Ultrasound-assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (Rosa rugosa Thunb.) fruit

A possible general mechanism for ultrasound-assisted extraction (UAE) suggested from the results of UAE of chlorogenic acid from Cynara scolymus L. (artichoke) leaves

(2016) I.A. Saleh et al.   ULTRASONICS SONOCHEMISTRY

Polyphenols, vitamin C and antioxidant activity in wines from Rosa canina L. and Rosa rugosa Thunb.

(2015) A. Czyzowska et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey

(2014) N. Demir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activities of extracts from wine residue from cool climate

(2012) Vern Jou Cheng et al.   FOOD CHEMISTRY

Ultrasound assisted extraction of phenolic compounds from grapes

(2011) Ceferino Carrera et al.   ANALYTICA CHIMICA ACTA

Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results

(2011) Krishnanand Mishra et al.   FOOD CHEMISTRY

A meta-analytic investigation of the relationship between attentional bias and subjective craving in substance abuse.

(2009) Matt Field et al.   PSYCHOLOGICAL BULLETIN

Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

HPLC methods for simultaneous determination of ascorbic and dehydroascorbic acids

(2008) L. Nováková et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Simultaneous extraction of phenolic compounds of citrus peel extracts: Effect of ultrasound

(2008) Y MA et al.   ULTRASONICS SONOCHEMISTRY

Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran

(2007) Jing Wang et al.   FOOD CHEMISTRY

Applications and opportunities for ultrasound assisted extraction in the food industry — A review

(2007) Kamaljit Vilkhu et al.   Innovative Food Science & Emerging Technologies