Related references
Note: Only part of the references are listed.Polyphenols and their applications: An approach in food chemistry and innovation potential
Fabio Fernandes de Araujo et al.
FOOD CHEMISTRY (2021)
Hydrothermal Extraction of Valuable Components from Leaves and Petioles from Paulownia elongata x fortunei
Paula Rodriguez-Seoane et al.
WASTE AND BIOMASS VALORIZATION (2021)
Proximate Composition, Minerals and Antioxidant Activity of Artichoke Leaf Extracts
Wioletta Biel et al.
BIOLOGICAL TRACE ELEMENT RESEARCH (2020)
Exploitation of artichoke byproducts to obtain bioactive extracts enriched in inositols and caffeoylquinic acids by Microwave Assisted Extraction
A. Mena-Garcia et al.
JOURNAL OF CHROMATOGRAPHY A (2020)
Globe artichoke crop residues and their potential for bioethanol production by dilute acid hydrolysis
Gaetano Roberto Pesce et al.
BIOMASS & BIOENERGY (2020)
Comparative biochemical and histopathological evaluations proved that receptacle is the most effective part of Cynara scolymus against liver and kidney damages
Engin Sumer et al.
JOURNAL OF ETHNOPHARMACOLOGY (2020)
Thin-layer chromatographic fingerprint of selected Paulownia species with chemometrics and antioxidant activity
Anna Hawryl et al.
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES (2020)
Development and characterization of corn starch/PVA active films incorporated with carvacrol nanoemulsions
Ruiqi Kong et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Biorefinery concept for discarded potatoes: Recovery of starch and bioactive compounds
M. D. Torres et al.
JOURNAL OF FOOD ENGINEERING (2020)
Extraction of Flavonoids From Natural Sources Using Modern Techniques
Jaisa Oliveira Chaves et al.
FRONTIERS IN CHEMISTRY (2020)
Subcritical Water Extraction of Phenolic Compounds from Onion Skin Wastes (Allium cepa cv. Horcal): Effect of Temperature and Solvent Properties
Oscar Benito-Roman et al.
ANTIOXIDANTS (2020)
Artichoke Waste as a Source of Phenolic Antioxidants and Bioenergy
Roberto Lavecchia et al.
WASTE AND BIOMASS VALORIZATION (2019)
Preparation of Hydrogels Composed of Bioactive Compounds from Aqueous Phase of Artichoke Obtained by MHG Technique
L. Lopez-Hortas et al.
FOOD AND BIOPROCESS TECHNOLOGY (2019)
Phenolic Composition of Artichoke Waste and Its Antioxidant Capacity on Differentiated Caco-2 Cells
Nerea Jimenez-Moreno et al.
NUTRIENTS (2019)
Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels
Maria D. Torres et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Development and preparation of active starch films carrying tea polyphenol
Mingyue Feng et al.
CARBOHYDRATE POLYMERS (2018)
Pressurized hot water extraction of bioactive compounds from artichoke by-products
Imma Pagano et al.
ELECTROPHORESIS (2018)
Artichoke (Cynara cardunculus L. var. scolymus) waste as a natural source of carbonyl trapping and antiglycative agents
Mariarosa Maietta et al.
FOOD RESEARCH INTERNATIONAL (2017)
Alginate/gelatine hydrogels: characterisation and application of antioxidant release
Patcharakamon Nooeaid et al.
GREEN MATERIALS (2017)
Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review
Kashif Ameer et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)
Extraction of bioactive carbohydrates from artichoke (Cynara scolymus L.) external bracts using microwave assisted extraction and pressurized liquid extraction
Laura Ruiz-Aceituno et al.
FOOD CHEMISTRY (2016)
Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil
Thiago Claus et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Chemical and functional properties of the different by-products of artichoke (Cynara scolymus L.) from industrial canning processing
Domingo Ruiz-Cano et al.
FOOD CHEMISTRY (2014)
Fine particle size chestnut flour doughs rheology: Influence of additives
R. Moreira et al.
JOURNAL OF FOOD ENGINEERING (2014)
Dynamic Viscoelastic Behavior of Vegetable-Based Infant Purees
Maria Dolores Alvarez et al.
JOURNAL OF TEXTURE STUDIES (2013)
Edible and Biodegradable Starch Films: A Review
Alberto Jimenez et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
Charis M. Galanakis
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked
M. Lutz et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)
Profile of polyphenols and phenolic acids in bracts and receptacles of globe artichoke (Cynara cardunculus var. scolymus) germplasm
G. Pandino et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)