Establishing the Phenolic Composition of Olea europaea L. Leaves from Cultivars Grown in Morocco as a Crucial Step Towards Their Subsequent Exploitation

Development and Validation of an Analytical Methodology Based on Liquid Chromatography–Electrospray Tandem Mass Spectrometry for the Simultaneous Determination of Phenolic Compounds in Olive Leaf Extract

(2018) Mustafa Cittan et al.   JOURNAL OF CHROMATOGRAPHIC SCIENCE

Concentrated oleuropein powder from olive leaves using alcoholic extraction and supercritical CO 2 assisted extraction

(2018) Lucia Baldino et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Antioxidant effect of an innovative active plastic film containing olive leaves extract on fresh pork meat and its evaluation by Raman spectroscopy

(2017) M. Moudache et al.   FOOD CHEMISTRY

Ultrasound-assisted extraction process of phenolic antioxidants from Olive leaves: a nutraceutical study using RSM and LC–ESI–DAD–MS

(2017) Habib Shirzad et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Olive tree (Olea europaea L.) leaf as a waste by-product of table olive and olive oil industry: a review

(2017) Selin Şahin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

RP-HPLC-DAD-ESI-QTOF-MS based metabolic profiling of the potential Olea europaea by-product “wood” and its comparison with leaf counterpart

(2017) Sonda Ammar et al.   PHYTOCHEMICAL ANALYSIS

Oleuropein rich extract from olive leaves by combining microfiltration, ultrafiltration and nanofiltration

(2017) Ibtihel Khemakhem et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Kinetic improvement of olive leaves’ bioactive compounds extraction by using power ultrasound in a wide temperature range

(2017) Ibtihel Khemakhem et al.   ULTRASONICS SONOCHEMISTRY

Antimicrobial Olive Leaf Gelatin films for enhancing the quality of cold-smoked Salmon

(2017) Irene Albertos et al.   Food Packaging and Shelf Life

A review: benefit and bioactive properties of olive (Olea europaea L.) leaves

(2016) Mehmet Musa Özcan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints

(2016) M. Antónia Nunes et al.   Innovative Food Science & Emerging Technologies

Effect of Olive Leaf Extract on the Quality of Low Fat Apricot Yogurt

(2016) Hande Peker et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit

(2016) Concepción Romero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic compounds and in vitro immunomodulatory properties of three Andalusian olive leaf extracts

(2016) Nassima Talhaoui et al.   Journal of Functional Foods

Reduced pressure extraction of oleuropein from olive leaves (Olea europaea L.) with ultrasound assistance

(2015) Pu-jun Xie et al.   FOOD AND BIOPRODUCTS PROCESSING

Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits

(2015) Nassima Talhaoui et al.   FOOD RESEARCH INTERNATIONAL

Olive by-products: Challenge application in cosmetic industry

(2015) Francisca Rodrigues et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemometric Analysis for the Evaluation of Phenolic Patterns in Olive Leaves from Six Cultivars at Different Growth Stages

(2015) Nassima Talhaoui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purification, Dynamic Changes and Antioxidant Activities of Oleuropein in Olive (Olea Europaea L.) Leaves

(2015) Wu Zun-Qiu et al.   JOURNAL OF FOOD BIOCHEMISTRY

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

(2015) Elena Roselló-Soto et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves

(2015) Neda Rahmanian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Determination of phenolic compounds of ‘Sikitita’ olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents ‘Arbequina’ and ‘Picual’ olive leaves

(2014) Nassima Talhaoui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Genetic structure of the Greek olive germplasm revealed by RAPD, ISSR and SSR markers

(2014) A. Linos et al.   SCIENTIA HORTICULTURAE

Olive mill wastes: Biochemical characterizations and valorization strategies

(2013) S. Dermeche et al.   PROCESS BIOCHEMISTRY

Kinetic and compositional study of phenolic extraction from olive leaves (var. Serrana) by using power ultrasound

(2012) Margarita Hussam Ahmad-Qasem et al.   Innovative Food Science & Emerging Technologies

Valorisation of agro-industrial by-products, effluents and waste: concept, opportunities and the case of olive mill wastewaters

(2009) Federico Federici et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Potential use of olive by-products in ruminant feeding: A review

(2007) E. Molina-Alcaide et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY