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Optimization model for ultrasonic-assisted and scale-up extraction of anthocyanins from Pyrus communis ‘Starkrimson’ fruit peel

Tarun Belwal, Hao Huang, Li Li, Zhenhua Duan, Xuebing Zhang, Halah Aalim, Zisheng Luo

Food Chemistry · 2019 · 127 citations · 53 references

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53

Use of a free radical method to evaluate antioxidant activity

Wendy Brand-Williams, Marie‐Elisabeth Cuvelier, Claudette Berset · LWT · 1995 · 25.2K citations · Full text

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The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

Iris F. F. Benzie, JJ Strain · Analytical Biochemistry · 1996 · 22.5K citations

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Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics

Giorgia Spigno, Lorenza Tramelli, Dante Marco De Faveri · Journal of Food Engineering · 2006 · 1K citations

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Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging

Valdir Aniceto Pereira, Iza Natália Queiroz de Arruda, Ricardo Stefani · Food Hydrocolloids · 2014 · 832 citations

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Review of Green Food Processing techniques. Preservation, transformation, and extraction

Farid Chemat, Natacha Rombaut, Alice Meullemiestre et al. · Innovative Food Science & Emerging Technologies · 2017 · 815 citations · Full text

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