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Natural food colorants derived from onion wastes: Application in a yoghurt product

Electrophoresis, 2018-08, Vol.39 (15), p.1975-1983

2018

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Editorial “High-Performance Green Extraction of Natural Products”

Applied sciences, 2020-11, Vol.10 (21), p.7672

Makris, Dimitris P.

2020

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Enhanced extraction of antioxidant polyphenols from Moringa oleifera Lam. leaves using a biomolecule-based low-transition temperature mixture

European food research & technology, 2017-10, Vol.243 (10), p.1839-1848

2017

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Optimisation of the extraction of olive (Olea europaea) leaf phenolics using water/ethanol-based solvent systems and response surface methodology

Analytical and bioanalytical chemistry, 2008-11, Vol.392 (5), p.977-985

2008

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Insights on the impact of deep eutectic solvents on the composition of the extracts from lemon (Citrus limon L.) peels analyzed by a novel RP-LC–QTOF-MS/MS method

European food research & technology, 2022-12, Vol.248 (12), p.2913-2927

2022

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Cyclodextrins as high-performance green co-solvents in the aqueous extraction of polyphenols and anthocyanin pigments from solid onion waste

European food research & technology, 2021-11, Vol.247 (11), p.2831-2845

2021

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Effect of Principal Polyphenolic Components in Relation to Antioxidant Characteristics of Aged Red Wines

Journal of agricultural and food chemistry, 2001-12, Vol.49 (12), p.5736-5742

2001

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Stability effects of methyl β-cyclodextrin on Olea europaea leaf extracts in a natural deep eutectic solvent

European food research & technology, 2018-10, Vol.244 (10), p.1783-1792

2018

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Acid-Catalyzed Organosolv Treatment of Potato Peels to Boost Release of Polyphenolic Compounds Using 1- and 2-Propanol

Applied sciences, 2023-08, Vol.13 (16), p.9484

2023

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Development of a Low-Temperature and High-Performance Green Extraction Process for the Recovery of Polyphenolic Phytochemicals from Waste Potato Peels Using Hydroxypropyl β-Cyclodextrin

Applied sciences, 2020-05, Vol.10 (10), p.3611

2020

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Extraction of Polyphenols from Olive Leaves Employing Deep Eutectic Solvents: The Application of Chemometrics to a Quantitative Study on Antioxidant Compounds

Applied sciences, 2022-01, Vol.12 (2), p.831

2022

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Investigation on the Recovery of Antioxidant Phenolics from Onion Solid Wastes Employing Water/Ethanol-Based Solvent Systems

Food and bioprocess technology, 2009-12, Vol.2 (4), p.337-343

2009

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High-Performance Green Extraction of Polyphenolic Antioxidants from Salvia fruticosa Using Cyclodextrins: Optimization, Kinetics, and Composition

Applied sciences, 2020-05, Vol.10 (10), p.3447

2020

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Thermal Stability of Anthocyanin Extract of Hibiscus sabdariffa L. in the Presence of β-Cyclodextrin

Journal of agricultural and food chemistry, 2008-11, Vol.56 (21), p.10303-10310

2008

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Empirical Kinetic Modelling and Mechanisms of Quercetin Thermal Degradation in Aqueous Model Systems: Effect of pH and Addition of Antioxidants

Applied sciences, 2021-03, Vol.11 (6), p.2579

2021

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Implementation of kinetics and response surface methodology reveals contrasting effects of catechin and chlorogenic acid on the development of browning in wine model systems containing either ascorbic acid or sulphite

European food research & technology, 2017-04, Vol.243 (4), p.565-574

2017

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Exploring the Chemical Composition and Antioxidant Properties of Apricot Kernel Oil

Separations, 2023-05, Vol.10 (6), p.332

2023

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Effect of the degree of toasting on the extraction pattern and profile of antioxidant polyphenols leached from oak chips in model wine systems

European food research & technology, 2015-05, Vol.240 (5), p.1065-1074

2015

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Optimisation of organic solvent-free polyphenol extraction from Hypericum triquetrifolium Turra using Box–Behnken experimental design and kinetics

International journal of industrial chemistry, 2015-06, Vol.6 (2), p.85-92

2015

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Stability and transformation of major flavonols in onion (Allium cepa) solid wastes

Journal of food science and technology, 2012-08, Vol.49 (4), p.489-494

2012

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Polyphenolic Composition and Antioxidant Characteristics of Kumquat (Fortunella margarita) Peel Fractions

Plant foods for human nutrition (Dordrecht), 2009-12, Vol.64 (4), p.297-302

2009

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Domestic Processing of Onion Bulbs (Allium cepa) and Asparagus Spears (Asparagus officinalis): Effect on Flavonol Content and Antioxidant Status

Journal of agricultural and food chemistry, 2001-07, Vol.49 (7), p.3216-3222

2001

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Agri-Food Wastes and Biomass Valorization

2023

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Characterisation of certain major polyphenolic antioxidants in grape (Vitis vinifera cv. Roditis) stems by liquid chromatography-mass spectrometry

European Food Research and Technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, 2008-03, Vol.226 (5), p.1075-1079

2008

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Factorial design optimisation of grape (Vitis vinifera) seed polyphenol extraction

European food research & technology, 2009-09, Vol.229 (5), p.731-742

2009

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Natural food colorants derived from onion wastes: Application in a yoghurt product

Editorial “High-Performance Green Extraction of Natural Products”

Enhanced extraction of antioxidant polyphenols from Moringa oleifera Lam. leaves using a biomolecule-based low-transition temperature mixture

Optimisation of the extraction of olive (Olea europaea) leaf phenolics using water/ethanol-based solvent systems and response surface methodology

Insights on the impact of deep eutectic solvents on the composition of the extracts from lemon (Citrus limon L.) peels analyzed by a novel RP-LC–QTOF-MS/MS method

Cyclodextrins as high-performance green co-solvents in the aqueous extraction of polyphenols and anthocyanin pigments from solid onion waste

Effect of Principal Polyphenolic Components in Relation to Antioxidant Characteristics of Aged Red Wines

Stability effects of methyl β-cyclodextrin on Olea europaea leaf extracts in a natural deep eutectic solvent

Acid-Catalyzed Organosolv Treatment of Potato Peels to Boost Release of Polyphenolic Compounds Using 1- and 2-Propanol

Development of a Low-Temperature and High-Performance Green Extraction Process for the Recovery of Polyphenolic Phytochemicals from Waste Potato Peels Using Hydroxypropyl β-Cyclodextrin

Extraction of Polyphenols from Olive Leaves Employing Deep Eutectic Solvents: The Application of Chemometrics to a Quantitative Study on Antioxidant Compounds

Investigation on the Recovery of Antioxidant Phenolics from Onion Solid Wastes Employing Water/Ethanol-Based Solvent Systems

High-Performance Green Extraction of Polyphenolic Antioxidants from Salvia fruticosa Using Cyclodextrins: Optimization, Kinetics, and Composition

Thermal Stability of Anthocyanin Extract of Hibiscus sabdariffa L. in the Presence of β-Cyclodextrin

Empirical Kinetic Modelling and Mechanisms of Quercetin Thermal Degradation in Aqueous Model Systems: Effect of pH and Addition of Antioxidants

Implementation of kinetics and response surface methodology reveals contrasting effects of catechin and chlorogenic acid on the development of browning in wine model systems containing either ascorbic acid or sulphite

Exploring the Chemical Composition and Antioxidant Properties of Apricot Kernel Oil

Effect of the degree of toasting on the extraction pattern and profile of antioxidant polyphenols leached from oak chips in model wine systems

Optimisation of organic solvent-free polyphenol extraction from Hypericum triquetrifolium Turra using Box–Behnken experimental design and kinetics

Stability and transformation of major flavonols in onion (Allium cepa) solid wastes

Polyphenolic Composition and Antioxidant Characteristics of Kumquat (Fortunella margarita) Peel Fractions

Domestic Processing of Onion Bulbs (Allium cepa) and Asparagus Spears (Asparagus officinalis): Effect on Flavonol Content and Antioxidant Status

Agri-Food Wastes and Biomass Valorization

Characterisation of certain major polyphenolic antioxidants in grape (Vitis vinifera cv. Roditis) stems by liquid chromatography-mass spectrometry

Factorial design optimisation of grape (Vitis vinifera) seed polyphenol extraction

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