A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception

Testing consumers’ acceptance for an extra-virgin olive oil with a naturally increased content in polyphenols: The case of ultrasounds extraction

(2020) L. Roselli et al.   Journal of Functional Foods

Innovation in traditional foods: A laboratory experiment on consumers’ acceptance of extra-virgin olive oil extracted through ultrasounds

(2020) Carla Cavallo et al.   NJAS-WAGENINGEN JOURNAL OF LIFE SCIENCES

The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils

(2020) Abraham Gila et al.   ULTRASONICS SONOCHEMISTRY

NMR-based metabolomic study of Apulian Coratina extra virgin olive oil extracted with a combined ultrasound and thermal conditioning process in an industrial setting

(2020) L. Del Coco et al.   FOOD CHEMISTRY

Health benefits of olive oil and its components: Impact on gut microbiota, and prevention of the risk of development of noncommunicable diseases

(2019) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Olive Oil Processing: Current Knowledge, Literature Gaps, and Future Perspectives

(2019) Eleni P. Kalogianni et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Ultrasound Technology Parameters: Effects on Phenolics in Olive Paste and Oil in Relation to Enzymatic Activity

(2019) Amira Yahyaoui et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics

(2019) Francesco Caponio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.

(2019) Annalisa Romani et al.   Nutrients

Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time

(2019) Agnese Taticchi et al.   FOOD CHEMISTRY

Is it possible to reduce the cooking time of mortadellas using ultrasound without affecting their oxidative and microbiological quality?

(2019) Jéssica Soares da Silva et al.   MEAT SCIENCE

Effects of multi-frequency ultrasound on freezing rates and quality attributes of potatoes

(2019) Zhiwei Zhu et al.   ULTRASONICS SONOCHEMISTRY

Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality

(2019) M. Servili et al.   ULTRASONICS SONOCHEMISTRY

The Secrets of the Mediterranean Diet. Does [Only] Olive Oil Matter?

(2019) Alessandra Mazzocchi et al.   Nutrients

Eugenol-chitosan nanoemulsions by ultrasound-mediated emulsification: Formulation, characterization and antimicrobial activity

(2018) Ying Shao et al.   CARBOHYDRATE POLYMERS

The effect of high-polyphenol extra virgin olive oil on cardiovascular risk factors: a systematic review and meta-analysis

(2018) Elena S George et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Encapsulation of lipase within metal-organic framework (MOF) with enhanced activity intensified under ultrasound

(2018) Shamraja S. Nadar et al.   ENZYME AND MICROBIAL TECHNOLOGY

Consumers' willingness to buy innovative traditional food products: The case of extra-virgin olive oil extracted by ultrasound

(2018) Luigi Roselli et al.   FOOD RESEARCH INTERNATIONAL

High power ultrasound frequency for olive paste conditioning: Effect on the virgin olive oil bioactive compounds and sensorial characteristics

(2018) Mohamed Aymen Bejaoui et al.   Innovative Food Science & Emerging Technologies

Extra-Virgin Olive Oil with Natural Phenolic Content Exerts an Anti-Inflammatory Effect in Adipose Tissue and Attenuates the Severity of Atherosclerotic Lesions in Ldlr −/−.Leiden Mice

(2018) Amparo Luque-Sierra et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Worldwide adherence to Mediterranean Diet between 1960 and 2011

(2018) Cristina Vilarnau et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Ultrasound assisted extraction of bioactive compounds from pomegranate (Punica granatum L.) peel

(2018) Parvin Sharayei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combining high power ultrasound pre-treatment with malaxation oxygen control to improve quantity and quality of extra virgin olive oil

(2018) Basheer M. Iqdiam et al.   JOURNAL OF FOOD ENGINEERING

Combined industrial olive oil extraction plant using ultrasounds, microwave, and heat exchange: Impact on olive oil quality and yield

(2018) Antonia Tamborrino et al.   JOURNAL OF FOOD ENGINEERING

High Power Ultrasound: Impact on Olive Paste Temperature, Malaxation Time, Extraction Efficiency, and Characteristics of Extra Virgin Olive Oil

(2017) Basheer M. Iqdiam et al.   Food and Bioprocess Technology

The high power ultrasound frequency: Effect on the virgin olive oil yield and quality

(2017) Mohamed Aymen Bejaoui et al.   JOURNAL OF FOOD ENGINEERING

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

Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis

(2017) Maria Lisa Clodoveo et al.   ULTRASONICS SONOCHEMISTRY

Extraction of olive oil assisted by high-frequency ultrasound standing waves

(2017) Pablo Juliano et al.   ULTRASONICS SONOCHEMISTRY

Effects of Olive Oil Phenolic Compounds on Inflammation in the Prevention and Treatment of Coronary Artery Disease

