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Author

Joana Solinho

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Open access Sep 2026

Comparative Evaluation of Microwave- and Ultrasound-Assisted Extraction of Antioxidants from Parsley (Petroselinum crispum (Mill.) Fuss) and Coriander (Coriandrum sativum L.) Processing By-Products

Aromatic-herb processing generates large volumes of residues that remain rich in bioactive compounds yet are seldom valorised. This study compared the recovery of phenolic compounds and antioxidant capacity from parsley and coriander processing by-products under a fully crossed design combining two extraction methods (...

Joana Solinho, Élia Fernandes, Diana Barros et al. · 0 citations

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