Lista de obras -

A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes

scientific article published on 13 December 2018

Activity of olive oil phenols on lymphomonocyte cytosolic calcium

artículo científico publicado en 2005

Antagonism between olive oil phenolics and nitric oxide on lymphomonocyte cytosolic calcium

artículo científico publicado en 2005

Anti-Inflammatory, Anti-Arthritic and Anti-Nociceptive Activities of Nigella sativa Oil in a Rat Model of Arthritis

scientific article published on 25 August 2019

Antimicrobial Activity of Olive Mill Wastewater Extract Against Pseudomonas Fluorescens Isolated from Mozzarella Cheese.

artículo científico publicado en 2016

Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat

scientific article published on 01 January 2019

Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against "Fior di latte" cheese spoilage bacteria

artículo científico publicado en 2019

Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1.

artículo científico publicado en 2002

Bioactive Compounds and Stability of a Typical Italian Bakery Products "Taralli" Enriched with Fermented Olive Paste

scientific article published on 06 September 2019

Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)?

artículo científico publicado en 2017

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil.

artículo científico publicado en 2013

Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.

scientific article published on 15 August 2008

Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation.

artículo científico publicado en 2018

Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry

scientific article published on 10 November 2012

Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters ⬇️

artículo científico publicado el 11 de febrero de 2011

Comparative 454 pyrosequencing of transcripts from two olive genotypes during fruit development

artículo científico publicado en 2009

Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea.

artículo científico publicado en 2011

Compositional and tissue modifications induced by the natural fermentation process in table olives

artículo científico publicado en 2008

Content of fatty acids and phenolics in Coratina olive oil from Tunisia: influence of irrigation and ripening

artículo científico publicado en 2015

Corrigendum: Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation

scientific article published on 31 January 2020

Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens

article by Raffaella Branciari et al published 24 August 2016 in Sustainability

Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat.

artículo científico publicado en 2009

Effect of Dietary Treatment with Olive Oil By-Product (Olive Cake) on Physicochemical, Sensory and Microbial Characteristics of Beef During Storage

artículo científico publicado en 2015

Effect of a Phenolic Extract from Olive Vegetation Water on Fresh Salmon Steak Quality during Storage

artículo científico publicado en 2016

Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

artículo científico publicado en 2017

Effect of olive oil phenols on the production of inflammatory mediators in freshly isolated human monocytes.

artículo científico publicado en 2013

Effect of olive stoning on the volatile and phenolic composition of virgin olive oil

artículo científico publicado en 2007

Effect of pedoclimatic conditions on the chemical composition of the Sigoise olive cultivar.

artículo científico publicado en 2010

Effect of stoned olive pomace on rumen microbial communities and polyunsaturated fatty acid biohydrogenation: an in vitro study

artículo científico publicado en 2014

Effects of dietary extra-virgin olive oil on behaviour and brain biochemical parameters in ageing rats

artículo científico publicado en 2010

Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection

artículo científico publicado en 2006

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

artículo científico publicado en 2010

Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality

artículo científico publicado en 2019

Feasible application of a portable NIR-AOTF tool for on-field prediction of phenolic compounds during the ripening of olives for oil production

scientific article published on 01 March 2012

Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil

artículo científico publicado en 2015

Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality.

artículo científico publicado en 2013

Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes

artículo científico publicado en 2020

Genotoxicity of heterocyclic amines (HCAs) on freshly isolated human peripheral blood mononuclear cells (PBMC) and prevention by phenolic extracts derived from olive, olive oil and olive leaves

artículo científico publicado en 2018

Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese

artículo científico publicado en 2019

Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil.

artículo científico publicado en 2004

In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis

scientific article published on 10 December 2019

Influence of cultivar and concentration of selected phenolic constituents on the in vitro chemiopreventive potential of olive oil extracts.

artículo científico publicado en 2011

Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil.

artículo científico publicado en 2008

Inhibitory effects of olive oil phenolics on invasion in human colon adenocarcinoma cells in vitro

artículo científico publicado en 2008

Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio)

scientific article published on 15 February 2017

Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino

artículo científico publicado en 2007

Long-term dietary extra-virgin olive oil rich in polyphenols reverses age-related dysfunctions in motor coordination and contextual memory in mice: role of oxidative stress

artículo científico publicado en 2012

Main variables affecting the lactic acid fermentation of table olives

article by Eduardo Medina et al published June 2010 in International Journal of Food Science and Technology

No effects of olive oils with different phenolic content compared to corn oil on 1,2-dimethylhydrazine-induced colon carcinogenesis in rats

artículo científico publicado en 2008

Nutrigenomics of extra-virgin olive oil: A review.

artículo científico publicado en 2016

Oleuropein Prevents Azoxymethane-Induced Colon Crypt Dysplasia and Leukocytes DNA Damage in A/J Mice.

artículo científico publicado en 2016

Oleuropein aglycone and polyphenols from olive mill waste water ameliorate cognitive deficits and neuropathology

artículo científico publicado en 2016

Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine

Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage

artículo científico publicado en 2018

Olive phenolic compounds: metabolic and transcriptional profiling during fruit development

artículo científico publicado en 2012

On-field monitoring of fruit ripening evolution and quality parameters in olive mutants using a portable NIR-AOTF device

artículo científico publicado en 2015

Optimization of the temperature and oxygen concentration conditions in the malaxation during the oil mechanical extraction process of four Italian olive cultivars

artículo científico publicado en 2014

Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells

artículo científico publicado en 2008

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications

article published in 2019

Pectic enzyme production by Cryptococcus albidus var. albidus on olive vegetation waters enriched with sunflower calathide meal

article

Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time

scientific article published on 13 March 2019

Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K-12.

artículo científico publicado en 2014

Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro

artículo científico publicado en 2005

Preventive activity of olive oil phenolic compounds on alkene epoxides induced oxidative DNA damage on human peripheral blood mononuclear cells

artículo científico publicado en 2014

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

artículo científico publicado en 2019

The Role of Polyphenoloxidase, Peroxidase, and β-Glucosidase in Phenolics Accumulation in Olea europaea L. Fruits under Different Water Regimes

artículo científico publicado en 2017

The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil.

artículo científico publicado en 2012

The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application

artículo científico publicado en 2006

Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure

artículo científico publicado en 2019

Utilisation of a yeast pectinase in olive oil extraction and red wine making processes

article by Maurizio Servili et al published 1992 in Journal of the Science of Food and Agriculture

Virgin olive oil phenolics extract inhibit invasion of HT115 human colon cancer cells in vitro and in vivo.

artículo científico publicado en 2014

Virgin olive oil phenols inhibit proliferation of human promyelocytic leukemia cells (HL60) by inducing apoptosis and differentiation

artículo científico publicado en 2006

Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process

scientific article published on 01 December 2003

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

artículo científico publicado en 2004

Lista de obras de

A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes

Activity of olive oil phenols on lymphomonocyte cytosolic calcium

Antagonism between olive oil phenolics and nitric oxide on lymphomonocyte cytosolic calcium

Anti-Inflammatory, Anti-Arthritic and Anti-Nociceptive Activities of Nigella sativa Oil in a Rat Model of Arthritis

Antimicrobial Activity of Olive Mill Wastewater Extract Against Pseudomonas Fluorescens Isolated from Mozzarella Cheese.

Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat

Antimicrobial efficacy of a polyphenolic extract from olive oil by-product against "Fior di latte" cheese spoilage bacteria

Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1.

Bioactive Compounds and Stability of a Typical Italian Bakery Products "Taralli" Enriched with Fermented Olive Paste

Biofortification (Se): Does it increase the content of phenolic compounds in virgin olive oil (VOO)?

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil.

Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.

Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation.

Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry

Chemical and Cellular Antioxidant Activity of Phytochemicals Purified from Olive Mill Waste Waters ⬇️

Comparative 454 pyrosequencing of transcripts from two olive genotypes during fruit development

Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea.

Compositional and tissue modifications induced by the natural fermentation process in table olives

Content of fatty acids and phenolics in Coratina olive oil from Tunisia: influence of irrigation and ripening

Corrigendum: Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation

Dietary Administration of Olive Mill Wastewater Extract Reduces Campylobacter spp. Prevalence in Broiler Chickens

Dietary extra-virgin olive oil rich in phenolic antioxidants and the aging process: long-term effects in the rat.

