Related references
Note: Only part of the references are listed.Enzyme-assisted extraction of flavanones from citrus pomace: Obtention of natural compounds with anti-virulence and anti-adhesive effect against Salmonella enterica subsp. enterica serovar Typhimurium
Paula de Paula Menezes Barbosa et al.
FOOD CONTROL (2021)
Physicochemical and gel properties of agar extracted by enzyme and enzyme-assisted methods
Qiong Xiaoa et al.
FOOD HYDROCOLLOIDS (2019)
Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield
Antonia Tamborrino et al.
JOURNAL OF FOOD ENGINEERING (2019)
Effects of hydroalcoholic and enzyme-assisted extraction processes on the recovery of catechins and methylxanthines from crude and waste seeds of guarana (Paullinia cupana)
Adina L. Santana et al.
FOOD CHEMISTRY (2019)
Effect of subcritical water and steam explosion pretreatments on the recovery of sterols, phenols and oil from olive pomace
Ozge Secmeler et al.
FOOD CHEMISTRY (2018)
Enzyme assisted extraction of biomolecules as an approach to novel extraction technology: A review
Shamraja S. Nadar et al.
FOOD RESEARCH INTERNATIONAL (2018)
The impact of high-power ultrasound and microwave on the phenolic acid profile and antioxidant activity of the extract from yellow soybean seeds
Sanja Durovic et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
Microwave and enzyme co-assisted aqueous two-phase extraction of polyphenol and lutein from marigold (Tagetes erecta L.) flower
Xiao-Qian Fu et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
High-throughput extraction method for phenolic compounds in olive fruit (Olea europaea)
Lauren M. Crawford et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)
Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction
Petra Albahari et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components
M. Antonia Nunes et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2018)
Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace
DanYang Ying et al.
FOOD RESEARCH INTERNATIONAL (2017)
Microwave and megasonics combined technology for a continuous olive oil process with enhanced extractability
Alessandro Leone et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)
Alternative to traditional olive pomace oil extraction systems: Microwave-assisted solvent extraction of oil from wet olive pomace
Derya Kocak Yanik
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Binary ethanol-water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts
Katarzyna Waszkowiak et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Use of an enzyme-assisted method to improve protein extraction from olive leaves
M. Vergara-Barberan et al.
FOOD CHEMISTRY (2015)
Phenolic Profiling of Olives and Olive Oil Process-Derived Matrices Using UPLC-DAD-ESI-QTOF-HRMS Analysis
Tina Jerman Klen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Improved antioxidant activities of brown seaweed Ecklonia radiata extracts prepared by microwave-assisted enzymatic extraction
Suvimol Charoensiddhi et al.
JOURNAL OF APPLIED PHYCOLOGY (2015)
Antioxidant and Free Radical Scavenging Capacity of Seed and Shell Essential Oils Extracted from Abrus precatorius (L)
Sunday O. Okoh et al.
ANTIOXIDANTS (2014)
Improving the chemopreventive potential of orange juice by enzymatic biotransformation
Livia Rosas Ferreira et al.
FOOD RESEARCH INTERNATIONAL (2013)
Radical scavenging and antioxidant activities of methanolic extracts from Hypericum species growing in Bulgaria
Dimitrina Zheleva-Dimitrova et al.
PHARMACOGNOSY MAGAZINE (2010)
Browning reactions in olives: Mechanism and polyphenols involved
Kharla A. Segovia-Bravo et al.
FOOD CHEMISTRY (2009)
Free radical scavenging activity of extracts prepared from fresh leaves of selected Chinese medicinal plants
FL Hu et al.
FITOTERAPIA (2004)
Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection
R Mateos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)