delivery

(2011) Sagar R. Mudshinge et al.   SAUDI PHARMACEUTICAL JOURNAL

Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince

(2009) Sajid Maqsood et al.   FOOD CHEMISTRY