Application of response surface methodology (RSM) for the optimization of supercritical CO2 extraction of oil from patè olive cake: Yield, content of bioactive molecules and biological effects in vivo

Effects of Virgin Olive Oils Differing in Their Bioactive Compound Contents on Biomarkers of Oxidative Stress and Inflammation in Healthy Adults: A Randomized Double-Blind Controlled Trial

(2019) Estefania Sanchez-Rodriguez et al.   Nutrients

Prunus Mahaleb Fruit Extract Prevents Chemically Induced Colitis and Enhances Mitochondrial Oxidative Metabolism via the Activation of the Nrf2 Pathway

(2019) Alessandra Ferramosca et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Bioactive Compounds and Stability of a Typical Italian Bakery Products “Taralli” Enriched with Fermented Olive Paste

(2019) Durante et al.   MOLECULES

Bioactive composition and sensory evaluation of innovative spaghetti supplemented with free or α-cyclodextrin chlatrated pumpkin oil extracted by supercritical CO2

(2019) Miriana Durante et al.   FOOD CHEMISTRY

A Review on the Feedstocks for the Sustainable Production of Bioactive Compounds in Biorefineries

(2019) Serna-Loaiza et al.   Sustainability

Novel oil extraction technologies: Process conditions, quality parameters, and optimization

(2019) Peter Waboi Mwaurah et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Shades of red: Comparative study on supercritical CO 2 extraction of lycopene-rich oleoresins from gac, tomato and watermelon fruits and effect of the α-cyclodextrin clathrated extracts on cultured lung adenocarcinoma cells’ viability

(2018) Andreina Bruno et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Xylella fastidiosa induces differential expression of lignification related-genes and lignin accumulation in tolerant olive trees cv. Leccino

(2018) Erika Sabella et al.   JOURNAL OF PLANT PHYSIOLOGY

Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity

(2018) Joaquín Velasco et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts

(2018) Lorenzo Cecchi et al.   Journal of Functional Foods

Oleanolic acid reprograms the liver to protect against hepatotoxicants, but is hepatotoxic at high doses

(2018) Jie Liu et al.   LIVER INTERNATIONAL

Evaluation of ultrasound assisted and conventional methods for production of olive pomace oil enriched in sterols and squalene

(2018) Sofia Chanioti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of Supercritical CO2 Operative Parameters to Simultaneously Increase the Extraction Yield of Oil and Pentacyclic Triterpenes from Artichoke Leaves and Stalks by Response Surface Methodology and Ridge Analysis

(2018) Qianqian Dai et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of refining processes on content of bioactive compounds, rheology, and texture of olive pomace oil for use in topical formulations

(2017) Carla Andrea Sánchez-Gutiérrez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Evaluation of bioactive compounds in black table olives fermented with selected microbial starters

(2017) Miriana Durante et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

α-Cyclodextrin encapsulation of supercritical CO2 extracted oleoresins from different plant matrices: A stability study

(2016) Miriana Durante et al.   FOOD CHEMISTRY

α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils

(2016) Roberto Ambra et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Exploitation of Food Industry Waste for High-Value Products

(2016) Rajeev Ravindran et al.   TRENDS IN BIOTECHNOLOGY

G6PD protects from oxidative damage and improves healthspan in mice

(2016) Sandrina Nóbrega-Pereira et al.   Nature Communications

Anti-cancer and Anti-angiogenic Properties of Various Natural Pentacyclic Tri-terpenoids and Some of their Chemical Derivatives

(2015) Eva E. Rufino-Palomares et al.   CURRENT ORGANIC CHEMISTRY

Enzyme-aided extraction of lycopene from high-pigment tomato cultivars by supercritical carbon dioxide

(2015) Marcello Salvatore Lenucci et al.   FOOD CHEMISTRY

Effect of the Solvent and the Sample Preparation on the Determination of Triterpene Compounds in Two-Phase Olive-Mill-Waste Samples

(2015) Antonia Fernández-Hernández et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Sterol and Erythrodiol + Uvaol Content of Virgin Olive Oils Produced in Five Olive-Growing Zones of Extremadura (Spain)

(2015) Manuel Martínez Cano et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Krill Oil Ameliorates Mitochondrial Dysfunctions in Rats Treated with High-Fat Diet

(2015) Alessandra Ferramosca et al.   Biomed Research International

Possible Use of the Carbohydrates Present in Tomato Pomace and in Byproducts of the Supercritical Carbon Dioxide Lycopene Extraction Process as Biomass for Bioethanol Production

(2013) Marcello S. Lenucci et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Maslinic Acid, a Pentacyclic Triterpene from Olives, in Rat Plasma by High-Performance Liquid Chromatography

(2012) Glòria Lozano-Mena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Fatty Alcohol and Sterol Fractions in Olive Tree

(2010) Mara Orozco-Solano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimisation of biological and physical parameters for lycopene supercritical CO2 extraction from ordinary and high-pigment tomato cultivars

(2010) Marcello S Lenucci et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Oleanolic acid activates Nrf2 and protects from acetaminophen hepatotoxicity via Nrf2-dependent and Nrf2-independent processes

(2009) Scott A. Reisman et al.   BIOCHEMICAL PHARMACOLOGY

Pharmacological Stimulation of NADH Oxidation Ameliorates Obesity and Related Phenotypes in Mice

(2009) J. H. Hwang et al.   DIABETES

Application of supercritical CO2 in lipid extraction – A review

(2009) F. Sahena et al.   JOURNAL OF FOOD ENGINEERING

Olive Oil Increases the Hepatic Triacylglycerol Content in Mice by a Distinct Influence on the Synthesis and Oxidation of Fatty Acids

(2008) Alessandra FERRAMOSCA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY