|
[1]
|
Phytocosmetic Emulsion Containing Extract of Morus nigra L. (Moraceae): Development, Stability Study, Antioxidant and Antibacterial Activities
Cosmetics,
2022
DOI:10.3390/cosmetics9020039
|
|
|
|
|
[2]
|
Recovery of Polyphenols Using Pressurized Hot Water Extraction (PHWE) from Black Rosehip Followed by Encapsulation for Increased Bioaccessibility and Antioxidant Activity
Molecules,
2022
DOI:10.3390/molecules27206807
|
|
|
|
|
[3]
|
Response surface optimization for recovery of polyphenols and carotenoids from leaves of Centella asiatica using an ethanol‐based solvent system
Food Science & Nutrition,
2019
DOI:10.1002/fsn3.832
|
|
|
|
|
[4]
|
Response surface optimization for recovery of polyphenols and carotenoids from leaves of
Centella asiatica
using an ethanol‐based solvent system
Food Science & Nutrition,
2019
DOI:10.1002/fsn3.832
|
|
|
|
|
[5]
|
Multi response optimisation of polyphenol extraction conditions from grape seeds by using ultrasound assisted extraction (UAE)
Separation Science and Technology,
2018
DOI:10.1080/01496395.2018.1442864
|
|
|
|
|
[6]
|
Optimization of extraction conditions for phenolic acids from the leaves of Melissa officinalis L. using response surface methodology
Pharmacognosy Magazine,
2018
DOI:10.4103/pm.pm_70_17
|
|
|
|
|
[7]
|
Application of recombinant Pediococcus acidilactici BD16 (fcs + /ech + ) in malolactic fermentation
Applied Microbiology and Biotechnology,
2015
DOI:10.1007/s00253-015-6413-8
|
|
|
|
|
[8]
|
Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology
Journal of Cereal Science,
2014
DOI:10.1016/j.jcs.2014.05.005
|
|
|
|
|
[9]
|
Multiple optimization of chemical components and texture of purple maize expanded by IVDV treatment using the response surface methodology
Food Chemistry,
2014
DOI:10.1016/j.foodchem.2014.05.087
|
|
|
|
|
[10]
|
Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process
Food and Nutrition Sciences,
2014
DOI:10.4236/fns.2014.54048
|
|
|
|
|
[11]
|
Industrial byproducts valorization through energy saving processes. Alkaline extraction of polyphenols from vine shoots
International Conference on Renewable Energies for Developing Countries 2014,
2014
DOI:10.1109/REDEC.2014.7038537
|
|
|
|
|
[12]
|
Optimization of Ultrasonic Extraction of Phenolic Antioxidants from Green Tea Using Response Surface Methodology
Molecules,
2013
DOI:10.3390/molecules181113530
|
|
|
|
|
[13]
|
Antioxidants from Syrah Grapes (Vitis vinifera L. cv. Syrah). Extraction Process through Optimization by Response Surface Methodology
Food and Nutrition Sciences,
2013
DOI:10.4236/fns.2013.412155
|
|
|
|
|
[14]
|
An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology
Food and Nutrition Sciences,
2013
DOI:10.4236/fns.2013.46084
|
|
|
|
|
[15]
|
A Comparative Study on Antiradical and Antimicrobial Properties of Red Grapes Extracts Obtained from Different Vitis vinifera Varieties
Food and Nutrition Sciences,
2012
DOI:10.4236/fns.2012.310186
|
|
|
|