| Optimization of Pulsed Electric Field as Standalone “Green” Extraction Procedure for the Recovery of High Value-Added Compounds from Fresh Olive Leaves VM Pappas, A Lakka, D Palaiogiannis, V Athanasiadis, E Bozinou, ... Antioxidants 10 (10), 1554, 2021 | 33 | 2021 |
| Use of Pulsed Electric Field as a low-temperature and high-performance “green” extraction technique for the recovery of high added value compounds from olive leaves VM Pappas, A Lakka, D Palaiogiannis, E Bozinou, G Ntourtoglou, G Batra, ... Beverages 7 (3), 45, 2021 | 27 | 2021 |
| Pressurized Liquid Extraction of Polyphenols and Anthocyanins from Saffron Processing Waste with Aqueous Organic Acid Solutions: Comparison with Stirred-Tank and Ultrasound … VM Pappas, V Athanasiadis, D Palaiogiannis, K Poulianiti, E Bozinou, ... Sustainability 13 (22), 12578, 2021 | 15 | 2021 |
| Pulsed Electric Field and Salvia officinalis L. Leaves: A Successful Combination for the Extraction of High Value Added Compounds V Athanasiadis, A Lakka, D Palaiogiannis, VM Pappas, E Bozinou, ... Foods 10 (9), 2014, 2021 | 11 | 2021 |
