Optimizing Microwave-Assisted Extraction of Phenolic Antioxidants from Red Delicious and Jonathan Apple Pomace

Accelerated, Microwave-Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored Grains

(2014) El-Sayed M. Abdel-Aal et al.   JOURNAL OF FOOD SCIENCE

Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds (Vitis vinifera)

(2012) Kiruba Krishnaswamy et al.   Food and Bioprocess Technology

Microwave-Assisted Extraction of Flavonoids: A Review

(2011) Winny Routray et al.   Food and Bioprocess Technology

Optimization of microwave-assisted extraction of polyphenols from apple pomace using response surface methodology and HPLC analysis

(2010) Xue-Lian Bai et al.   JOURNAL OF SEPARATION SCIENCE

Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace

(2009) Yolanda Diñeiro García et al.   FOOD CHEMISTRY

Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins

(2009) Tameshia S. Ballard et al.   FOOD CHEMISTRY

The optimisation of solid–liquid extraction of antioxidants from apple pomace by response surface methodology

(2009) Hilde Henny Wijngaard et al.   JOURNAL OF FOOD ENGINEERING