From ‘green’ technologies to ‘red’ antioxidant compounds extraction of purple corn: a combined ultrasound-ultrafiltration-purification approach

Multistage recovery process of seaweed pigments: Investigation of ultrasound assisted extraction and ultra-filtration performances

(2017) Zhenzhou Zhu et al.   FOOD AND BIOPRODUCTS PROCESSING

HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

(2017) Zhenzhou Zhu et al.   FOOD CHEMISTRY

Optimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of purple corn (Zea mays L.) by response surface methodology

(2017) Luz María Paucar-Menacho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recovery and purification of cholesterol from cholesterol-β-cyclodextrin inclusion complex using ultrasound-assisted extraction

(2017) Yong Li et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of green solvents for a sustainable zein extraction from ethanol industry DDGS

(2016) Jhinuk Gupta et al.   BIOMASS & BIOENERGY

Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating

(2016) G. Danışman et al.   CZECH JOURNAL OF FOOD SCIENCES

Extraction and purification of anthocyanins from purple-fleshed potato

(2016) Jari Heinonen et al.   FOOD AND BIOPRODUCTS PROCESSING

Preheated milk proteins improve the stability of grape skin anthocyanins extracts

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Antioxidant and antihypertensive properties of phenolic–protein complexes in extracted protein fractions from Nigella damascena and Nigella arvensis

(2016) Muhammad H. Alu'datt et al.   FOOD HYDROCOLLOIDS

Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound

(2016) Mohamed Koubaa et al.   Innovative Food Science & Emerging Technologies

Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review

(2016) Zhenzhou Zhu et al.   Innovative Food Science & Emerging Technologies

Influence of ethanol, water, and their mixtures as co-solvents of the supercritical carbon dioxide in the extraction of phenolics from purple corn cob ( Zea mays L.)

(2016) Yaneth M. Monroy et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

(2016) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Yeast mannoproteins improve thermal stability of anthocyanins at pH 7.0

(2015) Jine Wu et al.   FOOD CHEMISTRY

Response surface optimization of ultrasound-assisted polysaccharides extraction from pomegranate peel

(2015) Cai-ping Zhu et al.   FOOD CHEMISTRY

Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries

(2015) Francisco J. Barba et al.   JOURNAL OF FOOD ENGINEERING

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

Phenolic–protein interactions in oilseed protein isolates

(2013) Muhammad H. Alu'datt et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound-assisted extraction and purification of schisandrin B from Schisandra chinensis (Turcz.) Baill seeds: Optimization by response surface methodology

(2013) Y.B. Zhang et al.   ULTRASONICS SONOCHEMISTRY

Two fraction extraction of α-zein from DDGS and its characterization

(2012) Timothy J. Anderson et al.   INDUSTRIAL CROPS AND PRODUCTS

Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace

(2012) Daniella Pingret et al.   JOURNAL OF FOOD ENGINEERING

Optimize the process of ionic liquid-based ultrasonic-assisted extraction of aesculin and aesculetin from Cortex fraxini by response surface methodology

(2011) Lei Yang et al.   CHEMICAL ENGINEERING JOURNAL

Purple corn anthocyanins dampened high-glucose-induced mesangial fibrosis and inflammation: possible renoprotective role in diabetic nephropathy

(2011) Jing Li et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Extraction of anthocyanins from industrial purple-fleshed sweetpotatoes and enzymatic hydrolysis of residues for fermentable sugars

(2010) E. Nicole Bridgers et al.   INDUSTRIAL CROPS AND PRODUCTS

Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC–MS

(2010) Zhendong Yang et al.   Innovative Food Science & Emerging Technologies

Identification and antioxidant activity of anthocyanins extracted from the seed and cob of purple corn (Zea mays L.)

(2009) Zhendong Yang et al.   Innovative Food Science & Emerging Technologies

Characterisation of anthocyanins in the black soybean (Glycine max L.) by HPLC-DAD-ESI/MS analysis

(2008) Jin Hwan Lee et al.   FOOD CHEMISTRY

Ultrasound-assisted extraction of capsaicinoids from Capsicum frutescens on a lab- and pilot-plant scale

(2008) Sumate Boonkird et al.   ULTRASONICS SONOCHEMISTRY