New by-products rich in bioactive substances from the olive oil mill processing

Ursolic acid from apple pomace and traditional plants: A valuable triterpenoid with functional properties

(2017) Simone Tasca Cargnin et al.   FOOD CHEMISTRY

Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints

(2016) M. Antónia Nunes et al.   Innovative Food Science & Emerging Technologies

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

(2016) Concepción Romero et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluating the potential of LC coupled to three alternative detection systems (ESI-IT, APCI-TOF and DAD) for the targeted determination of triterpenic acids and dialcohols in olive tissues

(2016) Lucía Olmo-García et al.   TALANTA

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

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

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

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

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

Valorisation of olive mill wastewater by enhancement of natural hydroxytyrosol recovery

(2014) Manel Hamza et al.   INTERNATIONAL JOURNAL OF 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

Effects of the dietary incorporation of olive leaves on growth performance, digestibility, blood parameters and meat quality of growing pigs

(2014) Fátima Paiva-Martins et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Acidification of Alperujo Paste Prevents Off-Odors During Their Storage in Open Air

(2012) M. V. Ruiz-Méndez et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Effects of olive pomace and olive pomace oil on growth performance, fatty acid composition and cardio protective properties of gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax)

(2011) Constantina Nasopoulou et al.   FOOD CHEMISTRY

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

Phenol Metabolism in the Leaves of the Olive Tree (Olea europaeaL.) cv. Picual, Verdial, Arbequina, and Frantoio during Ripening

(2010) Francisca Ortega-García 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

Two-phase olive mill waste composting: enhancement of the composting rate and compost quality by grape stalks addition

(2009) Maria Luz Cayuela et al.   BIODEGRADATION

Triterpenic acids in table olives

(2009) Concepción Romero et al.   FOOD CHEMISTRY

Revalorization of a Two-Phase Olive Mill Waste Extract into a Micronutrient Fertilizer

(2009) Patricia Rodríguez-Lucena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Enrichment of pomace olive oil in triterpenic acids during storage of “Alpeorujo” olive paste

(2008) Aranzazu García et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY