Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives

Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives

(2019) Thaís Schaide et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments

(2019) Enrico María Lodolini et al.   FOOD CHEMISTRY

Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives

(2018) Francisco Pérez-Nevado et al.   FOOD CONTROL

Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

(2017) Sonia Esposto et al.   FOOD CHEMISTRY

Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste

(2017) M. Cabrera-Bañegil et al.   FOOD CHEMISTRY

Effect of light irradiation on the antioxidant stability of oleuropein

(2017) Edoardo Longo et al.   FOOD CHEMISTRY

Bioavailability of Bioactive Molecules from Olive Leaf Extracts and its Functional Value

(2016) Daniel Martín-Vertedor et al.   PHYTOTHERAPY RESEARCH

Effect of natural extracts on the formation of acrylamide in fried potatoes

(2014) Gema Morales et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Oleuropein inhibits tumour growth and metastases dissemination in ovariectomised nude mice with MCF-7 human breast tumour xenografts

(2014) Maria Vittoria Sepporta et al.   Journal of Functional Foods

Bioactivity and phenolic composition from natural fermented table olives

(2014) Ricardo Malheiro et al.   Food & Function

Potential use of olive mill wastewater in the preparation of functional beverages: A review

(2012) Hanaa Zbakh et al.   Journal of Functional Foods

Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives

(2009) Özlem Tokuşoğlu et al.   Innovative Food Science & Emerging Technologies

Interaction between Phenolics and Gut Microbiota: Role in Human Health

(2009) María V. Selma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY