Valorization of by-products from olive oil industry and added-value applications for innovative functional foods - ScienceDirect
Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation - ScienceDirect
New perspectives on bioactivity of olive oil: evidence from animal models, human interventions and the use of urinary proteomic biomarkers | Proceedings of the Nutrition Society | Cambridge Core
PDF) The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health | Marco Giammanco and Elisa Tripoli - Academia.edu
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Panel test and chemical analyses of commercial olive oils: a comparative study | Chemical and Biological Technologies in Agriculture | Full Text
Virgin Olive Oil Volatile Compounds: Composition, Sensory Characteristics, Analytical Approaches, Quality Control, and Authentication | Journal of Agricultural and Food Chemistry
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PDF) Panel test and chemical analyses of commercial olive oils: a comparative study
Applications of by-products from the olive oil processing: Revalorization strategies based on target molecules and green extraction technologies - ScienceDirect
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PDF) Chemical and Biological Evaluation of the Oil and Seedcake from Seeds of a Greek Cardoon Cultivar as Potential Functional Vegetable Oil. Comparison with Sesame, Flaxseed and Extra Virgin Olive Oils
Foods | Free Full-Text | Bioactive Compounds and Quality of Extra Virgin Olive Oil | HTML
Olives and Olive Oil in Health and Disease Prevention - 2nd Edition
Literature Review on Production Process To Obtain Extra Virgin Olive Oil Enriched in Bioactive Compounds. Potential Use of Byproducts as Alternative Sources of Polyphenols | Journal of Agricultural and Food Chemistry
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Physico-Chemical and Biological Treatment of Olive Mill Wastewater by Rotating Biological Contactor (RBC) Reactors
Analysis of Total Contents of Hydroxytyrosol and Tyrosol in Olive Oils | Journal of Agricultural and Food Chemistry
Olive Oil: Uses, Benefits, Side Effects and More! - PharmEasy Blog
Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids | Scientific Reports
