Antioxidant activity and biological evaluation of olive pomace extract

Valorization of olive oil solid waste using high pressure–high temperature reactor

(2011) Bahar Aliakbarian et al.   FOOD CHEMISTRY

Optimisation, characterisation and quantification of phenolic compounds in olive cake

(2010) Muhammad H. Alu’datt et al.   FOOD CHEMISTRY

Characterisation of table olive cultivar by NIR spectroscopy

(2010) Monica Casale et al.   FOOD CHEMISTRY

Effects of pomace olive oil-enriched diets on endothelial function of small mesenteric arteries from spontaneously hypertensive rats

(2009) Rosalia Rodriguez-Rodriguez et al.   BRITISH JOURNAL OF NUTRITION

The effect of citric acid on the phenolic contents of olive oil

(2009) Bahar Aliakbarian et al.   FOOD CHEMISTRY

Phenolic compounds in olive oil and olive pomace from Cilento (Campania, Italy) and their antioxidant activity

(2009) Giuseppina Cioffi et al.   FOOD CHEMISTRY

Phenolic Composition, Sugar Contents and Antioxidant Activity of Tunisian Sweet Olive Cultivar with Regard to Fruit Ripening

(2009) Hedya Jemai et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Methods for Preparing Phenolic Extracts from Olive Cake for Potential Application as Food Antioxidants

(2009) Manuel Suárez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Atherosclerosis regression study in rabbits upon olive pomace polar lipid extract administration

(2009) N. Tsantila et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Optimisation of olive oil extraction by means of enzyme processing aids using response surface methodology

(2008) Bahar Aliakbarian et al.   BIOCHEMICAL ENGINEERING JOURNAL