Enrichment of Refined Olive Oils with Phenolic Extracts of Olive Leaf and Exhausted Olive Pomace

Olive Pomace-Derived Biomasses Fractionation through a Two-Step Extraction Based on the Use of Ultrasounds: Chemical Characteristics

(2021) María del Mar Contreras et al.   Foods

Processing Effect and Characterization of Olive Oils from Spanish Wild Olive Trees (Olea europaea var. sylvestris)

(2021) Francisco Espínola et al.   MOLECULES

A biorefinery approach to obtain antioxidants, lignin and sugars from exhausted olive pomace

(2021) Irene Gómez-Cruz et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil

(2020) Paolo Lucci et al.   Foods

Impact of Stability of Enriched Oil with Phenolic Extract from Olive Mill Wastewaters

(2020) Rosa Romeo et al.   Foods

Olive-derived biomass as a renewable source of value-added products

(2020) María del Mar Contreras et al.   PROCESS BIOCHEMISTRY

Valorisation of Exhausted Olive Pomace by an Eco-Friendly Solvent Extraction Process of Natural Antioxidants

(2020) Irene Gómez-Cruz et al.   Antioxidants

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

Extraction of oleuropein and luteolin-7-O-glucoside from olive leaves: Optimization of technique and operating conditions

(2019) Antonio Lama-Muñoz et al.   FOOD CHEMISTRY

Evaluation of enrichment with antioxidants from olive oil mill wastes in hydrophilic model system

(2019) Rosa Romeo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Processing of extracted olive oil pomace residue by hydrothermal or dilute acid pretreatment and enzymatic hydrolysis in a biorefinery context

(2019) P. Manzanares et al.   RENEWABLE ENERGY

Comparison of fermentation strategies for ethanol production from olive tree pruning biomass

(2018) Felipe Fernandes-Klajn et al.   INDUSTRIAL CROPS AND PRODUCTS

Potential Health Benefits of Olive Oil and Plant Polyphenols

(2018) Monika Gorzynik-Debicka et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components

(2018) M. Antónia Nunes et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Use of talc in oil mills: Influence on the quality and content of minor compounds in olive oils

(2018) Alfonso M. Vidal et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Valorization of olive pomace by a green integrated approach applying sustainable extraction and membrane-assisted concentration

(2018) M. Antónia Nunes et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Enhanced extraction of hydroxytyrosol, maslinic acid and oleanolic acid from olive pomace: Process parameters, kinetics and thermodynamics, and greenness assessment

(2018) Pujun Xie et al.   FOOD CHEMISTRY

New isobaric lignans from Refined Olive Oils as quality markers for Virgin Olive Oils

(2017) Lorenzo Cecchi et al.   FOOD CHEMISTRY

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

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

The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils

(2016) Sara Biel et al.   BMC Complementary and Alternative Medicine

A review: benefit and bioactive properties of olive (Olea europaea L.) leaves

(2016) Mehmet Musa Özcan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds

(2016) Lisa Parkinson et al.   MOLECULES

Antioxidant capacity of the phenolic fraction and its effect on the oxidative stability of olive oil varieties grown in the southwest of Spain

(2014) J. Sánchez et al.   GRASAS Y ACEITES

Oxidative Stability, Phenolic Compounds and Antioxidant Potential of a Virgin Olive Oil Enriched with Natural Bioactive Compounds

(2013) Jonathan Delgado-Ad^|^aacute;mez et al.   Journal of Oleo Science

Development of a Phenol-Enriched Olive Oil with Both Its Own Phenolic Compounds and Complementary Phenols from Thyme

(2012) Laura Rubió et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Refined Edible Oils Enriched with Phenolic Extracts from Olive Leaves and Pomace

(2012) V. Sánchez de Medina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability of a phenol-enriched olive oil during storage

(2011) Manuel Suárez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY