Olive pomace, the solid by‐product from virgin olive oil extraction, constitutes a remarkable
source of functional compounds and has been exploited by several authors to formulate …

In recent years, a remarkable increase in olive oil consumption has occurred worldwide,
favoured by its organoleptic properties and the growing awareness of its health benefits …

Olive tree (Olea europea L.) leaves represent around 10% of the total weight of olives
arriving at any given mill, which are generally discarded, causing economic and …

Olive leaves represent a waste from the olive oil industry which can be reused as source of
polyphenols. The most representative phenolic compound of olive leaves is the secoiridoid …

The neuroprotective potential of 32 natural extracts obtained from olive oil by-products was
investigated. The online coupling of supercritical fluid extraction (SFE) and dynamic …

Olive pomace is a semisolid by-product of olive oil production and represents a valuable
source of functional phytocompounds. The valorization of agro-food chain by-products …

This work reports the use of GC-QTOF-MS to obtain a deep characterization of terpenoid
compounds recovered from olive leaves, which is one of the largest by-products generated …

One of the new fronts in food research is related to waste reuse and the impact of by-
products on food nutrition intensity. These foods are Waste-to-Value (WTV) products that are …

Valorization of wastes has become an unavoidable goal in the olive oil industry. A possible
approach is the recovery of leaf phenolic compounds, which have a great interest for food …

Encapsulation of olive leaves extracts (OLE), rich of healthy components like Oleuropein,
Hydroxytyrosol and Verbascoside, represents a new challenge to improve stability and …