Bioconversion of oleuropein to hydroxytyrosol by lactic acid bacteria

Influence of l-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules

(2011) D. Rodrigues et al.   INTERNATIONAL DAIRY JOURNAL

Antioxidant phenolic compounds loss during the fermentation of Chétoui olives

(2009) Nada Ben Othman et al.   FOOD CHEMISTRY

Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus

(2009) Marta Ávila et al.   FOOD RESEARCH INTERNATIONAL

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Kinetic study of a biocatalytic membrane reactor containing immobilized β-glucosidase for the hydrolysis of oleuropein

(2009) R. Mazzei et al.   JOURNAL OF MEMBRANE SCIENCE

Oleuropein and hydroxytyrosol inhibit MCF-7 breast cancer cell proliferation interfering with ERK1/2 activation

(2009) Rosa Sirianni et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Improvement of fermentative decolorization of olive mill wastewater by Lactobacillus paracasei by cheese whey's addition

(2009) Fathia Aouidi et al.   PROCESS BIOCHEMISTRY

Oxidation of oleuropein studied by EPR and spectrophotometry

(2008) Evaggelia D. Tzika et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum strains

(2007) José María Landete et al.   FOOD CHEMISTRY