Related references
Note: Only part of the references are listed.Supercritical carbon dioxide and pressurized liquid extraction of valuable ingredients from Viburnum opulus pomace and berries and evaluation of product characteristics
Paulius Kraujalis et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2017)
Lipophilic bioactive compounds in the oils recovered from cereal by-products
Pawel Gornas et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Chemical and antioxidant profiles of acorn tissues from Quercus spp.: Potential as new industrial raw materials
A. F. Vinha et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
Sterol, aliphatic alcohol and tocopherol contents of Quercus ilex and Quercus suber from different regions
Faten Rabhi et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
Oak (Quercus robur) Acorn Peel as a Low-Cost Adsorbent for Hexavalent Chromium Removal from Aquatic Ecosystems and Industrial Effluents
Saranya Kuppusamy et al.
WATER AIR AND SOIL POLLUTION (2016)
Composition of tocochromanols in the kernels recovered from plum pits: the impact of the varieties and species on the potential utility value for industrial application
Pawel Gornas et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Unique variability of tocopherol composition in various seed oils recovered from by-products of apple industry: Rapid and simple determination of all four homologues (α, β, γ and δ) by RP-HPLC/FLD
Pawel Gornas
FOOD CHEMISTRY (2015)
Phenolic composition, antioxidant potential and in vitro inhibitory activity of leaves and acorns of Quercus suber on key enzymes relevant for hyperglycemia and Alzheimer's disease
Luisa Custodio et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Tocochromanols composition in seeds recovered from different pear cultivars: RP-HPLC/FLD and RP-UPLC-ESI/MSn study
Pawel Gornas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Factors affecting tocopherol contents in coffee brews: NP-HPLC/FLD, RP-UPLC-ESI/MSn and spectroscopic study
Pawel Gornas et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Seeds recovered from by-products of selected fruit processing as a rich source of tocochromanols: RP-HPLC/FLD and RP-UPLC-ESI/MSn study
Pawel Gornas et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Cold-pressed Japanese quince (Chaenomeles japonica (Thunb.) Lindl. ex Spach) seed oil as a rich source of a-tocopherol, carotenoids and phenolics: A comparison of the composition and antioxidant activity with nine other plant oils
Pawel Gornas et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2014)
New insights regarding tocopherols in Arabica and Robusta species coffee beans: RP-UPLC-ESI/MSn and NP-HPLC/FLD study
Pawel Gornas et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2014)
Dessert and crab apple seeds as a promising and rich source of all four homologues of tocopherol (α, β, γ and δ)
Pawel Gornas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Identification and Quantitation of Carotenoids and Tocopherols in Seed Oils Recovered from Different Rosaceae Species
Matthias Fromm et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Acorns (Quercus rotundifolia Lam.) and grass as natural sources of antioxidants and fatty acids in the montanera feeding of Iberian pig: Intra- and inter-annual variations
D. Tejerina et al.
FOOD CHEMISTRY (2011)
Fermentative production of L(+)-lactic acid using hydrolyzed acorn starch, persimmon juice and wheat bran hydrolysate as nutrients
Zhengdong Lu et al.
BIORESOURCE TECHNOLOGY (2010)
Annona squamosa and Catunaregam nilotica Seeds, the Effect of the Extraction Method on the Oil Composition
Abdalbasit Adam Mariod et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2010)
Discrimination between arabica and robusta coffee species on the basis of their tocopherol profiles
R. C. Alves et al.
FOOD CHEMISTRY (2009)
Characterisation of acorn oils extracted by hexane and by supercritical carbon dioxide
IMG Lopes et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2005)
Phenolic compounds and fatty acids from acorns (Quercus spp.), the main dietary constituent of free-ranged Iberian pigs
E Cantos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Share Paper
