Ohmic heating extraction and characterization of rambutan (Nephelium lappaceum L.) peel extract with enhanced antioxidant and antifungal activity as a bioactive and functional ingredient in white bread preparation

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

(2021) Roberta Tolve et al.   Foods

Recovery of bioactive components from avocado peels using microwave-assisted extraction

(2021) Rafael G. Araujo et al.   FOOD AND BIOPRODUCTS PROCESSING

Ultrasound extraction conditions effect on antioxidant capacity of mango by-product extracts

(2021) Daniel Castañeda-Valbuena et al.   FOOD AND BIOPRODUCTS PROCESSING

Technological Application of Tannin-Based Extracts

(2020) Maria Fraga-Corral et al.   MOLECULES

Production of Ellagitannin Hexahydroxydiphenoyl Ester by Spontaneous Reduction of Dehydrohexa-hydroxydiphenoyl Ester

(2020) Manami Era et al.   MOLECULES

Active Compound Identification in Extracts of N. lappaceum Peel and Evaluation of Antioxidant Capacity

(2020) Mariel Monrroy et al.   Journal of Chemistry

Possibilities for using ohmic heating in Minas Frescal cheese production

(2020) Ramon S. Rocha et al.   FOOD RESEARCH INTERNATIONAL

Sapindaceae (Dimocarpus longan and Nephelium lappaceum) seed and peel by-products: Potential sources for phenolic compounds and use as functional ingredients in food and health applications

(2020) Kanyasiri Rakariyatham et al.   Journal of Functional Foods

The Influence of Ohmic Heating on Degradation of Food Bioactive Ingredients

(2020) Saeed Salari et al.   Food Engineering Reviews

Glycerol as Alternative Co-Solvent for Water Extraction of Polyphenols from Carménère Pomace: Hot Pressurized Liquid Extraction and Computational Chemistry Calculations

(2020) Nils Leander Huamán-Castilla et al.   Biomolecules

Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions

(2020) Audrey L. Girard et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity

(2020) Meirielly S. Jesus et al.   FOOD CHEMISTRY

Antioxidant and antibacterial activities of cassava starch and whey protein blend films containing rambutan peel extract and cinnamon oil for active packaging

(2020) Rungsima Chollakup et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Subcritical water extraction of bioactive compounds from Orostachys japonicus A. Berger (Crassulaceae)

(2020) Min-Jung Ko et al.   Scientific Reports

Microencapsulation of Rambutan Peel Extract by Spray Drying

(2020) Luis Boyano-Orozco et al.   Foods

Phenolic content and antioxidant activity of flixweed (Descurainia sophia) seeds extracts: Ranking extraction systems based on fuzzy logic method

(2020) Bahar Shahidi et al.   Sustainable Chemistry and Pharmacy

Advantages of using ohmic heating in Dulce de Leche manufacturing

(2020) Ramon Silva et al.   Innovative Food Science & Emerging Technologies

Pretreatment of Cellulose from Sugarcane Bagasse with Xylanase for Improving Dyeability with Natural Dyes

(2020) Viradee Senapitakkul et al.   ACS Omega

Ohmic heating of a solid-liquid food mixture in an electrically conductive package

(2020) Wassamon Wattanayon et al.   JOURNAL OF FOOD ENGINEERING

Antihyperglycemic activity of crude extract and isolation of phenolic compounds with antioxidant activity from Moringa oleifera Lam. leaves grown in Southern Brazil

(2020) Tatiane Luiza C. Oldoni et al.   FOOD RESEARCH INTERNATIONAL

Characterization of mango puree based on total soluble solids and acid content: Effect on physico-chemical, rheological, thermal and ohmic heating behaviour

(2019) H.A. Makroo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different pretreatments on flavonoids and antioxidant activity of Dryopteris erythrosora leave

(2019) Xinxin Zhang et al.   PLoS One

Rambutan(Nephelium lappaceum L.):Nutritional and functional properties

(2019) C. Hernández-Hernández et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of rambutan (Nephelium lappaceum) peel phenolics and Leu-Ser-Gly-Tyr-Gly-Pro on hairless mice skin photoaging induced by ultraviolet irradiation

(2019) Junjiang Xiao et al.   FOOD AND CHEMICAL TOXICOLOGY

Ohmic heating effects on Listeria monocytogenes inactivation, and chemical, physical, and sensory characteristic alterations for vacuum packaged sausage during post pasteurization

(2019) Pawinee Inmanee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quinoa Secondary Metabolites and Their Biological Activities or Functions

(2019) Lin et al.   MOLECULES

Ohmic heating for processing of whey-raspberry flavored beverage

(2019) Marcus Vinicius S. Ferreira et al.   FOOD CHEMISTRY

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

(2019) Sofia C. Lourenço et al.   MOLECULES

Corilagin, a promising medicinal herbal agent

(2018) Xuan Li et al.   BIOMEDICINE & PHARMACOTHERAPY

Effect of (−)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process

(2018) Zhengjie Fu et al.   FOOD CHEMISTRY

Effect of novel technologies on polyphenols during food processing

(2018) Muhammad Kamran Khan et al.   Innovative Food Science & Emerging Technologies

Metal Chelating, Inhibitory DNA Damage, and Anti-Inflammatory Activities of Phenolics from Rambutan (Nephelium lappaceum) Peel and the Quantifications of Geraniin and Corilagin

(2018) Yujing Li et al.   MOLECULES

Purification and identification of rambutan (Nephelium lappaceum ) peel phenolics with evaluation of antioxidant and antiglycation activities in vitro

(2017) Zhuang Yongliang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Pulsed Electric Field Assisted Extraction of Cellulose From Mendong Fiber (Fimbristylis globulosa) and its Characterization

(2017) Heru Suryanto et al.   Journal of Natural Fibers

Polyphenolic content, in vitro antioxidant activity and chemical composition of extract from Nephelium lappaceum L. (Mexican rambutan) husk

(2017) Cristian Hernández et al.   Asian Pacific Journal of Tropical Medicine

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

Bread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility

(2016) Xiaonan Sui et al.   FOOD CHEMISTRY

Ohmic Heating of an Electrically Conductive Food Package

(2016) Kanyawee Kanogchaipramot et al.   JOURNAL OF FOOD SCIENCE

Effects of ohmic heating on extraction of food-grade phytochemicals from colored potato

(2016) Ricardo N. Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ellagitannin geraniin: a review of the natural sources, biosynthesis, pharmacokinetics and biological effects

(2016) Hong Sheng Cheng et al.   PHYTOCHEMISTRY REVIEWS

NMR characterization of cellulose acetate: Chemical shift assignments, substituent effects, and chemical shift additivity

(2015) Hiroyuki Kono et al.   CARBOHYDRATE POLYMERS

Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties

(2015) Kavita Sharma et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Distribution of Major Xanthones in the Pericarp, Aril, and Yellow Gum of Mangosteen (Garcinia MangostanaLinn.) Fruit and Their Contribution to Antioxidative Activity

(2013) Udomlak SUKATTA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating

(2012) Nada El Darra et al.   Food and Bioprocess Technology

Demonstration of Antioxidant and Anti-inflammatory Bioactivities from Sugar–Amino Acid Maillard Reaction Products

(2012) David D. Kitts et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Corilagin on Membrane Permeability ofEscherichia coli,Staphylococcus aureusandCandida albicans

(2012) Na Li et al.   PHYTOTHERAPY RESEARCH

Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay

(2011) Lars Müller et al.   FOOD CHEMISTRY

Rambutan rind in the management of hyperglycemia

(2011) Uma Palanisamy et al.   FOOD RESEARCH INTERNATIONAL

Investigation of fruit peel extracts as sources for compounds with antioxidant and antiproliferative activities against human cell lines

(2010) Ruttiros Khonkarn et al.   FOOD AND CHEMICAL TOXICOLOGY

Thermal, High Pressure, and Electric Field Processing Effects on Plant Cell Membrane Integrity and Relevance to Fruit and Vegetable Quality

(2010) Maria E. Gonzalez et al.   JOURNAL OF FOOD SCIENCE

Phenolic contents and antioxidant activities of bitter gourd (Momordica charantia L.) leaf, stem and fruit fraction extracts in vitro

(2008) Jittawan Kubola et al.   FOOD CHEMISTRY

Rind of the rambutan, Nephelium lappaceum, a potential source of natural antioxidants

(2007) Uma Palanisamy et al.   FOOD CHEMISTRY