State of knowledge on chemical, biological and nutritional properties of olive mill wastewater-Reference-Cited by-同舟云学术

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State of knowledge on chemical, biological and nutritional properties of olive mill wastewater

Published:2022-07 Issue: Volume:381 Page:132238
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zahi Mohamed Reda,Zam Wissam,El Hattab Mohamed

Funder

Direction Générale de la Recherche Scientifique et du Développement Technologique

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference135 articles.

1. Enrichment of phenolic compounds from olive mill wastewater and in vitro evaluation of their antimicrobial activities;Abu-Lafi;Evidence-Based Complementary and Alternative medicine,2017

2. Phenolic removal in a model olive oil mill wastewater using Pleurotus ostreatus in bioreactor cultures and biological evaluation of the process;Aggelis;Water Research,2003

3. Valorization of antioxidants extracted from olive mill wastewater;Aissa;Biotechnology and applied biochemistry,2017

4. Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage;Akarpat;Journal of Food processing and Preservation,2008

5. Treatment and valorization of olive mill wastewaters. Mediterranean;Alaoui;Journal of Chemistry,2016

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Amine-modified halloysite nanotube embedded PEI cryogels as adsorbent nanoarchitectonics for recovery of valuable phenolic compounds from olive mill wastewater;Applied Clay Science;2024-03

2. Olive oil and its derivatives for promoting performance, health, and struggling thermal stress effects on broilers;Poultry Science;2024-02

3. Valorization of olive mill wastewater via autothermal reforming for hydrogen production;Renewable Energy;2023-12

4. Influence of geographical origin, harvesting time and processing system on the characteristics of olive-mill wastewater: A step toward reducing the environmental impact of the olive oil sector;Environmental Technology & Innovation;2023-11

5. Oleocanthal – Characterization, production, safety, functionality and in vivo evidences;Food Chemistry;2023-11

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