Olive Pomace | List of Frontiers open access articles

Original Research

Published on 02 Jul 2024

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

in Sustainable Food Processing

Patricia Dahdah
Roberto Cabizza
Maria Grazia Farbo
Costantino Fadda
Alessandra Del Caro
Luigi Montanari
Georges Hassoun
Antonio Piga

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2024.1400339

4,961 views
10 citations

Original Research

Published on 02 Dec 2025

Synergistic benefits of olive pomace and multi-enzyme supplementation on fattening rabbit health and performance

in Animal Nutrition and Metabolism

Manal R. Bakeer
Ehab El-Haroun
Sameh A. Abdelnour

Frontiers in Veterinary Science

doi 10.3389/fvets.2025.1710920

1,421 views
1 citation

Original Research

Published on 29 Apr 2021

NETosis of Peripheral Neutrophils Isolated From Dairy Cows Fed Olive Pomace

in Animal Nutrition and Metabolism

Maria Giovanna Ciliberti
Marzia Albenzio
Salvatore Claps
Antonella Santillo
Rosaria Marino
Mariangela Caroprese

Frontiers in Veterinary Science

doi 10.3389/fvets.2021.626314

6,080 views
3 citations

Original Research

Published on 28 May 2021

Impact of Fermented or Enzymatically Fermented Dried Olive Pomace on Growth, Expression of Digestive Enzyme and Glucose Transporter Genes, Oxidative Stability of Frozen Meat, and Economic Efficiency of Broiler Chickens

in Animal Nutrition and Metabolism

Doaa Ibrahim
Amira Moustafa
Sara E. Shahin
Wafaa R. I. A. Sherief
Karima Abdallah
Mohamed F. M. Farag
Mohamed A. Nassan
Seham M. Ibrahim

Frontiers in Veterinary Science

doi 10.3389/fvets.2021.644325

7,688 views
49 citations

Review

Published on 08 Nov 2022

The recovery from agro-industrial wastes provides different profiles of anti-inflammatory polyphenols for tailored applications

in Waste Management in Agroecosystems

Parisa Abbasi-Parizad
Alessio Scarafoni
Roberto Pilu
Barbara Scaglia
Patrizia De Nisi
Fabrizio Adani

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.996562

21,040 views
16 citations

Original Research

Published on 25 Apr 2025

The olive biophenol hydroxytyrosol in neutral aqueous solutions – a UPLC-MS/MS investigation of its stability and oxidative color formation

in Food Chemistry

Yue Ling Wong
Samy Boulos
Laura Nyström

Frontiers in Nutrition

doi 10.3389/fnut.2025.1532087

2,616 views

Mini Review

Published on 18 Sep 2024

Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria

in Nutrition and Microbes

Federica Montagano
Francesca Dell’Orco
Roberta Prete
Aldo Corsetti

Frontiers in Nutrition

doi 10.3389/fnut.2024.1467724

6,325 views
11 citations

Original Research

Accepted on 04 Mar 2026

Development of Innovative High-Pressure Processed Olive Pâtés Containing Pasteurized Olive Pomace Paste: A Study Focusing on Chemical and Sensory Properties

in Nutrition and Food Science Technology

Diana Melo Ferreira
Maria Manuela Sousa
Susana Machado
Carla Barbosa
Carlos Pinto
Jorge Manuel Alexandre Saraiva
Maria Beatriz Prior Pinto Oliveira
Rita C. Alves

Frontiers in Nutrition

Articles

Effect of partial substitution of wheat flour with freeze-dried olive pomace on the technological, nutritional, and sensory properties of bread

Synergistic benefits of olive pomace and multi-enzyme supplementation on fattening rabbit health and performance

NETosis of Peripheral Neutrophils Isolated From Dairy Cows Fed Olive Pomace

Impact of Fermented or Enzymatically Fermented Dried Olive Pomace on Growth, Expression of Digestive Enzyme and Glucose Transporter Genes, Oxidative Stability of Frozen Meat, and Economic Efficiency of Broiler Chickens

The recovery from agro-industrial wastes provides different profiles of anti-inflammatory polyphenols for tailored applications

The olive biophenol hydroxytyrosol in neutral aqueous solutions – a UPLC-MS/MS investigation of its stability and oxidative color formation

Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria

Development of Innovative High-Pressure Processed Olive Pâtés Containing Pasteurized Olive Pomace Paste: A Study Focusing on Chemical and Sensory Properties