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Re.Ger.O.P.: An Integrated Project for the Recovery of Ancient and Rare Olive Germplasm.
- Published in:
- Frontiers in Plant Science, 2020, p. 1, doi. 10.3389/fpls.2020.00073
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- Article
Has the use of talc an effect on yield and extra virgin olive oil quality?
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 10, p. 3292, doi. 10.1002/jsfa.7658
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- Article
Olive Leaves as a Source of Anticancer Compounds: In Vitro Evidence and Mechanisms.
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- Molecules, 2024, v. 29, n. 17, p. 4249, doi. 10.3390/molecules29174249
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- Article
Autohydrolysis Application on Vine Shoots and Grape Stalks to Obtain Extracts Enriched in Xylo-Oligosaccharides and Phenolic Compounds.
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- Molecules, 2023, v. 28, n. 9, p. 3760, doi. 10.3390/molecules28093760
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- Article
Biostimulant Formulations and Moringa oleifera Extracts to Improve Yield, Quality, and Storability of Hydroponic Lettuce.
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- Molecules, 2023, v. 28, n. 1, p. 373, doi. 10.3390/molecules28010373
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- Article
Anti-Proliferative and Pro-Apoptotic Effects of Digested Aglianico Grape Pomace Extract in Human Colorectal Cancer Cells.
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- Molecules, 2022, v. 27, n. 20, p. 6791, doi. 10.3390/molecules27206791
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- Article
Teff Type-I Sourdough to Produce Gluten-Free Muffin.
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- Microorganisms, 2020, v. 8, n. 8, p. 1149, doi. 10.3390/microorganisms8081149
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- Article
Fatty acid ethyl esters in virgin olive oils: A correlation study with the volatile profile.
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- Emirates Journal of Food & Agriculture (EJFA), 2019, v. 31, n. 9, p. 735, doi. 10.9755/ejfa.2019.v31.i9.2012
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- Article
Change in quality during ripening of olive fruits and related oils extracted from three minor autochthonous Sardinian cultivars.
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- Emirates Journal of Food & Agriculture (EJFA), 2019, v. 31, n. 3, p. 196, doi. 10.9755/ejfa.2019.v31.i3.1923
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- Article
Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 6, p. 2199, doi. 10.1002/jsfa.11702
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- Article
Fresh pomegranate juices from cultivars and local ecotypes grown in southeastern Italy: comparison of physicochemical properties, antioxidant activity and bioactive compounds.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 3, p. 1185, doi. 10.1002/jsfa.11456
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- Article
The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional value.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 8, p. 3099, doi. 10.1002/jsfa.10986
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- Article
Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 1, p. 131, doi. 10.1002/jsfa.10623
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- Article
Functional compounds from olive pomace to obtain high‐added value foods – a review.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 1, p. 15, doi. 10.1002/jsfa.10478
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- Article
Bioactive compounds and quality evaluation of 'Wonderful' pomegranate fruit and juice as affected by deficit irrigation.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 15, p. 5539, doi. 10.1002/jsfa.10606
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- Article
From by‐product to food ingredient: evaluation of compositional and technological properties of olive‐leaf phenolic extracts.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6620, doi. 10.1002/jsfa.9949
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- Article
"Good Wine Makes Good Blood": An Integrated Approach to Characterize Autochthonous Apulian Grapevines as Promising Candidates for Healthy Wines.
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- International Journal of Biological Sciences, 2022, v. 18, n. 7, p. 2851, doi. 10.7150/ijbs.70287
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- Article
The monoacylglycerol fatty acid composition can act in modulating the oxidative process.
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- Rivista Italiana delle Sostanze Grasse, 2020, v. 97, n. 1, p. 43
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- Article
Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential.
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- Antioxidants, 2023, v. 12, n. 8, p. 1521, doi. 10.3390/antiox12081521
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- Article
Application of Agri-Food By-Products in Cheesemaking.
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- Antioxidants, 2023, v. 12, n. 3, p. 660, doi. 10.3390/antiox12030660
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- Article
Olive Leaf Extract (OLE) impaired vasopressin-induced aquaporin-2 trafficking through the activation of the calcium-sensing receptor.
- Published in:
- Scientific Reports, 2021, v. 11, n. 1, p. 1, doi. 10.1038/s41598-021-83850-5
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- Article
Quality of frozen stored flavoured olive oils.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 1, p. 59, doi. 10.15586/ijfs.v34i1.2161
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- Article
Olive Leaf Extract (OLE) as a Novel Antioxidant That Ameliorates the Inflammatory Response in Cystic Fibrosis.
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- Cells (2073-4409), 2023, v. 12, n. 13, p. 1764, doi. 10.3390/cells12131764
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- Article
Supercritical CO 2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods.
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- Molecules, 2021, v. 26, n. 3, p. 598, doi. 10.3390/molecules26030598
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- Article
Metabolomics Approach to Characterize Green Olive Leaf Extracts Classified Based on Variety and Season.
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- Plants (2223-7747), 2022, v. 11, n. 23, p. 3321, doi. 10.3390/plants11233321
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- Article
Green olive leaf extract (OLE) provides cytoprotection in renal cells exposed to low doses of cadmium.
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- PLoS ONE, 2019, v. 14, n. 3, p. 1, doi. 10.1371/journal.pone.0214159
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- Article
Editorial: Nutrition and sustainable development goal 12: responsible consumption.
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- Frontiers in Nutrition, 2024, p. 1, doi. 10.3389/fnut.2024.1394417
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- Article
Functional Foods Acceptability: A Consumers' Survey on Bread Enriched with Oenological By-Products.
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- Foods, 2023, v. 12, n. 10, p. 2014, doi. 10.3390/foods12102014
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- Article
Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta.
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- Foods, 2022, v. 11, n. 19, p. 3032, doi. 10.3390/foods11193032
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- Article
Upcycling of Agro-Food Chain By-Products to Obtain High-Value-Added Foods.
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- Foods, 2022, v. 11, n. 14, p. 2043, doi. 10.3390/foods11142043
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- Article
Grape Pomace as Innovative Flour for the Formulation of Functional Muffins: How Particle Size Affects the Nutritional, Textural and Sensory Properties.
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- Foods, 2022, v. 11, n. 12, p. 1799, doi. 10.3390/foods11121799
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- Article
Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products.
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- Foods, 2022, v. 11, n. 5, p. 683, doi. 10.3390/foods11050683
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- Article
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks.
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- Foods, 2022, v. 11, n. 4, p. 552, doi. 10.3390/foods11040552
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- Article
The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality.
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- Foods, 2022, v. 11, n. 3, p. 482, doi. 10.3390/foods11030482
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- Article
Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages.
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- Foods, 2022, v. 11, n. 3, p. 451, doi. 10.3390/foods11030451
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- Article
Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations.
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- Foods, 2021, v. 10, n. 8, p. 1913, doi. 10.3390/foods10081913
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- Article
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste.
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- Foods, 2021, v. 10, n. 5, p. 980, doi. 10.3390/foods10050980
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- Article
Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars.
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- Foods, 2021, v. 10, n. 5, p. 1004, doi. 10.3390/foods10051004
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- Article
Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater.
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- Foods, 2021, v. 10, n. 5, p. 923, doi. 10.3390/foods10050923
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- Article
Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review.
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- Foods, 2021, v. 10, n. 3, p. 657, doi. 10.3390/foods10030657
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- Article
Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains.
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- Foods, 2021, v. 10, n. 2, p. 342, doi. 10.3390/foods10020342
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- Article
Antioxidant Efficacy of Olive By-Product Extracts in Human Colon HCT8 Cells.
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- Foods, 2021, v. 10, n. 1, p. 11, doi. 10.3390/foods10010011
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- Article
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives.
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- Foods, 2020, v. 9, n. 10, p. 1446, doi. 10.3390/foods9101446
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- Article
Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1446, doi. 10.3390/foods9101446
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- Publication type:
- Article
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content.
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- Foods, 2020, v. 9, n. 8, p. 1057, doi. 10.3390/foods9081057
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- Article
Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality.
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- Foods, 2020, v. 9, n. 6, p. 813, doi. 10.3390/foods9060813
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- Article
Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk.
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- Foods, 2020, v. 9, n. 1, p. 16, doi. 10.3390/foods9010016
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- Article
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products.
- Published in:
- Foods, 2019, v. 8, n. 10, p. 504, doi. 10.3390/foods8100504
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- Article
Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract.
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- Foods, 2019, v. 8, n. 4, p. 138, doi. 10.3390/foods8040138
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- Article
Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés.
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- Foods, 2019, v. 8, n. 4, p. 115, doi. 10.3390/foods8040115
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- Publication type:
- Article