(2017) Priscilla Souza et al.   Nutrients

Antioxidant and antiplatelet activity by polyphenol-rich nutrients: focus on extra virgin olive oil and cocoa

(2016) Lorenzo Loffredo et al.   BRITISH JOURNAL OF CLINICAL PHARMACOLOGY

Semi-industrial ultrasound-assisted virgin olive oil extraction: Impact on quality

(2016) Beatriz Almeida et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses – Effects on quality attributes during storage

(2016) Gulcin Yildiz et al.   Innovative Food Science & Emerging Technologies

Continuous conditioning of olive paste by high power ultrasounds: Response surface methodology to predict temperature and its effect on oil yield and virgin olive oil characteristics

(2016) Mohamed Aymen Bejaoui et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of mass transfer by ultrasound: Application to adsorbent regeneration and food drying/dehydration

(2016) Ye Yao   ULTRASONICS SONOCHEMISTRY

Acoustic Cavitation as a Novel Approach for Extraction of Oil from Waste Date Seeds

(2016) Ananda J. Jadhav et al.   ACS Sustainable Chemistry & Engineering

The Mediterranean Diet, its Components, and Cardiovascular Disease

(2015) R. Jay Widmer et al.   AMERICAN JOURNAL OF MEDICINE

The Mediterranean diet: health, science and society

(2015) Mariette Gerber et al.   BRITISH JOURNAL OF NUTRITION

Extravirgin olive oil up-regulates CB1 tumor suppressor gene in human colon cancer cells and in rat colon via epigenetic mechanisms

(2015) Andrea Di Francesco et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Extra virgin olive oil use is associated with improved post-prandial blood glucose and LDL cholesterol in healthy subjects

(2015) F Violi et al.   Nutrition & Diabetes

Specification and implementation of a continuous microwave-assisted system for paste malaxation in an olive oil extraction plant

(2014) Alessandro Leone et al.   BIOSYSTEMS ENGINEERING

Inhibitory and synergistic effects of natural olive phenols on human platelet aggregation and lipid peroxidation of microsomes from vitamin E-deficient rats

(2014) Fátima Rubio-Senent et al.   EUROPEAN JOURNAL OF NUTRITION

Decontamination by ultrasound application in fresh fruits and vegetables

(2014) Jackline Freitas Brilhante de São José et al.   FOOD CONTROL

Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40°C) as compared to accelerated and antiradical assays

(2013) Vanessa Mancebo-Campos et al.   FOOD CHEMISTRY

Beyond the traditional virgin olive oil extraction systems: Searching innovative and sustainable plant engineering solutions

(2013) Maria Lisa Clodoveo et al.   FOOD RESEARCH INTERNATIONAL

Working towards the development of innovative ultrasound equipment for the extraction of virgin olive oil

(2013) Maria Lisa Clodoveo et al.   ULTRASONICS SONOCHEMISTRY

Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots

(2012) Juliana Gamboa-Santos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts

(2012) Dunja Horžić et al.   Food and Bioprocess Technology

High-Performance Liquid Chromatography–Mass Spectrometry Profiling of Phenolic Compounds for Evaluation of Olive Oil Bitterness and Pungency

(2012) Georg Dierkes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative analysis of strawberry total phenolics via Fast Blue BB vs. Folin–Ciocalteu: Assay interference by ascorbic acid

(2012) Gene E. Lester et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Drying of ultrasound pretreated apple and its selected physical properties

(2012) Małgorzata Nowacka et al.   JOURNAL OF FOOD ENGINEERING

Comparative study of ultrasound-assisted and conventional stirred dead-end microfiltration of grape pomace extracts

(2012) Dan Liu et al.   ULTRASONICS SONOCHEMISTRY

Microbial inactivation in cloudy apple juice by multi-frequency Dynashock power ultrasound

(2011) Alonzo A. Gabriel   ULTRASONICS SONOCHEMISTRY

The characterization of acoustic cavitation bubbles – An overview

(2010) Muthupandian Ashokkumar   ULTRASONICS SONOCHEMISTRY

Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study

(2008) Luis Guerrero et al.   APPETITE

Improved extraction of vegetable oils under high-intensity ultrasound and/or microwaves

(2007) Giancarlo Cravotto et al.   ULTRASONICS SONOCHEMISTRY