Improving Olive Leaf Phenolic Extraction with Pulsed Electric Field Technology Pre-Treatment

María del Carmen Razola‐Díaz(Universidad de Granada), Ana María Gómez‐Caravaca(Universidad de Granada), Vito Verardo(Universidad de Granada), Oliver Schlüter(Leibniz Institute for Agricultural Engineering and Bioeconomy), Robert Sevenich(Leibniz Institute for Agricultural Engineering and Bioeconomy)
Foods
January 23, 2025
10.3390/foods14030368
Cited by 15

Related Papers

Nutritional composition and safety aspects of edible insects
|Molecular Nutrition & Food Research|2013|1.8k
Potential and challenges of insects as an innovative source for food and feed production
|Innovative Food Science & Emerging Technologies|2012|781
Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra
|Molecules|2007|775
Advances in the analysis of phenolic compounds in products derived from bees
|Journal of Pharmaceutical and Biomedical Analysis|2006|442
Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits
|Food Research International|2015|329