Antioxidant Capacity of 26 Spice Extracts and Characterization of Their Phenolic Constituents

Bin Shan, Yi‐Zhong Cai, Mei Sun, +1

Journal of Agricultural and Food Chemistry

Investigation of the effects of ultrasound on vegetal tissues during solvent extraction

Maricela Toma, Mircea Vînătoru, Larysa Paniwnyk, +1

Ultrasonics Sonochemistry

Solvent ExtractionBiomedical AcousticsMedical UltrasoundEngineeringSonoelectrochemistry +9

Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (<i>Vitis vinifera</i>) Seeds

Kashif Ghafoor, Yong Hee Choi, Ju Yeong Jeon, +1

Journal of Agricultural and Food Chemistry

Potential for the use of ultrasound in the extraction of antioxidants from Rosmarinus officinalis for the food and pharmaceutical industry

S. Albu, Eadaoin M. Joyce, Larysa Paniwnyk, +2

Ultrasonics Sonochemistry

Food ChemistryRosmarinus OfficinalisSonoelectrochemistryPower UltrasoundMedicine +7

Techniques to extract bioactive compounds from food by-products of plant origin

Hilde H. Wijngaard, Mohammad B. Hossain, K. Dilip, +1

Food Research International

Natural Products ChemistryFood ChemistryPlant OriginFood Bioactive CompoundBioassay-guided Isolation +5

Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology

Mohammad B. Hossain, Nigel P. Brunton, Ankit Patras, +4

Ultrasonics Sonochemistry

Origanum Majorana L.Solvent ExtractionEngineeringResponse Surface MethodologyMedicine +8

Ultrasonic enhancement of the supercritical extraction from ginger

S. Balachandran, Sandra E. Kentish, Raymond Mawson, +1

Ultrasonics Sonochemistry

SonoelectrochemistrySupercritical Fluid ChromatographyUltrasonic EnhancementSupercritical FlowFood Engineering +1

Effects of Sonication on the Kinetics of Orange Juice Quality Parameters

Brijesh K. Tiwari, Kasiviswanathan Muthukumarappan, Colm P. O’Donnell, +1

Journal of Agricultural and Food Chemistry

Food ChemistryEngineeringSonoelectrochemistryUltrasonic IntensitySonochemistry +10

Towards the industrial production of antioxidants from food processing by-products with ultrasound-assisted extraction

Matthieu Virot, Valérie Tomao, Carine Le Bourvellec, +2

Ultrasonics Sonochemistry

Food AnalysisBiotechnologyFood EngineeringFood ProcessingUltrasound-assisted Extraction +3

Ultrasound-assisted extraction of hesperidin from Penggan (Citrus reticulata) peel

Yaqin Ma, Xingqian Ye, Hao Yun-bin, +3

Ultrasonics Sonochemistry

Food ChemistrySolvent ExtractionSonoelectrochemistryBioanalysisUltrasound-assisted Extraction +1