@Research Paper
<#LINE#>Theoretical approaches on the corrosion inhibition property of some important medicinal compounds against industrial imperative metals via computational methods<#LINE#>Narasimha@Raghavendra <#LINE#>1-7<#LINE#>1.ISCA-RJCS-2018-064.pdf<#LINE#>Department of Chemistry, Jabin Science College, Hubballi-580031, India<#LINE#>27/9/2018<#LINE#>7/3/2019<#LINE#>Even though some cited work carried out on some medicinal compounds as corrosion inhibitors on metals in any corrosive ions, still work is needed on this field in order to take research work to industrial level applications. Hence, in this work, the theoretical work is performed on the  Ibuprofen, Aspirin, Paracetamol, Ranitidine, Acetaminophen, Warfarin, Naproxen, Phenazone, Propyphenazone and Caffeine compounds to examine their corrosion inhibition property. The theoretical results obtained from this investigation give a strong platform to experimental investigation. The purpose of current study is to give the mechanism of metal corrosion inhibition by atomic level. For this, theoretical tool, i.e. quantum calculations were adopted. The different parameters such as, ELUMO, EHOMO, dipole moment (&#956;), global hardness (&#951;), (energy gap (&#916;E), absolute electro negativity (&#967;), from the medicinal molecule was calculated. Results of quantum studies show that, electron rich species in the medicinal substances participate in the phenomena of adsorption process.<#LINE#>Fattah-alhosseini A. and Noori M. (2016).@Corrosion inhibition of SAE 1018 carbon steel in H2S and HCl solutions by lemon verbena leaves extract.@Measurement., 94, 787-793.@Yes$Fouda A.S. Mohamed F.S.H. and El-Sherbeni M.W. (2016).@Corrosion inhibition of aluminum–silicon alloy in hydrochloric acid solutions using carbamidic thioanhydride derivatives.@J Bio Tribo Corros., 2, 11.@Yes$Abdulwahab M., Fayomi O.S.I., Asuke F. and Umoru L.E. (2014).@Effect of Avogadro natural oil on the corrosion inhibition of mild steel in hydrochloric acid solution.@Research on Chemical Intermediates, 40(3), 1115-1123.@Yes$Anupama K.K., Shainy K.M. and Joseph A. (2016).@Excellent anticorrosion behavior of Ruta Graveolens extract (RGE) for mild steel in hydrochloric acid: electro analytical studies on the effect of time, temperature, and inhibitor concentration.@J Bio Tribo Corros., 2, 2.@Yes$Baumgaertner M. and Kaesche H. (1990).@Aluminum pitting in chloride solutions: morphology and pit growth kinetics.@Corros Sci., 31, 231-236.@Yes$Shainy K.M., Rugmini Ammal P., Unni K.N., Sailas Benjamin and Abraham Joseph (2016).@Surface interaction and corrosion inhibition of mild steel in hydrochloric acid using pyoverdine, an ecofriendly bio-molecule.@J Bio Tribo Corros., 2, 20.@Yes$Vimala J.R., Rose A.L. and Raja S. (2011).@Cassia auriculata extract as Corrosion inhibitor for Mild Steel in Acid medium.@Int. J. ChemTech Res, 3(4), 1791-1801.@Yes$Perumal S., Muthumanickam S., Elangovan A., Karthik R., Sayee kannan R. and Mothilal K.K. (2017).@Bauhinia tomentosa leaves extract as green corrosion inhibitor for mild steel in 1 M HCl medium.@J Bio Tribo Corros., 3, 13.@Yes$Tezeghdenti M., Dhouibi L. and Etteyeb N. (2015).@Corrosion inhibition of carbon steel in 1 M sulphuric acid solution by extract of eucalyptus globulus leaves cultivated in tunisia arid zones.@J Bio Tribo Corros., 1, 16.@Yes$Gusti D.R., Emriadi A.A. and Efdi M. (2017).@Corrosion inhibition of ethanol extract of cassava (Manihot esculenta) leaves on mild steel in sulfuric acid.@Int J ChemTech Res, 10(2), 163-171.@Yes$Kavitha V. and Gunavathy N. (2016).@Theoretical studies on corrosion inhibition effect of Coumarin and its derivatives against metals using computational methods.@International Journal of Engineering and Techniques, 2, 105-112.@No$Silva-Júnior E.F., França P.H.B., Rodrigues E.E.S., Campos N.M.R., Aquino T.M. and Araújo-Júnior J.X. (2016).@Investigation of the stability of indole and analogue rings using quantum mechanics computation.@J Chem Pharm Res., 8, 645-650.@No$Laxmi K. (2014).@Theoretical Approach on structural aspects of antiepileptic agent indoline-2,3- dione-3-oxime by arguslab 4 software.@J Appl Chem., 2, 92-101.@No
