دولتآبادی، م.، رفتنیامیری، ز. و اسماعیلزادهکناری، ر.، 1393، مقایسه فنل کل و خواص آنتیاکسیدانی پوست سبز گردوی سه منطقه از شمال ایران (شاهرود، بندرگز و هزارجریب)، فصلنامه علوم و صنایع غذایی ایران، 45، 193-182.
رضایی ارمی، س.، جعفری، م.، خمیری، م. و بیات، ه.، 1392، استخراج عصاره برگ گردوی بومی ایران با امواج مایکروویو و بررسی ویژگیهای آنتیاکسیدانی ترکیبهای فنولی حاصل، تحقیقات گیاهان دارویی و معطر ایران، 29، 898-879 .
محققی ثمرین، آ.، پورآذرنگ، ه.، الهامیراد، ا.، دزاشیبی، ز. و همتیار، ن.، 1390، استخراج ترکیبات فنولیک پوست سیبزمینی راموس با دو روش پرکولاسیون و اولتراسوند و ارزیابی فعالیت آنتیاکسیدانی عصاره آن در روغن سویا، فصلنامه علوم و صنایع غذایی ایران، 8، 91-81 .
Arabshahi-Delouee, S. and Urooj, A. 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chemistry, 102(4), 1233-1240.
Chemat, S., Ait-Amar, H., Lagha, A. and Esveld, D.C. 2005. Microwave-assisted extraction kinetics ofterpenes from caraway seeds. Chemical Engineering and Processing, 44(12), 1320-26.
Chen, X.P., Wang, W.X., Li, S.B., Xue, J.L., Fan, L.J., and Sheng, Z.J. 2010. Optimization of ultrasound-assisted extraction of Lingzhi polysaccharides using response surface methodology and its inhibitory effect on cervical cancer cells. Carbohydrate Polymers, 80, 944–948.
Fernandez- Agullo, A., Pereira, E., Freirea, M. S., Valentao, Andrade, P. B., Gonzalez-Alvareza, and Pereira, J. A. 2013. Influence of solvent on the antioxidant and antimicrobial properties of walnut (Juglans regia L.) green husk extracts. Industrial Crops and Products, 42, 126– 132.
Goli, A.H., Barzegar, M. and Sahari, M.A. 2005. Antioxidant activity and total phenolic compounds of pistachio (Pistachia Vera) hull extracts. Food Chemistry, 92, 521–525.
Kumaran, A. and Karunakaran, R.J. 2007. In vitro antioxidant activities of methanol extracts of fivePhyllanthus species from India. LWT- Food Science and Technology, 40, 344-352.
Labuckas, D. O., Maestri, D. M., Perell, M., Martnez, M. L., and Lamarque, A. L. 2008. Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins. Food Chemistry, 107(2), 607-612.
Li, J.W., Ding, S.D. and Ding, X.L. 2005. Comparison of antioxidant capacities of extracts from fivecultivars of Chinese jujube. Process Biochemistry, 40(11), 3607-3613.
Lujan‚ R. J., R. J., Rodriguez. And Castro, M. D. L. 2006. Multivariate optimization of the microwaveassistedextraction of oleuropein and related biophenols from olive leaves. Journal of Analytical andBioanalytical Chemistry, 385(4), 753-759.
Mandal, V., Mohan, Y. and Hemalatha, S. 2007. Microwave Assisted extraction- An innovative andpromising extraction tool for medicinal plant research. Food Chemistry, 92, 144-151.
Oliveira, I., Sousa, A.,Ferreira, I., Bento, A., Estevinho, L. and Pereira, J.A. 2008. Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks. Food and Chemical Toxicology, 46(7), 2326-2331
Pan, X., Niu, G. and Liu, H. 2003. Microwave-assisted extraction of tea polyphenols and tea caffeine fromgreen tea leaves. Chemical Engineering and Processing, 42(2), 129-133.
Pereira, J. A., Oliveira, I., Sousa, A., Valento, P., Andrade, P. B., Ferreira, I.C.F.R., Ferreres, F., Bento, A., Seabra, R. and Estevinho, L. 2007. Walnut (Juglans regia L.) leaves: Phenolic compounds, antibacterial activity and antioxidant potential of different cultivars. Food and Chemical Toxicology, 45(11), 2287-2295.
Proestos, C. and Komaitis, M. 2008. Application of microwave-assisted extraction to the fast extraction ofplant phenolic compounds. LWT-Food Science and Technology, 41(4), 652-659.
Sotillo. R. D, Hadley. M and Holm. E. T. 1994. Potato peel waste: Stability and antioxidant activity of a Freeze- DriedExtract. J. Food Sci., 59(5), 1031-1033.
Siddhuraju, P., Mohan, P. S. and Becker, K. 2002. Studies in the antioxidant activity of Indian laburnum (Cassia fistula L.): A preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp. Food Chemistry, 79(2), 61–67.
Spigno, G. and De Faveri, D.M. 2009. Microwave-assisted extraction of tea phenols: A phenomenologicalstudy. Journal of Food Engineering, 93(2), 210-217.
Sutivisedsak, N., Cheng, H.N., Willett, J.L., Lesch, W.C., Tangsrud, R.R. and Biswas, A. 2010. Microwaveassistedextraction of phenolics from bean (Phaseolus vulgaris L.). Food Research International, 43(2), 516-519.
Sun, T., powers M.R. and Tang, J. 2007.Evalurion of the antioxidant activity of asparagus, broccoli and their juices. Food Chemistry, 105(1), 101-106.
Stampar, F., Solar, A., Hudina, M., Veberic, R. and Colaric, M. 2006. Traditinal walnut ligueur-cocktail of phenolics. Food Chemistry, 95(4), 627-631.
Vilkha, K., Mawson, R., Simons, L. and Bates, D. 2008. Applications and opportunities for ltrasound assisted extraction in the food industry - A review. Innovative Food Science and Emerging Technologies, 9, 161-169.
Wang, L. and Weller, C.L. 2006. Recent advances in extraction of nutraceuticals from plants. Trends Food Sci. Technol,, 17, 300-312