Enhanced yield of oleuropein from olive leaves using ultrasound-assisted extraction

Modelling of solid-liquid extraction process of total polyphenols from soybeans

(2018) S. Jokić et al.   CZECH JOURNAL OF FOOD SCIENCES

Enhanced extraction of antioxidant polyphenols from Moringa oleifera Lam. leaves using a biomolecule-based low-transition temperature mixture

(2017) Ioanna Karageorgou et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2017) Selin Şahin et al.   MOLECULES

Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity

(2017) Graziana Difonzo et al.   Journal of Functional Foods

Highly Efficient Extraction of Antioxidant Polyphenols from Olea europaea Leaves Using an Eco-friendly Glycerol/Glycine Deep Eutectic Solvent

(2017) Vassilis Athanasiadis et al.   Waste and Biomass Valorization

Emerging Technologies for Recovery of Value-Added Components from Olive Leaves and Their Applications in Food/Feed Industries

(2016) Safa Souilem et al.   Food and Bioprocess Technology

Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions

(2016) Veronica Giacintucci et al.   FOOD CHEMISTRY

Obtaining sugars and natural antioxidants from olive leaves by steam-explosion

(2016) Juan Miguel Romero-García et al.   FOOD CHEMISTRY

Antioxidant Behavior of Olive Phenolics in Oil-in-Water Emulsions

(2016) Vito Michele Paradiso et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetic study of polyphenols extraction from olive (Olea europaea L.) leaves using instant controlled pressure drop texturing

(2016) Sameh Mkaouar et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Physical and structural properties of extra-virgin olive oil based mayonnaise

(2015) Carla Di Mattia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Olive Oil Phenolic Compounds and Maltodextrins on the Physical Properties and Oxidative Stability of Olive Oil O/W Emulsions

(2014) Carla Di Mattia et al.   Food Biophysics

Interfacial characteristics and microchannel emulsification of oleuropein-containing triglyceride oil–water systems

(2014) Safa Souilem et al.   FOOD RESEARCH INTERNATIONAL

Influence of Olive Leaf Processing on the Bioaccessibility of Bioactive Polyphenols

(2014) Margarita H. Ahmad-Qasem et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A novel approach for olive leaf extraction through ultrasound technology : Response surface methodology versus artificial neural networks

(2014) Zeynep İlbay et al.   KOREAN JOURNAL OF CHEMICAL ENGINEERING

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

Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview

(2013) G. Joana Gil-Chávez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Preparation of Monodisperse Food-Grade Oleuropein-Loaded W/O/W Emulsions Using Microchannel Emulsification and Evaluation of Their Storage Stability

(2013) Safa Souilem et al.   Food and Bioprocess Technology

Potential of residues from the Mediterranean agriculture and agrifood industry

(2013) Ángela Peralbo-Molina et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Development of a simple green extraction procedure and HPLC method for determination of oleuropein in olive leaf extract applied to a multi-source comparative study

(2012) M. Ansari et al.   Journal of the Iranian Chemical Society

HPLC-ESI-QTOF-MS as a Powerful Analytical Tool for Characterising Phenolic Compounds in Olive-leaf Extracts

(2012) Rosa Quirantes-Piné et al.   PHYTOCHEMICAL ANALYSIS

Chétoui olive leaf extracts: influence of the solvent type on phenolics and antioxidant activities

(2011) Leila Abaza et al.   GRASAS Y ACEITES

New possibilities for the valorization of olive oil by-products

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

Ultrasound-Assisted Extraction of Natural Products

(2011) M. D. Esclapez et al.   Food Engineering Reviews

Interfacial Behavior and Antioxidant Efficiency of Olive Phenolic Compounds in O/W Olive oil Emulsions as Affected by Surface Active Agent Type

(2010) Carla D. Di Mattia et al.   Food Biophysics

Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

(2010) J.E. Hayes et al.   FOOD CHEMISTRY

Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activities

(2009) Ok-Hwan Lee et al.   BIORESOURCE TECHNOLOGY

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