@Research Paper
<#LINE#>Proximate, malting characteristics and grain quality properties of some Nigerian rice of different varieties<#LINE#>Osuji@C.M.,Ofoedu @C.E.,Ojukwu@M <#LINE#>8-15<#LINE#>2.ISCA-RJCS-2018-073.pdf<#LINE#>Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria@Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria@Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria<#LINE#>19/12/2018<#LINE#>12/3/2019<#LINE#>The recent significant increase in rice production in Nigeria can lead to a surfeit of rice if rice paddy are not properly diversified into other products such as rice malt which can be used in production of syrup, beer, flavoured drinks and some baked goods. Therefore the objective of this research is to evaluate the grain and malting quality characteristics of ten (10) locally available rice varieties in Nigeria. Malting parameters measured were germinative energy (GE), germinative capacity (GC), malting loss, malt yield, degree of steeping and thousand corn weight. There were significant differences (p<0.05) among the rice varieties in most of the parameters assessed. Brown rice had higher scores of malting parameters (GE-98%, GC-97.96%, malt yield-87.81% and thousand corn weight-30.40g) compared to the other varieties. FARO 61 had the least GE (85.50%), GC (85.21%) and thousand corn weight (25g).  Malted brown rice had the highest protein content (9.39%) compared to unmalted IWA 3 which had the least protein content (7.10%). FARO 52 had a highest carbohydrate content (84.84%) when compared to the least in unmalted brown rice (73.77%). The kilned sample had a significantly reduced moisture content than the original grain which caused a proportional increase in protein and carbohydrate content but with corresponding decrease in ash, fat and moisture content of rice flours.<#LINE#>Adebowale A.A., Sanni S.A., Karim O.R. and Ojoawo J.A (2010).@Malting characteristics of Ofada rice: chemical and sensory qualities of malt from Ofada rice grains.@International Food Research Journal, 17, 83-88.@Yes$Esiape J. (1994).@A study of the characteristics of amylase (starch hydrolysing enzymes) of the red sorghum (Sorghum bicolor) variety available in Ghana and its suitability for brewing.@Bsc. Project. University of Ghana, Legon.@No$IOB (2007).@Institute of Brewing. Recommended methods of analysis.@Journal of Institute of Brewing, London, 7, 54-76.@No$Kunze W. (2005).@Technology Brewing and Malting.@VLB, Berlin, 110.@No$AOAC (2000).@Association of Official Analytical Chemists Official Methods of Analysis (18th ed.).@Arlington, VA., USA.@No$Tokpah E.S. (2010).@Seed and Grain Quality Characteristics of some Rice Varieties in Ghana.@Maters Thesis. Kwame Nkrumah University of Science and Technology.@Yes$Rickman J.F., Bell M. and Shires D. (2006).@Seed Quality.@http://www.knowledgebank.irri.org. Accessed February 21, 2017.@Yes$Ayernor G.S. and Ocloo F.C.K. (2007).@Physico-chemical changes and diastatic activity associated with germinating paddy rice (PSB.Rc 34).@African Journal of Food Science, 1, 37-41.@Yes$Vanangamudi K., Palanisamy V., Natesan P. and  Karivarath T.V. (1987).@Variety Determination in Rice – Examination of the Hulled Grain.@Seed Science and Technology, 16, 457-464.@Yes$Nnamchi C.I., Okolo B.N. and Moneke A.N. (2014).@Grain and malt quality properties of some improved Nigerian sorghum varieties.@Journal of Institute of Brewing and Distilling, 120(4), 353-359. https://doi.org/10.1002/jib.164.@Yes$Ameko E., Achio S., Alhassan S., Gyasi G. and Sackey R. (2013).