https://orcid.org/0000-0002-1819-2317
Citations (30)
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Yu-Qing Zeng, Jin-Tao He, Bo-Yong Hu, Wen Li, Jing Deng, Qin-Lu Lin & Yong Fang. (2022) Virgin coconut oil: A comprehensive review of antioxidant activity and mechanisms contributed by phenolic compounds. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Pujun Xie, Linlin Fan, Lixin Huang & Caihong Zhang. (2021) Oxidative polymerization of hydroxytyrosol catalyzed by laccase, tyrosinase or horseradish peroxidase: influencing factors and molecular simulations. Journal of Biomolecular Structure and Dynamics 39:15, pages 5486-5497.
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Articles from other publishers (28)
Andriana Lazou, Georgios Anastasiadis, Tarsia Provata, Zoi Koliou & Styliani Protonotariou. (2022) Utilization of industrial hemp by‐product defatted seed flour: effect of its incorporation on the properties and quality characteristics of ‘tsoureki’, a rich‐dough baked Greek product. Journal of the Science of Food and Agriculture 103:8, pages 3984-3996.
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Fatouma Mohamed Abdoul-Latif, Ayoub Ainane, Touria Hachi, Rania Abbi, Meryem Achira, Abdelmjid Abourriche, Mathieu Brulé & Tarik Ainane. (2023) Materials Derived from Olive Pomace as Effective Bioadsorbents for the Process of Removing Total Phenols from Oil Mill Effluents. Molecules 28:11, pages 4310.
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Oznur Saroglu, Berkay Tav, Rusen Metin Yildirim & Ayse Karadag. (2023)
Microencapsulation of olive mill wastewater in
Saccharomyces cerevisiae
cells by spray drying and
in vitro
bioaccessibility of phenolic compounds
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Raquel Rodrigues, Rita C. Alves & Maria Beatriz P. P. Oliveira. (2023) Exploring Olive Pomace for Skincare Applications: A Review. Cosmetics 10:1, pages 35.
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Filipa Paulo, Loleny Tavares & Lúcia Santos. (2023) Olive Mill Pomace Extract Loaded Ethylcellulose Microparticles as a Delivery System to Improve Olive Oils Oxidative Stability. Resources 12:1, pages 6.
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Doaa A. El-Emam. 2023. Wastewater from Olive Oil Production. Wastewater from Olive Oil Production
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Filipa Paulo, Loleny Tavares & Lúcia Santos. (2022) Response Surface Modeling and Optimization of the Extraction of Phenolic Antioxidants from Olive Mill Pomace. Molecules 27:23, pages 8620.
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Layla Moustafa Fleyfel, Nathalie Karpel Vel Leitner, Marie Deborde, Joseph Matta & Nasma Hamdi El Najjar. (2022) Olive oil liquid wastes–Characteristics and treatments: A literature review. Process Safety and Environmental Protection 168, pages 1031-1048.
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Filipa Paulo, Loleny Tavares & Lúcia Santos. (2022) In vitro digestion, bioaccessibility, and release kinetics studies of encapsulated bioactive compounds obtained from olive mill pomace. Journal of Food Measurement and Characterization 16:6, pages 4880-4895.
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Hamza El Moudden, Yousra El Idrissi, Chakir El Guezzane, Zineb Lakhlifi El Idrissi, Hicham Harhar, Hamza Assaggaf, Khang Wen Goh, Long Chiau Ming, Abdelhakim Bouyahya & Mohamed Tabyaoui. (2022) Spatial Variation of Phytochemical and Antioxidant Activities of Olive Mill Wastewater: A Chemometric Approach. Sustainability 14:21, pages 14488.
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Sara M. Ferreira & Lúcia Santos. (2022) From by-product to functional ingredient: Incorporation of avocado peel extract as an antioxidant and antibacterial agent. Innovative Food Science & Emerging Technologies 80, pages 103116.
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Filipa Paulo, Loleny Tavares & Lúcia Santos. (2022) Extraction and encapsulation of bioactive compounds from olive mill pomace: influence of loading content on the physicochemical and structural properties of microparticles. Journal of Food Measurement and Characterization 16:4, pages 3077-3094.
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Zeyneb Boucherit, Sigrid Flahaut, Brahim Djoudi, Toma-Nardjes Mouas, Aicha Mechakra & Souad Ameddah. (2022) Potential of Halophilic Penicillium chrysogenum Isolated from Algerian Saline Soil to Produce Laccase on Olive Oil Wastes. Current Microbiology 79:7.
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Emilio Gil-Martín, Tamara Forbes-Hernández, Alejandro Romero, Danila Cianciosi, Francesca Giampieri & Maurizio Battino. (2022) Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products. Food Chemistry 378, pages 131918.
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Ola Dayoub, Sami Karam, Saeed Alkjk & Soulayman Soulayman. (2022) Extracted Pomace Olive Oil Use for the Preparation of Starch Graft Copolymer. International Journal of Renewable Energy Development 11:2, pages 559-567.
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Munther I. Kandah. (2022) Production of Biodegradable Bioplastics Filled with Jordanian Olive Tree Leaves. Chemical Engineering & Technology 45:4, pages 755-761.
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Sara M. Ferreira & Lúcia Santos. (2022) A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics—Case Study: Grape Pomace and Grapeseed. Molecules 27:3, pages 969.
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Chrysanthi Mitsagga, Konstantinos Petrotos & Ioannis Giavasis. (2021) Antimicrobial Properties of Lyophilized Extracts of Olive Fruit, Pomegranate and Orange Peel Extracts against Foodborne Pathogenic and Spoilage Bacteria and Fungi In Vitro and in Food Matrices. Molecules 26:22, pages 7038.
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Bixia Wang, Shian Shen, Jipeng Qu, Zhou Xu, Shiling Feng, Tao Chen & Chunbang Ding. (2021) Optimizing Total Phenolic and Oleuropein of Chinese Olive (Olea europaea) Leaves for Enhancement of the Phenols Content and Antioxidant Activity. Agronomy 11:4, pages 686.
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Federica Flamminii, Maria Paciulli, Alessandro Di Michele, Paola Littardi, Eleonora Carini, Emma Chiavaro, Paola Pittia & Carla Daniela Di Mattia. (2021) Alginate-based microparticles structured with different biopolymers and enriched with a phenolic-rich olive leaves extract: A physico-chemical characterization. Current Research in Food Science 4, pages 698-706.
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Ana Miklavčič Višnjevec, Paul Baker, Adam Charlton, Dave Preskett, Kelly Peeters, Črtomir Tavzes, Katja Kramberger & Matthew Schwarzkopf. (2020) Developing an Olive Biorefinery in Slovenia: Analysis of Phenolic Compounds Found in Olive Mill Pomace and Wastewater. Molecules 26:1, pages 7.
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Filipa Paulo & Lúcia Santos. (2020) New insights in the in vitro release of phenolic antioxidants: The case study of the release behavior of tyrosol from tyrosol-loaded ethylcellulose microparticles during the in vitro gastrointestinal digestion. Colloids and Surfaces B: Biointerfaces 196, pages 111339.
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Fereshteh Safarzadeh Markhali, José A. Teixeira & Cristina M. R. Rocha. (2020) Olive Tree Leaves—A Source of Valuable Active Compounds. Processes 8:9, pages 1177.
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Annamaria Cedola, Carmen Palermo, Diego Centonze, Matteo Alessandro Del Nobile & Amalia Conte. (2020) Characterization and Bio-Accessibility Evaluation of Olive Leaf Extract-Enriched “Taralli”. Foods 9:9, pages 1268.
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