相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Effects of superfine grinding using ball-milling on the physical properties, chemical composition, and antioxidant properties of Quercus salicina (Blume) leaf powders
Seong-Jin Hong et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)
Water as a Solvent of Election for Obtaining Oleuropein-Rich Extracts from Olive (Olea europaea) Leaves
Julieta Ines Monteleone et al.
AGRONOMY-BASEL (2021)
Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
Monica Sanchez-Gutierrez et al.
FOODS (2021)
Olive Leaf Waste Management
Julia Espeso et al.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2021)
Drying Applications during Value-Added Sustainable Processing for Selected Mass-Produced Food Coproducts
Huaiwen Yang et al.
PROCESSES (2020)
Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review
Timilehin Martins Oyinloye et al.
PROCESSES (2020)
Recent advances in processing food powders by using superfine grinding techniques: A review
Wenjie Gao et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Insight into the Influence of Grinding on the Extraction Efficiency of Selected Bioactive Compounds from Various Plant Leaves
Noor Alsaud et al.
APPLIED SCIENCES-BASEL (2020)
Valorization of by-products from olive oil industry and added-value applications for innovative functional foods
Patricia Gullon et al.
FOOD RESEARCH INTERNATIONAL (2020)
Freeze dried extract from olive leaves: Valorisation, extraction kinetics and extract characterization
M. Kashaninejad et al.
FOOD AND BIOPRODUCTS PROCESSING (2020)
Particle size of ginseng (Panax ginseng Meyer) insoluble dietary fiber and its effect on physicochemical properties and antioxidant activities
Guihun Jiang et al.
APPLIED BIOLOGICAL CHEMISTRY (2020)
A review of sustainable and intensified techniques for extraction of food and natural products
Farid Chemat et al.
GREEN CHEMISTRY (2020)
Evolution of the phenolic compounds profile of olive leaf extract encapsulated by spray-drying during in vitro gastrointestinal digestion
Estefania Gonzalez et al.
FOOD CHEMISTRY (2019)
Effect of the spray and freeze dryers on the bioactive compounds of olive leaf aqueous extract by chemometrics of HCA and PCA
Gilda Ghelichkhani et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2019)
Drying of olive (Olea europaea L.) leaves on a conveyor belt for supercritical extraction of bioactive compounds: Mathematical modeling of drying/extraction operations and analysis of extracts
Nicholas Canabarro et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace
Caroline Sefrin Speroni et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Chemical composition, kinetic study and antimicrobial activity of essential oils from Cymbopogon schoenanthus L. Spreng extracted by conventional and microwave-assisted techniques using cryogenic grinding
Fatima-Zohra Bellik et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Integrated Process for Sequential Extraction of Bioactive Phenolic Compounds and Proteins from Mill and Field Olive Leaves and Effects on the Lignocellulosic Profile
Maria del Mar Contreras et al.
FOODS (2019)
Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.)
Gabriela Silveira da Rosa et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Drying of olive leaves in a geothermal dryer and determination of quality parameters of dried product
H. U. Helvaci et al.
PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON SUSTAINABLE ENERGY AND RESOURCE USE IN FOOD CHAINS INCLUDING WORKSHOP ON ENERGY RECOVERY CONVERSION AND MANAGEMENT;ICSEF 2018 (2019)
Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes - a comprehensive review
Li-Zhen Deng et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Effects of different drying methods on extractable phenolic compounds and antioxidant properties from lemon myrtle dried leaves
Md Saifullah et al.
HELIYON (2019)
Pretreatment and Optimization of Processing Conditions for Extraction of Oleuropein from Olive Leaves using Central Composite Design
P. Sucharitha et al.
PHARMACOGNOSY RESEARCH (2019)
Physicochemical properties and anthocyanin bioaccessibility of downy rose-myrtle powder prepared by superfine grinding
Xuebin Gao et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review
Selin Sahin et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Valorization of Olive Leaves: Spray Drying of Olive Leaf Extract
Konstantinos Kiritsakis et al.
WASTE AND BIOMASS VALORIZATION (2018)
Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leaf
William Tchabo et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Concentrated oleuropein powder from olive leaves using alcoholic extraction and supercritical CO2 assisted extraction
Lucia Baldino et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2018)
Particle size of insoluble dietary fiber from rice bran affects its phenolic profile, bioaccessibility and functional properties
Guanghe Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Review of leaf drying: Mechanism and influencing parameters, drying methods, nutrient preservation, and mathematical models
A. K. Babu et al.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS (2018)
Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction
Domenico Cifa et al.
FOOD SCIENCE & NUTRITION (2018)
Optimization of ultrasound-assisted extraction of phenolic compounds: Oleuropein, phenolic acids, phenolic alcohols and flavonoids from olive leaves and evaluation of its antioxidant activities
Maria Irakli et al.