@Procedure to determine The Germination Period for Optimum Amylase Activity in Maize Malt Crude Extracts for the Artisanal Production of Maltose Syrup from Fresh Cassava Starch.@Innovative Romanian Food Biotechnology, 12, 52-60.@Yes$Makeri M.U., Nkama I. and Badau M.H. (2013).@Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts.@International Food Research Journal, 20(4), 1563-1568.@Yes$Suhasini A.W. and Malleshi N.G. (1995).@Influence of malting conditions on amylase activity, physical characteristics and nutrient composition of wheat malt.@Journal of Food Science and Technology, 32(2), 98-103.@Yes$Hammond T.K. (2001).@Factors affecting the production of fermentable sugars from cassava flour using a combination of rice malt and commercial enzymes.@Unpublished M.Phil Thesis, University of Ghana, Legon.@Yes$Ogbonna A.C. (2002).@Studies on malting parameters, purification and characterization of proteolytic enzymes from sorghum malt varieties.@PhD thesis, University of Nigeria, Nsukka.@Yes$Guido L.F. and Moreira M.M. (2014).@Malting.@Engineering Aspects of Cereal and Cereal-Based Products. Taylor & Francis Group, LLC, 52-57.@Yes$Nimbkar N., Kolekar N.M., Akade J.H. and Rajvanshi A. K. (2006).@Syrup Production from Sweet Sorghum Nimbkar Agricultural Research Institute (NARI).@Phaltan.@Yes$Briggs D.E. (1998).@Malts and Malting.@Springer, 369-389.@Yes$Lewis M.J. and Young T.W. (2002).@Brewing.@Springer, 168-171.@Yes$Fleurat-Lessard F. (2004).@Stored grain: physicochemical treatment.@In:Wrigley C, Corke H and Walker CE (eds). Encyclopedia of Grain Science. Vol. 3. Elsevier Academic Press. London. United Kingdom. 254-263. https://doi.org/10.1016/B0-12-765490-9/00167-1@Yes$Oyenuga V.A. (1968).@Nigeria foods and feeding stuffs.@Their chemistry and nutritive value. Ibadan: University Press.@Yes$Alozie Y.E., Iyam M.A., Lawal O., Udofia U. and Ani I.F. (2009).@Utilization of Bambara ground flour blends in bread production.@Journal of Food Technology, 7(4), 111-114.@Yes$Temple V.J., Badamosi E.J., Ladeji O. and Solomon M. (1996).@Proximate chemical composition of three locally formulated complementary foods.@West African Journal of Biological Science, 5, 134-143.@Yes$Ijarotimi O.S. (2012).@Influence of germination and fermentation on chemical composition, protein quality and physical properties of wheat flour (Triticum aestivum).@Journal of Cereals and Oil seeds, 3(3), 35-47.@Yes$Enujiugha V.N., Badejo A.A., Iyiola S.O. and Oluwamukomi M.O. (2003).@Effectof germination on the nutritional and functional properties of Africanoil bean (Pentaclethra macrophylla Benth) seed flour.@Food Agric Environ., 1, 72-75.@Yes$Sade F.O. (2009).@Proximate, antinutritional factors and functional properties of processed pearl millet (Pennisetum glaucum).@Journal of Food Technology, 7(3), 92-97.@Yes$El-Aal M.A. and Rahma E.H. (1986).@Changes in gross chemical composition with emphasis on lipid and protein fractions during germination of fenugreek seeds.@Food chemistry, 22(3), 193-207.@Yes$Auta A.I., Suberux H.A. and Bello I.M. (2014).@Effect of Malting Duration on Yield and Proximate Composition of ‘Fura’ Produced with the Grains of Pennisetum typhoides.@Food Science and Quality Management, 27, 33-39.@Yes$Laxmi G, Chaturvedi, N and Richa S. (2015).@The Impact of Malting on Nutritional Composition of Foxtail Millet, Wheat and Chickpea.@Journal of Nutrition and Food Sciences, 5(5), 1.@Yes$Banusha S. and Vasantharuba S. (2013).@Effect of malting on nutritional contents of finger millet and mung bean. American-Eurasian.@Journal of Agriculture and Environmental Science, 13(12), 1642-1646.@Yes$Dewar J., Taylor J.R.N. and Berjak P. (1997).@Determination of improved steeping conditions for sorghum malting.@Journal of Cereal Science., 26, 129-136. https://doi.org/10.1006/jcrs.1996.0101@Yes$Morris A., Barnett A. and Burrows O. (2004).@Effect of Processing on Nutrient Content of Foods.@Caj articles, 37, 160-164.@Yes
