4.4 Article

Optimization of Microwave-Assisted Extraction of Polyphenolic Compounds from Ocimum basilicum by Response Surface Methodology

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。
Article Chemistry, Multidisciplinary

Antioxidant activity of methanolic extracts from three coriander (Coriandrum sativum L.) fruit varieties

Kamel Msaada et al.

ARABIAN JOURNAL OF CHEMISTRY (2017)

Article Chemistry, Applied

Basil as functional and preserving ingredient in Serra da Estrela cheese

Marcio Carocho et al.

FOOD CHEMISTRY (2016)

Article Agriculture, Multidisciplinary

Optimization of microwave-assisted extraction (MAE) of coriander phenolic antioxidants - response surface methodology approach

Zoran Zekovic et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

Article Agricultural Engineering

Optimisation of microwave-assisted extraction parameters for antioxidants from waste Achillea millefolium dust

Milica Milutinovic et al.

INDUSTRIAL CROPS AND PRODUCTS (2015)

Article Agricultural Engineering

Optimization of microwave-assisted extraction of polyphenols from Quercus bark

Meriem Bouras et al.

INDUSTRIAL CROPS AND PRODUCTS (2015)

Article Agricultural Engineering

Microwave-assisted extraction for the recovery of antioxidants from waste Equisetum arvense

Milica Milutinovic et al.

INDUSTRIAL CROPS AND PRODUCTS (2014)

Review Food Science & Technology

Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview

G. Joana Gil-Chavez et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)

Article Engineering, Chemical

Ethanol influenced fast microwave-assisted extraction for natural antioxidants obtaining from spent filter coffee

Marija D. Pavlovic et al.

SEPARATION AND PURIFICATION TECHNOLOGY (2013)

Review Biochemical Research Methods

Microwave-assisted extractions of active ingredients from plants

Chung-Hung Chan et al.

JOURNAL OF CHROMATOGRAPHY A (2011)

Article Biochemistry & Molecular Biology

Antioxidant Capacity of Ocimum basilicum L. and Origanum vulgare L. Extracts

Biljana Kaurinovic et al.

MOLECULES (2011)

Review Food Science & Technology

Microwave assisted extraction of secondary metabolites from plants: Current status and future directions

Hua-Feng Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)

Article Biotechnology & Applied Microbiology

Extracts of Edible and Medicinal Plants Damage Membranes of Vibrio cholerae

Eduardo Sanchez et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)

Article Chemistry, Multidisciplinary

The chemical composition and antioxidant activities of basil from Thailand using retention indices and comprehensive two-dimensional gas chromatography

Patcharee Pripdeevech et al.

JOURNAL OF THE SERBIAN CHEMICAL SOCIETY (2010)

Article Chemistry, Applied

Chicoric acid found in basil (Ocimum basilicum L.) leaves

Jungmin Lee et al.

FOOD CHEMISTRY (2009)

Review Chemistry, Analytical

Response surface methodology (RSM) as a tool for optimization in analytical chemistry

Marcos Almeida Bezerra et al.

TALANTA (2008)

Article Engineering, Chemical

Modeling and optimization I: Usability of response surface methodology

Deniz Bas et al.

JOURNAL OF FOOD ENGINEERING (2007)

Article Agriculture, Multidisciplinary

Phenolics composition and antioxidant activity of sweet basil (Ocimum basilicum L.)

C Jayasinghe et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Agriculture, Multidisciplinary

Chemical characterization of basil (Ocimum basilicum L.) found in local accessions and used in traditional medicines in Iran

J Javanmardi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Biochemistry & Molecular Biology

Leaf flavonoid glycosides as chemosystematic characters in Ocimum

RJ Grayer et al.

BIOCHEMICAL SYSTEMATICS AND ECOLOGY (2002)

Article Entomology

Effect of various essential oils on Callosobruchus maculatus (F.) (Coleoptera: Bruchidae)

SM Kéita et al.

JOURNAL OF STORED PRODUCTS RESEARCH (2000)

Review Plant Sciences

Flavonoids as antioxidants

PG Pietta

JOURNAL OF NATURAL PRODUCTS (2000)