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

Microwave-Assisted Extraction of Phenolic Antioxidants from Potato Peels

(2011) Ashutosh Singh et al.   MOLECULES

Polyphenolic Composition and Antioxidant Activities of Grape Seed Extract

(2010) Anamarija I. Mandic et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Screening the Experimental Domain for the Microwave-Assisted Extraction of Secoisolariciresinol Diglucoside from Flaxseed Prior to Optimization Procedures

(2009) Simona M. Nemes et al.   Food and Bioprocess Technology

Evaluation of antioxidant and anti-initiating activities of crude polyphenolic extracts from seedless and seeded Indian grapes

(2009) Asha G. Ramchandani et al.   FOOD CHEMISTRY

Influence of solvent and temperature on extraction of phenolic compounds from grape seed, antioxidant activity and colour of extract

(2009) Ana Bucić-Kojić et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimizing the Extraction of Phenolic Antioxidants from Peanut Skins Using Response Surface Methodology

(2009) Tameshia S. Ballard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds

(2009) Kashif Ghafoor et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

(2008) Thorsten Maier et al.   FOOD CHEMISTRY

Proanthocyanidins: Target Compounds as Antibacterial Agents

(2008) Robert Mayer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Response surface methodology (RSM) as a tool for optimization in analytical chemistry

(2008) Marcos Almeida Bezerra et al.   TALANTA

Chemical characterization and antioxidant activities of oligomeric and polymeric procyanidin fractions from grape seeds

(2007) Isabel Spranger et al.   FOOD CHEMISTRY

Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity

(2007) Stefanie Bail et al.   FOOD CHEMISTRY

Antioxidant activity of microwave-assisted extract of longan (Dimocarpus Longan Lour.) peel

(2007) Yingming Pan et al.   FOOD CHEMISTRY