Papers mentioning olive or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
< 0.05). Beyond 210 °C/6 h, these attributes were rated at zero. However, HTyr-EVOOs exhibited lower rancidity compared to non-enriched oils under identical conditions, attributed... Read full abstract on PubMed →
Introduction: gas production technique, the effect of including eight agro-industrial by-products (carob, grape, two types of olive pomace, citrus pulp, tomato, and hazelnut skin)... Read full abstract on PubMed →
. Spectrophotometry, along with fluorescence and chemiluminescence probe assays, demonstrated that olive oil affected the fungus membrane fluidity and level of reactive oxygen spec... Read full abstract on PubMed →
)-2-heptenal reached a concentration twenty times higher than its odor threshold. In addition, five oils were inconsistently classified by the models and considered at risk of down... Read full abstract on PubMed →
< 0.05) in birds fed the OE compared to SPICY but was not significantly different compared to the blend of both extracts (SPIOE). In conclusion, OE and SPICY were useful in maintai... Read full abstract on PubMed →
. Furthermore, it underlines the potential of the four fungi as biomass decomposers for environmentally-friendly applications, emphasizing the efficiency of OS as an inducing subst... Read full abstract on PubMed →
< 0.002) at 7 and 14 days of storage for different extracts, independently from the application methods. The use of the extracts to inhibit bacterial growth in game meat should onl... Read full abstract on PubMed →
< 0.001) in the Control group than in EBP, OLL and BPOL groups. The integration of 20 % of bergamot pulp and/or olive leaves by-products increased the levels of tocopherol and phen... Read full abstract on PubMed →
The presence of food in extra virgin olive oil (EVOO) during simultaneous storage might bring additional changes to the oil's composition and quality. To investigate this matter, t... Read full abstract on PubMed →
Spent coffee grounds, the main by-product of the coffee-brewing process, were valorized as a renewable source of lipids for the synthesis of novel wax esters and as an alternative... Read full abstract on PubMed →
Background: /olive oil-induced HCC-like rats. Materials and Methods: -) fetoprotein (AFP), and liver histology were assessed. Results: Alkaloids, tannins, flavonoids, terpenoids, a... Read full abstract on PubMed →
The increasing demand for food has required intensive use of pesticides which are hazardous to the ecosystem. A valid alternative is represented by biopesticides; however, these mo... Read full abstract on PubMed →
, the causal agent of olive knot disease. In vitro tests showed a synergistic effect of the formulation components, and in vivo tests on olive seedlings demonstrated reduced bacter... Read full abstract on PubMed →
The health-promoting antioxidant properties of virgin olive oil (VOO) are today considered priority targets in the new olive breeding programs. Given that these properties depend m... Read full abstract on PubMed →
). Both diets were stored at room temperature (RT) or 4 °C for 4 months. Results showed that feed storage at 4 °C enhanced the stability of the enzymes and cellulase was more stabl... Read full abstract on PubMed →
Plant-based extracts possess biological potential due to their high content of phytochemicals. Nevertheless, photosynthetic pigments (e.g., chlorophylls) that are also present in p... Read full abstract on PubMed →
Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavo... Read full abstract on PubMed →
Olive leaves are byproducts οf the agro-industrial sector and are rich in bioactive compounds with antioxidant properties. They could be supplemented in poultry diets powdered or l... Read full abstract on PubMed →
genes and can help elucidate the mechanism of enzymatic browning in olive fruit in the future. Read full abstract on PubMed →
The storage of olives in large hoppers is a widespread practice in oil mills, but these large volumes and their unloading can cause a physical deterioration of the olives that will... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.