@Research Paper
<#LINE#>Dynamic behaviours of water droplet impacting antiwetting plant leaves<#LINE#>Khistariya@Anand,Nigmatullin@Rinat,Gao@Fengge <#LINE#>16-23<#LINE#>3.ISCA-RJCS-2018-074.pdf<#LINE#>School of Chemical and Physical sciences, Department of Industrial Chemistry, Atmiya University, Rajkot, 360005 India and School of Science & Technology, Nottingham Trent University, Nottingham, NG11 8NS, United Kingdom@School of Science & Technology, Nottingham Trent University, Nottingham, NG11 8NS, United Kingdom and Department of Engineering, University of Bristol, Bristol, BS8 1QU, United Kingdom@School of Science & Technology, Nottingham Trent University, Nottingham, NG11 8NS, United Kingdom<#LINE#>26/12/2018<#LINE#>15/3/2019<#LINE#>Natural minute structures have been analyzed on numerous kind of surfaces like rose leaves, which are helpful for the development of biomimetic materials for self cleaning, fluidic drag reduction, bio-surface, anti-biofouling and prevention of water corrosion. We examined the micro scale structure on the leaves of Leucophyllumfrutescens (Purple sage), Lactuca virosa (Wild lettuce), Montbretia (Crocosmia) and Corymbia (Eucalyptus). Water droplet impact velocity V of 2m/s and 4m/s from the fixed distance shows rebound, oscillations and fragmentation. These are due to uneven distribution of small micro dots, three dimension waxes and tiny horizontal lines on the surfaces. At comparatively low impact velocity, partial bounce back and oscillations, and fragmentation and splashing were observed as velocity was increased. For characterization of wettability of the surface, Contact angle experiments have been performed and Cassie-Baxter and Wenzel approaches are discussed. Highest static contact angle (118.02±7.46) was observed on Leucophyllumfrutescens (Purple sage) surface due to densely covered with three dimensional waxes. However, lowest static contact angle (98.38±4.91) was observed on Eucalyptus (Corymbia) surface with small dots on the surface.<#LINE#>Jung Y. and Bhushan B. (2009).@Dynamic Effects Induced Transition of Droplets on Biomimetic Superhydrophobic Surfaces.@Langmuir, 25(16), 9208-9218.@Yes$Crick C.R. and Parkin I.P. (2011).@Water droplet bouncing-a definition for superhydrophobic surfaces.@Chem.. commun., 47(44), 12059-12061.@Yes$Whyman G., Bormashenko E. and Stein T. (2008).@The rigorous derivation of Young, Cassie-Baxter and Wenzel equations and the analysis of the contact angle hysteresis phenomenon.@Chemical Physics Letters, 450(4-6), 355-359.@Yes$Marmur A. (2003).@Wetting on Hydrophobic Rough Surfaces: To Be Heterogeneous or Not To Be?.@Langmuir, 19(20), 8343-8348.@Yes$Rioboo R., Voue M., Vaillant A. and Coninck J. (2008).@Drop Impact on Porous Superhydrophobic Polymer Surfaces.@Langmuir, 24, 14074-14077.@Yes$Yan Y.Y., Gao N. and Barthlott W. (2011).@Mimicking natural superhydrophobic surfaces and grasping the wetting process: a review on recent process in preparing superhydrophobic surfaces.@Adv. Colloid Interface Sci., 169, 80-105.@Yes$Koch K., Bohn H. and Barthlott W. (2009).@Hierarchically Sculptured Plant Surfaces and Superhydrophobicity.@Langmuir, 25(24), 14116-14120.@Yes$Koch K., Bhushan B. and Barthlott W. (2009).@Multifunctional surface structures of plants: an inspiration for biomimetics.@Progress in Materials science, 54(2), 137-178.@Yes$Blossey R. (2003).@Self Cleaning Surfaces-Virtual Realities.@Nature materials, 2, 301-306.@Yes$Zhang X., Shi F., Niu J., Jiang Y. and Wang Z. (2008).@Superhydrophobic Surfaces: From Structural Control to Functional Application.@J. Mater. Chem., 18(6), 621-633.@Yes$Byun D., Hong J., Saputra J., Hwan K., Jong Y., Park H., Byun B. and Lukes J. (2009).@Wetting Characteristics of Insect Wing Surfaces.@Journal of Bionic Engineering, 6, 63-70.@Yes$Chen L., Xiao Z., Chan P., Lee Y. and Li Z. (2011).@A Comparative Study of Droplet Impact Dynamics on a Dual-Scaled Superhydrophobic Surface and Lotus Leaf.@Applied Surface Science, 257, 8857-8863.@Yes
@Review Paper
<#LINE#>Natural food grade dye extraction techniques<#LINE#>Nawaz@Rimsha <#LINE#>24-27<#LINE#>4.ISCA-RJCS-2018-063.pdf<#LINE#>Food Science and Nutrition Institute, University of Sargodha, Sargodha-401000, Punjab, Pakistan<#LINE#>25/11/2018<#LINE#>3/3/2019<#LINE#>Natural food grade colors demand is increasing progressively because of consumer awareness as they are eco-friendly as well as have various pharmacological benefits for human health. It is need of the day to develop viable technologies as well as they should be cost effective to extract food grade colors from natural sources especially utilizing waste of organic compounds. The purpose of this review article is purely for consumers and manufacturers to attain knowledge about the extraction techniques either conventional or recent technologies of food colors with respect to natural color application.<#LINE#>Akogou F.U., Kayodé A.P., den Besten H.M. and Linnemann A.R. (2018).@Extraction methods and food uses of a natural red colorant from dye sorghum.@Journal of the Science of Food and Agriculture, 98(1), 361-368.@Yes$Saha P.D. and Sinha K. (2012).@Natural dye from bixa seeds as a potential alternative to synthetic dyes for use in textile industry.@Desalination and Water Treatment, 40(1-3), 298-301.@Yes$Saravanan P. and Chandramohan G. (2011).@Dyeing of silk with ecofriendly natural dye obtained from barks of Ficus Religiosa.@L. Universal Journal of Environmental Research and Technology, 1(3), 268-273.@Yes$Goodarzian H. and Ekrami E. (2010).@Wool dyeing with extracted dye from pomegranate (Punica granatum L.) peel.@World Applied Sciences Journal, 8(11), 1387-1389.@Yes$Shukla D. and Vankar P.S. (2013).@Natural dyeing with black carrot: new source for newer shades on silk.@J Nat Fibers, 10(3), 207-218.@Yes$Sivakumar V., Anna J.L., Vijayeeswarri J. and Swaminathan G. (2009).@Ultrasound assisted enhancement in natural dye extraction from beetroot for industrial applications and natural dyeing of leather.@Ultrasonics Sonochemistry, 16(6), 782-789.@Yes$Sinha K., Chowdhury S., Saha P.D. and Datta S. (2013).@Modeling of microwave-assisted extraction of natural dye from seeds of Bixa orellana (Annatto) using response surface methodology (RSM) and artificial neural network (ANN).@Industrial Crops and Products, 41, 165-171.@Yes$Devi S., Rathinamala J. and Jayashree S. (2017).@Study on antibacterial activity of natural dye from bark of Araucaria columnaris and its application in textile cotton fabrics.@J Microbiol Biotechnol Res., 4(3), 32-35.@Yes$Iriyama K., Ogura N. and Takamiya A. (1974).@A simple method for extraction and partial purification of chlorophyll from plant material, using dioxane.@The Journal of Biochemistry, 76(4), 901-904.@Yes$Ashton O.B., Wong M., McGhie T.K., Vather R., Wang Y., Requejo-Jackman C. and Woolf A.B. (2006).@Pigments in avocado tissue and oil.@Journal of agricultural and food chemistry, 54(26), 10151-10158.@Yes$Lenucci M.S., De Caroli M., Marrese P.P., Iurlaro A., Rescio L., Böhm V. and Piro G. (2015).@Enzyme-aided extraction of lycopene from high-pigment tomato cultivars by supercritical carbon dioxide.@Food chemistry, 170, 193-202.@Yes$Barros H.D., Grimaldi R. and Cabral F.A. (2017).@Lycopene-rich avocado oil obtained by simultaneous supercritical extraction from avocado pulp and tomato pomace.@The Journal of Supercritical Fluids, 120, 1-6.@Yes$Oberoi D.P.S. and Sogi D.S. (2017).@Utilization of watermelon pulp for lycopene extraction by response surface methodology.@Food chemistry, 232, 316-321.@Yes$D’Alessandro L.G., Dimitrov K., Vauchel P. and Nikov I. (2014).@Kinetics of ultrasound assisted extraction of anthocyanins from Aroniamelanocarpa (black chokeberry) wastes.