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Nushrat Yeasmen & Valérie Orsat. (2023) Green extraction and characterization of leaves phenolic compounds: a comprehensive review. Critical Reviews in Food Science and Nutrition 63:21, pages 5155-5193.
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Elif Meltem İşçimen, Serap Berktaş, Mustafa Çam & Mehmet Hayta. (2023) Optimization of ultrasound-assisted aqueous two-phase system (ATPS) of phenolics from apple pulp and peel. Preparative Biochemistry & Biotechnology 53:2, pages 207-214.
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Ling Sun, Jing-Jing Lu, Bi-Xu Wang, Tong Sun, Bing-Qi Zhu, Zhi-Shan Ding, Fang-Mei Zhou & Qian-Xing Jin. (2022) Polysaccharides from Tetrastigma hemsleyanum Diels et Gilg: optimum extraction, monosaccharide compositions, and antioxidant activity. Preparative Biochemistry & Biotechnology 52:4, pages 383-393.
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Mengyao Liu, Pengyun Wang, Baolong Zhao, Xin Gao, Nan Meng, Jinchen Li, Jinyuan Sun, Weihong Lu & Baoguo Sun. (2024) Chemical components and health benefits of Rubus suavissimus S. Lee (Chinese sweet tea) and the production method of rubusoside. Trends in Food Science & Technology 143, pages 104252.
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Espérance Debs, Anna-Maria Abi-Khattar, Hiba N. Rajha, Roula M. Abdel-Massih, Jean-Claude Assaf, Mohamed Koubaa, Richard G. Maroun & Nicolas Louka. (2023) Valorization of Olive Leaves through Polyphenol Recovery Using Innovative Pretreatments and Extraction Techniques: An Updated Review. Separations 10:12, pages 587.
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Lifang Zhu, Shanshan Wang, Faling Wan, Yihong Zhou, Zongde Wang, Guorong Fan, Peng Wang, Hai Luo, Shengliang Liao, Lu He, Yuling Yang, Xiang Li, Xiuxiu Zou, Shangxing Chen & Ji Zhang. (2023) Quantitative Analysis of Camellia oleifera Seed Saponins and Aqueous Two-Phase Extraction and Separation. Molecules 28:5, pages 2132.
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Yuan Gao, Yubin Ji, Fuling Wang, Wenlan Li, Xiaomeng Zhang, Zhihui Niu & Zhuo Wang. (2021) Optimization the extraction of anthocyanins from blueberry residue by dual-aqueous phase method and cell damage protection study. Food Science and Biotechnology 30:13, pages 1709-1719.
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Qingfen Wang, Fei Yang, Dandan Jia & Tian Wu. (2021)
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Ricardo Henrique Belmiro, Ludmilla de Carvalho Oliveira, Marina Vilar Geraldi, Mário Roberto Maróstica Junior & Marcelo Cristianini. (2021) Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient. Innovative Food Science & Emerging Technologies 68, pages 102608.
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Yanxiang Liu, Lina Guan, Ning Meng, Liping Wang, Ming Liu & Bin Tan. (2021) Evaluation of quality deterioration of dried whole-wheat noodles with extrusion-stabilized bran and germ during storage. Journal of Cereal Science 97, pages 103143.
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