Optimization and comparison of heat and ultrasound assisted extraction techniques to obtain anthocyanin compounds from Arbutus unedo L. Fruits
Filomena Barreiro
Food chemistry, 2018
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Comparison between conventional and ultrasound-assisted techniques for extraction of anthocyanins from grape pomace. Experimental results and mathematical modeling
nicolas scenna
Journal of Food Engineering, 2017
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Optimization of ultrasound-assisted extraction of anthocyanins from purple tomatoes
Márcia Vidigal
Ciência Rural
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Stability of Anthocyanins from Red Grape Skins under Pressurized Liquid Extraction and Ultrasound-Assisted Extraction Conditions
Gerardo Fernandez Barbero
Molecules, 2014
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Optimization, kinetic and phenomenological modeling of ultrasound- assisted extraction process of bioactive compounds from raspberries (Rubus idaeus L.)
Márcia Vidigal
Research Square (Research Square), 2022
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Conventional and ultrasound-assisted extraction of anthocyanins from blackberry and sweet cherry cultivars
Simona Oancea
Acta chimica Slovenica, 2013
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Green ultrasound-assisted extraction of anthocyanin and phenolic compounds from purple sweet potato using response surface methodology**
Francisco Barba
International Agrophysics, 2016
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Ultrasound assisted extraction of anthocyanins and total phenolic compounds from dried cob of purple waxy corn using response surface methodology
Gloria Montenegro
Journal of Food Processing and Preservation, 2017
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Antioxidant Capacity Analysis of Blackberry Extracts with Different Phytochemical Compositions and Optimization of their Ultrasound Assisted Extraction
NADIA PAOLA VIVANCO MENDOZA
Plant Foods for Human Nutrition, 2017
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Study of New Extraction Methods for Separation of Anthocyanins from Red Grape Skins: Analysis by HPLC and LC-MS/MS
Ali Fakhari
Journal of Liquid Chromatography & Related Technologies, 2008
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Optimisation of ultrasonic-assisted extraction of bioactive compounds from chokeberry pomace using response surface methodology
Alfred Blaszczyk
Acta Scientiarum Polonorum, 2019
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Ultrasound assisted extraction of bioactive substance from waste by-products of Sour cherry juice
Mehmet Bilgin
2021
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Effect of hot water, ultrasound, microwave, and pectinase-assisted extraction of anthocyanins from black goji berry for food application
Wee Sim Choo
Heliyon, 2023
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Solid-phase extraction of berries’ anthocyanins and evaluation of their antioxidative properties
Petko Denev
Food Chemistry, 2010
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Evaluation of Microwave- and Ultrasound-Assisted Extraction Techniques for Revalorization of Black Chokeberry (Aronia melanocarpa) Fruit Pomace Anthocyanins
Tomislav Jurendić
Sustainability, 2023
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Application of Ultrasound in a Closed System: Optimum Condition for Antioxidants Extraction of Blackberry (Rubus fructicosus) Residues
Ernesto Alanís García
Molecules, 2016
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Identification of Anthocyanins and Optimization of Their Extraction from Rabbiteye Blueberry Fruits in Nanjing
Ruth Hutabarat
Journal of Food Quality, 2019
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Modeling and optimization of ultrasound-assisted extraction of polyphenolic compounds from Aronia melanocarpa by-products from filter-tea factory
Jelena Vladic, Milica Ramić, Branimir Pavlić, Zoran Zeković, Senka Vidovic
Ultrasonics Sonochemistry, 2015
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Optimization of total monomeric anthocyanin (TMA) and total phenolic content (TPC) extractions from mangosteen (Garcinia mangostana Linn.) hull using ultrasonic treatments
Rosnita A. Talib
Industrial Crops and Products, 2013
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Extraction Characteristics of Anthocyanin from Roselle (Hibiscus sabdariffa L.) Calyces by Ultrasound-Assisted Extraction
Nita Aryanti
Advanced Science Letters, 2017
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Optimisation of ultrasonic-assisted extraction of bioactive compounds from chokeberry pomace using response surface methodology [pdf]
Alfred Blaszczyk
Acta Scientiarum Polonorum, 2019
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Ultrasound-Assisted Natural Deep Eutectic Solvents Extraction of Bilberry Anthocyanins: Optimization, Bioactivities, and Storage Stability
tatjana stevic
Plants
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The effect of ultrasonic pretreatment and sample preparation on the extraction yield of antioxidant compounds and activity of black currant fruits
Otto Ketney, Simona Oancea
Acta Chimica Slovenica, 2015
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Optimization of Microwave and Ultrasound Extraction Methods of Açai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity
Małgorzata Moczkowska
Applied Sciences
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Optimization of the Recovery of Anthocyanins from Chokeberry Juice Pomace by Homogenization in Acidified Water
Birgir Norddahl
Waste and Biomass Valorization
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Agro-industrial waste as a source of bioactive compounds: ultrasound-assisted extraction from blueberry (Vaccinium myrtillus) and raspberry (Rubus idaeus) pomace
Suelen Siqueira dos Santos
Acta Scientiarum. Technology
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Effect of power ultrasound application on aqueous extraction of phenolic compounds and antioxidant capacity from grape pomace (Vitis vinifera L.): Experimental kinetics and modeling
Carmen Rossello
Ultrasonics Sonochemistry, 2015
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Optimization of anthocyanin, flavonol and phenolic acid extractions from Delonix regia tree flowers using ultrasound-assisted water extraction
Emile GAYDOU
Industrial Crops and Products, 2010
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Sonication of whole blackberries as a pretreatment for the anthocyanin enrichment of juices obtained by pressing
Alexandre Cichoski
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