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	1.	Batch and Continuous Ultrasound Assisted Extraction of Boldo Leaves (Peumus boldus Mol.). [electronic resource] by Petigny, Loïc Périno-Issartier, Sandrine Wajsman, Joël Chemat, Farid Producer: 20130314 In: International journal of molecular sciences vol. 14 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	"In situ" extraction of essential oils by use of Dean-Stark glassware and a Vigreux column inside a microwave oven: a procedure for teaching green analytical chemistry. [electronic resource] by Chemat, Farid Perino-Issartier, Sandrine Petitcolas, Emmanuel Fernandez, Xavier Producer: 20121127 In: Analytical and bioanalytical chemistry vol. 404 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	A comparison of essential oils obtained from lavandin via different extraction processes: Ultrasound, microwave, turbohydrodistillation, steam and hydrodistillation. [electronic resource] by Périno-Issartier, Sandrine Ginies, Christian Cravotto, Giancarlo Chemat, Farid Producer: 20140206 In: Journal of chromatography. A vol. 1305 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	An innovative grape juice enriched in polyphenols by microwave-assisted extraction. [electronic resource] by Al Bittar, Sheiraz Périno-Issartier, Sandrine Dangles, Olivier Chemat, Farid Producer: 20140131 In: Food chemistry vol. 141 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)