Related references
Note: Only part of the references are listed.A review: benefit and bioactive properties of olive (Olea europaea L.) leaves
Mehmet Musa Ozcan et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Impact of phenolic-rich olive leaf extract on blood pressure, plasma lipids and inflammatory markers: a randomised controlled trial
Stacey Lockyer et al.
EUROPEAN JOURNAL OF NUTRITION (2017)
Landmarks in the historical development of twenty first century food processing technologies
N. N. Misra et al.
FOOD RESEARCH INTERNATIONAL (2017)
Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties
Selin Sahin et al.
MOLECULES (2017)
Ultrasound-Assisted Extraction of Polyphenolic Antioxidants from Olive (Olea europaea) Leaves Using a Novel Glycerol/Sodium-Potassium Tartrate Low-Transition Temperature Mixture (LTTM)
Marianna Dedousi et al.
ENVIRONMENTS (2017)
Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization
Eduardo Puertolas et al.
FOOD AND BIOPRODUCTS PROCESSING (2016)
Oilseed treatment by ultrasounds and microwaves to improve oil yield and quality: An overview
Mohamed Koubaa et al.
FOOD RESEARCH INTERNATIONAL (2016)
Drying and storage of olive leaf extracts. Influence on polyphenols stability
Margarita H. Ahmad-Qasem et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
Evidence to Support the Anti-Cancer Effect of Olive Leaf Extract and Future Directions
Anna Boss et al.
NUTRIENTS (2016)
Understanding the physicochemical properties of olive kernel to be used as a potential tool in the development of phenol-formaldehyde wood adhesive
Amine Moubarik et al.
INTERNATIONAL JOURNAL OF ADHESION AND ADHESIVES (2015)
Optimization to develop multiple response hardness and compressive strength of zirconia reinforced alumina by using RSM and GRA
S. Renold Elsen et al.
INTERNATIONAL JOURNAL OF REFRACTORY METALS & HARD MATERIALS (2015)
Effects of the Olive Tree Leaf Constituents on Myocardial Oxidative Damage and Atherosclerosis
Panagiotis Efentakis et al.
PLANTA MEDICA (2015)
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions
Elena Rosello-Soto et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds
Elena Rosello-Soto et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
High Voltage Electrical Discharges, Pulsed Electric Field, and Ultrasound Assisted Extraction of Protein and Phenolic Compounds from Olive Kernel
Elena Rosello-Soto et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process
F. Shahdadi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Evaluating the Effectiveness of β-Carotene Extraction from Pulsed Electric Field-Treated Carrot Pomace Using Oil-in-Water Microemulsion
S. Roohinejad et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Optimization of microwave-assisted extraction of natural antioxidants from spent espresso coffee grounds by response surface methodology
Marija Ranic et al.
JOURNAL OF CLEANER PRODUCTION (2014)
Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying
Sathira Hirun et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Design optimization study of the extraction of olive leaves performed with pressurized liquid extraction using response surface methodology
Nikos Xynos et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2014)
Total Phenolics, Flavonoids, and Antioxidant Activity of Sage (Salvia officinalis L.) Plants as Affected by Different Drying Methods
Ibtissem Hamrouni-Sellami et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential
Margarita Hussam Ahmad-Qasem et al.
FOOD RESEARCH INTERNATIONAL (2013)
Optimization of self-microemulsifying drug delivery system for telmisartan using Box-Behnken design and desirability function
Hyuk Jun Cho et al.
JOURNAL OF PHARMACY AND PHARMACOLOGY (2013)
Mass transfer characteristics during convective, microwave and combined microwave-convective drying of lemon slices
Morteza Sadeghi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
Solvent-free microwave extraction of essential oil from Dryopteris fragrans and evaluation of antioxidant activity
Xiao-Juan Li et al.
FOOD CHEMISTRY (2012)
THIN-LAYER DRYING BEHAVIORS OF OLIVE LEAVES (OLEA EUROPAEA L.)
Zafer Erbay et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2010)
Study the effect of sun, oven and microwave drying on quality of onion slices
Derya Arslan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Optimization of Drying of Olive Leaves in a Pilot-Scale Heat Pump Dryer
Zafer Erbay et al.
DRYING TECHNOLOGY (2009)
Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves
Nourhene Boudhrioua et al.
INDUSTRIAL CROPS AND PRODUCTS (2009)
Effect of convective solar drying on colour, total phenols and radical scavenging activity of olive leaves (Olea europaea L.)
Neila Bahloul et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Experimental and mathematical investigations of convective solar drying of four varieties of olive leaves
Boudhrioua Nourhene et al.
FOOD AND BIOPRODUCTS PROCESSING (2008)
Optimization of extraction of phenolics from Inga edulis leaves using response surface methodology
E. M. Silva et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2007)
Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes
Ching-Hui Chang et al.
JOURNAL OF FOOD ENGINEERING (2006)
Changes in oleuropein levels during differentiation and development of floral buds in 'Arbequina' olives
Nasir S. A. Malik et al.
SCIENTIA HORTICULTURAE (2006)
Antioxidant activity of citrus limonoids, flavonoids, and coumarins
J Yu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Preparation and antioxidant properties of extracts of Japanese persimmon leaf tea (kakinoha-cha)
S Sakanaka et al.
FOOD CHEMISTRY (2005)
Effect of blanching on the antioxidant properties of some tropical green leafy vegetables
G Oboh
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
Optimal production of sulphuric acid by Thiobacillus thiooxidans using response surface methodology
HL Liu et al.
PROCESS BIOCHEMISTRY (2004)
Response surface modeling and optimization to elucidate and analyze the effects of inoculum age and size on surfactin production
R Sen et al.
BIOCHEMICAL ENGINEERING JOURNAL (2004)
Anti-HIV activity of olive leaf extract (OLE) and modulation of host cell gene expression by HIV-1 infection and OLE treatment
S Lee-Huang et al.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2003)
Comparison of the total phenolic and ascorbic acid content of freeze-dried and air-dried marionberry, strawberry, and corn grown using conventional, organic, and sustainable agricultural practices
DK Asami et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)