Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

Polyphenols: Food sources and bioavailability

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Phenolics in Food and Nutraceuticals

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Applications and opportunities for ultrasound assisted extraction in the food industry — A review

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Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

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Ion-Exchange Membrane Separation Processes

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Extraction of anthocyanins from grape by-products assisted by ultrasonics, high hydrostatic pressure or pulsed electric fields: A comparison

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Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel

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Ultrasonic innovations in the food industry: From the laboratory to commercial production

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Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview

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Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review

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The Food Systems in the Era of the Coronavirus (COVID-19) Pandemic Crisis

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Current applications and new opportunities for the use of pulsed electric fields in food science and industry

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An Overview of the Traditional and Innovative Approaches for Pectin Extraction from Plant Food Wastes and By-Products: Ultrasound-, Microwaves-, and Enzyme-Assisted Extraction

Marić, M., Grassino, A. N., Zhu, Z., Barba, F. J., Brnčić, M., & Rimac Brnčić, S. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.03.022 · Cited by 678

A critical analysis of extraction techniques used for botanicals: Trends, priorities, industrial uses and optimization strategies

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Innovations and technology disruptions in the food sector within the COVID-19 pandemic and post-lockdown era

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Berries extracts as natural antioxidants in meat products: A review

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Functionality of Food Components and Emerging Technologies

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Polysaccharides from macroalgae: Recent advances, innovative technologies and challenges in extraction and purification

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Natural deep eutectic solvents and ultrasound-assisted extraction: Green approaches for extraction of wine lees anthocyanins

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Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

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Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

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Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties

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New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

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Edible Mushrooms: A Comprehensive Review on Bioactive Compounds with Health Benefits and Processing Aspects

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Landmarks in the historical development of twenty first century food processing technologies

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Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds

Roselló-Soto, E., Koubaa, M., Moubarik, A., Lopes, R. P., Saraiva, J. A., Boussetta, N., Grimi, N., & Barba, F. J. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.07.003 · Cited by 312

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review

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Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing

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Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants

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Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

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The Future of Food

Galanakis, C. M. (2024) · Foods · doi:10.3390/foods13040506 · Cited by 304

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

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Food Ingredients and Active Compounds against the Coronavirus Disease (COVID-19) Pandemic: A Comprehensive Review

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Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products

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Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties

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Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

Lorenzo, J. M., Agregán, R., Munekata, P. E. S., Franco, D., Carballo, J., Şahin, S., Lacomba, R., & Barba, F. J. (2017) · Marine Drugs · doi:10.3390/md15110360 · Cited by 223

Traditional and innovative approaches for the extraction of bioactive compounds

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Plant Secondary Metabolites: An Opportunity for Circular Economy

Chiocchio, I., Mandrone, M., Tomasi, P., Marincich, L., & Poli, F. (2021) · Molecules · doi:10.3390/molecules26020495 · Cited by 211

Extraction of Polyphenols From Aromatic and Medicinal Plants: An Overview of the Methods and the Effect of Extraction Parameters

Oreopoulou, A., Tsimogiannis, D., & Oreopoulou, V. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-813768-0.00025-6 · Cited by 220

Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

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Transformation of the Food Sector: Security and Resilience during the COVID-19 Pandemic

Gündüz, C. P. B., Ibrahim, S. A., Ooi, C. W., & Galanakis, C. M. (2021) · Foods · doi:10.3390/foods10030497 · Cited by 210

Application of Non-conventional Extraction Methods: Toward a Sustainable and Green Production of Valuable Compounds from Mushrooms

Roselló‐Soto, E., Parniakov, O., Deng, Q. F., Patras, A., Koubaa, M., Grimi, N., Boussetta, N., Tiwari, B. K., Vorobiev, E., Lebovka, N., et al. (2015) · Food Engineering Reviews · doi:10.1007/s12393-015-9131-1 · Cited by 191

Oilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overview

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Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization

Puértolas, E., & Barba, F. J. (2016) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2016.06.020 · Cited by 187

Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain

Arshadi, M., Attard, T. M., Bogel‐Łukasik, R., Brnčić, M., Lopes, A. M. D. C., Finell, M., Geladi, P. L. M., Gerschenson, L. N., Göğüş, F., Herrero, M., et al. (2016) · Green Chemistry · doi:10.1039/c6gc01389a · Cited by 186

Impact of conventional/non-conventional extraction methods on the untargeted phenolic profile of Moringa oleifera leaves

Rocchetti, G., Blasi, F., Montesano, D., Ghisoni, S., Marcotullio, M. C., Sabatini, S., Cossignani, L., & Lucini, L. (2018) · Food Research International · doi:10.1016/j.foodres.2018.11.046 · Cited by 181

Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review

Zhu, Z., He, J., Liu, G., Barba, F. J., Koubaa, M., Ding, L., Bals, O., Grimi, N., & Vorobiev, E. (2016) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2015.12.023 · Cited by 179

Application of ultrasound for green extraction of proteins from spirulina. Mechanism, optimization, modeling, and industrial prospects

Vernès, L., Vian, M. A., Maâtaoui, M. E., Tao, Y., Bornard, I., & Chemat, F. (2019) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2019.02.016 · Cited by 175

Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products

Barba, F. J., Putnik, P., Kovačević, D. B., Poojary, M. M., Roohinejad, S., Lorenzo, J. M., & Koubaa, M. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.07.012 · Cited by 173

Olive oil production sector: environmental effects and sustainability challenges

Souilem, S., El‐Abbassi, A., Kiai, H., Hafidi, A., Sayadi, S., & Galanakis, C. M. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-805314-0.00001-7 · Cited by 171

Current and New Insights in the Sustainable and Green Recovery of Nutritionally Valuable Compounds from Stevia rebaudiana Bertoni

Koubaa, M., Roselló‐Soto, E., Žlabur, J. Š., ­Jambrak, A. ­., Brnčić, M., Grimi, N., Boussetta, N., & Barba, F. J. (2015) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b01994 · Cited by 169

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

Fidelis, M., de Moura, C., Kabbas, T., Pap, N., Mattila, P. H., Mäkinen, S., Putnik, P., Kovačević, D. B., Tian, Y., Yang, B., et al. (2019) · Molecules · doi:10.3390/molecules24213854 · Cited by 164

Nanocomplexation of soy protein isolate with curcumin: Influence of ultrasonic treatment

Chen, F.-P., Bian-shen, L., & Tang, C. (2015) · Food Research International · doi:10.1016/j.foodres.2015.06.009 · Cited by 160

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

Parniakov, O., Apicella, E., Koubaa, M., Barba, F. J., Grimi, N., Lebovka, N., Pataro, G., Ferrari, G., & Vorobiev, E. (2015) · Bioresource Technology · doi:10.1016/j.biortech.2015.09.020 · Cited by 158

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

Albuquerque, B. R., Prieto, M. A., Barreiro, M. F., Rodrigues, A., Curran, T. P., Barros, L., & Ferreira, I. C. F. R. (2017) · Industrial Crops and Products · doi:10.1016/j.indcrop.2016.10.050 · Cited by 154

Enhanced extraction of phenolic compounds using choline chloride based deep eutectic solvents from Juglans regia L.

Vieira, V., Prieto, M. A., Barros, L., Coutinho, J. A. P., Ferreira, I. C. F. R., & Ferreira, O. (2018) · Industrial Crops and Products · doi:10.1016/j.indcrop.2018.02.029 · Cited by 147

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

Charoensiddhi, S., Conlon, M. A., Franco, C. M. M., & Zhang, W. Y. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.10.002 · Cited by 158

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

Poojary, M. M., Putnik, P., Kovačević, D. B., Barba, F. J., Lorenzo, J. M., Dias, D. A., & Shpigelman, A. (2017) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2017.04.007 · Cited by 145

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

Martínez-Patiño, J. C., Gullón, B., Romero, I., Ruiz, E., Brnčić, M., Žlabur, J. Š., & Castro, E. (2018) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2018.05.031 · Cited by 145

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

Martins, N. A., & Ferreira, I. C. F. R. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.01.014 · Cited by 144

Fundamentals of ultrasound-assisted extraction

Lavilla, I., & Bendicho, C. (2017) · Water Extraction of Bioactive Compounds · doi:10.1016/b978-0-12-809380-1.00011-5 · Cited by 142

Ultrasonics and sonochemistry: Editors’ perspective

Manickam, S., Boffito, D. C., Flores, É. M. M., Lévêque, J., Pflieger, R., Pollet, B. G., & Ashokkumar, M. (2023) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2023.106540 · Cited by 138

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

Harikrishna, S., Anil, P. P., Shams, R., & Dash, K. K. (2023) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2023.100747 · Cited by 134

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

Ferarsa, S., Zhang, W., Moulaï-Mostefa, N., Ding, L., Jaffrin, M. Y., & Grimi, N. (2018) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2018.02.006 · Cited by 130

Diatom Milking: A Review and New Approaches

Vinayak, V., Manoylov, K. M., Gâteau, H., Blanckaert, V. D., Hérault, J., Pencreach, G., Marchand, J., Gordon, R., & Schoefs, B. (2015) · Marine Drugs · doi:10.3390/md13052629 · Cited by 133

Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials

Moreira, S. A., Alexandre, E. M. C., Pintado, M., & Saraiva, J. A. (2018) · Food Research International · doi:10.1016/j.foodres.2018.08.046 · Cited by 124

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

Zhu, Z., Guan, Q., Koubaa, M., Barba, F. J., Roohinejad, S., Cravotto, G., Yang, X., Li, S., & He, J. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.07.157 · Cited by 121

Sustainable Applications for the Valorization of Cereal Processing By-Products

Galanakis, C. M. (2022) · Foods · doi:10.3390/foods11020241 · Cited by 118

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

Dang, T. T., Van Vuong, Q., Schreider, M. J., Bowyer, M. C., Van Altena, I. A., & Scarlett, C. J. (2017) · Journal of Applied Phycology · doi:10.1007/s10811-017-1162-y · Cited by 116

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

Lorenzo, J. M., Khaneghah, A. M., Gavahian, M., Marszałek, K., Eş, İ., Munekata, P. E. S., Ferreira, I. C. F. R., & Barba, F. J. (2018) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1477730 · Cited by 116

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

Ordóñez‐Santos, L. E., Pinzón-Zarate, L. X., & Salcedo, L. O. G. (2015) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2015.04.010 · Cited by 113

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

Pan, F., Su, T.-J., Cai, S.-M., & Wu, W. (2017) · Scientific Reports · doi:10.1038/srep42008 · Cited by 113

Antioxidant Potential of Extracts Obtained from Macro- (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and Micro-Algae (Chlorella vulgaris and Spirulina platensis) Assisted by Ultrasound

Agregán, R., Munekata, P. E. S., Franco, D., Carballo, J., Barba, F. J., & Lorenzo, J. M. (2018) · Medicines · doi:10.3390/medicines5020033 · Cited by 113

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

Lucarini, M., Durazzo, A., Bernini, R., Campo, M., Vita, C., Souto, E. B., Lombardi‐Boccia, G., Ramadan, M. F., Santini, A., & Romani, A. (2021) · Molecules · doi:10.3390/molecules26216338 · Cited by 123

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

Zhu, Z., Wu, Q., Di, X., Li, S., Barba, F. J., Koubaa, M., Roohinejad, S., Xiong, X., & He, J. (2017) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2017.04.008 · Cited by 111

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

Siddiqui, S. A., Ali Redha, A., Salauddin, M., Harahap, I. A., & Rupasinghe, H. P. V. (2025) · Critical Reviews in Analytical Chemistry · doi:10.1080/10408347.2023.2266846 · Cited by 110

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

Echegaray, N., Gómez, B., Barba, F. J., Franco, D., Estévez, M., Carballo, J., Marszałek, K., & Lorenzo, J. M. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.10.005 · Cited by 108

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

Arruda, H. S., Silva, E. K., Araújo, N. M. P., Pereira, G. A., Pastore, G. M., & Maróstica, M. R. (2021) · Molecules · doi:10.3390/molecules26092632 · Cited by 106

Pressurized liquid extraction of Neochloris oleoabundans for the recovery of bioactive carotenoids with anti-proliferative activity against human colon cancer cells

Castro‐Puyana, M., Pérez-Sánchez, A., Valdés, A., Ibrahim, O. H. M., Suárez-Álvarez, S., Ferragut, J. A., Micol, V., Cifuentes, A., Ibáñez, E., & García‐Cañas, V. (2016) · Food Research International · doi:10.1016/j.foodres.2016.05.021 · Cited by 104

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

Lasunon, P., & Sengkhamparn, N. (2022) · Molecules · doi:10.3390/molecules27041157 · Cited by 102

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

Wu, T., Yu, X. L., Hu, A., Zhang, L., Jin, Y., & Abid, M. (2015) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2015.01.005 · Cited by 102

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

Žugčić, T., Radhia, A., Alcántara, C., Collado, M. C., Garcia-Perez, J. V., Meléndez‐Martínez, A. J., ­Jambrak, A. ­., Lorenzo, J. M., & Barba, F. J. (2018) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2018.11.005 · Cited by 103

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

Guillard, C. L., Dumay, J., Donnay‐Moreno, C., Bruzac, S., Ragon, J.-Y., Fleurence, J., & Bergé, J.-P. (2015) · Algal Research · doi:10.1016/j.algal.2015.11.002 · Cited by 97

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

Jaeschke, D. P., Rech, R., Marczak, L. D. F., & Mercali, G. D. (2016) · Bioresource Technology · doi:10.1016/j.biortech.2016.11.107 · Cited by 96

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

Nayak, A., Bhushan, B., Rosales, A. R., Rodríguez-Turienzo, L., & Cortina, J. L. (2018) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2018.03.004 · Cited by 96

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

Zeković, Z. P., Pintać, D., Majkić, T. M., Vidović, S. S., Mimica–Dukić, N., Teslić, N., Versari, A., & Pavlić, B. (2017) · Industrial Crops and Products · doi:10.1016/j.indcrop.2017.01.028 · Cited by 95

Terpenoids as Important Bioactive Constituents of Essential Oils

Stéphane, F. F. Y., & Bankeu, J. J. K. (2020) · IntechOpen eBooks · doi:10.5772/intechopen.91426 · Cited by 102

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

Şahin, S., Elhussein, E. A. A., Bilgin, M., Lorenzo, J. M., Barba, F. J., & Roohinejad, S. (2018) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.13604 · Cited by 92

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

Taofiq, O., Barros, L., Prieto, M. A., Heleno, S. A., Barreiro, M. F., & Ferreira, I. C. F. R. (2017) · Food & Function · doi:10.1039/c7fo01601h · Cited by 91

Antioxidant Capacity of Anthocyanin Pigments

Martı́n, J., Kuskoski, E. M., Sánchez, M. J. N., & Asuero, A. G. (2017) · InTech eBooks · doi:10.5772/67718 · Cited by 89

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

Morales, D., Smiderle, F. R., Villalva, M., Abreu, H., Rico, C., Santoyo, S., Iacomini, M., & Soler‐Rivas, C. (2019) · Journal of Functional Foods · doi:10.1016/j.jff.2019.103446 · Cited by 89

Algal Carotenoids: Chemistry, Sources, and Application

Mekinić, I. G., Šimat, V., Rathod, N. B., Hamed, I., & Čagalj, M. (2023) · Foods · doi:10.3390/foods12142768 · Cited by 90

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

Roselló‐Soto, E., Poojary, M. M., Barba, F. J., Lorenzo, J. M., Mañes, J., & Moltó, J. C. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.11.016 · Cited by 87

