Author:
Teslić Nemanja,Pojić Milica,Stupar Alena,Mandić Anamarija,Mišan Aleksandra,Pavlić Branimir
Funder
Republic of Serbia Ministry of Education Science and Technological Development
Science Fund of the Republic of Serbia
Reference68 articles.
1. Intensification of polyphenol extraction from olive leaves using Ired-Irrad®, an environmentally-friendly innovative technology;Abi-Khattar;Antioxidants,2019
2. Characterization of olive pomace extract obtained by cyclodextrin-enhanced pulsed ultrasound assisted extraction;Albahari;LWT - Food Science and Technology,2018
3. Tropical fruit by-products water extracts of tropical fruit by-products as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties;de Albuquerque;Journal of Functional Foods,2019
4. The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake;Alhamad;Arabian Journal of Chemistry,2017
5. Distribution, antioxidant and characterisation of phenolic compounds in soybeans, flaxseed and olives;Alu’datt;Food Chemistry,2013