The objective of this study was to evaluate the optimal Subcritical Water Extraction (SWE)
conditions of antioxidants and polyphenols from chestnut shells using Response Surface …

The aim of this work was to extract phenolic compounds from Chardonnay grape marc
employing a microwave-assisted extraction (MAE). Firstly, the effect of solvent concentration …

Chestnut peels are a poorly characterized, underexploited by-product of the agri-food
industry. This raw material is rich in bioactive compounds, primarily polyphenols and …

To interpret the enzymatic modulation of the dynamic changes of small molecules in tea
leaves during oolong tea manufacturing process, the metabolomic and proteomic studies …

Grape stem is rich in phenolic compounds, especially stilbenes. These antioxidants can be
degraded during the storage of grape stem extracts for long periods of time. The aim of this …

Apple pomace, a by-product of juice production, is a high-fibre, high-polyphenol functional
food ingredient. Extrusion (barrel moisture 15%, 20% or 30%) of apple pomace, followed by …

The growing interest in functional food makes looking for new possibilities of enriching
products with health-promoting ingredients necessary. One raw material with a very high …

A green protocol was proposed for the extraction and separation of high-value phenolic
compounds (PCs) from grape (Vitis vinifera L.) pomace. The most important variables for …

Cocoa beans are the main raw material for the manufacture of chocolate and are currently
gaining great importance due to their antioxidant potential attributed to the total phenolic …

The aim of this study was to investigate antimicrobial and antioxidant activities of different
fractions obtained from edible Tunisian Ziziphus Lotus leaves of Tozeur region. Different …