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Sonication improves kasturi lime (Citrus microcarpa) juice quality

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Mapping the efficacy of new designs for large scale sonochemical reactors

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Ultrasound-assisted green solvent extraction of high-added value compounds from microalgae Nannochloropsis spp.

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Catechin-based extract optimization obtained from Arbutus unedo L. fruits using maceration/microwave/ultrasound extraction techniques

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The development of seaweed-derived bioactive compounds for use as prebiotics and nutraceuticals using enzyme technologies

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Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies

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Optimization of ultrasound-assisted extraction of biomass from olive trees using response surface methodology

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Wastes and by-products: Upcoming sources of carotenoids for biotechnological purposes and health-related applications

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Cold plasma as an emerging nonthermal technology for food processing: A comprehensive review

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Recovery of anthocyanins and other phenolic compounds from purple eggplant peels and pulps using ultrasonic-assisted extraction

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Diatom Milking: A Review and New Approaches

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HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction

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Sustainable Applications for the Valorization of Cereal Processing By-Products

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Optimisation of ultrasound-assisted extraction conditions for phenolic content and antioxidant activities of the alga Hormosira banksii using response surface methodology

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Understanding the potential benefits of thyme and its derived products for food industry and consumer health: From extraction of value-added compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities

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Optimization of ultrasonic-assisted extraction of total carotenoids from peach palm fruit (Bactris gasipaes) by-products with sunflower oil using response surface methodology

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Fungal endophyte-derived Fritillaria unibracteata var. wabuensis: diversity, antioxidant capacities in vitro and relations to phenolic, flavonoid or saponin compounds

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Emerging techniques in bioethanol production: from distillation to waste valorization

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Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective

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Multistage recovery process of seaweed pigments: Investigation of ultrasound assisted extraction and ultra-filtration performances

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Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods

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Factors Affecting the Extraction of (Poly)Phenols from Natural Resources Using Deep Eutectic Solvents Combined with Ultrasound-Assisted Extraction

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Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

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Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

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Effect of Ultrasound-Assisted, Microwave-Assisted and Ultrasound-Microwave-Assisted Extraction on Pectin Extraction from Industrial Tomato Waste

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Ultrasonic disruption of yeast cells: Underlying mechanism and effects of processing parameters

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From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota

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Ultrasound-assisted extraction of R-phycoerythrin from Grateloupia turuturu with and without enzyme addition

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Ultrasound as an alternative technology to extract carotenoids and lipids from Heterochlorella luteoviridis

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Valorisation potential of Cabernet grape pomace for the recovery of polyphenols: Process intensification, optimisation and study of kinetics

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Utilization of sage by-products as raw material for antioxidants recovery—Ultrasound versus microwave-assisted extraction

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Terpenoids as Important Bioactive Constituents of Essential Oils

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Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

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Extraction of triterpenoids and phenolic compounds from Ganoderma lucidum : optimization study using the response surface methodology

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Antioxidant Capacity of Anthocyanin Pigments

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Testing the effect of combining innovative extraction technologies on the biological activities of obtained β-glucan-enriched fractions from Lentinula edodes

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Algal Carotenoids: Chemistry, Sources, and Application

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Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products

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Optimization of Ultrasound-Assisted Extraction of Natural Antioxidants from the Flower of Jatropha integerrima by Response Surface Methodology

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Activity guided fractionation of pomegranate extract and its antioxidant, antidiabetic and antineurodegenerative properties

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Current applications and new opportunities for the thermal and non-thermal processing technologies to generate berry product or extracts with high nutraceutical contents.

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Impact of ultrasound-assisted extraction and solvent composition on bioactive compounds and in vitro biological activities of thyme and rosemary

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Screening the effect of four ultrasound-assisted extraction parameters on hesperidin and phenolic acid content of aqueous citrus pomace extracts

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Optimization of trans lutein from pumpkin ( Cucurbita moschata ) peel by ultrasound-assisted extraction

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Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativaL.) – opportunities for enhancing food quality and health attributes

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UHPLC/MS 2 -based approach for the comprehensive metabolite profiling of bean ( Vicia faba L.) by-products: A promising source of bioactive constituents

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Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary

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Pistachio (Pistacia vera L.) Hull as a Potential Source of Phenolic Compounds: Evaluation of Ethanol–Water Binary Solvent Extraction on Antioxidant Activity and Phenolic Content of Pistachio Hull Extracts

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High Intensity Ultrasound as an Abiotic Elicitor—Effects on Antioxidant Capacity and Overall Quality of Romaine Lettuce

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Optimization of extraction conditions of phenolic compounds from Cymbopogon citratus and evaluation of phenolics and aroma profiles of extract

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Advances in the novel and green-assisted techniques for extraction of bioactive compounds from millets: A comprehensive review

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Purification of polyphenols from green tea leaves by ultrasound assisted ultrafiltration process

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A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins

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Modeling approaches to optimize the recovery of polyphenols using ultrasound-assisted extraction

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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

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