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Adsorption of lead from wastewater using olive leaf powder as biosorbent
M. Fodil, S. Maane, A. Avalos Ramirez, B. Delgado Cano and M. F. Haroun International Journal of Environmental Science and Technology 21(3) 2615 (2024) https://doi.org/10.1007/s13762-023-05145-8
Effect of storage, temperature, and pH on the preservation of the oleuropein content of olive leaf extracts
Sensitivity of Coriandrum sativum extract on bacterial pathogens isolated from digestive system of rabbits, and its role on in vitro cecal gas production and fermentation
Maria Antonia Mariezcurrena-Berasain, Gisela Velázquez-Garduño, Perla Mabel Marín-Mendoza, et al. Microbial Pathogenesis 123 18 (2018) https://doi.org/10.1016/j.micpath.2018.06.020
Determination of the In Vitro Gas Production and Potential Feed Value of Olive, Mulberry and Sour Orange Tree Leaves
PISTACHIO (Pistacia vera) BY-PRODUCTS AS RUMINANT FEED: A REVIEW ON PRODUCTION, MANAGEMENT AND UTILIZATION IN ARID AND SEMI-ARID AREAS IN THE MIDDLE EAST
Ashraf Alkhtib, Jane Wamatu, Yahya Kaysi, Mohannad Mona and Barbara Rischkowsky Journal of Experimental Biology and Agricultural Sciences 5(6) 718 (2017) https://doi.org/10.18006/2017.5(6).718.729
Products derived from olive leaves and fruits can alter in vitro ruminal fermentation and methane production
Pirouz Shakeri, Zoey Durmic, Joy Vadhanabhuti and Philip E Vercoe Journal of the Science of Food and Agriculture 97(4) 1367 (2017) https://doi.org/10.1002/jsfa.7876
Growth, feed intake and carcass characteristics of indigenous goats fed local resources in Tunisian arid land
Oleuropein-Enriched Olive Leaf Extract Affects Calcium Dynamics and Impairs Viability of Malignant Mesothelioma Cells
Carla Marchetti, Marco Clericuzio, Barbara Borghesi, et al. Evidence-Based Complementary and Alternative Medicine 2015 1 (2015) https://doi.org/10.1155/2015/908493
Evidence of oleuropein degradation by olive leaf protein extract
Effects of the dietary incorporation of olive leaves on growth performance, digestibility, blood parameters and meat quality of growing pigs
Fátima Paiva‐Martins, Teresa Ribeirinha, Aníbal Silva, Rita Gonçalves, Victor Pinheiro, José L Mourão and Divanildo Outor‐Monteiro Journal of the Science of Food and Agriculture 94(14) 3023 (2014) https://doi.org/10.1002/jsfa.6650
The effect of olive leaf supplementation on the constituents of blood and oxidative stability of red blood cells
Olive leaves (Olea europaea L.) versus α‐tocopheryl acetate as dietary supplements for enhancing the oxidative stability of eggs enriched with very‐long‐chain n‐3 fatty acids
Evropi N Botsoglou, Alexandros K Govaris, Ioannis A Ambrosiadis and Dimitrios J Fletouris Journal of the Science of Food and Agriculture 93(8) 2053 (2013) https://doi.org/10.1002/jsfa.6017
Olive leaves (Olea europea L.) and α‐tocopheryl acetate as feed antioxidants for improving the oxidative stability of α‐linolenic acid‐enriched eggs
Lipid oxidation of stored eggs enriched with very long chain n−3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation
Effect of Dietary Supplementation of Olive Leaves and/or α-Tocopheryl Acetate on Performance and Egg Quality of Laying Japanese Quail (Coturnix japonica)
Absolute Method for the Assay of Oleuropein in Olive Oils by Atmospheric Pressure Chemical Ionization Tandem Mass Spectrometry
Antonio De Nino, Leonardo Di Donna, Fabio Mazzotti, Enzo Muzzalupo, Enzo Perri, Giovanni Sindona and Antonio Tagarelli Analytical Chemistry 77(18) 5961 (2005) https://doi.org/10.1021/ac050545h
Effect of polyethylene-glycol on the chemical composition and nutrient availability of olive (Olea europaea var. europaea) by-products