Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter

Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water

(2016) Luca Fasolato et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Time course of Algerian Azeradj extra-virgin olive oil quality during olive ripening

(2015) Abdelhakim Bakhouche et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)

(2015) Cristiano Augusto Ballus et al.   FOOD CHEMISTRY

Isolation and identification of minor secoiridoids and phenolic components from thermally treated olive oil by-products

(2015) Fátima Rubio-Senent et al.   FOOD CHEMISTRY

Phenolic compounds from olive mill wastes: Health effects, analytical approach and application as food antioxidants

(2015) Mariana Araújo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Recovering Bioactive Compounds from Olive Oil Filter Cake by Advanced Extraction Techniques

(2014) Jesús Lozano-Sánchez et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characterization of olive mill wastewater fractions treatment by integrated membrane process

(2014) Giuseppe Di Lecce et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil

(2014) Abdelhakim Bakhouche et al.   TALANTA

Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview

(2013) G. Joana Gil-Chávez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process

(2013) Abdelhakim Bakhouche et al.   FOOD CONTROL

Phenolic profiles, oil amount and sugar content during olive ripening of three typical Tuscan cultivars to detect the best harvesting time for oil production

(2013) Lorenzo Cecchi et al.   FOOD RESEARCH INTERNATIONAL

Isolation and Identification of Phenolic Glucosides from Thermally Treated Olive Oil Byproducts

(2013) Fátima Rubio-Senent et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Literature Review on Production Process To Obtain Extra Virgin Olive Oil Enriched in Bioactive Compounds. Potential Use of Byproducts as Alternative Sources of Polyphenols

(2013) Edwin Frankel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic extract obtained from steam-treated olive oil waste: Characterization and antioxidant activity

(2013) Fátima Rubio-Senent et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

From Olive Drupes to Olive Oil. An HPLC-Orbitrap-based Qualitative and Quantitative Exploration of Olive Key Metabolites

(2013) Periklis Kanakis et al.   PLANTA MEDICA

Olive mill wastes: Biochemical characterizations and valorization strategies

(2013) S. Dermeche et al.   PROCESS BIOCHEMISTRY

Monitoring the bioactive compounds status of extra-virgin olive oil and storage by-products over the shelf life

(2012) Jesus Lozano-Sánchez et al.   FOOD CONTROL

Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review

(2012) Rahele Ghanbari et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

New Filtration Systems for Extra-Virgin Olive Oil: Effect on Antioxidant Compounds, Oxidative Stability, and Physicochemical and Sensory Properties

(2012) Jesús Lozano-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Verbascoside, Isoverbascoside, and Their Derivatives Recovered from Olive Mill Wastewater as Possible Food Antioxidants

(2012) Angela Cardinali 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

Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

(2011) Jesus Lozano-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment

(2010) Maurizio Servili et al.   FOOD CHEMISTRY

Prediction of Extra Virgin Olive Oil Varieties through Their Phenolic Profile. Potential Cytotoxic Activity against Human Breast Cancer Cells

(2010) Jesús Lozano-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Recovery and use of olive stones: Commodity, environmental and economic assessment

(2010) C. Pattara et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS

Methods for Preparing Phenolic Extracts from Olive Cake for Potential Application as Food Antioxidants

(2009) Manuel Suárez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization and quantification of phenolic compounds of extra-virgin olive oils with anticancer properties by a rapid and resolutive LC-ESI-TOF MS method

(2009) Rocío García-Villalba et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

tabAnti-HER2 (erbB-2) oncogene effects of phenolic compounds directly isolated from commercial Extra-Virgin Olive Oil (EVOO)

(2008) Javier A Menendez et al.   BMC CANCER

Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil

(2008) Manuel Suárez et al.   JOURNAL OF CHROMATOGRAPHY A

Are virgin olive oils obtained below 27°C better than those produced at higher temperatures?

(2008) Emanuele Boselli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY