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Journal Abstract Search

140 related items for PubMed ID: 15366831

  • 1. Total recovery of the waste of two-phase olive oil processing: isolation of added-value compounds.
    Fernández-Bolaños J, Rodríguez G, Gómez E, Guillén R, Jiménez A, Heredia A, Rodríguez R.
    J Agric Food Chem; 2004 Sep 22; 52(19):5849-55. PubMed ID: 15366831
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  • 2. Effect of steam treatment of alperujo on the composition, enzymatic saccharification, and in vitro digestibility of alperujo.
    Rodríguez G, Rodríguez R, Jiménez A, Guillén R, Fernandez-Bolaños J.
    J Agric Food Chem; 2007 Jan 10; 55(1):136-42. PubMed ID: 17199324
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  • 3. New hydrothermal treatment of alperujo enhances the content of bioactive minor components in crude pomace olive oil.
    Lama-Muñoz A, Rodríguez-Gutiérrez G, Rubio-Senent F, Gómez-Carretero A, Fernández-Bolaños J.
    J Agric Food Chem; 2011 Feb 23; 59(4):1115-23. PubMed ID: 21265536
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  • 4. Production in large quantities of highly purified hydroxytyrosol from liquid-solid waste of two-phase olive oil processing or "Alperujo".
    Fernández-Bolaños J, Rodríguez G, Rodríguez R, Heredia A, Guillén R, Jiménez A.
    J Agric Food Chem; 2002 Nov 06; 50(23):6804-11. PubMed ID: 12405779
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  • 5. Static-dynamic superheated liquid extraction of hydroxytyrosol and other biophenols from alperujo (a semisolid residue of the olive oil industry).
    Japón-Luján R, Luque de Castro MD.
    J Agric Food Chem; 2007 May 02; 55(9):3629-34. PubMed ID: 17411068
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  • 6. Measuring detoxification and maturity in compost made from "alperujo", the solid by-product of extracting olive oil by the two-phase centrifugation system.
    Alburquerque JA, Gonzálvez J, García D, Cegarra J.
    Chemosphere; 2006 Jun 02; 64(3):470-7. PubMed ID: 16337988
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  • 7. A new process for the management of olive oil mill waste water and recovery of natural antioxidants.
    Agalias A, Magiatis P, Skaltsounis AL, Mikros E, Tsarbopoulos A, Gikas E, Spanos I, Manios T.
    J Agric Food Chem; 2007 Apr 04; 55(7):2671-6. PubMed ID: 17348673
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  • 8. Methods for preparing phenolic extracts from olive cake for potential application as food antioxidants.
    Suárez M, Romero MP, Ramo T, Macià A, Motilva MJ.
    J Agric Food Chem; 2009 Feb 25; 57(4):1463-72. PubMed ID: 19178195
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  • 12. Multiclass pesticide determination in olives and their processing factors in olive oil: comparison of different olive oil extraction systems.
    Amvrazi EG, Albanis TA.
    J Agric Food Chem; 2008 Jul 23; 56(14):5700-9. PubMed ID: 18558709
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  • 13. Analysis of carbohydrates and amino acids in vegetable waste waters by ion chromatography.
    Arienzo M, De Martino A, Capasso R, Di Maro A, Parente A.
    Phytochem Anal; 2003 Jul 23; 14(2):74-82. PubMed ID: 12693630
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  • 14. Two-stage hydrothermal processing of wheat (Triticum aestivum) bran for the production of feruloylated Arabinoxylooligosaccharides.
    Rose DJ, Inglett GE.
    J Agric Food Chem; 2010 May 26; 58(10):6427-32. PubMed ID: 20408584
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  • 15. Dependence of fatty-acid composition of edible oils on their enrichment in olive phenols.
    Girón MV, Ruiz-Jiménez J, Luque de Castro MD.
    J Agric Food Chem; 2009 Apr 08; 57(7):2797-802. PubMed ID: 19253972
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  • 16. Toward a high yield recovery of antioxidants and purified hydroxytyrosol from olive mill wastewaters.
    Allouche N, Fki I, Sayadi S.
    J Agric Food Chem; 2004 Jan 28; 52(2):267-73. PubMed ID: 14733507
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  • 17. Effects of Eucalyptus globulus wood autohydrolysis conditions on the reaction products.
    Garrote G, Kabel MA, Schols HA, Falqué E, Domínguez H, Parajó JC.
    J Agric Food Chem; 2007 Oct 31; 55(22):9006-13. PubMed ID: 17900164
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