Absolute Quantitation of Phenolic Compounds in Olive Oil for Health Claim Recognition. [PDF]
Antioxidants (Basel)Castillo-Luna A, Priego-Capote F.
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Fortified wheat bread with dried three-phase olive pomace: effect on physicochemical, antioxidant, nutritional, and sensory characteristics. [PDF]
Ital J Food SafPikuli K, Devolli A, Muça K.
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Chemical Characterization and Protective Effects of a Subcritical Water Extract from Olive Pomace Against Dyslipidemia and Hepatic Steatosis in High-Fat/High-Sugar Diet-Fed Mice. [PDF]
MoleculesOchoa-Acosta A +11 more
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MOX Sensors for Authenticity Assessment and Adulteration Detection in Extra Virgin Olive Oil (EVOO). [PDF]
Sensors (Basel)Poeta E +5 more
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From Waste to Defense: Agro-Industrial Byproducts as Sources of Biopesticides and Bioelicitors for Crop Protection. [PDF]
J Agric Food ChemGreco M +3 more
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Apple Pomace as a Promising By-Product with High Antioxidant Potential in the Prevention of Aging Processes. [PDF]
FoodsWysocki K +5 more
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Advances in Nanotechnological Strategies for Preserving and Authenticating Bioactive Compounds in Extra Virgin Olive Oil: Nano-Enabled Stabilization, Sensing, and Circular Valorization. [PDF]
FoodsVega Baudrit JR +4 more
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Tocopherols and Antioxidant Potential of Rapeseed Pomace: A Multi-Method Evaluation for Food and Feed Applications. [PDF]
MoleculesGłód BK +3 more
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Grape Pomace Polyphenolic Extract Promotes Osteogenic Differentiation in Human Mesenchymal Stem Cells Through Activation of RUNX2 and NRF2 Transcription Factors: A Potential Natural Strategy for Osteoporosis Prevention. [PDF]
Biology (Basel)Calabriso N +8 more
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