Ultrasound‐Assisted Recovery of Chlorogenic Acid From Artichoke ( <i>Cynara scolymus</i> L.) Leaves: Process Optimization by Response Surface Methodology and Antioxidant Evaluation of the Optimized Extract

Latifa Thabti, Hamza Ben Abdallah, Rim Hamdi, Amira Horchani, Aimen Abbassi, Amine Trabelsi

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DOI: 10.1155/ijfo/4423472
Published: 2026-01
Container: International Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1155/ijfo/4423472,
  title = {Ultrasound‐Assisted Recovery of Chlorogenic Acid From Artichoke (
                    <i>Cynara scolymus</i>
                    L.) Leaves: Process Optimization by Response Surface Methodology and Antioxidant Evaluation of the Optimized Extract},
  author = {Latifa Thabti and Hamza Ben Abdallah and Rim Hamdi and Amira Horchani and Aimen Abbassi and Amine Trabelsi},
  year = {2026},
  journal = {International Journal of Food Science},
  doi = {10.1155/ijfo/4423472},
  url = {https://doi.org/10.1155/ijfo/4423472}
}

RIS

TY  - JOUR
TI  - Ultrasound‐Assisted Recovery of Chlorogenic Acid From Artichoke (
                    <i>Cynara scolymus</i>
                    L.) Leaves: Process Optimization by Response Surface Methodology and Antioxidant Evaluation of the Optimized Extract
AU  - Latifa Thabti
AU  - Hamza Ben Abdallah
AU  - Rim Hamdi
AU  - Amira Horchani
AU  - Aimen Abbassi
AU  - Amine Trabelsi
PY  - 2026
JO  - International Journal of Food Science
DO  - 10.1155/ijfo/4423472
UR  - https://doi.org/10.1155/ijfo/4423472
ER  -

APA

Thabti, L., Abdallah, H. B., Hamdi, R., Horchani, A., Abbassi, A., & Trabelsi, A. (2026). Ultrasound‐Assisted Recovery of Chlorogenic Acid From Artichoke ( <i>Cynara scolymus</i> L.) Leaves: Process Optimization by Response Surface Methodology and Antioxidant Evaluation of the Optimized Extract. International Journal of Food Science. https://doi.org/10.1155/ijfo/4423472

Source records

crossref · retrieved 2026-11-10T08:18:37.694Z