ArticleFrontiers in nutrition2019
Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications.
Article in Frontiers in nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Valorization of Olive Pomace as a Source of Phenolic Compounds: Extraction Technologies, Analytical Characterization, Biological Activities, and Food Applications.Foods (Basel, Switzerland) · 2026Review
- New Insight into Microbial Exploitation to Produce Bioactive Molecules from Agrifood and By-Products' Fermentation.Foods (Basel, Switzerland) · 2025Review
- Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese.Foods (Basel, Switzerland) · 2024Article
- A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production.Molecules (Basel, Switzerland) · 2024Article
- Olive oil and its derivatives for promoting performance, health, and struggling thermal stress effects on broilers.Poultry science · 2024Review
- Novel Fermentation Strategies of Strawberry TreeInternational journal of molecular sciences · 2024Article
- Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria.Frontiers in nutrition · 2024Review
- Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta.Foods (Basel, Switzerland) · 2023Article
- Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food.Foods (Basel, Switzerland) · 2022Article
- Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?Foods (Basel, Switzerland) · 2022Article
- Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions.Journal of the science of food and agriculture · 2022Article
- Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks.Foods (Basel, Switzerland) · 2022Article
- Olive Pomace and Pâté Olive Cake as Suitable Ingredients for Food and Feed.Microorganisms · 2022Review
- In vitro study on the effects of exogenic fibrolytic enzymes produced fromArchives animal breeding · 2022Article
- Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?Frontiers in nutrition · 2022Article
- Dried Destoned Virgin Olive Pomace: A Promising New By-Product from Pomace Extraction Process.Molecules (Basel, Switzerland) · 2021Article
- Volatile Profile of Two-Phase Olive Pomace (Alperujo) by HS-SPME-GC-MS as a Key to Defining Volatile Markers of Sensory Defects Caused by Biological Phenomena in Virgin Olive Oil.Journal of agricultural and food chemistry · 2021Article
- Food By-Products to Extend Shelf Life: The Case of Cod Sticks Breaded with Dried Olive Paste.Foods (Basel, Switzerland) · 2020Article
- Olive Pâté by Multi-Phase Decanter as Potential Source of Bioactive Compounds of Both Nutraceutical and Anticancer Effects.Molecules (Basel, Switzerland) · 2020Article
- Olive Mill Wastes: A Source of Bioactive Molecules for Plant Growth and Protection against Pathogens.Biology · 2020Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Patè Olive Cake (POC) is a new by-product derived from recently introduced new decanters in the olive oil production process. POC, is essentially composed of water, olive pulp and olive skin, and is rich in several valuable bioactive compounds. Moreover, it still contains about 8-12% residual olive oil. We characterized the main bioactive compounds in POC from black olives (cv.
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