Olive Fruit and Olive Oil
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Publisher
Elsevier
Reference158 articles.
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1. Extracellular vesicles from olive wastewater and pomace by‐products: Isolation, characterization of their lipid and phenolic profiles, and evaluation of their radical scavenging activity;European Journal of Lipid Science and Technology;2024-08-22
2. Hepatotoxicity assessment of innovative nutritional supplements based on olive-oil formulations enriched with natural antioxidants;Frontiers in Nutrition;2024-05-15
3. Functional food development using olive pomace phenolics and hydrogels;International Journal of Food Science & Technology;2024-05-07
4. Physical and Chemical Properties of Boiled Oil: A Traditional Method of Extracting Oil from Boiled Olive Fruits;The Open Agriculture Journal;2024-05-03
5. A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf‐life, and Quality Control;Chemistry & Biodiversity;2024-03-08
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