Related references
Note: Only part of the references are listed.Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases
Paulina Tapia-Quiros et al.
FOODS (2022)
Effect of High Hydrostatic Pressure in the Storage of Spanish-Style Table Olive Fermented with Olive Leaf Extract and Saccharomyces cerevisiae
Daniel Martin-Vertedor et al.
MOLECULES (2022)
Immunotherapeutic potential of ethanolic olive leaves extract (EOLE) and IL-28B combination therapy in ENU induced animal model of leukemia
Priyatosh Nath et al.
CYTOKINE (2022)
Addition of ?Chetoui? olive leaf extract to reduce acrylamide in Californian-style black olive
Dalel Mechi et al.
FOOD BIOSCIENCE (2022)
Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion
L. Gonzalez-Mulero et al.
FOOD RESEARCH INTERNATIONAL (2022)
Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination
Elisabet Martin-Tornero et al.
FOODS (2021)
Identification of mitigation strategies to reduce acrylamide levels during the production of black olives
Daniel Martin-Vertedor et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2021)
Energetic Valorisation of Olive Biomass: Olive-Tree Pruning, Olive Stones and Pomaces
Juan Francisco Garcia-Martin et al.
PROCESSES (2020)
Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives
Daniel Martin-Vertedor et al.
FOODS (2020)
Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives
Thais Schaide et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2019)
Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments
Enrico Maria Lodolini et al.
FOOD CHEMISTRY (2019)
How can food loss and waste management achieve sustainable development goals?
Anais Lemaire et al.
JOURNAL OF CLEANER PRODUCTION (2019)
Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties
Francesco Caponio et al.
FOOD RESEARCH INTERNATIONAL (2019)
A comparative study on chemical composition, antibiofilm and biological activities of leaves extracts of four Tunisian olive cultivars
Hayet Edziri et al.
HELIYON (2019)
Characterization of bioactive compounds in commercial olive leaf extracts, and olive leaves and their infusions
Eduardo Medina et al.
FOOD & FUNCTION (2019)
Olive Leaf Extracts Act as Modulators of the Human Immune Response
Thea Magrone et al.
ENDOCRINE METABOLIC & IMMUNE DISORDERS-DRUG TARGETS (2018)
Antioxidative and antibacterial activities of aqueous ethanol extracts of berries, leaves, and branches of berry plants
Ye Tian et al.
FOOD RESEARCH INTERNATIONAL (2018)
Valorisation of olive agro-industrial by-products as a source of bioactive compounds
Beatriz Gullon et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2018)
Unravelling the Distribution of Secondary Metabolites in Olea europaea L.: Exhaustive Characterization of Eight Olive-Tree Derived Matrices by Complementary Platforms (LC-ESI/APCI-MS and GC-APCI-MS)
Lucia Olmo-Garcia et al.
MOLECULES (2018)
Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste
M. Cabrera-Banegil et al.
FOOD CHEMISTRY (2017)
Dietary acrylamide: What happens during digestion
M. Sansano et al.
FOOD CHEMISTRY (2017)
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity
Graziana Difonzo et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Strain-specific probiotic properties of lactic acid bacteria and their interference with human intestinal pathogens invasion
Raffaella Campana et al.
GUT PATHOGENS (2017)
Antioxidant and antimicrobial activity of natural phenolic extract from defatted soybean flour by-product for stone fruit postharvest application
Maria del Carmen Villalobos et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Phenolic content and antioxidant activity of olive by-products and antioxidant film containing olive leaf extract
M. Moudache et al.
FOOD CHEMISTRY (2016)
Bioavailability of Bioactive Molecules from Olive Leaf Extracts and its Functional Value
Daniel Martin-Vertedor et al.
PHYTOTHERAPY RESEARCH (2016)
Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched with Natural Bioactive Compounds
Jonathan Delgado-Adamez et al.
JOURNAL OF OLEO SCIENCE (2014)
Enrichment of table olives with polyphenols extracted from olive leaves
Stavros Lalas et al.
FOOD CHEMISTRY (2011)
Interaction between Phenolics and Gut Microbiota: Role in Human Health
Maria V. Selma et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Share Paper
