Optimization of a green extraction method for the recovery of polyphenols from olive leaf using cyclodextrins and glycerin as co-solvents

Impact of phenolic-rich olive leaf extract on blood pressure, plasma lipids and inflammatory markers: a randomised controlled trial

(2016) Stacey Lockyer et al.   EUROPEAN JOURNAL OF NUTRITION

Application of nano-encapsulated olive leaf extract in controlling the oxidative stability of soybean oil

(2016) Adeleh Mohammadi et al.   FOOD CHEMISTRY

Extraction optimisation using water/glycerol for the efficient recovery of polyphenolic antioxidants from two Artemisia species

(2015) Emad Shehata et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds

(2015) Elena Roselló-Soto et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

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

Plant extracts as natural antioxidants in meat and meat products

(2014) Manzoor Ahmad Shah et al.   MEAT SCIENCE

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

Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds

(2014) Verica Đorđević et al.   Food Engineering Reviews

Phenolic extracts of Rubus ulmifolius Schott flowers: characterization, microencapsulation and incorporation into yogurts as nutraceutical sources

(2014) Ana Martins et al.   Food & Function

Cyclodextrins as encapsulation agents for plant bioactive compounds

(2013) Eva Pinho et al.   CARBOHYDRATE POLYMERS

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

Phenolic Content, Antioxidant Potential, and Antimicrobial Activities of Fruit and Vegetable By-Product Extracts

(2012) Asma Agourram et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Green Extraction of Natural Products: Concept and Principles

(2012) Farid Chemat et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Development of a green extraction procedure with super/subcritical fluids to produce extracts enriched in oleuropein from olive leaves

(2012) Nikos Xynos et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Green ultrasound-assisted extraction of carotenoids based on the bio-refinery concept using sunflower oil as an alternative solvent

(2012) Ying Li et al.   ULTRASONICS SONOCHEMISTRY

Implementation of response surface methodology to assess the antiradical behaviour in mixtures of ascorbic acid and α-tocopherol with grape (Vitis vinifera) stem extracts

(2011) Evangelia Karvela et al.   FOOD CHEMISTRY

Optimization of extraction of antioxidants from wheat bran (Triticum spp.) using response surface methodology

(2011) Barinderjit Singh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of Conventional Heating on the Stability of Major Olive Oil Phenolic Compounds by Tandem Mass Spectrometry and Isotope Dilution Assay

(2010) Mohamed Attya et al.   MOLECULES

The Effect of Minor Constituents of Olive Oil on Cardiovascular Disease: New Findings

(2010) Francesco Visioli et al.   NUTRITION REVIEWS

Optimisation of the extraction of olive (Olea europaea) leaf phenolics using water/ethanol-based solvent systems and response surface methodology

(2008) Stefania Mylonaki et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

The effects of polyphenols in olive leaves on platelet function

(2007) Indu Singh et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES