Comparative evaluation of the phytochemical profiles and antioxidant potentials of olive leaves from 32 cultivars grown in China
C Zhang, X Xin, J Zhang, S Zhu, E Niu, Z Zhou, D Liu - Molecules, 2022 - mdpi.com
Olives (Olea europaea L.) are a significant part of the agroindustry in China. Olive leaves,
the most abundant by-products of the olive and olive oil industry, contain bioactive …
the most abundant by-products of the olive and olive oil industry, contain bioactive …
Gluten-free breadsticks fortified with phenolic-rich extracts from olive leaves and olive mill wastewater
P Conte, S Pulina, A Del Caro, C Fadda, PP Urgeghe… - Foods, 2021 - mdpi.com
Nowadays, food processing by-products, which have long raised serious environmental
concerns, are recognized to be a cheap source of valuable compounds. In the present study …
concerns, are recognized to be a cheap source of valuable compounds. In the present study …
Cookies Fortified with Lonicera japonica Thunb. Extracts: Impact on Phenolic Acid Content, Antioxidant Activity and Physical Properties
W Cao, J Chen, L Li, G Ren, X Duan, Q Zhou, M Zhang… - Molecules, 2022 - mdpi.com
Highlights Cookies with a 4% level of LJ extracts possessed the highest chlorogenic acid
content. The addition of higher levels of LJ extracts significantly increased higher antioxidant …
content. The addition of higher levels of LJ extracts significantly increased higher antioxidant …
Physicochemical properties of olive leaf powders and incorporation in chitosan-based edible films for improved functionality
A Gerasopoulos, FT Mantzouridou, N Nenadis - Food Hydrocolloids, 2025 - Elsevier
Aiming to produce functional chitosan edible films containing olive leaf antioxidants with
reduced environmental footprint of their preparation, the present work focused on the …
reduced environmental footprint of their preparation, the present work focused on the …
On the Perspective of Solid-State Fermented Olive Leaves for High-Added Value Applications
Purpose The effect of solid-state fermentation (SSF), employing different microbial strains
(single or co-cultured), to the chemical composition of olive leaves (OL) and the possible …
(single or co-cultured), to the chemical composition of olive leaves (OL) and the possible …
Crackers fortified with various ratios of cynara scolymus L. Leaf extract residue: nutritional, physical and sensory quality
TT Le, AP Vo - Chemical Engineering Transactions, 2023 - cetjournal.it
Artichoke leaf extract residue (ALER) is a by-product of the production of artichoke leaf
extract. In the present research, ALER powder and wheat flour were utilized in the …
extract. In the present research, ALER powder and wheat flour were utilized in the …
[HTML][HTML] Gluten-Free crackers based on chickpea and pumpkin seed press cake flour: nutritional, functional and sensory properties
J Tomić, D Škrobot, L Popović… - Food Technology and …, 2022 - hrcak.srce.hr
Sažetak Research background. Despite the growing trend of the gluten-free market and the
presence of a wide range of gluten-free products, there are still some shortcomings in …
presence of a wide range of gluten-free products, there are still some shortcomings in …
Production and quality assessment of functional crackers based on fruit seed oils
Crackers are popular bakery products known for their crunchy texture and long shelf life.
Typically made from leavened or unleavened dough with wheat flour, oil, water, and …
Typically made from leavened or unleavened dough with wheat flour, oil, water, and …
Impact of olive leaves powder addition on extra virgin olive oil: Sensory, quality, nutritional and volatile compounds implications
AA Álvares, LT Silva, LS Cavalcante… - Journal of the …, 2024 - Wiley Online Library
Olive leaves currently represent a waste from olive oil industry that can be reused as source
of polyphenols and other compounds. The objective of this study was to test whether …
of polyphenols and other compounds. The objective of this study was to test whether …