Optimization of Oleuropein and Luteolin-7-O-Glucoside Extraction from Olive Leaves by Ultrasound-Assisted Technology

Chitosan-based films with incorporated supercritical CO2 hop extract: Structural, physicochemical, and antibacterial properties

(2019) Marijan Bajić et al.   CARBOHYDRATE POLYMERS

Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions

(2019) Antonio Lama-Muñoz et al.   FOOD CHEMISTRY

Modeling of volatile and phenolic compounds and optimization of the process conditions for obtaining balanced extra virgin olive oils

(2018) A. M. Vidal et al.   GRASAS Y ACEITES

An intensified atmospheric plasma-based process for the isolation of the chitin biopolymer from waste crustacean biomass

(2018) M. Borić et al.   GREEN CHEMISTRY

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

(2018) Selin Şahin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ultrasound increases the aqueous extraction of phenolic compounds with high antioxidant activity from olive pomace

(2018) Chloe D. Goldsmith et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of ultrasound-assisted extraction of biomass from olive trees using response surface methodology

(2018) José Carlos Martínez-Patiño et al.   ULTRASONICS SONOCHEMISTRY

Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction

(2018) Domenico Cifá et al.   Food Science & Nutrition

Optimization of ultrasound-assisted extraction of phenolic compounds: Oleuropein, phenolic acids, phenolic alcohols and flavonoids from olive leaves and evaluation of its antioxidant activities

(2018) Maria Irakli et al.   INDUSTRIAL CROPS AND PRODUCTS

From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota

(2018) Tihana Žugčić et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

(2017) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound Assisted Extraction for the Recovery of Phenolic Compounds from Vegetable Sources

(2017) Nelly Medina-Torres et al.   Agronomy-Basel

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

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

Development of dummy molecularly imprinted based on functionalized silica nanoparticles for determination of acrylamide in processed food by matrix solid phase dispersion

(2016) Maryam Arabi et al.   FOOD CHEMISTRY

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

Olive leaf components apigenin 7-glucoside and luteolin 7-glucoside direct human hematopoietic stem cell differentiation towards erythroid lineage

(2015) Imen Samet et al.   DIFFERENTIATION

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

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

Biological activities of the natural antioxidant oleuropein: Exceeding the expectation – A mini-review

(2015) Imed Hassen et al.   Journal of Functional Foods

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

Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols

(2014) Margarita H. Ahmad-Qasem et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pharmacological Activities ofOlea europaeaLeaves

(2014) Maryem Ben Salem et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A novel approach for olive leaf extraction through ultrasound technology : Response surface methodology versus artificial neural networks

(2014) Zeynep İlbay et al.   KOREAN JOURNAL OF CHEMICAL ENGINEERING

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

Effects of geographical origin and extraction methods on total phenolic yield of olive tree (Olea europaea) leaves

(2012) Mehmet Bilgin et al.   Journal of the Taiwan Institute of Chemical Engineers

Optimization of olive leaf extract obtained by ultrasound-assisted extraction with response surface methodology

(2012) Selin Şahin et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound assisted extraction of phenolic compounds from grapes

(2011) Ceferino Carrera et al.   ANALYTICA CHIMICA ACTA

Growth, lipid extraction and thermal degradation of the microalga Chlorella vulgaris

(2011) Maja Šoštarič et al.   New Biotechnology