Abedi Gheshlaghi, E., Rabiei, V., Ghasemi, M., Razavi, F. & Fattahi Moghaddam J. (2018). Assessment of chilling and heat requirements in some commercial cultivars and genotypes of kiwifruit in the west of Mazandaran. Journal of Agricultural Crops Production, 20(1), 85-100. (In Farsi).
Afsharnezhad, M., Shahangian, S., Panahi, E. & Sariri, R. (2017). Evaluation of the antioxidant activity of extracts from some fruit peels. Caspian Journal of Environmental Sciences, 15, 213-222.
Alikhani Faradonbeh M., Esmaeilzadeh Kenari, R. & Ghaderi Ghahfarokhi M. (2019). Comparison of Antioxidant Activity of Kiwifruit (Actinidia Deliciosa L.) Peel's extract extracted by Ultrasound Bath and Probes. Iranian Food Science and Technology Research Journal. 15(1), 223- 233.
Altemimi, A., Watson, D.G., Choudhary, R., Dasari, M.R. & Lightfoot, D.A. (2016). Ultrasound assisted extraction of phenolic compounds from peaches and pumpkins. PLoS One, 11(2), 48-58.
Benzie, I.F. & Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical biochemistry, 239, 70-76
Bhoopat, L., Srichairatanakool, S., Kanjanapothi, D., Taesotikul, T., Thananchai, H. & Bhoopat, T. (2011). Hepatoprotective effects of lychee (Litchi chinensis Sonn.): A combination of antioxidant and anti-apoptotic activities. Journal of Ethnopharmacology, 136(1), 55-66.
Bonoli, M., Verardo, V., Marconi, E. & Caboni, M.F. (2004). Antioxidant phenols in barley (Hordeum vulgare L.) flour: comparative spectrophotometric study among extraction methods of free and bound phenolic compounds. Journal of agricultural and food chemistry, 52(16), 5195-5200.
Carneiro, H.C., Tonon, R.V., Grosso, C.R. & Hubinger, M.D. (2013). Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering, 115(4), 443-451.
Chen, M., Zhao, Y. & Yu, S. (2015). Optimisation of ultrasonic-assisted extraction of phenolic compounds, antioxidants, and anthocyanins from sugar beet molasses. Food chemistry, 172, 543-550.
Chranioti, C., Nikoloudaki, A. & Tzia, C. (2015). Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system. Carbohydrate polymers, 127, 252-263.
Cuevas Montilla, E., Hillebrand, S., Antezana, A. & Winterhalter, P. (2011). Soluble and bound phenolic compounds in different Bolivian purple corn (Zea mays L.) cultivars. Journal of agricultural and food chemistry, 59(13), 7068-7074.
Dehghan, B., Esmaeilzadeh Kenari, R., Raftani Amiri, Z. (2018). The effect of Lepidium sativum and Lepidium perfoliatum gums on properies of nanocapsule containing essential oil of orange. Journal of Food Science and Technology, 75(16), 157-169. (In Farsi).
Deng, J., Xu, Z., Xiang, C., Liu, J., Zhou, L., Li, T., Yang, Z. & Ding, C. (2017). Comparative evaluation of maceration and ultrasonic-assisted extraction of phenolic compounds from fresh olives. Ultrasonics Sonochemistry, 37, 328-334.
Delfanian, M., Razavi, S.M., Khodaparast, M.H.H., Kenari, R.E. & Golmohammadzadeh, S. (2018). Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates. Food Research International, 108, 136-143.
Esfanjani, A.F. & Jafari, S.M. (2016). Biopolymer nano-particles and natural nano-carriers for nano-encapsulation of phenolic compounds. Colloids and Surfaces B: Biointerfaces, 146, 532-543.
Esmaeilzadeh Kenari, R., Mohsenzadeh, F. & Amiri, Z.R. (2014). Antioxidant activity and total phenolic compounds of Dezful sesame cake extracts obtained by classical and ultrasound‐assisted extraction methods. Food science & nutrition, 2(4), 426-435.
Esmaeilzadeh Kenari, R. Mehdipour, S.Z. & Razavi, R. )2017(. Investigation of Fatty Acid Changes and Antioxidant Properties of Kiwifruit Extract in Stabilization of Sunflower Oil during Storage Conditions, Iranian Journal of Food Science and Technology, 68, 14, 125-135. [In Farsi]
Esmaeilzadeh Kenari, R., Razavi, R., Mohammadi, A. & Jeghetai, M. (2019). Optimisation of extraction conditions from eggplant peel by using response surface methodology. Iranian Journal of Food Science and Technology, 84, 15, 243-255. [In Farsi]
Fang, Z. & Bhandari, B. (2010). Encapsulation of polyphenols–a review. Trends in Food Science & Technology, 21(10), 510-523.
