Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves Extracts

Role of Intestinal Microbiota in the Bioavailability and Physiological Functions of Dietary Polyphenols

(2019) Kyuichi Kawabata et al.   MOLECULES

Review on fresh and dried figs: Chemical analysis and occurrence of phytochemical compounds, antioxidant capacity and health effects

(2019) Olga S. Arvaniti et al.   FOOD RESEARCH INTERNATIONAL

Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient

(2019) Marina Fidelis et al.   FOOD CHEMISTRY

The effects of Ficus carica on the activity of enzymes related to metabolic syndrome

(2018) Ramgopal Mopuri et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

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

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

Effect of ultrasound technology combined with binary mixtures of ethanol and water on antibacterial and antiviral activities of Erodium glaucophyllum extracts

(2018) Radhia Abdelkebir et al.   Innovative Food Science & Emerging Technologies

Green extraction approach for the recovery of polyphenols from Croatian olive leaves ( Olea europea )

(2017) Predrag Putnik et al.   FOOD AND BIOPRODUCTS PROCESSING

Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties

(2017) Selin Şahin et al.   MOLECULES

Olive (Olea europaea L.) Biophenols: A Nutriceutical against Oxidative Stress in SH-SY5Y Cells

(2017) Syed Omar et al.   MOLECULES

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

(2017) Ibtihel Khemakhem et al.   ULTRASONICS SONOCHEMISTRY

Hydroxytyrosol in the Prevention of the Metabolic Syndrome and Related Disorders

(2017) Julien Peyrol et al.   Nutrients

Survival of foodborne pathogens in natural cracked olive brines

(2016) Eduardo Medina et al.   FOOD MICROBIOLOGY

Interaction of dietary compounds, especially polyphenols, with the intestinal microbiota: a review

(2015) Aleksandra Duda-Chodak et al.   EUROPEAN JOURNAL OF NUTRITION

Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Product

(2015) Fabiano A. N. Fernandes et al.   Food and Bioprocess Technology

Evaluating the potential of cell disruption technologies for green selective extraction of antioxidant compounds from Stevia rebaudiana Bertoni leaves

(2015) Francisco J. Barba et al.   JOURNAL OF FOOD ENGINEERING

Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

(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

Green extraction processes of natural products as tools for biorefinery

(2014) Natacha Rombaut et al.   Biofuels Bioproducts & Biorefining-Biofpr

Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols

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

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

Observations on the use of statistical methods in Food Science and Technology

(2013) Daniel Granato et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts

(2012) Mohamed Hussein Hamdy Roby et al.   INDUSTRIAL CROPS AND PRODUCTS

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

Green Extraction of Natural Products: Concept and Principles

(2012) Farid Chemat et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

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

(2012) Selin Şahin et al.   ULTRASONICS SONOCHEMISTRY

Antioxidant and antilisterial activity of olive oil, cocoa and rosemary extract polyphenols

(2011) Marina Bubonja-Sonje et al.   FOOD CHEMISTRY

Hydroxytyrosol Is the Major Anti-Inflammatory Compound in Aqueous Olive Extracts and Impairs Cytokine and Chemokine Production in Macrophages

(2011) Nathalie Richard et al.   PLANTA MEDICA

Anti-inflammatory activity of natural dietary flavonoids

(2010) Min-Hsiung Pan et al.   Food & Function