Cargando…

Editorial: Application of Green Technologies for Recovering Aromatic Compounds From Natural Resources

Detalles Bibliográficos
Autores principales:	Vladic, Jelena, Duarte, Ana Rita C.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9258496/ https://www.ncbi.nlm.nih.gov/pubmed/35811970 http://dx.doi.org/10.3389/fnut.2022.945730

Ejemplares similares

Editorial: Natural Compounds in Food Safety and Preservation
por: Ferreira, Susana, et al.
Publicado: (2021)

Editorial: Advances in tomato and tomato compounds research and technology
por: Pinela, José, et al.
Publicado: (2022)

Editorial: Application of Plant Natural Products and New Emerging Technologies for the Postharvest Storage of Fruits
por: Wan, Chunpeng, et al.
Publicado: (2022)

Application of Green Technology to Extract Clean and Safe Bioactive Compounds from Tetradesmus obliquus Biomass Grown in Poultry Wastewater
por: Vladić, Jelena, et al.
Publicado: (2023)

Editorial: Plant-based bioactive compounds: natural tumor prevention?
por: Jia, Hui, et al.
Publicado: (2023)

Editorial: Novel technologies for enrichment, extraction, and determination of phenolic compounds in foods, volume I
por: Xiao, Yu, et al.
Publicado: (2023)

Editorial: Natural bioactives used as additives in food applications
por: Pereira, Carla, et al.
Publicado: (2022)

Editorial: Innovative non-thermal technologies for the extraction and modification of bioactive compounds from food processing by-products
por: Zhang, Zhi-Hong, et al.
Publicado: (2023)

A new green approach for Lavandula stoechas aroma recovery and stabilization coupling supercritical CO(2) and natural deep eutectic solvents
por: Vladić, Jelena, et al.
Publicado: (2023)

Editorial: Rising stars in nutrition and food science technology: application of emerging technologies in the food industry
por: Zhang, Zhi-Hong, et al.
Publicado: (2023)

Bioactive Phenolic Compounds From Agri-Food Wastes: An Update on Green and Sustainable Extraction Methodologies
por: Panzella, Lucia, et al.
Publicado: (2020)

Editorial: Polyphenols in food authenticity through the application of advanced omics technologies
por: Proestos, Charalampos, et al.
Publicado: (2022)

Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review
por: Barroug, Soukaina, et al.
Publicado: (2021)

High-pressure treatment enhanced aromatic compound concentrations of melon juice and its mechanism
por: Liu, Xiao, et al.
Publicado: (2022)

Blood–Brain Barrier Permeability Study of Potential Neuroprotective Compounds Recovered From Plants and Agri-Food by-Products
por: Sánchez-Martínez, José David, et al.
Publicado: (2022)

Pulsed Electric Field-Assisted Extraction of Aroma and Bioactive Compounds From Aromatic Plants and Food By-Products
por: Carpentieri, Serena, et al.
Publicado: (2022)

Extraction of Bioactive Compounds From Cannabis sativa L. Flowers and/or Leaves Using Deep Eutectic Solvents
por: Tiago, Francisco J., et al.
Publicado: (2022)

Editorial: Non-thermal Technologies
por: Fernandes, Fabiano A. N., et al.
Publicado: (2021)

Editorial: Biotechnological Production and Conversion of Aromatic Compounds and Natural Products
por: Averesch, Nils J. H., et al.
Publicado: (2020)

Editorial: Sustainable Solutions in Food Technology
por: Cruz, Rui M. S., et al.
Publicado: (2022)

Editorial: Natural polyphenols and metabolic syndrome
por: Zhang, Juntao, et al.
Publicado: (2023)

Time to Recover From Daily Caffeine Intake
por: Lin, Yu-Shiuan, et al.
Publicado: (2022)

Editorial: Cold Pressed Oils: A Green Source of Specialty Oils
por: Durazzo, Alessandra, et al.
Publicado: (2022)

Editorial: Women in nutrition and food science technology
por: Ibañez, Elena, et al.
Publicado: (2022)

Editorial: Insights in Nutrition and Food Science Technology
por: Ibañez, Elena, et al.
Publicado: (2023)

Editorial: Advances in targeted delivery of natural flavonoids
por: Xu, Yang, et al.
Publicado: (2023)

Editorial: Natural extracts as food ingredients: from chemistry to health
por: Salas, Erika, et al.
Publicado: (2023)

Editorial: Bioactive compounds in mineral bioavailability: Activities, structures, and mechanisms
por: Hou, Tao
Publicado: (2022)

Editorial: Food rich in phenolic compounds and their potential to fight obesity
por: Tang, Yao, et al.
Publicado: (2023)

Editorial: Baby foods: Quality, safety, technology, and regulation
por: Arisseto, Adriana P., et al.
Publicado: (2022)

Editorial: Sustainable solutions in food technology, volume II
por: Cruz, Rui M. S., et al.
Publicado: (2023)

Editorial: Methods in food chemistry and food science technology
por: Hernández-Ledesma, Blanca, et al.
Publicado: (2023)

Valorization and characterization of corn by-product polyphenols through green extraction technologies
por: Faiza, Neelam, et al.
Publicado: (2023)

Editorial: Cold Pressed Oils: A Green Source of Specialty Oils, volume II
por: Durazzo, Alessandra, et al.
Publicado: (2023)

Editorial: Functional Foods and Bioactive Compounds for Improving and Maintaining Digestive Health
por: Yanni, Amalia, et al.
Publicado: (2022)

Editorial: The use of volatile compounds analysis for the assessment of food and beverage quality
por: Costello, Ben de Lacy, et al.
Publicado: (2023)

Editorial: Advanced processing technology for improving the nutritional profile of food
por: Muhammad, Dimas Rahadian Aji, et al.
Publicado: (2023)

Application of Green Technologies in Design-Based Extraction of Celastrus paniculatus (Jyotishmati) Seeds, SEM, GC-MS Analysis, and Evaluation for Memory Enhancing Potential
por: Arya, Ashwani, et al.
Publicado: (2022)

Editorial: Benefits of bioactive plant-based compounds supplementation on cardiovascular and metabolic health
por: Ugusman, Azizah, et al.
Publicado: (2023)

Editorial: Nurturing sustainable nutrition through innovations in food science and technology
por: Poli, Giuseppe, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_4522cmceono7sr07ao8dud56a2