Sub- and supercritical fluid extraction of functional ingredients from different natural sources: Plants, food-by-products, algae and microalgae: A review
In the search of new functional food ingredients from algae
Advanced analysis of nutraceuticals.
Supercritical fluid extraction: Recent advances and applications.
Chemical composition of bioactive pressurized extracts of Romanian aromatic plants.
Screening for bioactive compounds from algae.
Facts about the formation of new antioxidants in natural samples after subcritical water extraction
Green processes for the extraction of bioactives from Rosemary: Chemical and functional characterization via ultra-performance liquid chromatography-tandem mass spectrometry and in-vitro assays.
Optimization of accelerated solvent extraction of antioxidants from Spirulina platensis microalga
Extraction and Characterization of Bioactive Compounds with Health Benefits from Marine Resources: Macro and Micro Algae, Cyanobacteria, and Invertebrates
A definition of a functional food as “a food which is demonstrated to positively affect one or more physiological functions, so that it is able to increase the well-being and/or to reduce the risk to suffer a disease” is presented.