Related references
Note: Only part of the references are listed.Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk
Shinta R. Dewi et al.
FOOD AND BIOPRODUCTS PROCESSING (2022)
Response surface methodology and artificial neural network approach for the optimization of ultrasound-assisted extraction of polyphenols from garlic
Andrija Ciric et al.
FOOD AND CHEMICAL TOXICOLOGY (2020)
Food-Safe Process for High Recovery of Flavonoids from Cocoa Beans: Antioxidant and HPLC-DAD-ESI-MS/MS Analysis
Said Toro-Uribe et al.
ANTIOXIDANTS (2020)
Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace
Ante Loncaric et al.
FOODS (2020)
The effect of time, pH and solvent composition on cocoa shell polyphenol extraction and its antioxidant activity: response surface method approach
T. Wiyono et al.
3RD INTERNATIONAL CONFERENCE ON NATURAL PRODUCTS AND BIORESOURCE SCIENCES (2020)
Optimization of drying process and pressurized liquid extraction for recovery of bioactive compounds from avocado peel by-product
Jorge G. Figueroa et al.
ELECTROPHORESIS (2018)
A rapid simultaneous determination of methylxanthines and proanthocyanidins in Brazilian guarana (Paullinia cupana Kunth.)
Kamilla Nunes Machado et al.
FOOD CHEMISTRY (2018)
Bioactive compounds in Mexican genotypes of cocoa cotyledon and husk
Carolina Hernandez-Hernandeza et al.
FOOD CHEMISTRY (2018)
Natural polyphenols: An overview
Munawar Abbas et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Effects of drying on the production of polyphenol-rich cocoa beans
A. Santhanam Menon et al.
DRYING TECHNOLOGY (2017)
Optimization of microwave-assisted extraction and pressurized liquid extraction of phenolic compounds from Moringa oleifera leaves by multiresponse surface methodology
Celia Rodriguez-Perez et al.
ELECTROPHORESIS (2016)
Degradation of polyphenols during the cocoa drying process
Jader Alean et al.
JOURNAL OF FOOD ENGINEERING (2016)
Effect of solvent, time and temperature on the extraction of phenolic compounds and antioxidant capacity of peach (Prunus persica L.) fruit
Abderrahmane Mokrani et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2016)
Optimization of extraction of stinging nettle leaf phenolic compounds using response surface methodology
Una-Jovana Vajic et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Comparison of the impact of different extraction methods on polyphenols yields and tannins extracted from Moroccan Acacia mollissima barks
Rhazi Naima et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Effect of Fermentation and Drying on Cocoa Polyphenols
Barbara Albertini et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Comparison of the degradation kinetics of A-type and B-type proanthocyanidins dimers as a function of pH and temperature
Ze Xu et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Optimisation of Ultrasonic Conditions as an Advanced Extraction Technique for Recovery of Phenolic Compounds and Antioxidant Activity from Macadamia (Macadamia tetraphylla) Skin Waste
Adriana Dailey et al.
TECHNOLOGIES (2015)
Optimisation of the extraction of phenolic compounds from apples using response surface methodology
Aline Alberti et al.
FOOD CHEMISTRY (2014)
Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia
Luis C. Carrillo et al.
FOOD RESEARCH INTERNATIONAL (2014)
Effect of drying temperatures on the phenolic composition and antioxidant activity of pears of Rocha variety (Pyrus communis L.)
Sandra C. R. V. L. Santos et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2014)
Characterization of flavan-3-ols in seeds of grape pomace by CE, HPLC-DAD-MSn and LC-ESI-FTICR-MS
Ismael Ivan Rockenbach et al.
FOOD RESEARCH INTERNATIONAL (2012)
Optimization of the extraction of flavanols and anthocyanins from the fruit pulp of Euterpe edulis using the response surface methodology
Graciele Da Silva Campelo Borges et al.
FOOD RESEARCH INTERNATIONAL (2011)
Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins
Ramesh C. Khanal et al.
FOOD RESEARCH INTERNATIONAL (2010)
Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material
Tagro Simplice Guehi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Content of Insoluble Bound Phenolics in Millets and Their Contribution to Antioxidant Capacity
Anoma Chandrasekara et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients
Mark J. Payne et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Phenolic-Compound-Extraction Systems for Fruit and Vegetable Samples
Patricia Garcia-Salas et al.
MOLECULES (2010)
Chemistry and Biochemistry of Dietary Polyphenols
Rong Tsao
NUTRIENTS (2010)
Thin layer drying kinetics of cocoa and dried product quality
C. L. Hii et al.
BIOSYSTEMS ENGINEERING (2009)
Polyphenolic Content and Composition and Antioxidative Activity of Different Cocoa Liquors
Ivana Radojcic Redovnikovic et al.
CZECH JOURNAL OF FOOD SCIENCES (2009)
Flavor formation and character in cocoa and chocolate: A critical review
Emmanuel Ohene Afoakwa et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)
Antioxidants from grape stalks and marc: Influence of extraction procedure on yield, purity and antioxidant power of the extracts
Giorgia Spigno et al.
JOURNAL OF FOOD ENGINEERING (2007)
The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans
TM Kyi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2005)
Chemical composition and flavor of Ecuadorian cocoa liquor
F Luna et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)