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Hamida Akli, Spyros Grigorakis, Abdessamie Kellil, Sofia Loupassaki, Dimitris P. Makris, Antony Calokerinos, Abderrahmane Mati and Nikos Lydakis-Simantiris
The extraction of phenolic compounds from olive leaves was optimized using three glycerol-based deep eutectic solvents (DESs) with lysine, proline, and arginine. A three-level Box?Behnken design was used to examine the influence of the liquid/solid ratio...
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Tea Ivancic, Jerneja Jakopic, Robert Veberic, Viljanka Vesel and Metka Hudina
The study was conducted during the harvest season in the year 2020 to identify and quantify primary and secondary metabolites in olive fruit of the ?Leccino? cultivar during ripening. Sugars, individual phenolic compounds, total phenolic content and tota...
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Miguel D. Ferro, Elsa Lopes, Marta Afonso, Augusto Peixe, Francisco M. Rodrigues and Maria F. Duarte
The phenolic composition of olive fruits represents a vast and unique source of health beneficial molecules due to the presence of specific phenolic compounds (PCs), such as verbascoside (VERB), oleuropein (OLE) and its derivative molecules. Despite of b...
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Nasir S.A. Malik and Joe M. Bradford
Pág. 274 - 278
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Susana M Cardoso, Sylvain Guyot, Nathalie Marnet, José A Lopes-da-Silva, Artur MS Silva, Catherine MGC Renard, Manuel A Coimbra
Pág. 1495 - 1502
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Soler-Rivas, C; Espìn, J C; Wichers, H J
Pág. 1013 - 1023
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Brenes, M; Castro, A de
Pág. 353 - 358
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Marsilio, V; Lanza, B
Pág. 520 - 524
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