INDUSTRIAL CROPS AND PRODUCTS (2018)
In vitro antioxidant activity of olive leaf extract (Olea europaea L.) and its protective effect on oxidative damage in human erythrocytes
Patricia Goldschmidt Lins et al.
HELIYON (2018)
Olive leaves extract encapsulated by spray-drying in vacuum fried starch-gluten doughs
Catalina Urzua et al.
FOOD AND BIOPRODUCTS PROCESSING (2017)
Solar dryers for tropical food preservation: Thermophysics of crops, systems and components
Vivek Tomar et al.
SOLAR ENERGY (2017)
Kinetic improvement of olive leaves' bioactive compounds extraction by using power ultrasound in a wide temperature range
Ibtihel Khemakhem et al.
ULTRASONICS SONOCHEMISTRY (2017)
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity
Graziana Difonzo et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Water as green extraction solvent: Principles and reasons for its use
Maria Castro-Puyana et al.
CURRENT OPINION IN GREEN AND SUSTAINABLE CHEMISTRY (2017)
Heat and mass transfer parameters in the drying of cocoyam slice
Macmanus C. Ndukwu et al.
CASE STUDIES IN THERMAL ENGINEERING (2017)
Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel
Chen Zhong et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Evaluation of ball-milling time on the physicochemical and antioxidant properties of persimmon by-products powder
Karna Ramachandraiah et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd
Nathdanai Harnkarnsujarit et al.
JOURNAL OF FOOD ENGINEERING (2016)
Effects of drying and grinding in production of fruit and vegetable powders: A review
Marie Celeste Karam et al.
JOURNAL OF FOOD ENGINEERING (2016)
Reduced pressure extraction of oleuropein from olive leaves (Olea europaea L.) with ultrasound assistance
Pu-jun Xie et al.
FOOD AND BIOPRODUCTS PROCESSING (2015)
Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits
Nassima Talhaoui et al.
FOOD RESEARCH INTERNATIONAL (2015)
Effect of superfine grinding on the physicochemical properties and antioxidant activity of red grape pomace powders
Xiaoyan Zhao et al.
POWDER TECHNOLOGY (2015)
Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves
Neda Rahmanian et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Effect of cryogenic grinding on volatile oil, oleoresin content and anti-oxidant properties of coriander (Coriandrum sativum L.) genotypes
S. N. Saxena et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Study on Optimum Extraction Conditions for Olive Leaf Extracts Rich in Polyphenol and Flavonoid
Selin Sahin et al.
SEPARATION SCIENCE AND TECHNOLOGY (2015)
Optimization of the Aqueous Extraction of Phenolic Compounds from Olive Leaves
Chloe D. Goldsmith et al.
ANTIOXIDANTS (2014)
Optimization of Multistage Extraction of Olive Leaves for Recovery of Phenolic Compounds at Moderated Temperatures and Short Extraction Times
Konstantinos Stamatopoulos et al.
FOODS (2014)
Effect of Drying Method on the Phenolic Content and Antioxidant Capacity of Spearmint
Antia Orphanides et al.
CZECH JOURNAL OF FOOD SCIENCES (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)
Improvement of oleuropein extractability by optimising steam blanching process as pre-treatment of olive leaf extraction via response surface methodology
Konstantinos Stamatopoulos et al.
FOOD CHEMISTRY (2012)
Formation and relevance of 5-hydroxymethylfurfural in bioactive subcritical water extracts from olive leaves
M. Herrero et al.
FOOD RESEARCH INTERNATIONAL (2012)
Development of a green extraction procedure with super/subcritical fluids to produce extracts enriched in oleuropein from olive leaves
Nikos Xynos et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2012)
Effect of superfine grinding on quality and antioxidant property of fine green tea powders
Jianhui Hu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
New possibilities for the valorization of olive oil by-products
Miguel Herrero et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities
Ok-Hwan Lee et al.
BIORESOURCE 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)
Subcritical water extraction of mannitol from olive leaves
S. M. Ghoreishi et al.
JOURNAL OF FOOD ENGINEERING (2009)
Optimization of hot air drying of olive leaves using response surface methodology
Zafer Erbay et al.
JOURNAL OF FOOD ENGINEERING (2009)
Experimental and mathematical investigations of convective solar drying of four varieties of olive leaves
Boudhrioua Nourhene et al.
FOOD AND BIOPRODUCTS PROCESSING (2008)
Optimisation of dehydration and rehydration properties of cooked chickpeas (Cicer arietinum L) undergoing microwave-hot air combination drying
A Gowen et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)