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Journal Abstract Search

370 related items for PubMed ID: 32914435

  • 1. Are olive pomace powders a safe source of bioactives and nutrients?
    Ribeiro TB, Oliveira A, Coelho M, Veiga M, Costa EM, Silva S, Nunes J, Vicente AA, Pintado M.
    J Sci Food Agric; 2021 Mar 30; 101(5):1963-1978. PubMed ID: 32914435
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  • 3. Functional compounds from olive pomace to obtain high-added value foods - a review.
    Difonzo G, Troilo M, Squeo G, Pasqualone A, Caponio F.
    J Sci Food Agric; 2021 Jan 15; 101(1):15-26. PubMed ID: 32388855
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  • 4. Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace.
    Ying D, Hlaing MM, Lerisson J, Pitts K, Cheng L, Sanguansri L, Augustin MA.
    Food Res Int; 2017 Oct 15; 100(Pt 1):665-673. PubMed ID: 28873735
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  • 5. New by-products rich in bioactive substances from the olive oil mill processing.
    Romero C, Medina E, Mateo MA, Brenes M.
    J Sci Food Agric; 2018 Jan 15; 98(1):225-230. PubMed ID: 28580634
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  • 11. Literature review on production process to obtain extra virgin olive oil enriched in bioactive compounds. Potential use of byproducts as alternative sources of polyphenols.
    Frankel E, Bakhouche A, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A.
    J Agric Food Chem; 2013 Jun 05; 61(22):5179-88. PubMed ID: 23656613
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  • 16. Grape seed pomace as a valuable source of antioxidant fibers.
    Costa GN, Tonon RV, Mellinger-Silva C, Galdeano MC, Iacomini M, Santiago MC, Almeida EL, Freitas SP.
    J Sci Food Agric; 2019 Aug 15; 99(10):4593-4601. PubMed ID: 30891761
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  • 17. Recovery of dietary fiber and polyphenol from grape juice pomace and evaluation of their functional properties and polyphenol compositions.
    Zhang L, Zhu M, Shi T, Guo C, Huang Y, Chen Y, Xie M.
    Food Funct; 2017 Jan 25; 8(1):341-351. PubMed ID: 28045183
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  • 18. Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta.
    Balli D, Cecchi L, Innocenti M, Bellumori M, Mulinacci N.
    Food Chem; 2021 Sep 01; 355():129642. PubMed ID: 33799243
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  • 19. Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation.
    Chanioti S, Katsouli M, Tzia C.
    Molecules; 2021 Mar 22; 26(6):. PubMed ID: 33810031
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