Mass transfer process during extraction of phenolic compounds from milled berries

Mass transfer during continuous solid–liquid extraction of antioxidants from grape byproducts

Optimisation, characterisation and quantification of phenolic compounds in olive cake

Pressurized low polarity water extraction of lignans from whole flaxseed

Honey adulteration is a topical issue because increasingly sophisticated adulteration methods are constantly being developed and the official (legislative) determination of the quality indicators of honey is unable to detect most methods of honey adulteration. In addition, while the popularity among consumers is constantly growing, the worldwide production of honey is unstable. The aim of this review was to provide a current overview of methods suitable for the detection of individual methods of adulteration. Bee product, NIR, HPLC, isotope analysis

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Emile Cros

Papers

Solvent extraction of oil and chlorogenic acid from green coffee. Part II. Kinetic data

Solvent extraction of oil and chlorogenic acid from green coffee part I: Equilibrium data