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Analytical Letters Volume 54, 2021 - Issue 4
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Research Article

Enrichment of Olive Oil with Polyphenols from Oleaster Leaves Using Central Composite Design for the Experimental Measurements

Hédia Hannachia Faculty of Sciences of Tunis, Laboratory of Vegetable Productivity and Environmental Constraint LR18ES04, Department of Biology, University Tunis El Manar, Tunis, TunisiaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-7550-2182
ORCID Icon &
Walid Elfallehb Laboratory of Energy, Water, Environment and Process, LR18ES35, National Engineering School of Gabes, University of Gabes, Gabes, TunisiaORCID Iconhttps://orcid.org/0000-0002-3493-6451
ORCID Icon
Pages 590-607 | Received 31 Mar 2020, Accepted 22 May 2020, Published online: 05 Jun 2020

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Hedia Manai-Djebali, Walid Yeddes, Majdi Hammami, Salma Nait-Mohamed, Emna Habachi, Kamel Msaada & Nabil Ben Youssef. Exploring the synergistic potential of wild nettle and olive oil: bioactive compounds, antioxidant capacity, and antibacterial properties. International Journal of Environmental Health Research 0:0, pages 1-10.
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Articles from other publishers (4)

Vassilis Athanasiadis, Andreas Voulgaris, Konstantinos Katsoulis, Stavros I. Lalas, Ioannis G. Roussis & Olga Gortzi. (2023) Development of Enriched Oil with Polyphenols Extracted from Olive Mill Wastewater. Foods 12:3, pages 497.
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Eliana Alves, Maria do Rosário Domingues & Pedro Domingues. 2023. Functional Foods and Their Implications for Health Promotion. Functional Foods and Their Implications for Health Promotion 97 129 .
Sandra Lamas, Nuno Rodrigues, António M. Peres & José Alberto Pereira. (2022) Flavoured and fortified olive oils - Pros and cons. Trends in Food Science & Technology 124, pages 108-127.
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Maria Luisa Astolfi, Federico Marini, Maria Agostina Frezzini, Lorenzo Massimi, Anna Laura Capriotti, Carmela Maria Montone & Silvia Canepari. (2021) Multielement Characterization and Antioxidant Activity of Italian Extra-Virgin Olive Oils. Frontiers in Chemistry 9.
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