Encapsulation of Olive Leaf Extract in β-Cyclodextrin

By Ioannis Mourtzinos, F. Salta, K. Yannakopoulou, A. Chiou, V. Karathanos. 2007

152 citations recorded by the source corpus.

Subfields: Food Science, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/4b8e2242ebd30010015222e4c66663b9609096c7

How researchers see this paper

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1. I. Kobayashi
2. M. Nakajima
3. Ines Fki
4. S. Sayadi
5. Safa Souilem
6. N. Khalid
7. M. Neves
8. H. Isoda

Citations in the corpus

• Emerging Technologies for Recovery of Value-Added Components from Olive Leaves and Their Applications in Food/Feed Industries (2017, methodology): “Encapsulation of OLEs (Table 7) can improve oxidative stability during storage, bioavailability, hydrophobic/hydrophilic characteristics, and taste for potential use in food preservation (Mourtzinos et al. 2007).”