Effect of storage, temperature, and pH on the preservation of the oleuropein content of olive leaf extracts

Fereshteh Safarzadeh Markhali and José A. Teixeira

Sustainable Food Technol., 2024, 2, 750
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Phenolics and Other Structural Compounds from Leaves of Olea europaea L.: Extraction Techniques and Pharmacological Activities

Mostafa A. Asmaey, Abouelabbas A. M. Elsoghiar, Mohamed Shaaban, Ahmad M. Moharram and M. S. A. El-Gaby

Chemistry Africa, 2024, 7, 5123
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Systemic Health Effects of Oleuropein and Hydroxytyrosol Supplementation: A Systematic Review of Randomized Controlled Trials

Oleg Frumuzachi, Laura Ioana Gavrilaș, Dan Cristian Vodnar, Sascha Rohn and Andrei Mocan

Antioxidants, 2024, 13, 1040
DOI: 10.3390/antiox13091040

An integrated approach using morphological, biochemical, and RAPD markers to assess the genetic diversity of Olive (Olea Europaea L.) cultivars in India

Smita Sisodiya, Mousumi Debnath, Devendra Jain and Surinder Singh Shekhawat

Sci Rep, 2025, 15
DOI: 10.1038/s41598-025-02815-0

Nizip Yaglık olive leaves (Olea europaea L.) collected at different seasons and altitudes: Enzyme inhibition, antioxidant activities and phenolic compound profiles

Feyza Kaygisiz, Elife Kaya and Mustafa Abdullah Yilmaz

Food Bioscience, 2024, 62, 105524
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Effect of cultivar type, ontogeny and extraction methods as determinant factors of olive leaf metabolome: A case study in 8 Egyptian cultivars as analyzed using LC/MS-based metabolomics

Nesrin M. Fayek, Ahmed Zayed, Hamdy A. Zahran, Nehal S. Ramadan, Esra Capanoglu, Zhenhao Li, Yajing Fang, Ibrahim Khalifa and Mohamed A. Farag

Industrial Crops and Products, 2024, 222, 120085
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Roles of ohmic heating to achieve sustainable development goals in the food industry: From reduced energy consumption and resource optimization to innovative production pathways with reduced carbon footprint

Mohsen Gavahian, Natthaphon Chaosuan, Era Yusraini and Sudhir Sastry

Trends in Food Science & Technology, 2025, 159, 104947
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Valorization of olive leaves and oil: Role of cultivar and harvest time in determining phenolic and fatty acid profiles

Hakan Cetinkaya, Rukiye Ozkaya and Songul Kesen

Journal of Food Composition and Analysis, 2025, 148, 108521
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Prophylactic Olive Leaf Tea as a Nutraceutical Strategy: Tumor Suppression and Systemic Protection

Hatice Gumushan Aktas, Awat Omar Sabr, Cigdem Gungormez, Mirac Uckun, Hidir Sulak, Ahmet Ozkaya, Jihad Haji Saleh, Ertan Yologlu, Belkis Tekguler and Ulas Alabalik

CIMB, 2025, 47, 926
DOI: 10.3390/cimb47110926

Sustainable Valorization of Olive Oil By‐Products: Green Extraction of Phytochemicals, Encapsulation Strategies, and Food Applications

Laura Aracely Contreras‐Angulo, Hassan Laaroussi, Driss Ousaaid, Meryem Bakour, Badiaa Lyoussi and Pedro Ferreira‐Santos

Journal of Food Science, 2025, 90
DOI: 10.1111/1750-3841.70412

Moderate Ohmic Field Modification of Okara and Its Effects on Physicochemical Properties, Structural Organization, and Functional Characteristics

Zhongwen Cao, Chengcheng Xie, Cheng Yang, Xingyu Liu and Xiangren Meng

Foods, 2025, 14, 1833
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Confirming the presence of 3,4-dihydroxyphenylglycol (DHPG) in olive leaves via thermal extraction and mass spectrometry

Alejandra Bermúdez-Oria, Fátima Rubio-Senent, Africa Fernández-Prior, Antonio Lama-Muñoz, Guillermo Rodríguez-Gutiérrez and Juan Fernández-Bolaños

Food Chemistry, 2025, 496, 146794
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Identification of polyphenol composition in grape (Vitis vinifera cv. Bidaneh Sefid) stem using green extraction methods and LC–MS/MS analysis

Shiva Beilankouhi, Amir Pourfarzad, Babak Ghanbarzadeh, Mousa Rasouli and Hamed Hamishekar

Food Science & Nutrition, 2024, 12, 6789
DOI: 10.1002/fsn3.4330

Exploring leaf proteins from agricultural waste for sustainable nutrition

Charanjeet Kaur, Gurkanwal Kaur and Surekha Bhatia

J Sci Food Agric, 2026, 106, 3270
DOI: 10.1002/jsfa.70221

Dose-dependent effects of dietary olive leaf powder on growth, hematobiochemical indices, antioxidant capacity, immunity, cecal microbiota and economics of Japanese quail

Abeer Y. Sweed, Nawal Al-Hoshani, Abeer S. Aloufi, Khairiah M. Alwutayd, Rania A.E. Mohamed, Najlaa A. Abualsaud, Afaf A.M. Al-Salem, Farhan M. Mohamud, Mohamed E. Abd El-Hack and Mohamed S. El-Kholy

Poultry Science, 2026, 105, 106867
DOI: 10.1016/j.psj.2026.106867

Methods for Synthesis and Extraction of Resveratrol from Grapevine: Challenges and Advances in Compound Identification and Analysis

Ramona Căpruciu and Constantin Nicolae Gheorghiu

Foods, 2025, 14, 1091
DOI: 10.3390/foods14071091

RSM-Based Optimization of Bioactive Extraction and Characterization from Olea europaea Leaves: Antioxidant and Phenolic Profile by LC–MS/MS

Eyyup Karaogul and Gjulten Nedjip

Food Anal. Methods, 2025, 18, 776
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Polyphenol extraction from Lacrima di Morro d’Alba grape pomace and Ascolana Tenera olive leaves as an effective recovery of agricultural side-streams

Francesca Pompei, Laura Alessandroni, Riccardo Marconi, Giovanni Caprioli, Gianni Sagratini, Sauro Vittori and Cinzia Mannozzi

Applied Food Research, 2025, 5, 101084
DOI: 10.1016/j.afres.2025.101084

Enhancing Pea Flour Characteristics Through Radio Frequency Heating: Effects on Composition, Flavour, Anti‐Nutrients and Functionality

Praiya Asavajaru, Pabitra Chandra Das, Aarti Bhagwat, Darrin Klassen, Li Liu, Peng Gao, Yuping Lu, Prem Prakash Das and Nandhakishore Rajagopalan

Legume Science, 2025, 7
DOI: 10.1002/leg3.70030

Bioconversion of vine shoots into renewable products using ohmic heating extraction and autohydrolysis

Diego Cardoza, Joana S. Gomes-Dias, Sara G. Pereira, Inmaculada Romero, Eulogio Castro and Cristina M.R. Rocha

Sustainable Chemistry and Pharmacy, 2025, 47, 102155
DOI: 10.1016/j.scp.2025.102155

Influence of Ultrasound-Assisted and Supercritical CO2 Extraction on Phytochemical Profiles with Antimicrobial and Antioxidant Functionality from Olive Leaves and Olive Pomace

Yesuneh Gizaw, María José Benito, María de los Ángeles Rivas, Iris Gudiño, María de Guía Córdoba and Rocío Casquete

Molecules, 2026, 31, 1186
DOI: 10.3390/molecules31071186