相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Process optimization of polyphenol extraction from carob (Ceratonia siliqua) kibbles using microwave-assisted technique
Zill-E. Huma et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Polyphenols in carobs: A review on their composition, antioxidant capacity and cytotoxic effects, and health impact
Ioannis J. Stavrou et al.
FOOD CHEMISTRY (2018)
Microwave-Assisted Extraction of Phenolic Compounds from Melastoma sanguineum Fruit: Optimization and Identification
Cai-Ning Zhao et al.
MOLECULES (2018)
Process Intensification by Experimental Design Application to Microwave-Assisted Extraction of Phenolic Compounds from Juglans regia L.
Roberto Rosa et al.
FOOD ANALYTICAL METHODS (2017)
MODELLING INVESTIGATION AND PARAMETERS STUDY OF POLYPHENOLS EXTRACTION FROM CAROB (CERATONIA SILIQUA L.) USING EXPERIMENTAL FACTORIAL DESIGN
Bilel Hadrich et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Biodegradable poly(ester-urethane) incorporated with catechin with shape memory and antioxidant activity for food packaging
M. P. Arrieta et al.
EUROPEAN POLYMER JOURNAL (2017)
Optimization of Microwave-Assisted Extraction of Polyphenolic Compounds from Ocimum basilicum by Response Surface Methodology
Snezana Filip et al.
FOOD ANALYTICAL METHODS (2017)
Microwave-assisted extraction of stilbenes from woody vine material
Z. Pineiroa et al.
FOOD AND BIOPRODUCTS PROCESSING (2017)
Optimization of the recovery of high-value compounds from pitaya fruit by-products using microwave-assisted extraction
Federico Ferreres et al.
FOOD CHEMISTRY (2017)
Valorization of apple tree wood residues by polyphenols extraction: Comparison between conventional and microwave-assisted extraction
Manuela M. Moreira et al.
INDUSTRIAL CROPS AND PRODUCTS (2017)
Advances in bio-nanocomposite materials for food packaging: a review
Nitin Kumar et al.
NUTRITION & FOOD SCIENCE (2017)
Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans
SuJung Hu et al.
FOOD CHEMISTRY (2016)
Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta
Lukasz Seczyk et al.
FOOD CHEMISTRY (2016)
Identification and Quantification of the Major Constituents in Egyptian Carob Extract by Liquid Chromatography-Electrospray Ionization-Tandem Mass Spectrometry
Asmaa Ibrahim Owis et al.
PHARMACOGNOSY MAGAZINE (2016)
Microwave-assisted extraction of phenolic acids and flavonoids and production of antioxidant ingredients from tomato: A nutraceutical-oriented optimization study
Jose Pinela et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2016)
Chemical and biological approaches on nine fruit tree leaves collected from the Mediterranean region of Turkey
Sengul Uysal et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Extraction of Antioxidant Phenolics from Agri-Food Waste Biomass Using a Newly Designed Glycerol-Based Natural Low-Transition Temperature Mixture: A Comparison with Conventional Eco-Friendly Solvents
Areti Manousaki et al.
RECYCLING (2016)
Selective recovery of phenolic compounds and carbohydrates from carob kibbles using water-based extraction
Mohammad Almanasrah et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Microwave-Assisted Extraction of Phenolic Compounds from Almond Skin Byproducts (Prunus amygdalus): A Multivariate Analysis Approach
Arantzazu Valdes et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Antibacterial activity of carob (Ceratonia siliqua L.) extracts against phytopathogenic bacteria Pectobacterium atrosepticum
Saida Meziani et al.
MICROBIAL PATHOGENESIS (2015)
Alcohol stress, membranes, and chaperones
Melinda E. Toth et al.
CELL STRESS & CHAPERONES (2014)
Antioxidants from aqueous decoction of carob pods biomass (Ceretonia siliqua L.): Optimisation using response surface methodology and phenolic profile by capillary electrophoresis
Luisa B. Roseiro et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Supercritical, ultrasound and conventional extracts from carob (Ceratonia siliqua L.) biomass: Effect on the phenolic profile and antiproliferative activity
Luisa B. Roseiro et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Recent Advances in Biopolymers and Biopolymer-Based Nanocomposites for Food Packaging Materials
X. Z. Tang et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
Optimized microwave-assisted extraction of total phenolics (TP) from Ipomoea batatas leaves and its antioxidant activity
Jiangfeng Song et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)
Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins
Tameshia S. Ballard et al.
FOOD CHEMISTRY (2010)
Optimization of microwave-assisted extraction of anthocyanins from purple corn (Zea mays L.) cob and identification with HPLC-MS
Zhendong Yang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Optimization of microwave-assisted extraction of polyphenols from apple pomace using response surface methodology and HPLC analysis
Xue-Lian Bai et al.
JOURNAL OF SEPARATION SCIENCE (2010)
Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties
Jin Dai et al.
MOLECULES (2010)
Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro
Khizar Hayat et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2009)
Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics
Giorgia Spigno et al.
JOURNAL OF FOOD ENGINEERING (2007)
Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts
Dimitris P. Makris et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Sugar profiles of the pods of cultivated and wild types of carob bean (Ceratonia siliqua L.) in Turkey
B. Biner et al.
FOOD CHEMISTRY (2007)
Liquid-solid extraction of soluble solids and total phenolic compounds of carob bean (Ceratonia siliqua L.)
Irfan Turhan et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2006)
Identification and quantification of polyphenols in carob fruits (Ceratonia siliqua L.) and derived products by HPLC-UV-ESI/MSn
M Papagiannopoulos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Identification of the main phenolic compounds in wood of Ceratonia siliqua by GC-MS
M Balaban
PHYTOCHEMICAL ANALYSIS (2004)
Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves
XJ Pan et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2003)
Antioxidant activity of polyphenols in carob pods
S Kumazawa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Antioxidant activity of some foods containing phenolic compounds
S Karakaya et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2001)
分享论文
