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157 related items for PubMed ID: 27173536

  • 1. Olive mill wastewater microconstituents composition according to olive variety and extraction process.
    Aggoun M, Arhab R, Cornu A, Portelli J, Barkat M, Graulet B.
    Food Chem; 2016 Oct 15; 209():72-80. PubMed ID: 27173536
    [Abstract] [Full Text] [Related]

  • 2. Modulating oxidoreductase activity modifies the phenolic content of virgin olive oil.
    García-Rodríguez R, Romero-Segura C, Sanz C, Pérez AG.
    Food Chem; 2015 Mar 15; 171():364-9. PubMed ID: 25308681
    [Abstract] [Full Text] [Related]

  • 3. Influence of genetic and interannual factors on the phenolic profiles of virgin olive oils.
    Miho H, Moral J, Barranco D, Ledesma-Escobar CA, Priego-Capote F, Díez CM.
    Food Chem; 2021 Apr 16; 342():128357. PubMed ID: 33508902
    [Abstract] [Full Text] [Related]

  • 4. Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.
    Hachicha Hbaieb R, Kotti F, García-Rodríguez R, Gargouri M, Sanz C, Pérez AG.
    Food Chem; 2015 May 01; 174():240-7. PubMed ID: 25529676
    [Abstract] [Full Text] [Related]

  • 5. Content of phenolic compounds and mannitol in olive leaves extracts from six Spanish cultivars: Extraction with the Soxhlet method and pressurized liquids.
    Lama-Muñoz A, Contreras MDM, Espínola F, Moya M, Romero I, Castro E.
    Food Chem; 2020 Aug 01; 320():126626. PubMed ID: 32222659
    [Abstract] [Full Text] [Related]

  • 6. Olive oil pilot-production assisted by pulsed electric field: impact on extraction yield, chemical parameters and sensory properties.
    Puértolas E, Martínez de Marañón I.
    Food Chem; 2015 Jan 15; 167():497-502. PubMed ID: 25149017
    [Abstract] [Full Text] [Related]

  • 7. Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey.
    Miho H, Díez CM, Mena-Bravo A, Sánchez de Medina V, Moral J, Melliou E, Magiatis P, Rallo L, Barranco D, Priego-Capote F.
    Food Chem; 2018 Nov 15; 266():192-199. PubMed ID: 30381176
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  • 8. Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour.
    Beta T, Hwang T.
    Food Chem; 2018 Apr 25; 246():58-64. PubMed ID: 29291878
    [Abstract] [Full Text] [Related]

  • 9. Antioxidant activity of phenolic fractions in olive mill wastewater.
    Azaizeh H, Halahlih F, Najami N, Brunner D, Faulstich M, Tafesh A.
    Food Chem; 2012 Oct 15; 134(4):2226-34. PubMed ID: 23442678
    [Abstract] [Full Text] [Related]

  • 10. Sustainable recovery of phenolic antioxidants from real olive vegetation water with natural hydrophobic eutectic solvents and terpenoids.
    Rodríguez-Llorente D, Martín-Gutiérrez D, Suárez-Rodríguez P, Navarro P, Álvarez-Torrellas S, García J, Larriba M.
    Environ Res; 2023 Mar 01; 220():115207. PubMed ID: 36603659
    [Abstract] [Full Text] [Related]

  • 11. Membrane-Filtered Olive Mill Wastewater: Quality Assessment of the Dried Phenolic-Rich Fraction.
    Sedej I, Milczarek R, Wang SC, Sheng R, de Jesús Avena-Bustillos R, Dao L, Takeoka G.
    J Food Sci; 2016 Apr 01; 81(4):E889-96. PubMed ID: 26989993
    [Abstract] [Full Text] [Related]

  • 12. Antioxidant quantification in different portions obtained during olive oil extraction process in an olive oil press mill.
    De Bruno A, Romeo R, Piscopo A, Poiana M.
    J Sci Food Agric; 2021 Feb 01; 101(3):1119-1126. PubMed ID: 32785970
    [Abstract] [Full Text] [Related]

  • 13. Biophenols: Enzymes (β-secretase, Cholinesterases, histone deacetylase and tyrosinase) inhibitors from olive (Olea europaea L.).
    Omar SH, Scott CJ, Hamlin AS, Obied HK.
    Fitoterapia; 2018 Jul 01; 128():118-129. PubMed ID: 29772299
    [Abstract] [Full Text] [Related]

  • 14. LC-MS phenolic profiling combined with multivariate analysis as an approach for the characterization of extra virgin olive oils of four rare Tunisian cultivars during ripening.
    Ben Brahim S, Kelebek H, Ammar S, Abichou M, Bouaziz M.
    Food Chem; 2017 Aug 15; 229():9-19. PubMed ID: 28372256
    [Abstract] [Full Text] [Related]

  • 15. Phenolic profile and antioxidant activities of olive mill wastewater.
    El-Abbassi A, Kiai H, Hafidi A.
    Food Chem; 2012 May 01; 132(1):406-12. PubMed ID: 26434308
    [Abstract] [Full Text] [Related]

  • 16. Evaluation of the suitability of low hazard surfactants for the separation of phenols and carotenoids from red-flesh orange juice and olive mill wastewater using cloud point extraction.
    Katsoyannos E, Gortzi O, Chatzilazarou A, Athanasiadis V, Tsaknis J, Lalas S.
    J Sep Sci; 2012 Oct 01; 35(19):2665-70. PubMed ID: 22887931
    [Abstract] [Full Text] [Related]

  • 17. Recovery and stability over time of phenolic fractions by an industrial filtration system of olive mill wastewaters: a three-year study.
    Bellumori M, Cecchi L, Romani A, Mulinacci N, Innocenti M.
    J Sci Food Agric; 2018 May 01; 98(7):2761-2769. PubMed ID: 29105769
    [Abstract] [Full Text] [Related]

  • 18. Development of Phenol-Enriched Olive Oil with Phenolic Compounds Extracted from Wastewater Produced by Physical Refining.
    Venturi F, Sanmartin C, Taglieri I, Nari A, Andrich G, Terzuoli E, Donnini S, Nicolella C, Zinnai A.
    Nutrients; 2017 Aug 22; 9(8):. PubMed ID: 28829365
    [Abstract] [Full Text] [Related]

  • 19. Developing an Olive Biorefinery in Slovenia: Analysis of Phenolic Compounds Found in Olive Mill Pomace and Wastewater.
    Miklavčič Višnjevec A, Baker P, Charlton A, Preskett D, Peeters K, Tavzes Č, Kramberger K, Schwarzkopf M.
    Molecules; 2020 Dec 22; 26(1):. PubMed ID: 33375027
    [Abstract] [Full Text] [Related]

  • 20. Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.
    Hachicha Hbaieb R, Kotti F, Cortes-Francisco N, Caixach J, Gargouri M, Vichi S.
    Food Chem; 2016 Nov 01; 210():631-9. PubMed ID: 27211691
    [Abstract] [Full Text] [Related]

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