Cosmos Caudatus as a Potential Source of Polyphenolic Compounds: Optimisation of Oven Drying Conditions and Characterisation of Its Functional Properties

Optimizing the Extraction of Anti-tumor Polysaccharides from the Fruit of Capparis spionosa L. by Response Surface Methodology

(2012) Yu-Bin Ji et al.   MOLECULES

Response Surface Methodology Optimization of Fermentation Conditions for Rapid and Efficient Accumulation of Macrolactin A by Marine Bacillus amyloliquefaciens ESB-2

(2012) Shan He et al.   MOLECULES

Response Surface Modeling and Optimization of Accelerated Solvent Extraction of Four Lignans from Fructus Schisandrae

(2012) Li-Chun Zhao et al.   MOLECULES

Medicinal plants and antioxidants: What do we learn from cell culture and Caenorhabditis elegans studies?

(2010) Soon Yew Tang et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening

(2010) Jiri Gruz et al.   FOOD CHEMISTRY

Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia)

(2009) Yin Yin Thoo et al.   FOOD CHEMISTRY

Total Phenolic Compounds, Flavonoids, and Radical Scavenging Activity of 21 Selected Tropical Plants

(2009) R.A. Mustafa et al.   JOURNAL OF FOOD SCIENCE

Optimization of oven drying conditions for lycopene content and lipophilic antioxidant capacity in a by-product of the pink guava puree industry using response surface methodology

(2009) Kin Weng Kong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evolution of antioxidant compounds in lime residues during drying

(2008) Thitima Kuljarachanan et al.   FOOD CHEMISTRY

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY