Related references
Note: Only part of the references are listed.Olive stone an attractive source of bioactive and valuable compounds
Guillermo Rodriguez et al.
BIORESOURCE TECHNOLOGY (2008)
Influence of sample preparation on assay of phenolic acids from eggplant
DL Luthria et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Colorimetric evaluation of phenolic content and GC-MS characterization of phenolic composition of alimentary and cosmetic argan oil and press cake
LB Rojas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Bioactivity and analysis of biophenols recovered from olive mill waste
HK Obied et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
The composting potential of different organic solid wastes: experience from the island of Crete
T Manios
ENVIRONMENT INTERNATIONAL (2004)
Toward a high yield recovery of antioxidants and purified hydroxytyrosol from olive mill wastewaters
N Allouche et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Solid-liquid extraction of andrographolide from plants-experimental study, kinetic reaction and model
R Wongkittipong et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2004)
Effects of solvent and temperature on pressurized liquid extraction of anthocyanins and total phenolics from dried red grape skin
ZY Ju et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, Part I
A Bianco et al.
JOURNAL OF SEPARATION SCIENCE (2003)
Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests
S Gorinstein et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2003)
Environmental effects caused by olive mill wastewaters: Toxicity comparison of low-molecular-weight phenol components
A Fiorentino et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Production in large quantities of highly purified hydroxytyrosol from liquid-solid waste of two-phase olive oil processing or alperujo
J Fernández-Bolaños et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
High-performance liquid chromatographic analysis of Black Cohosh (Cimicifuga racemosa) constituents with in-line evaporative light scattering and photodiode array detection
WK Li et al.
ANALYTICA CHIMICA ACTA (2002)
Food composition databases for bioactive food components
JAT Pennington
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2002)
Hydroxytyrosol 4-β-D-glucoside, an important phenolic compound in olive fruits and derived products
C Romero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Free radical scavenging properties of wheat extracts
LL Yu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Partitioning of olive oil antioxidants between oil and water phases
PS Rodis et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Simple phenolic content in olive oil residues as a function of extraction systems
L Lesage-Meessen et al.
FOOD CHEMISTRY (2001)
Polyphenolic content in olive oil waste waters and related olive samples
N Mulinacci et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Optimization strategy and validation of one chromatographic method as approach to determine the phenolic compounds from different sources
A Escarpa et al.
JOURNAL OF CHROMATOGRAPHY A (2000)
Bioremediation of olive oil mill wastewater:: Chemical alterations induced by Azotobacter vinelandii
CI Piperidou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)