Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity

Role of dietary polyphenols on gut microbiota, their metabolites and health benefits

(2021) S. Mithul Aravind et al.   FOOD RESEARCH INTERNATIONAL

Valorization of melon fruit (Cucumis melo L.) by-products: Phytochemical and Biofunctional properties with Emphasis on Recent Trends and Advances

(2020) Ricardo Gómez-García et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A Pilot Screening of Agro-Food Waste Products as Sources of Nutraceutical Formulations to Improve Simulated Postprandial Glycaemia and Insulinaemia in Healthy Subjects

(2020) Gian Carlo Tenore et al.   Nutrients

Production of Cellulose Nanofibers from Olive Tree Harvest—A Residue with Wide Applications

(2020) Mónica Sánchez-Gutiérrez et al.   Agronomy-Basel

Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids

(2020) Antonio Lama-Muñoz et al.   FOOD CHEMISTRY

Chemical Profile and Biological Activity of Cherimoya (Annona cherimola Mill.) and Atemoya (Annona atemoya) Leaves

(2020) Giuseppe Mannino et al.   MOLECULES

Horticultural Plant Residues as New Source for Lignocellulose Nanofibers Isolation: Application on the Recycling Paperboard Process

(2020) Isabel Bascón-Villegas et al.   MOLECULES

Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review

(2020) Patricia Gullón et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antimicrobial effect of different herbal plant extracts against different microbial population

(2020) Hassan A. Hemeg et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Edible Leafy Plants from Mexico as Sources of Antioxidant Compounds, and Their Nutritional, Nutraceutical and Antimicrobial Potential: A Review

(2020) Lourdes Mateos-Maces et al.   Antioxidants

Chemical composition, antioxidant, antimicrobial and antiproliferative activities of the extracts isolated from the pomace of rowanberry (Sorbus aucuparia L.)

(2020) Ramunė Bobinaitė et al.   FOOD RESEARCH INTERNATIONAL

Box-Behnken experimental design for a green extraction method of phenolic compounds from olive leaves

(2020) Beatriz Martín-García et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant and antimicrobial properties of tyrosol and derivative-compounds in the presence of vitamin B2. Assays of synergistic antioxidant effect with commercial food additives

(2020) Rocío Casadey et al.   FOOD CHEMISTRY

A chemical valorisation of melon peels towards functional food ingredients: Bioactives profile and antioxidant properties

(2020) Ricardo Gómez-García et al.   FOOD CHEMISTRY

Beneficiation of food processing by-products through extraction of bioactive compounds using neoteric solvents

(2020) Anuradha Saini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential Nutraceutical Properties of Leaves from Several Commonly Cultivated Plants

(2020) Hafsa Amat-ur-Rasool et al.   Biomolecules

Ready-to-use green polyphenolic extracts from food by-products

(2019) Manuela Panić et al.   FOOD CHEMISTRY

Valorization of lotus byproduct (Receptaculum Nelumbinis) under green extraction condition

(2019) Hao Huang et al.   FOOD AND BIOPRODUCTS PROCESSING

Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions

(2019) Antonio Lama-Muñoz et al.   FOOD CHEMISTRY

Green extraction of polyphenols from grapefruit peels using high voltage electrical discharges, deep eutectic solvents and aqueous glycerol

(2019) Sally El Kantar et al.   FOOD CHEMISTRY

Comparison study for the recovery of bioactive compounds from Tribulus terrestris, Panax ginseng, Gingko biloba, Lepidium meyenii, Turnera diffusa and Withania somnifera by using microwave-assisted, ultrasound-assisted and conventional extraction methods

(2019) C. Tsaltaki et al.   INDUSTRIAL CROPS AND PRODUCTS

Comparison of microwave, ultrasonic and conventional techniques for extraction of bioactive compounds from olive leaves (Olea europaea L.)

(2019) Gabriela Silveira da Rosa et al.   Innovative Food Science & Emerging Technologies

PVA/(ligno)nanocellulose biocomposite films. Effect of residual lignin content on structural, mechanical, barrier and antioxidant properties

(2019) Eduardo Espinosa et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity

(2019) Yasmina Ait Chait et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel approaches mediated by tailor-made green solvents for the extraction of phenolic compounds from agro-food industrial by-products

(2018) María de los Ángeles Fernández et al.   FOOD CHEMISTRY

Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques

(2018) Sofia Chanioti et al.   Innovative Food Science & Emerging Technologies

Valorisation of olive agro-industrial by-products as a source of bioactive compounds

(2018) Beatriz Gullón et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Optimization of ultrasound-assisted extraction of biomass from olive trees using response surface methodology

(2018) José Carlos Martínez-Patiño et al.   ULTRASONICS SONOCHEMISTRY

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

Optimization of the recovery of high-value compounds from pitaya fruit by-products using microwave-assisted extraction

(2017) Federico Ferreres et al.   FOOD CHEMISTRY

Antimicrobial activity of Olea europaea Linné extracts and their applicability as natural food preservative agents

(2017) J. Thielmann et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2017) Selin Şahin et al.   MOLECULES

Rutin: A review on extraction, identification and purification methods, biological activities and approaches to enhance its bioavailability

(2017) Beatriz Gullón et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2017) Ibtihel Khemakhem et al.   ULTRASONICS SONOCHEMISTRY

Assessment of the Antimicrobial Activity of Olive Leaf Extract Against Foodborne Bacterial Pathogens

(2017) Yanhong Liu et al.   Frontiers in Microbiology

Green extraction methods of food polyphenols from vegetable materials

(2017) Palash Panja   Current Opinion in Food Science

Plant Phenols as Antibiotic Boosters:In VitroInteraction of Olive Leaf Phenols with Ampicillin

(2016) Anxy Lim et al.   PHYTOTHERAPY RESEARCH

Phenolic compounds and in vitro immunomodulatory properties of three Andalusian olive leaf extracts

(2016) Nassima Talhaoui et al.   Journal of Functional Foods

Evaluation of Extracts Prepared from Olive Oil By-Products Using Microwave-Assisted Enzymatic Extraction: Effect of Encapsulation on the Stability of Final Products

(2016) Sofia Chanioti et al.   Waste and Biomass Valorization

Antimicrobial activity of hydroxytyrosol: a current controversy

(2015) María S. Medina-Martínez et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Antibacterial, antifungal and antioxidant activity of Olea africana against pathogenic yeast and nosocomial pathogens

(2015) Peter Masoko et al.   BMC Complementary and Alternative Medicine

Reduced pressure extraction of oleuropein from olive leaves (Olea europaea L.) with ultrasound assistance

(2015) Pu-jun Xie et al.   FOOD AND BIOPRODUCTS PROCESSING

Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits

(2015) Nassima Talhaoui et al.   FOOD RESEARCH INTERNATIONAL

Determination of major bioactive compounds from olive leaf

(2015) Ángeles Guinda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves

(2015) Neda Rahmanian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

In vitro gastrointestinal digestion of pomegranate peel (Punica granatum) flour obtained from co-products: Changes in the antioxidant potential and bioactive compounds stability

(2015) Beatriz Gullon et al.   Journal of Functional Foods

Olive oils from Algeria: Phenolic compounds, antioxidant and antibacterial activities

(2014) A. Tamendjari et al.   GRASAS Y ACEITES

Efficacy of Commercial Natural Antimicrobials Alone and in Combinations against Pathogenic and Spoilage Microorganisms

(2014) CHAYAPA TECHATHUVANAN et al.   JOURNAL OF FOOD PROTECTION

Determination of phenolic compounds of ‘Sikitita’ olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents ‘Arbequina’ and ‘Picual’ olive leaves

(2014) Nassima Talhaoui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimisation and comparative kinetics study of polyphenol extraction from olive leaves (Olea europaea) using heated water/glycerol mixtures

(2014) Alexandros Apostolakis et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Brewery waste as a potential source of phenolic compounds: Optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities

(2013) Letricia Barbosa-Pereira et al.   FOOD CHEMISTRY

Study of antimicrobial activity and atomic force microscopy imaging of the action mechanism of cashew tree gum

(2012) Débora A. Campos et al.   CARBOHYDRATE POLYMERS

Use of advanced techniques for the extraction of phenolic compounds from Tunisian olive leaves: Phenolic composition and cytotoxicity against human breast cancer cells

(2012) Amani Taamalli et al.   FOOD AND CHEMICAL TOXICOLOGY

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

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

(2012) Selin Şahin et al.   ULTRASONICS SONOCHEMISTRY

Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil

(2011) S Cicerale et al.   CURRENT OPINION IN BIOTECHNOLOGY

Optimization of Microwave-Assisted Extraction for the Characterization of Olive Leaf Phenolic Compounds by Using HPLC-ESI-TOF-MS/IT-MS2

(2011) Amani Taamalli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New possibilities for the valorization of olive oil by-products

(2011) Miguel Herrero et al.   JOURNAL OF CHROMATOGRAPHY A

Olive glutaraldehyde-like compounds against plant pathogenic bacteria and fungi

(2010) Manuel Brenes et al.   FOOD CHEMISTRY

Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels

(2009) N.S. Al-Zoreky   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation of polyphenols from the extracts of olive leaves (Olea europaea L.) by adsorption on silk fibroin

(2008) Evren Altıok et al.   SEPARATION AND PURIFICATION TECHNOLOGY

In vitro evaluation of olive- and grape-based natural extracts as potential preservatives for food

(2007) Ana Teresa Serra et al.   Innovative Food Science & Emerging Technologies