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Green extraction of polyphenols from grapefruit peels using high voltage electrical discharges, deep eutectic solvents and aqueous glycerol

Food chemistry, 2019-10, Vol.295, p.165-171

2019

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Inhibition of Aflatoxin B1 Synthesis in Aspergillus flavus by Mate ( Ilex paraguariensis ), Rosemary ( Rosmarinus officinalis ) and Green Tea ( Camellia sinensis ) Extracts: Relation with Extract Antioxidant Capacity and Fungal Oxidative Stress Response Modulation

Molecules (Basel, Switzerland), 2022-12, Vol.27 (23), p.8550

2022

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Optimization of a Molecularly Imprinted Polymer Synthesis for a Rapid Detection of Caffeic Acid in Wine

Foods, 2023-04, Vol.12 (8), p.1660

2023

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Innovative process of polyphenol recovery from pomegranate peels by combining green deep eutectic solvents and a new infrared technology

Food science & technology, 2019-08, Vol.111, p.138-146

2019

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Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction

Innovative food science & emerging technologies, 2018-04, Vol.46, p.153-161

2018

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Bioproduction of 2-Phenylethanol through Yeast Fermentation on Synthetic Media and on Agro-Industrial Waste and By-Products: A Review

Foods, 2022-01, Vol.11 (1), p.109

2022

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Ultrasound-assisted fermentation for cider production from Lebanese apples

Ultrasonics sonochemistry, 2020-05, Vol.63, p.104952-104952, Article 104952

2020

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Purification of Natural Pigments Violacein and Deoxyviolacein Produced by Fermentation Using Yarrowia lipolytica

Molecules (Basel, Switzerland), 2023-05, Vol.28 (11), p.4292

2023

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Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges

Innovative food science & emerging technologies, 2019-12, Vol.58, p.102212, Article 102212

2019

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Recent Advances in Research on Polyphenols: Effects on Microbiota, Metabolism, and Health

Molecular nutrition & food research, 2022-01, Vol.66 (1), p.e2100670-n/a

2022

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Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review

Fermentation (Basel), 2022-02, Vol.8 (2), p.50

2022

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High voltage electrical discharges combined with enzymatic hydrolysis for extraction of polyphenols and fermentable sugars from orange peels

Food research international, 2018-05, Vol.107, p.755-762

2018

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Intensification of polyphenols extraction from orange peels using infrared as a novel and energy saving pretreatment

Journal of food science, 2020-02, Vol.85 (2), p.414-420

2020

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The Importance of Developing Electrochemical Sensors Based on Molecularly Imprinted Polymers for a Rapid Detection of Antioxidants

Antioxidants, 2021-03, Vol.10 (3), p.382-415

2021

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Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

Molecules (Basel, Switzerland), 2020-08, Vol.25 (16), p.3698

2020

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Mycotoxins: Factors influencing production and control strategies

AIMS agriculture and food, 2021-01, Vol.6 (1), p.416-447

2021

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Effect of the drying process on the intensification of phenolic compounds recovery from grape pomace using accelerated solvent extraction

International journal of molecular sciences, 2014-10, Vol.15 (10), p.18640-18658

2014

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Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples

Food research international, 2020-03, Vol.129, p.108840-108840, Article 108840

2020

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Mechanical damage and thermal effect induced by ultrasonic treatment in olive leaf tissue. Impact on polyphenols recovery

Ultrasonics sonochemistry, 2022-01, Vol.82, p.105895-105895, Article 105895

2022

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“Intensification of Vaporization by Decompression to the Vacuum” (IVDV), a novel technology applied as a pretreatment to improve polyphenols extraction from olive leaves

Food chemistry, 2021-04, Vol.342, p.128236-128236, Article 128236

2021

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Combination of Screen-Printed Carbon Electrode and Molecularly Imprinted Polymers for the Selective Determination of Phenolic Compounds in Wine

Antioxidants, 2022-10, Vol.11 (10), p.2036

2022

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Antifungal and anti-aflatoxigenic properties of organs of Cannabis sativa L.: relation to phenolic content and antioxidant capacities

Archives of microbiology, 2021-09, Vol.203 (7), p.4485-4492

2021

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Phenolic Compounds Recovery from Blood Orange Peels Using a Novel Green Infrared Technology Ired-Irrad ® , and Their Effect on the Inhibition of Aspergillus flavus Proliferation and Aflatoxin B1 Production

Molecules (Basel, Switzerland), 2022-11, Vol.27 (22), p.8061

2022

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Influence of pretreatment conditions on lignocellulosic fractions and methane production from grape pomace

Bioresource technology, 2018-01, Vol.247, p.881-889

2018

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From waste to health: sustainable exploitation of grape pomace seed extract to manufacture antioxidant, regenerative and prebiotic nanovesicles within circular economy

Scientific reports, 2020-08, Vol.10 (1), p.14184, Article 14184

2020

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Green extraction of polyphenols from grapefruit peels using high voltage electrical discharges, deep eutectic solvents and aqueous glycerol

Inhibition of Aflatoxin B1 Synthesis in Aspergillus flavus by Mate ( Ilex paraguariensis ), Rosemary ( Rosmarinus officinalis ) and Green Tea ( Camellia sinensis ) Extracts: Relation with Extract Antioxidant Capacity and Fungal Oxidative Stress Response Modulation

Optimization of a Molecularly Imprinted Polymer Synthesis for a Rapid Detection of Caffeic Acid in Wine

Innovative process of polyphenol recovery from pomegranate peels by combining green deep eutectic solvents and a new infrared technology

Pulsed electric field treatment of citrus fruits: Improvement of juice and polyphenols extraction

Bioproduction of 2-Phenylethanol through Yeast Fermentation on Synthetic Media and on Agro-Industrial Waste and By-Products: A Review

Ultrasound-assisted fermentation for cider production from Lebanese apples

Purification of Natural Pigments Violacein and Deoxyviolacein Produced by Fermentation Using Yarrowia lipolytica

Comparison of aqueous extraction efficiency and biological activities of polyphenols from pomegranate peels assisted by infrared, ultrasound, pulsed electric fields and high-voltage electrical discharges

Recent Advances in Research on Polyphenols: Effects on Microbiota, Metabolism, and Health

Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review

High voltage electrical discharges combined with enzymatic hydrolysis for extraction of polyphenols and fermentable sugars from orange peels

Intensification of polyphenols extraction from orange peels using infrared as a novel and energy saving pretreatment

The Importance of Developing Electrochemical Sensors Based on Molecularly Imprinted Polymers for a Rapid Detection of Antioxidants

Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

Mycotoxins: Factors influencing production and control strategies

Effect of the drying process on the intensification of phenolic compounds recovery from grape pomace using accelerated solvent extraction

Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples

Mechanical damage and thermal effect induced by ultrasonic treatment in olive leaf tissue. Impact on polyphenols recovery

“Intensification of Vaporization by Decompression to the Vacuum” (IVDV), a novel technology applied as a pretreatment to improve polyphenols extraction from olive leaves

Combination of Screen-Printed Carbon Electrode and Molecularly Imprinted Polymers for the Selective Determination of Phenolic Compounds in Wine

Antifungal and anti-aflatoxigenic properties of organs of Cannabis sativa L.: relation to phenolic content and antioxidant capacities

Phenolic Compounds Recovery from Blood Orange Peels Using a Novel Green Infrared Technology Ired-Irrad ® , and Their Effect on the Inhibition of Aspergillus flavus Proliferation and Aflatoxin B1 Production

Influence of pretreatment conditions on lignocellulosic fractions and methane production from grape pomace

From waste to health: sustainable exploitation of grape pomace seed extract to manufacture antioxidant, regenerative and prebiotic nanovesicles within circular economy

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