Optimisation of ultrasound-assisted extraction conditions for phenolic content and antioxidant activities of the alga Hormosira banksii using response surface methodology

Neuroprotective activities of natural products from marine macroalgae during 1999–2015

(2016) Mousa Alghazwi et al.   JOURNAL OF APPLIED PHYCOLOGY

The Effects of Drying on Physico-Chemical Properties and Antioxidant Capacity of the Brown Alga (Hormosira banksii (Turner) Decaisne)

(2016) Thanh T. Dang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

(2015) Elena Roselló-Soto et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant and anti-inflammatory activities of methanol extract and its fractions from the brown seaweed Spatoglossum schroederi

(2014) Sérvio Quesado Júnior et al.   JOURNAL OF APPLIED PHYCOLOGY

Improved antioxidant activities of brown seaweed Ecklonia radiata extracts prepared by microwave-assisted enzymatic extraction

(2014) Suvimol Charoensiddhi et al.   JOURNAL OF APPLIED PHYCOLOGY

Fucoidan as a Marine Anticancer Agent in Preclinical Development

(2014) Jong-Young Kwak   Marine Drugs

Effect of Ultrasound Pretreatment on the Extraction Kinetics of Bioactives from Brown Seaweed (Ascophyllum nodosum)

(2014) Shekhar U. Kadam et al.   SEPARATION SCIENCE AND TECHNOLOGY

Optimisation of microwave-assisted extraction of Gac oil at different hydraulic pressure, microwave and steaming conditions

(2013) Tuyen C. Kha et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Application of Novel Extraction Technologies for Bioactives from Marine Algae

(2013) Shekhar U. Kadam et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Fucoxanthin: A Marine Carotenoid Exerting Anti-Cancer Effects by Affecting Multiple Mechanisms

(2013) Sangeetha Kumar et al.   Marine Drugs

Effect of ultrasonic treatment on the polyphenol content and antioxidant capacity of extract from defatted hemp, flax and canola seed cakes

(2013) Sue-Siang Teh et al.   ULTRASONICS SONOCHEMISTRY

Effect of extraction conditions on total phenolic compounds and antioxidant activities of Carica papaya leaf aqueous extracts

(2013) Quan V. Vuong et al.   Journal of Herbal Medicine

Antioxidant properties and total phenolic contents of some tropical seaweeds of the Brazilian coast

(2012) Cintia D. Leal Martins et al.   JOURNAL OF APPLIED PHYCOLOGY

Phlorotannin Extracts from Fucales Characterized by HPLC-DAD-ESI-MSn: Approaches to Hyaluronidase Inhibitory Capacity and Antioxidant Properties

(2012) Federico Ferreres et al.   Marine Drugs

Optimisation of Ultrasound-assisted Extraction of Puerarin and Total Isoflavones from Puerariae Lobatae Radix (Pueraria lobata (Wild.) Ohwi) with Response Surface Methodology

(2012) Yanfang Wu et al.   PHYTOCHEMICAL ANALYSIS

Green improved processes to extract bioactive phenolic compounds from brown macroalgae using Sargassum muticum as model

(2012) Tanniou Anaëlle et al.   TALANTA

Ultrasound assisted extraction of β-carotene from Spirulina platensis

(2012) Soumen Dey et al.   ULTRASONICS SONOCHEMISTRY

Ultrasonic Extraction of Phenolic Compounds from Laminaria japonica Aresch Using Ionic Liquid as Extraction Solvent

(2011) Dandan Han et al.   BULLETIN OF THE KOREAN CHEMICAL SOCIETY

Enzyme-assistant extraction (EAE) of bioactive components: A useful approach for recovery of industrially important metabolites from seaweeds: A review

(2011) W.A.J.P. Wijesinghe et al.   FITOTERAPIA

Bioactive potential and possible health effects of edible brown seaweeds

(2011) Shilpi Gupta et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Seaweeds: A sustainable functional food for complementary and alternative therapy

(2011) Suhaila Mohamed et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology

(2011) Mohammad B. Hossain et al.   ULTRASONICS SONOCHEMISTRY

Biological importance of marine algae

(2011) Ali A. El Gamal   SAUDI PHARMACEUTICAL JOURNAL

Antithrombotic effects of bromophenol, an alga-derived thrombin inhibitor

(2010) Dayong Shi et al.   CHINESE JOURNAL OF OCEANOLOGY AND LIMNOLOGY

Halogenated Compounds from Marine Algae

(2010) Maria Teresa Cabrita et al.   Marine Drugs

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Optimisation of the solvent extraction of phenolic antioxidants from fruits of Euterpe oleracea using Response Surface Methodology

(2009) D.R. Pompeu et al.   BIORESOURCE TECHNOLOGY

Bioactive phenols in algae: The application of pressurized-liquid and solid-phase extraction techniques

(2009) L. Onofrejová et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

The Antinociceptive and Anti-Inflammatory Activities of Caulerpin, a Bisindole Alkaloid Isolated from Seaweeds of the Genus Caulerpa

(2009) Éverton Tenório De Souza et al.   Marine Drugs

Aqueous microwave chemistry: a clean and green synthetic tool for rapid drug discovery

(2008) Vivek Polshettiwar et al.   CHEMICAL SOCIETY REVIEWS

Antioxidant activities and phenolics content of eight species of seaweeds from north Borneo

(2008) Patricia Matanjun et al.   JOURNAL OF APPLIED PHYCOLOGY

Effect of different conditioning treatments on total phenolic content and antioxidant activities in two Sargassacean species: Comparison of the frondoseSargassum muticum(Yendo) Fensholt and the cylindricalBifurcaria bifurcataR. Ross

(2008) Klervi Le Lann et al.   PHYCOLOGICAL RESEARCH

Comparison of supercritical fluid and ultrasound-assisted extraction of carotenoids and chlorophyll a from Dunaliella salina

(2008) M MACIASSANCHEZ et al.   TALANTA

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

(2007) Jing Wang et al.   FOOD CHEMISTRY