Quantification of bioactive compounds in Picual and Arbequina olive leaves and fruit

Bactericidal Activity of Glutaraldehyde-like Compounds from Olive Products

(2016) EDUARDO MEDINA et al.   JOURNAL OF FOOD PROTECTION

Composition of pigments and colour changes in green table olives related to processing type

(2015) Eva Ramírez et al.   FOOD CHEMISTRY

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

(2015) Nassima Talhaoui et al.   FOOD RESEARCH INTERNATIONAL

Chemometric Analysis for the Evaluation of Phenolic Patterns in Olive Leaves from Six Cultivars at Different Growth Stages

(2015) Nassima Talhaoui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pattern of Variation of Fruit Traits and Phenol Content in Olive Fruits from Six Different Cultivars

(2015) Nassima Talhaoui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the Solvent and the Sample Preparation on the Determination of Triterpene Compounds in Two-Phase Olive-Mill-Waste Samples

(2015) Antonia Fernández-Hernández et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of major bioactive compounds from olive leaf

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

Endogenous Enzymes Involved in the Transformation of Oleuropein in Spanish Table Olive Varieties

(2014) Eva Ramírez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Maslinic Acid, a Natural Phytoalexin-Type Triterpene from Olives — A Promising Nutraceutical?

(2014) Glòria Lozano-Mena et al.   MOLECULES

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

Time Course of Pentacyclic Triterpenoids from Fruits and Leaves of Olive Tree (Olea europaea L.) cv. Picual and cv. Cornezuelo during Ripening

(2013) Juan Peragón   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olive leaves (Olea europaeaL.)versus α-tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very-long-chainn-3 fatty acids

(2012) Evropi N Botsoglou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Secoiridoids in olive seed: characterization of nüzhenide and 11-methyl oleosides by liquid chromatography with diode array and mass spectrometry

(2010) Sandra Silva et al.   GRASAS Y ACEITES

Qualitative and Quantitative Sugar Profiling in Olive Fruits, Leaves, and Stems by Gas Chromatography−Tandem Mass Spectrometry (GC-MS/MS) after Ultrasound-Assisted Leaching

(2010) Soledad Gómez-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pentacyclic Triterpenoids from Olive Fruit and Leaf

(2010) Ángeles Guinda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Oil content, phenolic profiling and antioxidant potential of Tunisian olive drupes

(2010) Mohamed Bouaziz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Triterpene-based plant defenses

(2010) Azucena González-Coloma et al.   PHYTOCHEMISTRY REVIEWS

Variations of iridoid oleuropein in Italian olive varieties during growth and maturation

(2009) Alfonso Ranalli et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Triterpenic acids in table olives

(2009) Concepción Romero et al.   FOOD CHEMISTRY

Secondary metabolites of Olea europaea leaves as markers for the discrimination of cultivars and cultivation zones by multivariate analysis

(2009) Leonardo Di Donna et al.   FOOD CHEMISTRY

Purification and Characterization of an Olive Fruit β-Glucosidase Involved in the Biosynthesis of Virgin Olive Oil Phenolics

(2009) Carmen Romero-Segura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils

(2008) Aurora Gómez-Rico et al.   FOOD RESEARCH INTERNATIONAL

Phenylalanine ammonia-lyase and phenolic compounds in leaves and fruits ofOlea europaeaL. cv. Picual during ripening

(2008) Francisca Ortega-García et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE