High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive Kernel

Extraction of valuable biocompounds assisted by high voltage electrical discharges: A review

(2014) Nadia Boussetta et al.   COMPTES RENDUS CHIMIE

Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges

(2013) Charis M. Galanakis   FOOD AND BIOPRODUCTS PROCESSING

Effect of high voltage electrical discharges, heating and ethanol concentration on the extraction of total polyphenols and lignans from flaxseed cake

(2013) N. Boussetta et al.   INDUSTRIAL CROPS AND PRODUCTS

High pressure processing of fruit juice mixture sweetened with Stevia rebaudiana Bertoni: Optimal retention of physical and nutritional quality

(2013) Juana M. Carbonell-Capella et al.   Innovative Food Science & Emerging Technologies

A Comparative Study of the Analysis of Antioxidant Activities of Liquid Foods Employing Spectrophotometric, Fluorometric, and Chemiluminescent Methods

(2012) Francisco J. Barba et al.   Food Analytical Methods

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

(2012) Charis M. Galanakis   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A study of the recovery of the dietary fibres from olive mill wastewater and the gelling ability of the soluble fibre fraction

(2010) Charis M. Galanakis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy

(2010) Eugene Vorobiev et al.   Food Engineering Reviews

Electrically Assisted Extraction of Soluble Matter from Chardonnay Grape Skins for Polyphenol Recovery

(2009) Nadia Boussetta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of Phenolic Acids by Alkaline Hydrolysis from the Solid Residue Obtained after Prehydrolysis of Trimming Vine Shoots

(2009) Belén Max et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary fiber suspensions from olive mill wastewater as potential fat replacements in meatballs

(2009) Charis M. Galanakis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY