Low Power Ultrasound-Assisted Extraction of Phenolic Compounds from Mandarin (Citrus reticulata Blanco cv. Sainampueng) and Lime (Citrus aurantifolia) Peels and the Antioxidant

Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent

(2012) Ying Li et al.   ULTRASONICS SONOCHEMISTRY

Antioxidant and prooxidant properties of flavonoids

(2011) D. Procházková et al.   FITOTERAPIA

Influence of extraction methods on stability of flavonoids

(2011) Magdalena Biesaga   JOURNAL OF CHROMATOGRAPHY A

Characterization of the antioxidant properties of phenolic extracts from some citrus peels

(2011) G. Oboh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant Activity of Pink-Flesh Guava (Psidium guajava L.): Effect of Extraction Techniques and Solvents

(2010) Khalid Hamid Musa et al.   Food Analytical Methods

Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues

(2010) Neha Babbar et al.   FOOD RESEARCH INTERNATIONAL

Effect of extraction solvents on the phenolic compounds and antioxidant activities of bunga kantan (Etlingera elatior Jack.) inflorescence

(2010) M.M. Jeevani Osadee Wijekoon et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Bioactive phenolics and antioxidant propensity of flavedo extracts of Mauritian citrus fruits: Potential prophylactic ingredients for functional foods application

(2010) Deena Ramful et al.   TOXICOLOGY

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

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Aqueous extract of Phyllanthus amarus inhibits chromium(VI)-induced toxicity in MDA-MB-435S cells

(2009) Gunjan Guha et al.   FOOD AND CHEMICAL TOXICOLOGY

Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange

(2009) Rafaela Guimarães et al.   FOOD AND CHEMICAL TOXICOLOGY

Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel

(2009) Muhammad Kamran Khan et al.   FOOD CHEMISTRY

Clean recovery of antioxidant flavonoids from citrus peel: Optimizing an aqueous ultrasound-assisted extraction method

(2009) Julián Londoño-Londoño et al.   FOOD CHEMISTRY

Antioxidant activities of citrus herbal product extracts

(2008) Min-Sheng Su et al.   FOOD CHEMISTRY

Evolution of antioxidant compounds in lime residues during drying

(2008) Thitima Kuljarachanan et al.   FOOD CHEMISTRY

Effect of Ultrasonic Treatment on the Total Phenolic and Antioxidant Activity of Extracts from Citrus Peel

(2008) Y.-Q. Ma et al.   JOURNAL OF FOOD SCIENCE

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

(2008) Y MA et al.   ULTRASONICS SONOCHEMISTRY

The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan

(2007) Yuan-Chuen Wang et al.   FOOD CHEMISTRY

Antioxidant capacity of pummelo and navel oranges: Extraction efficiency of solvents in sequence

(2007) Guddadarangavvanahally K. Jayaprakasha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound-assisted extraction of hesperidin from Penggan (Citrus reticulata) peel

(2007) Yaqin Ma et al.   ULTRASONICS SONOCHEMISTRY