Influence of Olive Pomace Blending on Antioxidant Activity: Additive, Synergistic, and Antagonistic Effects

Synergistic, antagonistic and additive antioxidant effects in the binary mixtures

(2020) Małgorzata Olszowy-Tomczyk   PHYTOCHEMISTRY REVIEWS

Fourier transform near infrared spectroscopy as a tool to discriminate olive wastes: The case of monocultivar pomaces

(2020) M. Antónia Nunes et al.   WASTE MANAGEMENT

Characterization of Olive Oils from Superintensive Crops with Different Ripening Degree, Irrigation Management, and Cultivar: (Arbequina, Koroneiki, and Arbosana)

(2019) Alfonso M. Vidal et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health

(2019) Karković Marković et al.   MOLECULES

Obtaining an Extract Rich in Phenolic Compounds from Olive Pomace by Pressurized Liquid Extraction

(2019) Inés Cea Pavez et al.   MOLECULES

Cardiovascular benefits of tyrosol and its endogenous conversion into hydroxytyrosol in humans. A randomized, controlled trial

(2019) Anna Boronat et al.   FREE RADICAL BIOLOGY AND MEDICINE

A Square Wave Voltammetry Study on the Antioxidant Interaction and Effect of Extraction Method for Binary Fruit Mixture Extracts

(2019) Claudia Giovagnoli-Vicuña et al.   Journal of Chemistry

Water Stress, Irrigation and Concentrations of Pentacyclic Triterpenes and Phenols in Olea europaea L. cv. Picual Olive Trees

(2019) Raquel Jiménez-Herrera et al.   Antioxidants

Assessing tyrosol and hydroxytyrosol in Portuguese monovarietal olive oils: Revealing the nutraceutical potential by a combined spectroscopic and chromatographic techniques - based approach

(2019) Catarina Pereira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of biomass burning from olive grove areas: A major source of organic aerosol in PM 10 of Southwest Europe

(2018) Ana M. Sánchez de la Campa et al.   ATMOSPHERIC RESEARCH

Nutritional, chemical and antioxidant/pro-oxidant profiles of silverskin, a coffee roasting by-product

(2018) Anabela S.G. Costa et al.   FOOD CHEMISTRY

Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components

(2018) M. Antónia Nunes et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Polyphenols, food and pharma. Current knowledge and directions for future research

(2018) Anna Tresserra-Rimbau et al.   BIOCHEMICAL PHARMACOLOGY

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

Valorization of Olive Pomace-Based Nutraceuticals as Antioxidants in Chemical, Food, and Biological Models

(2018) Dubravka Vitali Čepo et al.   MOLECULES

Consumers’ categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

(2018) Jessica Aschemann-Witzel et al.   FOOD QUALITY AND PREFERENCE

Evaluation of synergistic and antagonistic effects between some selected antioxidants by means of an electrochemical technique

(2017) Alberto Palma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology: Oil recovery, unsaponifiable matter, total phenol content and antioxidant activity

(2017) Sofia Chanioti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Double extraction of olive oil in large oil mills of Southern Italy: Effects on extraction efficiency, oil quality, and economy of the process

(2016) Luciano Di Giovacchino et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Consumer segmentation based on food-category attribute importance: The relation with healthiness and sustainability perceptions

(2016) Muriel C.D. Verain et al.   FOOD QUALITY AND PREFERENCE

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

From Olive Fruits to Olive Oil: Phenolic Compound Transfer in Six Different Olive Cultivars Grown under the Same Agronomical Conditions

(2016) Nassima Talhaoui et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Structure, management and productivity of hedgerow olive orchards: A review

(2014) David J. Connor et al.   SCIENTIA HORTICULTURAE

Tentative Identification of Phenolic Compounds in Olive Pomace Extracts Using Liquid Chromatography–Tandem Mass Spectrometry with a Quadrupole–Quadrupole-Time-of-Flight Mass Detector

(2012) Ángela Peralbo-Molina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The fate of olive fruit phenols during commercial olive oil processing: Traditional press versus continuous two- and three-phase centrifuge

(2012) Tina Jerman Klen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical composition of virgin olive oils from Koroneiki cultivar grown in Tunisia with regard to fruit ripening and irrigation regimes

(2011) Samia Dabbou et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Synergistic, Additive, and Antagonistic Effects of Food Mixtures on Total Antioxidant Capacities

(2011) Sunan Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure

(2009) M. Servili et al.   INFLAMMOPHARMACOLOGY

How To Standardize the Multiplicity of Methods To Evaluate Natural Antioxidants

(2008) Edwin N. Frankel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY