9 Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection

10 Phytochemical profile, mineral content, and antioxidant activity of Olea europaea L. cv. Cornezuelo table olives. Influence of in vitro simulated gastrointestinal digestion

11 Protein content, antioxidant activity, carbohydrates and photosynthesis in leaves of girdled stems of four olive cultivars

12 Soil management type differentially modulates the metabolomic profile of olive xylem sap.

13 Enzymatic Hydrolysis of Oleuropein from Olea europea (Olive) Leaf Extract and Antioxidant Activities

14 Prooxidant Effects of Verbascoside, a Bioactive Compound from Olive Oil Mill Wastewater, on In Vitro Developmental Potential of Ovine Prepubertal Oocytes and Bioenergetic/Oxidative Stress Parameters of Fresh and Vitrified Oocytes

15 Effect of dietary linseed oil and Ganoderma lucidum or olive leaves supplementation on fatty acid composition and oxidative status of rabbits

16 Phenolic and Antioxidant Analysis of Olive Leaves Extracts (Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED)

17 Traditional Uses, Phytochemistry, and Pharmacology of Olea europaea (Olive)

18 Antioxidant potential of extra virgin olive oils extracted from three different varieties cultivated in the Italian province of Reggio Calabria

19 Enrichment of Phenolic Compounds from Olive Mill Wastewater and In Vitro Evaluation of Their Antimicrobial Activities

20 Effects of dietary multi-strain probiotics supplementation in a low fishmeal diet on growth performance, nutrient utilization, proximate composition, immune parameters, and gut microbiota of juvenile olive flounder (Paralichthys olivaceus).

21 A Mediterranean Diet Rich in Extra-Virgin Olive Oil Is Associated with a Reduced Prevalence of Nonalcoholic Fatty Liver Disease in Older Individuals at High Cardiovascular Risk.

22 Behavior of Four Olive Cultivars During Salt Stress.

23 Cold-Pressing Olive Oil in the Presence of Cryomacerated Leaves of or : Nutraceutical and Sensorial Features.

24 Hydroxytyrosyl Oleate: Improved Extraction Procedure from Olive Oil and By-Products, and In Vitro Antioxidant and Skin Regenerative Properties.

25 Intensification of Polyphenol Extraction from Olive Leaves Using Ired-Irrad, an Environmentally-Friendly Innovative Technology.

26 Profile of Fatty Acids, Tocopherols, Phytosterols and Polyphenols in Mediterranean Oils (Argan Oils, Olive Oils, Milk Thistle Seed Oils and Nigella Seed Oil) and Evaluation of their Antioxidant and Cytoprotective Activities.

27 An overview of the pharmacology of olive oil and its active ingredients.

28 Packaging films formulated with gelatin and anthocyanins nanocomplexes: Physical properties, antioxidant activity and its application for olive oil protection

29 Phytochemical profile, mineral content, and antioxidant activity of Olea europaea L. cv. Cornezuelo table olives. Influence of in vitro simulated gastrointestinal digestion

30 Protein content, antioxidant activity, carbohydrates and photosynthesis in leaves of girdled stems of four olive cultivars

31 Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace

32 Waterborne zinc pyrithione modulates immunity, biochemical, and antioxidant parameters in the blood of olive flounder

33 Immuno-physiological and antioxidant responses of Siberian sturgeon (Acipenser baerii) fed with different levels of olive pomace

34 Anti-neuroinflammatory and antioxidant phenylpropanoids from Chinese olive

35 Screening of the antioxidant properties of olive (Olea europaea) leaf extract by titanium based reduced graphene oxide electrode

36 Effects of dietary olive leaves on performance, carcass traits, meat stability and antioxidant status of fattening Mahabadi male kids

37 Effects of olive leaf extract (Olea europea L.) on growth performance, blood metabolites and antioxidant activities in broiler chickens under heat stress

38 Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

39 Strawberry dietary fiber functionalized with phenolic antioxidants from olives. Interactions between polysaccharides and phenolic compounds

40 Antioxidant activity and anthocyanin contents in olives (CV cellina di nardò) during ripening and after fermentation

41 The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves

42 Hematological parameters and antioxidant responses in olive flounder Paralichthys olivaceus in biofloc depend on water temperature

43 Influence of cultivar, irrigation, ripening stage, and annual variability on the oxidant/ antioxidant systems of olives as determined by MDS-PTA

44 Feasible production of biomass and natural antioxidants through callus cultures in response to varying light intensities in olive (Olea europaea. L) cult. Arbosana

45 Antioxidant Capacity, Phenolic Composition and Physicochemical Characteristics of Whole Olive Stone Oil Extracted from Different Olive Varieties Grown in Iran

46 Toxic effects of nitrogenous compounds (ammonia, nitrite, and nitrate) on acute toxicity and antioxidant responses of juvenile olive flounder, Paralichthys olivaceus

47 Antioxidant activity and mechanism of action of sesamol in triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils

48 Genotype-related differences in the phenolic compound profile and antioxidant activity of extracts from olive (Olea europaea L.) leaves

49 Synthesis, characterization and evaluation of antioxidant activity of tyrosol derivatives from olive mill wastewater

50 LC-DAD-ESI-MS/MS–based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives

51 Phenolics and Antioxidant Capacity of Pitted Olive Pomace Affected by Three Drying Technologies

52 Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality

53 Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

54 A novel Serratia sp. ZS6 isolate derived from petroleum sludge secretes biosurfactant and lipase in medium with olive oil as sole carbon source

55 Anti-oxidant and Selective Anti-proliferative Effects of the Total Cornicabra Olive Polyphenols on Human Gastric MKN45 Cells.

56 Paleobiological inferences for the Antarctic dinosaur Antarctopelta oliveroi (Ornithischia: Ankylosauria) based on bone histology of the holotype

57 The NUTRAOLEOUM Study, a randomized controlled trial, for achieving nutritional added value for olive oils.

58 Chlorophyll catabolism in olive fruits (var. Arbequina and Hojiblanca) during maturation.

59 Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage.

60 Laser-based classification of olive oils assisted by machine learning

61 Effect of Long-Term Fungicide Applications on Virulence and Diversity of spp. Associated to Olive Anthracnose.

62 Effect of the particle size of pulverized olive cake on combustion parameters in Stirling engine in Morocco

63 A paper-based platform with a pencil-drawn dual amperometric detector for the rapid quantification of ortho-diphenols in extravirgin olive oil.

64 Histone Acetylation of Immune Regulatory Genes in Human Placenta in Association with Maternal Intake of Olive Oil and Fish Consumption.

65 Plant pathology and nematology: New sources of resistance to the reniform (Rotylenchulus reniformis Linford and Oliveira) and root-knot (Meloidogyne incognita (Kofoid & White) Chitwood) nematode in upland (Gossypium hirsutum L.) and Sea Island (G. barbadense L.) cotton

66 RNA-seq data for olive flounder (Paralichthys olivaceus) according to water temperature.

67 Effectiveness of five flavored Tunisian olive oils on Anisakis larvae type 1: application of cinnamon and rosemary oil in industrial anchovy marinating process.

68 Assessment of upgrading ability and limitations of slow co-pyrolysis: Case of olive mill wastewater sludge/waste tires slow co-pyrolysis.

69 Is olive oil good for you? A systematic review and meta-analysis on anti-inflammatory benefits from regular dietary intake.

70 Capture, immobilization, and Global Positioning System collaring of olive baboons (Papio anubis) and vervets (Chlorocebus pygerythrus): Lessons learned and suggested best practices.

71 Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018.

72 Responses of olive plants exposed to different irrigation treatments in combination with heat shock: physiological and molecular mechanisms during exposure and recovery.

73 Novel debittering process of green table olives: application of β-glucosidase bound onto superparamagnetic nanoparticles

74 Development of candidate reference method for accurate determination of four polycyclic aromatic hydrocarbons in olive oil via gas chromatography/high-resolution mass spectrometry using 13C-labeled internal standards

75 Anti-inflammatory Activity of Extra Virgin Olive Oil Polyphenols: Which Role in the Prevention and Treatment of Immune-Mediated Inflammatory Diseases?

76 A Clinical Trial Assessing the Safety, Efficacy, and Delivery of Olive-Oil-Based Three-Chamber Bags for Parenteral Nutrition

77 Olive tree physiology and chemical composition of fruits are modulated by different deficit irrigation strategies.

78 It Is Feasible to Produce Olive Oil in Temperate Humid Climate Regions

79 Introducing olive-oil tourism as a special interest tourism.

80 Viscoelasticity of olive oil/water Pickering emulsions stabilized with starch nanocrystals.

81 Projected climate changes are expected to decrease the suitability and production of olive varieties in southern Spain

82 Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.

83 In vitro pollen germination of four olive cultivars (Olea europaea l.): Effect of boric acid and storage

84 Genome wide association study of 5 agronomic traits in olive (Olea europaea L.).

85 Reducing polycyclic aromatic hydrocarbons (PAHs) in olive pomace oil using short-path molecular distillation.

86 Olive Nutritional Status and Tolerance to Biotic and Abiotic Stresses

87 Characteristics and sex dimorphism of 17β-hydroxysteroid dehydrogenase family genes in the olive flounder Paralichthys olivaceus.

88 Phenolic Compounds and Antimicrobial Activity of Olive (Olea europaea L. Cv. Cobrançosa) Leaves

89 Isolation and Characterization of a New Hydroxytyrosol Derivative from Olive (Olea europaea) Leaves

90 Analysis of leaf water relations in leaves of two olive (Olea europaea) cultivars differing in tolerance to salinity

91 PROTEIN CONTENT AND COMPOSITION OF LEAVES AND SHOOT BARK IN RELATION TO ALTERNATE BEARING OF OLIVE TREES (OLEA EUROPAEA L.)

92 Seasonal Changes of the Metabolites in the Leaves, Bark and Xylem Tissues of Olive Tree (Olea europaea. L) II. Carbohydrates

93 Ultrasound-Assisted Extraction of Polyphenolic Antioxidants from Olive (Olea europaea) Leaves Using a Novel Glycerol/Sodium-Potassium Tartrate Low-Transition Temperature Mixture (LTTM)

94 A review: benefit and bioactive properties of olive (Olea europaea L.) leaves

95 Optimization of Ultrasonic-Assisted Extraction of Major Phenolic Compounds from Olive Leaves (Olea europaea L.) Using Response Surface Methodology

96 Moisture desorption–adsorption isotherms and isosteric heats of sorption of Tunisian olive leaves (Olea europaea L.)

97 Changes in Water Relation Parameters in Leaves of Olive (Olea europaea L.) during Salinity Stress and Relief

98 Antimicrobial activity of commercial Olea europaea (olive) leaf extract

99 EFFECT OF STONING ON CHEMICAL COMPOSITION OF OLIVE OILS FROM THREE TUNISIAN OLIVE CULTIVARS (OLEA EUROPAEA L.)

100 Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties

101 Phenolic Content, Antioxidant and Antimicrobial Activities of “Chemlali” Olive Leaf (Olea europaea L.) Extracts

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