Olive Cake | List of Frontiers open access articles

Original Research

Published on 16 May 2025

Transcriptome analysis indicates improved adipose tissue function in growing Iberian pig fed olive by-products based diets

in Livestock Genomics

Patricia Palma-Granados
Juan M. García-Casco
Ramón Peiró-Pastor
Cristina Óvilo
Miguel A. Delgado
Fabián García
Adrián López-García
Elena González
María Muñoz

Frontiers in Genetics

doi 10.3389/fgene.2025.1571393

1,712 views

Original Research

Published on 03 May 2023

Influence of olive cake dietary supplementation on fecal microbiota of dairy cows

in Microorganisms in Vertebrate Digestive Systems

Nunziatina Russo
Viviana Floridia
Enrico D’Alessandro
Vincenzo Lopreiato
Alessandra Pino
Vincenzo Chiofalo
Cinzia Caggia
Luigi Liotta
Cinzia Lucia Randazzo

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1137452

3,431 views
12 citations

Original Research

Published on 05 Feb 2019

Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications

in Food Microbiology

Maria Tufariello
Miriana Durante
Gianluca Veneziani
Agnese Taticchi
Maurizio Servili
Gianluca Bleve
Giovanni Mita

Frontiers in Nutrition

doi 10.3389/fnut.2019.00003

7,696 views
53 citations

Review

Published on 13 Oct 2023

Dietary supplementation with olive oil co-products rich in polyphenols: a novel nutraceutical approach in monogastric animal nutrition

in Animal Nutrition and Metabolism

Flavia Ferlisi
Jiayong Tang
Katia Cappelli
Massimo Trabalza-Marinucci

Frontiers in Veterinary Science

doi 10.3389/fvets.2023.1272274

6,900 views
21 citations

Original Research

Published on 20 Dec 2022

Diet supplemented with olive cake as a model of circular economy: Metabolic and endocrine responses of beef cattle

in Waste Management in Agroecosystems

Arianna Bionda
Vincenzo Lopreiato
Paola Crepaldi
Vincenzo Chiofalo
Esterina Fazio
Marianna Oteri
Annalisa Amato
Luigi Liotta

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1077363

3,878 views
16 citations

Original Research

Published on 10 Feb 2022

Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?

in Food Chemistry

Giusy Rita Caponio
Graziana Difonzo
Giuditta de Gennaro
Maria Calasso
Maria De Angelis
Antonella Pasqualone

Frontiers in Nutrition

doi 10.3389/fnut.2022.830932

8,270 views
39 citations

Original Research

Published on 12 Jun 2024

Impact of including two types of destoned olive cakes in pigs’ diets on fecal bacterial composition and study of the relationship between fecal microbiota, feed efficiency, gut fermentation, and gaseous emissions

in Microorganisms in Vertebrate Digestive Systems

Dhekra Belloumi
Paloma García-Rebollar
Salvador Calvet
M. Pilar Francino
Mariana Reyes-Prieto
Jorge González-Garrido
Laia Piquer
Ana Isabel Jiménez-Belenguer
Almudena Bermejo
Carmen Cano

Frontiers in Microbiology

doi 10.3389/fmicb.2024.1359670

4,262 views
7 citations

Articles

Transcriptome analysis indicates improved adipose tissue function in growing Iberian pig fed olive by-products based diets

Influence of olive cake dietary supplementation on fecal microbiota of dairy cows

Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications

Dietary supplementation with olive oil co-products rich in polyphenols: a novel nutraceutical approach in monogastric animal nutrition

Diet supplemented with olive cake as a model of circular economy: Metabolic and endocrine responses of beef cattle

Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?

Impact of including two types of destoned olive cakes in pigs’ diets on fecal bacterial composition and study of the relationship between fecal microbiota, feed efficiency, gut fermentation, and gaseous emissions