@Chemical Engineering Research and Design, 92(10), 1818-1826.@Yes$Diaz J.T., Chinn M.S. and Truong V.D. (2014).@Simultaneous saccharification and fermentation of industrial sweetpotatoes for ethanol production and anthocyanins extraction.@Industrial crops and products, 62, 53-60.@Yes$Agcam E., Aky&#305;ld&#305;z A. and Balasubramaniam V.M. (2017).@Optimization of anthocyanins extraction from black carrot pomace with thermosonication.@Food chemistry, 237, 461-470.@Yes$Yang F.X., Xu P., Yang J.G., Liang J., Zong M.H. and Lou W.Y. (2016).@Efficient separation and purification of anthocyanins from saskatoon berry by using low transition temperature mixtures.@RSC Advances, 6(106), 104582-104590.@Yes$Kim H.J., Wee J.H. and Yang E.J. (2015).@Optimal conditions for anthocyanin extraction from black rice bran and storage stability of anthocyanin extract.@Journal of the Korean Society of Food Science and Nutrition, 44(10), 1543-1549.@Yes$Simmonds N.W. (1954).@Anthocyanins in bananas.@Annals of Botany, 18(4), 471-482.@Yes$Chaitanya Lakshmi G. (2014).@Food coloring: the natural way.@Res J Chem Sci, 2231(8), 606X.@Yes$Aduloju K.A., Shitta M.B. and Justus S. (2011).@Effect of extracting solvents on the stability and performances of dye-sensitized solar cell prepared using extract from Lawsoniainermis.@Fundam J Mod Phys, 1(2), 261-268.@Yes$Ixtaina V.Y., Martínez M.L., Spotorno V., Mateo C.M., Maestri D.M., Diehl B.W. and Tomás M.C. (2011).@Characterization of chia seed oils obtained by pressing and solvent extraction.@Journal of Food Composition and Analysis, 24(2), 166-174.@Yes$Borges M.E., Tejera R.L., Díaz L., Esparza P. and Ibáñez E. (2012).@Natural dyes extraction from cochineal (Dactylopiuscoccus). New extraction methods.@Food Chemistry, 132(4), 1855-1860.@Yes$De Camargo A.C., Regitano-d@Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin.@Journal of Functional Foods, 12, 129-143.@Yes$Naidu Madhava M. and Sowbhagya H.B. (2012).@Technological advances in food colours.@Chemical Industry Digest, 79-88.@Yes$Chemat F., Rombaut N., Sicaire A.G., Meullemiestre A., Fabiano-Tixier A.S. and Abert-Vian M. (2017).@Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review.@Ultra sonicssono chemistry, 34, 540-560.@Yes$Puri M., Sharma D. and Barrow C.J. (2012).@Enzyme-assisted extraction of bioactives from plants.@Trends in biotechnology, 30(1), 37-44.@Yes$Ranveer R.C., Patil S.N. and Sahoo A.K. (2013).@Effect of different parameters on enzyme-assisted extraction of lycopene from tomato processing waste.@Food and Bioproducts Processing, 91(4), 370-375.@Yes$Pasquet V., Chérouvrier J.R., Farhat F., Thiéry V., Piot J.M., Bérard J.B. and Picot L. (2011).@Study on the microalgal pigments extraction process: Performance of microwave assisted extraction.@Process Biochemistry, 46(1), 59-67.@Yes$Juin C., Chérouvrier J.R., Thiéry V., Gagez A.L., Bérard J.B., Joguet N. and Picot L. (2015).@Microwave-assisted extraction of phycobiliproteins from Porphyridium purpureum.@Applied biochemistry and biotechnology, 175(1), 1-15.@Yes$Spence Levitan, Shankar and Zampini (2010).@Themulti-sensory perception of flavor.@23(9), 720-723, www.thepsychologist.org.uk.@No$Loypimai P., Moongngarm A., Chottanom P. and Moontree T. (2015).@Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant.@Innovative food science and Emerging technologies, 27, 102-110.@Yes$Leon C., Rodriguez-Meizoso I., Lucio M., Garcia-Cañas V., Ibañez E., Schmitt-Kopplin P. and Cifuentes A. (2009).@Metabolomics of transgenic maize combining Fourier transform-ion cyclotron resonance-mass spectrometry, capillary electrophoresis-mass spectrometry and pressurized liquid extraction.@Journal of Chromatography A, 1216(43), 7314-7323.@Yes$Djenni Z., Pingret D., Mason T.J. and Chemat F. (2013).@Sono–Soxhlet: In situ ultrasound-assisted extraction of food products.@Food analytical methods, 6(4), 1229-1233.@Yes