Enhanced Stability of Refined Soybean Oil Enriched with Phenolic Compounds of Olive Leaves

Effect of Removing the Bitter Taste of Olive Leaves on Its Antioxidant and Antibacterial Properties in Some Food Products

Biochemical and Sensory Assessment of Ordinary Virgin Olive Oil

Physicochemical Properties of White Soft Cheese Supplemented With Encapsulated Olive Phenolic Compounds

Determination and Identification of The Biologically Active Compounds in Olive Leaves

USING OF SOME DIFFERENT ACIDS IN DE-BITTERING OF GREEN OLIVES

Biological activities and related phenolic compounds content of olive and plum stones ethanolic extract

Virgin Olive Oil Quality: Relationship Between Bioactive Components and Organoleptic Evaluation

Characterization of Egyptian Monovarietal Koroneiki Virgin Olive Oil and Its Co-Products

A Comparative Study on the Volatile Profile of Virgin Olive Oils (cv. Koroneiki)