Related references
Note: Only part of the references are listed.High-Voltage Electrical Discharges in Green Extractions of Bioactives from Oregano Leaves (Origanum vulgare L.) Using Water and Ethanol as Green Solvents Assessed by Theoretical and Experimental Procedures
Marinela Nutrizio et al.
FOOD ENGINEERING REVIEWS (2021)
Green synthesis, characterization and applications of silver nanoparticle mediated by the aqueous extract of red onion peel
Hannan Safiyyah Tan Sian Hui Abdullah et al.
ENVIRONMENTAL POLLUTION (2021)
Efficiency of Red Onion Peel Extract Capsules on Obesity and Blood Sugar
Khaled F. Mahmoud et al.
Pakistan Journal of Biological Sciences (2021)
Extraction of phenolic compounds from lemon processing waste using electrohydrodynamic process
Maedeh Maher et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
Bioadhesive Polymeric Films Based on Red Onion Skins Extract for Wound Treatment: An Innovative and Eco-Friendly Formulation
Cinzia Pagano et al.
MOLECULES (2020)
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review
Kazem Alirezalu et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Smart gelatin films prepared using red cabbage (Brassica oleracea L.) extracts as solvent
Yanina S. Musso et al.
FOOD HYDROCOLLOIDS (2019)
Green extraction of polyphenols from grapefruit peels using high voltage electrical discharges, deep eutectic solvents and aqueous glycerol
Sally El Kantar et al.
FOOD CHEMISTRY (2019)
Continuous high voltage electrical discharge extraction of flavonoids from peanut shells based on annular gap type treatment chamber
Liang-Gong Yan et al.
FOOD CHEMISTRY (2018)
High voltage electrical discharges combined with enzymatic hydrolysis for extraction of polyphenols and fermentable sugars from orange peels
Sally El Kantar et al.
FOOD RESEARCH INTERNATIONAL (2018)
Microencapsulation of red onion peel polyphenols fractions by freeze drying technicality and its application in cake
Essam Mohamed Elsebaie et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Circulating Polyphenols Extraction System with High-Voltage Electrical Discharge: Design and Performance Evaluation
Yong Deng et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2018)
Continuous extraction of phenolic compounds from pomegranate peel using high voltage electrical discharge
Jun Xi et al.
FOOD CHEMISTRY (2017)
High voltage electric discharges assisted extraction of phenolic compounds from grape stems: Effect of processing parameters on flavan-3-ols, flavonols and stilbenes recovery
Sylene Brianceau et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Emerging technologies for the recovery of isothiocyanates, protein and phenolic compounds from rapeseed and rapeseed press-cake: Effect of high voltage electrical discharges
Francisco J. Barba et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Electrical, mechanical, and chemical effects of high-voltage electrical discharges on the polyphenol extraction from vine shoots
Hiba N. Rajha et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products
Ramune Bobinaite et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Impact of pulsed electric fields and high voltage electrical discharges on extraction of high-added value compounds from papaya peels
Oleksii Parniakov et al.
FOOD RESEARCH INTERNATIONAL (2014)
Pulsed-electric-field-assisted extraction of anthocyanins from purple-fleshed potato
Eduardo Puertolas et al.
FOOD CHEMISTRY (2013)
Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.)
Chun-Lin Ye et al.
FOOD CONTROL (2013)
Antibacterial activities of gold and silver nanoparticles against Escherichia coli and bacillus Calmette-Guerin
Yan Zhou et al.
JOURNAL OF NANOBIOTECHNOLOGY (2012)
Valorisation of grape pomace by the extraction of phenolic antioxidants: Application of high voltage electrical discharges
N. Boussetta et al.
FOOD CHEMISTRY (2011)
Mass transfer process during extraction of phenolic compounds from milled berries
JE Cacace et al.
JOURNAL OF FOOD ENGINEERING (2003)
Share Paper
