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Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality

Ultrasonics sonochemistry, 2019-12, Vol.59, p.104747-104747, Article 104747

2019

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Effect of an olive phenolic extract on the quality of vegetable oils during frying

Food chemistry, 2015-06, Vol.176, p.184-192

2015

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Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality

Food chemistry, 2017-04, Vol.221, p.107-113

2017

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Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

Meat science, 2013-03, Vol.93 (3), p.703-714

2013

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Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure

Inflammopharmacology, 2009-04, Vol.17 (2), p.76-84

2009

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Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

International journal of food microbiology, 2011-05, Vol.147 (1), p.45-52

2011

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Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition

Food research international, 2019-05, Vol.119, p.236-243

2019

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Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits

Meat science, 2012-12, Vol.92 (4), p.783-788

2012

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Use of dried stoned olive pomace in the feeding of lactating buffaloes: effect on the quantity and quality of the milk produced

Animal Bioscience, 2013, 26(7), , pp.971-980

2013

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Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo

Animal Bioscience, 2017, 30(11), , pp.1605-1611

2017

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Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

Journal of the American Oil Chemists' Society, 1996-11, Vol.73 (11), p.1589-1593

1996

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Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G₁ cell cycle arrest and apoptosis

European journal of cancer prevention, 2002-08, Vol.11 (4), p.351-358

2002

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Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters

Food chemistry, 2000-11, Vol.71 (3), p.407-415

2000

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Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

Journal of Chromatography A, 2004-10, Vol.1054 (1), p.113-127

2004

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Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

Journal of Chromatography A, 2004-10, Vol.1054 (1), p.17-31

2004

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Irrigation Effects on Quality, Phenolic Composition, and Selected Volatiles of Virgin Olive Oils Cv. Leccino

Journal of agricultural and food chemistry, 2007-08, Vol.55 (16), p.6609-6618

2007

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Contribution of phenolic compounds to virgin olive oil quality

European journal of lipid science and technology, 2002-10, Vol.104 (9-10), p.602-613

2002

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Virgin Olive Oil Phenols Inhibit Proliferation of Human Promyelocytic Leukemia Cells (HL60) by Inducing Apoptosis and Differentiation

The Journal of nutrition, 2006-03, Vol.136 (3), p.614-619

2006

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Evaluation of Phenolic Compounds in Virgin Olive Oil by Direct Injection in High-Performance Liquid Chromatography with Fluorometric Detection

Journal of agricultural and food chemistry, 2006-04, Vol.54 (8), p.2832-2838

2006

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Volatile Compounds and Phenolic Composition of Virgin Olive Oil: Optimization of Temperature and Time of Exposure of Olive Pastes to Air Contact during the Mechanical Extraction Process

Journal of agricultural and food chemistry, 2003-12, Vol.51 (27), p.7980-7988

2003

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Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro

International journal of cancer, 2005-10, Vol.117 (1), p.1-7

2005

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The Use of Lactobacillus pentosus 1MO To Shorten the Debittering Process Time of Black Table Olives (Cv. Itrana and Leccino): A Pilot-Scale Application

Journal of agricultural and food chemistry, 2006-05, Vol.54 (11), p.3869-3875

2006

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Winemaking ability of wild yeast strains and comparative volatile profiles of wines fermented at 12 degrees or 20 degrees C

Food science and technology research, 2006-08, Vol.12 (3), p.194-198

2006

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Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Journal of agricultural and food chemistry, 1992-09, Vol.40 (9), p.1571-1576

1992

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Arginine Catabolism by Sourdough Lactic Acid Bacteria: Purification and Characterization of the Arginine Deiminase Pathway Enzymes from Lactobacillus sanfranciscensis CB1

Applied and Environmental Microbiology, 2002-12, Vol.68 (12), p.6193-6201

2002

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Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality

Effect of an olive phenolic extract on the quality of vegetable oils during frying

Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition

Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits

Use of dried stoned olive pomace in the feeding of lactating buffaloes: effect on the quantity and quality of the milk produced

Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo

Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G₁ cell cycle arrest and apoptosis

Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters

Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

Irrigation Effects on Quality, Phenolic Composition, and Selected Volatiles of Virgin Olive Oils Cv. Leccino

Contribution of phenolic compounds to virgin olive oil quality

Virgin Olive Oil Phenols Inhibit Proliferation of Human Promyelocytic Leukemia Cells (HL60) by Inducing Apoptosis and Differentiation

Evaluation of Phenolic Compounds in Virgin Olive Oil by Direct Injection in High-Performance Liquid Chromatography with Fluorometric Detection

Volatile Compounds and Phenolic Composition of Virgin Olive Oil: Optimization of Temperature and Time of Exposure of Olive Pastes to Air Contact during the Mechanical Extraction Process

Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro

The Use of Lactobacillus pentosus 1MO To Shorten the Debittering Process Time of Black Table Olives (Cv. Itrana and Leccino): A Pilot-Scale Application

Winemaking ability of wild yeast strains and comparative volatile profiles of wines fermented at 12 degrees or 20 degrees C

Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC

Arginine Catabolism by Sourdough Lactic Acid Bacteria: Purification and Characterization of the Arginine Deiminase Pathway Enzymes from Lactobacillus sanfranciscensis CB1

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