Effect of Dietary Treatment with Olive Oil By-Product (Olive Cake) on Physicochemical, Sensory and Microbial Characteristics of Beef During Storage

Effect of a Phenolic Extract from Olive Vegetation Water on Fresh Salmon Steak Quality during Storage

Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

Effect of olive oil phenols on the production of inflammatory mediators in freshly isolated human monocytes.

Effect of olive stoning on the volatile and phenolic composition of virgin olive oil

Effect of pedoclimatic conditions on the chemical composition of the Sigoise olive cultivar.

Effect of stoned olive pomace on rumen microbial communities and polyunsaturated fatty acid biohydrogenation: an in vitro study

Effects of dietary extra-virgin olive oil on behaviour and brain biochemical parameters in ageing rats

Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection

Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria

Extra-Virgin Olive Oil Extracted Using Pulsed Electric Field Technology: Cultivar Impact on Oil Yield and Quality

Feasible application of a portable NIR-AOTF tool for on-field prediction of phenolic compounds during the ripening of olives for oil production

Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil

Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality.

Functional and sensory properties of phenolic compounds from unripe grapes in vegetable food prototypes

Genotoxicity of heterocyclic amines (HCAs) on freshly isolated human peripheral blood mononuclear cells (PBMC) and prevention by phenolic extracts derived from olive, olive oil and olive leaves

Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese

Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil.

In Vitro Anti-Inflammatory Effects of Phenolic Compounds from Moraiolo Virgin Olive Oil (MVOO) in Brain Cells via Regulating the TLR4/NLRP3 Axis

Influence of cultivar and concentration of selected phenolic constituents on the in vitro chemiopreventive potential of olive oil extracts.

Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil.

Inhibitory effects of olive oil phenolics on invasion in human colon adenocarcinoma cells in vitro

Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio)

Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino

Long-term dietary extra-virgin olive oil rich in polyphenols reverses age-related dysfunctions in motor coordination and contextual memory in mice: role of oxidative stress

Main variables affecting the lactic acid fermentation of table olives

No effects of olive oils with different phenolic content compared to corn oil on 1,2-dimethylhydrazine-induced colon carcinogenesis in rats

Nutrigenomics of extra-virgin olive oil: A review.

Oleuropein Prevents Azoxymethane-Induced Colon Crypt Dysplasia and Leukocytes DNA Damage in A/J Mice.

Oleuropein aglycone and polyphenols from olive mill waste water ameliorate cognitive deficits and neuropathology

Olive Pomace in Diet Limits Lipid Peroxidation of Sausages from Cinta Senese Swine

Olive mill wastewater phenolic concentrate as natural antioxidant against lipid-protein oxidative deterioration in chicken meat during storage

Olive phenolic compounds: metabolic and transcriptional profiling during fruit development

On-field monitoring of fruit ripening evolution and quality parameters in olive mutants using a portable NIR-AOTF device

Optimization of the temperature and oxygen concentration conditions in the malaxation during the oil mechanical extraction process of four Italian olive cultivars

Oxidative DNA damage is prevented by extracts of olive oil, hydroxytyrosol, and other olive phenolic compounds in human blood mononuclear cells and HL60 cells

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications

Pectic enzyme production by Cryptococcus albidus var. albidus on olive vegetation waters enriched with sunflower calathide meal

Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time

Polyphenols from olive mill waste affect biofilm formation and motility in Escherichia coli K-12.

Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro

Preventive activity of olive oil phenolic compounds on alkene epoxides induced oxidative DNA damage on human peripheral blood mononuclear cells

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

The Role of Polyphenoloxidase, Peroxidase, and β-Glucosidase in Phenolics Accumulation in Olea europaea L. Fruits under Different Water Regimes

The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil.

The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application

Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure

Utilisation of a yeast pectinase in olive oil extraction and red wine making processes

Virgin olive oil phenolics extract inhibit invasion of HT115 human colon cancer cells in vitro and in vivo.

Virgin olive oil phenols inhibit proliferation of human promyelocytic leukemia cells (HL60) by inducing apoptosis and differentiation

Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality