The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves

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

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

Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables

(2016) Jatinder Pal Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phenolic Components and Antioxidant Activity of Wood Extracts from 10 Main Spanish Olive Cultivars

(2015) Sofía Salido et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic compositions, and antioxidant performance of olive leaf and fruit (Olea europaea L.) extracts and their structure–activity relationships

(2015) Pu-jun Xie et al.   Journal of Functional Foods

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

Antioxidant activity and phenolic composition of Cv. Cobrançosa olives affected through the maturation process

(2014) Anabela Sousa et al.   Journal of Functional Foods

The effect of olive leaves and their harvest time on radical scavenging activity and oxidative stability of refined olive oil

(2014) T.M. Keceli et al.   Quality Assurance and Safety of Crops & Foods

Variations in phenolic compounds and antiradical scavenging activity of Olea europaea leaves and fruits extracts collected in two different seasons

(2013) Faten Brahmi et al.   INDUSTRIAL CROPS AND PRODUCTS

Salinity-induced changes in phenolic compounds in leaves and roots of four olive cultivars (Olea europaea L.) and their relationship to antioxidant activity

(2012) Antonios Petridis et al.   ENVIRONMENTAL AND EXPERIMENTAL BOTANY

Phenolics profiles of olive fruits (Olea europaea L.) and oils from Ayvalık, Domat and Gemlik varieties at different ripening stages

(2012) Ayhan Dağdelen et al.   FOOD CHEMISTRY

Olive (Olea europaea L.) leaf extract attenuates early diabetic neuropathic pain through prevention of high glucose-induced apoptosis: In vitro and in vivo studies

(2011) Ayat Kaeidi et al.   JOURNAL OF ETHNOPHARMACOLOGY

Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities

(2009) Ok-Hwan Lee et al.   BIORESOURCE TECHNOLOGY

Olive tree (Olea europaea) leaves: potential beneficial effects on human health

(2009) Sedef N El et al.   NUTRITION REVIEWS

Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years

(2008) Derya Ocakoglu et al.   FOOD CHEMISTRY

THE CONTENT AND ANTIOXIDANT ACTIVITY OF PHENOLIC COMPOUNDS IN COLD-PRESSED PLANT OILS

(2008) ALEKSANDER SIGER et al.   JOURNAL OF FOOD LIPIDS