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

Xu, D.-P., Zhou, Y., Zheng, J., Li, S., Li, A., & Li, H. (2015) · Molecules · doi:10.3390/molecules21010018 · Cited by 87

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

Šavikin, K., Živković, J., Aradski, A. A., Zdunić, G. M., Janković, T., Duletić-Laušević, S. N., & Menkovic, N. R. (2018) · Industrial Crops and Products · doi:10.1016/j.indcrop.2018.01.031 · Cited by 84

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

Li, F.-H., Chen, G., Zhang, B., & Fu, X. (2017) · Food Research International · doi:10.1016/j.foodres.2017.08.035 · Cited by 77

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

Munekata, P. E. S., Alcántara, C., Žugčić, T., Radhia, A., Collado, M. C., Garcia-Perez, J. V., ­Jambrak, A. ­., Gavahian, M., Barba, F. J., & Lorenzo, J. M. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109242 · Cited by 79

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

Papoutsis, K., Pristijono, P., Golding, J. B., Stathopoulos, C. E., Bowyer, M. C., Scarlett, C. J., & Vuong, Q. V. (2017) · Food Bioscience · doi:10.1016/j.fbio.2017.11.001 · Cited by 79

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

Song, J., Yang, Q., Huang, W., Xiao, Y., Li, D., & Liu, C. (2018) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2017.10.008 · Cited by 79

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

Xia, Q., Green, B. D., Zhu, Z., Li, Y., Gharibzahedi, S. M. T., Roohinejad, S., & Barba, F. J. (2018) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1491829 · Cited by 79

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

Abu‐Reidah, I. M., Arraéz-Román, D., Warad, I., Fernández‐Gutiérrez, A., & Segura‐Carretero, A. (2017) · Food Research International · doi:10.1016/j.foodres.2017.01.014 · Cited by 78

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

Heck, R. T., Fagundes, M. B., Cichoski, A. J., de Menezes, C. R., Barin, J. S., Lorenzo, J. M., Wagner, R. C., & Campagnol, P. C. B. (2018) · Meat Science · doi:10.1016/j.meatsci.2018.10.017 · Cited by 77

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

Özbek, H. N., Halahlih, F., Göğüş, F., Yanık, D. K., & Azaizeh, H. (2018) · Waste and Biomass Valorization · doi:10.1007/s12649-018-0512-6 · Cited by 77

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

Yu, J., Engeseth, N. J., & Feng, H. (2015) · Food and Bioprocess Technology · doi:10.1007/s11947-015-1616-7 · Cited by 77

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

Muala, W. C. B., Desobgo, S. C. Z., & Jong, N. E. (2021) · Heliyon · doi:10.1016/j.heliyon.2021.e06744 · Cited by 75

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

Nayak, N., Bhujle, R. R., Gowda, N. A. N., Chakraborty, S., Siliveru, K., Subbiah, J., & Brennan, C. S. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e30921 · Cited by 79

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

Sousa, L. D. S., Cabral, B. V., Madrona, G. S., Cardoso, V. L., & Reis, M. H. M. (2016) · Separation and Purification Technology · doi:10.1016/j.seppur.2016.05.029 · Cited by 75

Ultrasound-assisted extraction of bioactive compounds from plant sources: optimization, kinetic, and modeling study

Teixeira, B. A. (2023) · doi:10.47328/ufvbbt.2023.508 · Cited by 1

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

Yusoff, I. M., Mat Taher, Z., Rahmat, Z., & Chua, L. S. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111268 · Cited by 510

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

Gullón, P., Gullón, B., Astray, G., Costa, P., & Lorenzo, J. M. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-818275-8.00004-0 · Cited by 6

Ultrasounds technology to recover polyphenols

Dimitrov, K., Pradal, D., Vauchel, P., Fabiano‐Tixier, A., & Chemat, F. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-85273-9.00010-7 · Cited by 6

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Francisco, B., Giancarlo, C., Chemat, F., Rodriguez, Lorenzo, J. M., Munekata︎, S., & Eduardo, P. (2021) · Institutional Research Information System University of Turin (University of Turin)