Ferarsa, S., Zhang, W., Moulai-Mostefa, N., Ding, L., Jaffrin, M.Y. & Grimi, N. (2018). Recovery of anthocyanins and other phenolic compounds from purple eggplant peels and pulps using ultrasonic-assisted extraction. Food and Bioproducts Processing, 109, 19-28.
Generalić Mekinić, I., Skroza, D., Ljubenkov, I., Šimat, V., Smole Možina, S. & Katalinić, V., (2014). In vitro antioxidant and antibacterial activity of Lamiaceae phenolic extracts: a correlation study. Food technology and biotechnology, 52(1), 119-127.
Huang, W., Xue, A., Niu, H., Jia, Z. & Wang, J. (2009). Optimised ultrasonic-assisted extraction of flavonoids from Folium eucommiae and evaluation of antioxidant activity in multi-test systems in vitro. Food chemistry, 114(3), pp.1147-1154.
Inglett, G.E., Chen, D., Berhow, M. & Lee, S. (2011). Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions. Food Chemistry, 125(3), 923-929.
Irakli, M., Kleisiaris, F., Kadoglidou, K. & Katsantonis, D. (2018). Optimizing Extraction Conditions of Free and Bound Phenolic Compounds from Rice By-Products and Their Antioxidant Effects. Foods, 7(6), 93.
Jafari, S.M., Mahdavi-Khazaei, K. & Hemmati-Kakhki, A. (2016). Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying. Carbohydrate polymers, 140, 20-25.
Jivan, M.J., Yarmand, M. & Madadlou, A. (2014). Encapsulation of date palm pit extract via particulation of starch nanocrystals in a microemulsion. International Journal of Food Science & Technology, 49(3), 920-923.
Joye, I.J., Davidov-Pardo, G. & McClements, D.J. (2015). Encapsulation of resveratrol in biopolymer particles produced using liquid antisolvent precipitation. Part 2: Stability and functionality. Food Hydrocolloids, 49, 127-134.
Jun, X., Deji, S., Ye, L. & Rui, Z. (2011). Comparison of in vitro antioxidant activities and bioactive components of green tea extracts by different extraction methods. International Journal of Pharmaceutics, 408(1-2), 97-101.
Kajdzanoska, M., Petreska, J. & Stefova, M. (2011). Comparison of different extraction solvent mixtures for characterization of phenolic compounds in strawberries. Journal of agricultural and food chemistry, 59(10), 5272-5278.
Karazhiyan, H., Razavi, S.M., Phillips, G.O., Fang, Y., Al-Assaf, S., Nishinari, K. & Farhoosh, R. (2009). Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time. Food hydrocolloids, 23(8), 2062-2068.
Kazemi, M., Karim, R., Mirhosseini, H. & Hamid, A.A. (2016). Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids. Food chemistry, 206, 156-166.
Khoshakhlagh, K., Koocheki, A., Mohebbi, M. & Allafchian, A. (2017). Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limonene. Journal of colloid and interface science, 490, 562-575.
Kozłowska, M. & Gruczyńska, E. (2018). Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts. Chemical Papers, 72(10), 2607-2615.
Leontowicz, H., Leontowicz, M., Latocha, P., Jesion, I., Park, Y.S., Katrich, E., Barasch, D., Nemirovski, A. & Gorinstein, S. (2016). Bioactivity and nutritional properties of hardy kiwi fruit Actinidia arguta in comparison with Actinidia deliciosa ‘Hayward’and Actinidia eriantha ‘Bidan’. Food chemistry, 196, 281-291.
Liu, R.H. (2004). Potential synergy of phytochemicals in cancer prevention: mechanism of action. The Journal of nutrition, 134(12), 3479S-3485S.
Luximon‐Ramma, A., Bahorun, T. & Crozier, A. (2003). Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits. Journal of the Science of Food and Agriculture, 83(5), 496-502.
Mc Donald, K. & Sun, D.W. (2001). Effect of evacuation rate on the vacuum cooling process of a cooked beef product. Journal of Food Engineering, 48(3), 195-202.
Mohdaly, A.A.A., Sarhan, M.A., Mahmoud, A., Ramadan, M.F. & Smetanska, I. (2010). Antioxidant efficacy of potato peels and sugar beet pulp extracts in vegetable oils protection. Food Chemistry, 123(4), 1019-1026.
Munin, A. & Edwards-Lévy, F. (2011). Encapsulation of natural polyphenolic compounds; a review. Pharmaceutics, 3(4), 793-829.
Naczk, M. & Shahidi, F. (1989). The effect of methanol-ammonia-water treatment on the content of phenolic acids of canola. Food Chemistry, 31(2), 159-164.
Nara, K., Miyoshi, T., Honma, T. & Koga, H. (2006). Antioxidative activity of bound-form phenolics in potato peel. Bioscience, biotechnology, and biochemistry, 70(6), 1489-1491.
Nardini, M. & Ghiselli, A. (2004). Determination of free and bound phenolic acids in beer. Food Chemistry, 84(1), 137-143.
Nieva‐Echevarría, B., Manzanos, M.J., Goicoechea, E. & Guillén, M.D. (2015). 2, 6‐Di‐tert‐butyl‐hydroxytoluene and its metabolites in foods. Comprehensive Reviews in Food Science and Food Safety, 14(1), 67-80.
Oliveira, A.S., Ribeiro-Santos, R., Ramos, F., Castilho, M.C. & Sanches-Silva, A. (2018). Uhplc-dad multi-method for determination of phenolics in aromatic plants. Food analytical methods, 11(2), 440-450.
Peng, Y., Meng, Q., Zhou, J., Chen, B., Xi, J., Long, P., Zhang, L. & Hou, R. (2018). Nanoemulsion delivery system of tea polyphenols enhanced the bioavailability of catechins in rats. Food chemistry, 242, pp.527-532.
Pérez-Jiménez, J. and Torres, J.L., (2011). Analysis of nonextractable phenolic compounds in foods: the current state of the art. Journal of Agricultural and Food Chemistry, 59(24), 12713-12724.
pourshayegan, M., Esmaeilzadeh kenari, R. & Farahmandfar, R. (2019). Separated and Combined Effects of Nano Coating of Basil seed gum and perfoliatum seed gum Containing Kiwi Peel Extract to Increase shelf Life of Sheep's Meat. 16 (88), 83-95. (In Farsi).
Rydström, C. (2012). Nanoparticles in Food-with a Focus on the Toxicity of Titanium Dioxide.
Sagalowicz, L. & Leser, M.E. (2010). Delivery systems for liquid food products. Current Opinion in Colloid & Interface Science, 15(1-2), 61-72.
Saxena, S., Hajare, S.N., More, V., Kumar, S., Wadhawan, S., Mishra, B.B., Parte, M.N., Gautam, S. & Sharma, A. (2011). Antioxidant and radioprotective properties of commercially grown litchi (Litchi chinensis) from India. Food Chemistry, 126(1), 39-45.
Su, D., Zhang, R., Hou, F., Zhang, M., Guo, J., Huang, F., Deng, Y. & Wei, Z. (2014). Comparison of the free and bound phenolic profiles and cellular antioxidant activities of litchi pulp extracts from different solvents. BMC complementary and alternative medicine, 14(1), 9.
Subba, M.R. & Muralikrishna, G. (2002). Evaluation of the antioxidant properties of free and bound phenolic acids from native and malted finger millet (ragi, Eleusine coracana Indaf-15). Journal of agricultural and food chemistry, 50(4), 889-892.
Sukor, N., Jusoh, R., Rahim, S.A. & Kamarudin, N. (2018). Ultrasound assisted methods for enhanced extraction of phenolic acids from Quercus Infectoria galls. Materials Today: Proceedings, 5(10), 21990-21999.
Taheri, A. & Razavi, S.M. (2015). Fabrication of cress seed gum nanoparticles, an anionic polysaccharide, using desolvation technique: An optimization study. BioNanoScience, 5(2), 104-116.
Ti, H., Li, Q., Zhang, R., Zhang, M., Deng, Y., Wei, Z., Chi, J. & Zhang, Y., 2014. Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China. Food chemistry, 159, 166-174.
Wang, L., Lin, X., Zhang, J., Zhang, W., Hu, X., Li, W., Li, C. & Liu, S. (2019). Extraction methods for the releasing of bound phenolics from Rubus idaeus L. leaves and seeds. Industrial Crops and Products, 135, pp.1-9.
Waterhouse, G.I., Wang, W. & Sun-Waterhouse, D. (2014). Stability of canola oil encapsulated by co-extrusion technology: Effect of quercetin addition to alginate shell or oil core. Food chemistry, 142, 27-38.