Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response

Optimizing the solvent extraction process for high-value compounds from sweet cherry press cake treated with pulsed electric fields using response surface methodology Ervehe Rrucaj 1 , 2 , Serena Carpentieri 1 , Francesco Siano 3 , Giovanna Ferrari 1 ,2 and Gianpiero Pataro 1 , 2 * 1 Department of Industrial Engineering, University of Salerno, Fisciano, Italy, 2 ProdAl Scarl, University of Salerno, Fisciano, Italy, 3 Institute of Food Science, National Research Council (CNR), Avellino, Italy...