BIOLOGICAL INFLUENCE OF SOME MICROORGANISMS ON OLIVE MILL WASTEWATER

Antimicrobial activity of olive leaves extracts and application of leaves powder in meat preservation

Antimicrobial Activity of Fig and Olive Leaves Extracts

Chemical Evaluation and Biological Activity of Olive Leaves Extract

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

ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS

In Vitro Antioxidant and Antibacterial Activity of Olive Leave Extract

ANTIOXIDANT, ANTIMICROBIAL AND ANTI-INFLAMMATORY POTENTIALOF OLIVE LEAVES

CHEMICAL AND NUTRITIONAL EVALUATION OF OLIVE LEAVES AND SELECTION THE OPTIMUM CONDITIONS FOR EXTRACTION THEIR PHENOLIC COMPOUNDS

Efficacy of Olive Leaves Extract on the Survival Pattern of Salmonella Typhimurium and Staphylococcus Aureus in Minced Meat