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Recovery of Polyphenols Using Pressurized Hot Water Extraction (PHWE) from Black Rosehip Followed by Encapsulation for Increased Bioaccessibility and Antioxidant Activity
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2022
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Response surface optimization for recovery of polyphenols and carotenoids from leaves of Centella asiatica using an ethanol‐based solvent system
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Response surface optimization for recovery of polyphenols and carotenoids from leaves of
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Multi response optimisation of polyphenol extraction conditions from grape seeds by using ultrasound assisted extraction (UAE)
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Optimization of extraction conditions for phenolic acids from the leaves of Melissa officinalis L. using response surface methodology
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Application of recombinant Pediococcus acidilactici BD16 (fcs + /ech + ) in malolactic fermentation
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Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology
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Multiple optimization of chemical components and texture of purple maize expanded by IVDV treatment using the response surface methodology
Food Chemistry,
2014
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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
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Industrial byproducts valorization through energy saving processes. Alkaline extraction of polyphenols from vine shoots
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Optimization of Ultrasonic Extraction of Phenolic Antioxidants from Green Tea Using Response Surface Methodology
Molecules,
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Antioxidants from Syrah Grapes (Vitis vinifera L. cv. Syrah). Extraction Process through Optimization by Response Surface Methodology
Food and Nutrition Sciences,
2013
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An Environment Friendly, Low-Cost Extraction Process of Phenolic Compounds from Grape Byproducts. Optimization by Multi-Response Surface Methodology
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2013
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A Comparative Study on Antiradical and Antimicrobial Properties of Red Grapes Extracts Obtained from Different Vitis vinifera Varieties
Food and Nutrition Sciences,
2012
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