ReviewAntioxidants (Basel, Switzerland)2021
Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes.
Review in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
18 citing papers in PubMed, 41 citations in OpenAlex.
- Utilization of Biomass Waste from Citrus Fruits for the Production of Essential Oils.Foods (Basel, Switzerland) · 2026Article
- Sustainable Valorization of Olive Oil By-Products: Green Extraction of Phytochemicals, Encapsulation Strategies, and Food Applications.Journal of food science · 2025Review
- Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics.Foods (Basel, Switzerland) · 2024Article
- Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety.Frontiers in plant science · 2024Article
- Alternative Assisted Extraction Methods of Phenolic Compounds Using NaDESs.Antioxidants (Basel, Switzerland) · 2023Review
- An Appraisal of the Oleocanthal-Rich Extra Virgin Olive Oil (EVOO) and Its Potential Anticancer and Neuroprotective Properties.International journal of molecular sciences · 2023Review
- Application of Thermo-Malaxation Followed by Three-Phase Centrifugation to Enable the Biorefinery of Alperujo, the Main By-Product of Olive Oil.Foods (Basel, Switzerland) · 2023Article
- Maturity impact on physicochemical composition and polyphenol properties of extra virgin olive oils obtained fromFood science & nutrition · 2023Article
- Application of a Cold-Pressing Treatment to Improve Virgin Olive Oil Production and the Antioxidant Phenolic Profile of Its by-Products.Antioxidants (Basel, