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Glycerol and Glycerol-Based Deep Eutectic Mixtures as Emerging Green Solvents for Polyphenol Extraction: The Evidence So Far

Molecules (Basel, Switzerland), 2020-12, Vol.25 (24), p.5842

2020

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A Green Extraction Process for Polyphenols from Elderberry ( Sambucus nigra ) Flowers Using Deep Eutectic Solvent and Ultrasound-Assisted Pretreatment

Molecules (Basel, Switzerland), 2020-02, Vol.25 (4), p.921

2020

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Organosolv Treatment of Red Grape Pomace for Effective Recovery of Antioxidant Polyphenols and Pigments Using a Ternary Glycerol/Ethanol/Water System under Mild Acidic Conditions

Molecules (Basel, Switzerland), 2024-01, Vol.29 (3), p.563

2024

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Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts

Journal of food composition and analysis, 2007-03, Vol.20 (2), p.125-132

2007

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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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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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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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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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Differentiation of young red wines based on cultivar and geographical origin with application of chemometrics of principal polyphenolic constituents

Talanta (Oxford), 2006-12, Vol.70 (5), p.1143-1152

2006

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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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Flavonols in grapes, grape products and wines: Burden, profile and influential parameters

Journal of food composition and analysis, 2006-08, Vol.19 (5), p.396-404

2006

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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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Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece

Journal of food composition and analysis, 2002-12, Vol.15 (6), p.655-665

2002

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Determination of low molecular weight polyphenolic constituents in grape ( Vitis vinifera sp.) seed extracts: Correlation with antiradical activity

Food chemistry, 2005, Vol.89 (1), p.1-9

2005

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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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Implementation of response surface methodology to assess the antiradical behaviour in mixtures of ascorbic acid and α-tocopherol with grape (Vitis vinifera) stem extracts

Food chemistry, 2012-05, Vol.132 (1), p.351-359

2012

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Glycerol and Glycerol-Based Deep Eutectic Mixtures as Emerging Green Solvents for Polyphenol Extraction: The Evidence So Far

A Green Extraction Process for Polyphenols from Elderberry ( Sambucus nigra ) Flowers Using Deep Eutectic Solvent and Ultrasound-Assisted Pretreatment

Organosolv Treatment of Red Grape Pomace for Effective Recovery of Antioxidant Polyphenols and Pigments Using a Ternary Glycerol/Ethanol/Water System under Mild Acidic Conditions

Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts

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

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

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

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

Differentiation of young red wines based on cultivar and geographical origin with application of chemometrics of principal polyphenolic constituents

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

Flavonols in grapes, grape products and wines: Burden, profile and influential parameters

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

Correlation of Pigment and Flavanol Content with Antioxidant Properties in Selected Aged Regional Wines from Greece

Determination of low molecular weight polyphenolic constituents in grape ( Vitis vinifera sp.) seed extracts: Correlation with antiradical activity

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

Implementation of response surface methodology to assess the antiradical behaviour in mixtures of ascorbic acid and α-tocopherol with grape (Vitis vinifera) stem extracts

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