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Deep eutectic solvents improve the biorefinery of alperujo by extraction of bioactive molecules in combination with industrial thermal treatments.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 121, p. 131, doi. 10.1016/j.fbp.2020.02.001
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- Article
Antioxidant polysaccharide-enriched fractions obtained from olive leaves by ultrasound-assisted extraction with α-amylase inhibition, and antiproliferative activities.
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- 3 Biotech, 2024, v. 14, n. 3, p. 1, doi. 10.1007/s13205-024-03939-2
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- Article
Extra Virgin Oil Polyphenols Improve the Protective Effects of Hydroxytyrosol in an In Vitro Model of Hypoxia-Reoxygenation of Rat Brain.
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- Brain Sciences (2076-3425), 2021, v. 11, n. 9, p. 1133, doi. 10.3390/brainsci11091133
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- Article
Cocoa bean husk: industrial source of antioxidant phenolic extract.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 1, p. 325, doi. 10.1002/jsfa.9191
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- Article
Evolution of Hydroxytyrosol, Hydroxytyrosol 4-β-d-Glucoside, 3,4-Dihydroxyphenylglycol and Tyrosol in Olive Oil Solid Waste or "Alperujo".
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- Molecules, 2022, v. 27, n. 23, p. 8380, doi. 10.3390/molecules27238380
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- Article
Health-Promoting Properties of Pectin–Polyphenol Complex Extracted from Olive Oil By-Product Alperujo: Antioxidant, Antiproliferative, and Anti-Inflammatory Activities.
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- Antioxidants, 2024, v. 13, n. 9, p. 1066, doi. 10.3390/antiox13091066
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- Article
Effect of Supplementation of a Cryopreservation Extender with Pectoliv30 on Post-Thawing Semen Quality Parameters in Rooster Species.
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- Antioxidants, 2024, v. 13, n. 8, p. 1018, doi. 10.3390/antiox13081018
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- Article
Application of a Cold-Pressing Treatment to Improve Virgin Olive Oil Production and the Antioxidant Phenolic Profile of Its by-Products.
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- Antioxidants, 2023, v. 12, n. 6, p. 1162, doi. 10.3390/antiox12061162
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- Article
Date Seed: Rich Source of Antioxidant Phenolics Obtained by Hydrothermal Treatments.
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- Antioxidants, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/antiox11101914
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- Article
Synergistic Effect of 3′,4′-Dihidroxifenilglicol and Hydroxytyrosol on Oxidative and Nitrosative Stress and Some Cardiovascular Biomarkers in an Experimental Model of Type 1 Diabetes Mellitus.
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- Antioxidants, 2021, v. 10, n. 12, p. 1983, doi. 10.3390/antiox10121983
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- Article
Effect of the Olive Oil Extraction Process on the Formation of Complex Pectin–Polyphenols and Their Antioxidant and Antiproliferative Activities.
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- Antioxidants, 2021, v. 10, n. 12, p. 1858, doi. 10.3390/antiox10121858
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- Article
Nephroprotective Effect of the Virgin Olive Oil Polyphenol Hydroxytyrosol in Type 1-like Experimental Diabetes Mellitus: Relationships with Its Antioxidant Effect.
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- Antioxidants, 2021, v. 10, n. 11, p. 1783, doi. 10.3390/antiox10111783
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- Article
Inhibitory Effect of Olive Phenolic Compounds Isolated from Olive Oil By-Product on Melanosis of Shrimps.
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- Antioxidants, 2021, v. 10, n. 5, p. 728, doi. 10.3390/antiox10050728
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- Article
Effect of olive‐derived antioxidants (3,4‐dihydroxyphenylethanol and 3,4 dihydroxyphenylglycol) on sperm motility and fertility in liquid ram sperm stored at 15°C or 5°C.
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- Reproduction in Domestic Animals, 2020, v. 55, n. 3, p. 325, doi. 10.1111/rda.13631
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- Article
Strawberry Puree Functionalized with Natural Hydroxytyrosol: Effects on Vitamin C and Antioxidant Activity.
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- Molecules, 2020, v. 25, n. 24, p. 5829, doi. 10.3390/molecules25245829
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- Article
An Acid-Free Alternative to Pectin Production from the Cell Walls of Olive Oil Waste and Different Fruits Using Choline Chloride.
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- Foods, 2023, v. 12, n. 22, p. 4166, doi. 10.3390/foods12224166
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- Article
Application of Thermo-Malaxation Followed by Three-Phase Centrifugation to Enable the Biorefinery of Alperujo, the Main By-Product of Olive Oil.
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- Foods, 2023, v. 12, n. 21, p. 4023, doi. 10.3390/foods12214023
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- Article
Antioxidant Capacity and Phenolic and Sugar Profiles of Date Fruits Extracts from Six Different Algerian Cultivars as Influenced by Ripening Stages and Extraction Systems.
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- Foods, 2021, v. 10, n. 3, p. 503, doi. 10.3390/foods10030503
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- Article
Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents.
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- Foods, 2021, v. 10, n. 2, p. 227, doi. 10.3390/foods10020227
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- Article
New Liquid Source of Antioxidant Phenolic Compounds in the Olive Oil Industry: Alperujo Water.
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- Foods, 2020, v. 9, n. 7, p. 962, doi. 10.3390/foods9070962
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- Article
Discriminant Analysis and Data Mining CHAID Decision Tree as Tools to Evaluate the Buffering Effect of Hydroxytyrosol on Reactive Oxygen Species in Rooster Sperm Cryopreservation.
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- Animals (2076-2615), 2023, v. 13, n. 19, p. 3079, doi. 10.3390/ani13193079
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- Article
Bayesian Analysis of the Effects of Olive Oil-Derived Antioxidants on Cryopreserved Buck Sperm Parameters.
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- Animals (2076-2615), 2021, v. 11, n. 7, p. 2032, doi. 10.3390/ani11072032
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- Article
The Effect of the Extra Virgin Olive Oil Minor Phenolic Compound 3′,4′-Dihydroxyphenylglycol in Experimental Diabetic Kidney Disease.
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- Nutrients, 2023, v. 15, n. 2, p. 377, doi. 10.3390/nu15020377
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- Article
Neuroprotective Effect of 3′,4′-Dihydroxyphenylglycol in Type-1-like Diabetic Rats—Influence of the Hydroxytyrosol/3′,4′-dihydroxyphenylglycol Ratio.
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- Nutrients, 2022, v. 14, n. 6, p. 1146, doi. 10.3390/nu14061146
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- Article