Optimization of ultrasound-assisted extraction of phenolic compounds from grapefruit (Citrus paradisi Macf.) leaves via D-optimal design and artificial neural network design with categorical and quantitative variables

HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

(2017) Zhenzhou Zhu et al.   FOOD CHEMISTRY

Prediction and modeling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review

(2017) Predrag Putnik et al.   FOOD CONTROL

Review of Green Food Processing techniques. Preservation, transformation, and extraction

(2017) Farid Chemat et al.   Innovative Food Science & Emerging Technologies

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

(2017) Predrag Putnik et al.   MOLECULES

Microwave-Assisted Extraction (MAE) of Dalmatian Sage Leaves for the Optimal Yield of Polyphenols: HPLC-DAD Identification and Quantification

(2016) Predrag Putnik et al.   Food Analytical Methods

Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization

(2016) Eduardo Puértolas et al.   FOOD AND BIOPRODUCTS PROCESSING

Recovery of colorants from red prickly pear peels and pulps enhanced by pulsed electric field and ultrasound

(2016) Mohamed Koubaa et al.   Innovative Food Science & Emerging Technologies

Novel Polymer-Bentonite Sorbent for Recovery of Antioxidant Polyphenols fromCornus masL. through Integrated Process Extraction/Adsorption: Optimization of Extraction Parameters by Response Surface Methodology

(2016) Fulya Taktak et al.   POLYMER-PLASTICS TECHNOLOGY AND ENGINEERING

Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

(2016) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Reduced pressure extraction of oleuropein from olive leaves (Olea europaea L.) with ultrasound assistance

(2015) Pu-jun Xie et al.   FOOD AND BIOPRODUCTS PROCESSING

Artificial neural network modelling of the antioxidant activity and phenolic compounds of bananas submitted to different drying treatments

(2015) Raquel P.F. Guiné et al.   FOOD CHEMISTRY

Optimization of microwave-assisted extraction of polyphenols from Myrtus communis L. leaves

(2015) Farid Dahmoune et al.   FOOD CHEMISTRY

Current applications and new opportunities for the use of pulsed electric fields in food science and industry

(2015) Francisco J. Barba et al.   FOOD RESEARCH INTERNATIONAL

The use of statistical software in food science and technology: Advantages, limitations and misuses

(2015) Cleiton Antônio Nunes et al.   FOOD RESEARCH INTERNATIONAL

Analysis and optimization of sandwich tubes energy absorbers under lateral loading

(2015) A. Baroutaji et al.   INTERNATIONAL JOURNAL OF IMPACT ENGINEERING

Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

(2015) Elena Roselló-Soto et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Various aspects of ultrasound assisted emulsion polymerization process

(2014) Ibrahim Korkut et al.   ULTRASONICS SONOCHEMISTRY

Optimization of total phenolic content extracted from Garcinia mangostana Linn. hull using response surface methodology versus artificial neural network

(2012) Choon Yoong Cheok et al.   INDUSTRIAL CROPS AND PRODUCTS

Green Extraction of Natural Products: Concept and Principles

(2012) Farid Chemat et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Consumer-Based Development and Optimization of Fish Strudel Using D-optimal Mixture Design

(2012) Amir Reza Shaviklo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of geographical origin and extraction methods on total phenolic yield of olive tree (Olea europaea) leaves

(2012) Mehmet Bilgin et al.   Journal of the Taiwan Institute of Chemical Engineers

Antioxidant capacities and total phenolic contents of 62 fruits

(2011) Li Fu et al.   FOOD CHEMISTRY

Temperature-driven mass, charge and heat transfer in terms of physicochemical potential and Einstein's mobility

(2010) Nikolai Kocherginsky   CHEMICAL ENGINEERING SCIENCE

Extraction and concentration of tanshinones in Salvia miltiorrhiza Bunge by task-specific non-ionic surfactant assistance

(2010) Wentao Bi et al.   FOOD CHEMISTRY

Modeling and optimization of tartaric acid reactive extraction from aqueous solutions: A comparison between response surface methodology and artificial neural network

(2010) N. Marchitan et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Ultrasound-assisted extraction of phillyrin from Forsythia suspensa

(2010) En-Qin Xia et al.   ULTRASONICS SONOCHEMISTRY

A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants

(2009) Hilde H. Wijngaard 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

A COMPARISON OF DIFFERENT TECHNIQUES FOR WATER-BASED EXTRACTION OF PECTIN FROM ORANGE PEELS

(2008) S. Yeoh et al.   CHEMICAL ENGINEERING COMMUNICATIONS

Effects of high-pressure treatment on the extraction yield, phenolic content and antioxidant activity of litchi (Litchi chinensisSonn.) fruit pericarp

(2008) Nagendra K. Prasad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Juice components and antioxidant capacity of citrus varieties cultivated in China

(2007) Guihua Xu et al.   FOOD CHEMISTRY

Identification of polyphenols in tobacco leaf and their antioxidant and antimicrobial activities

(2007) Haiyan Wang et al.   FOOD CHEMISTRY

Applications and opportunities for ultrasound assisted extraction in the food industry — A review

(2007) Kamaljit Vilkhu et al.   Innovative Food Science & Emerging Technologies

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

(2007) Yaqin Ma et al.   ULTRASONICS SONOCHEMISTRY