Extraction, benefits and valorization of olive polyphenols-Reference-Cited by-同舟云学术

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Extraction, benefits and valorization of olive polyphenols

Published:2015-06-02 Issue:4 Volume:118 Page:503-511
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Ciriminna Rosaria¹,Meneguzzo Francesco²,Fidalgo Alexandra²,Ilharco Laura M.³,Pagliaro Mario¹

Affiliation:

1. Istituto per lo Studio dei Materiali NanostrutturatiCNR, PalermoItaly

2. Istituto di BiometeorologiaCNR, FirenzeItaly

3. Centro de Química‐Física Molecular and IN‐ Institute of Nanoscience and NanotechnologyInstituto Superior Técnico, LisboaPortugal

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500036

Reference57 articles.

1. Valorisation of food residues: waste to wealth using green chemical technologies

2. Limonene: a versatile chemical of the bioeconomy

3. Free Radical-Scavenging Properties of Olive Oil Polyphenols

4. Polyphenols: food sources and bioavailability

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1. Enzymatic synthesis of Hydroxytyrosol from Oleuropein for valorization of an agricultural waste;Bioengineered;2024-09-05

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3. Improvement of the oxidative stability of edible oils through enzymatic esterification with hydroxytyrosol‐rich extract;European Journal of Lipid Science and Technology;2024-05-08

4. The Effects of Encapsulation on the In Vitro Anti-Clostridial Activity of Olive Mill Wastewater Polyphenolic Extracts: A Promising Strategy to Limit Microbial Growth in Food Systems;Molecules;2024-03-23

5. Preventing Microbial Growth in Game Meat by Applying Polyphenolic Extracts from Olive Mill Vegetation Water;Foods;2024-02-22

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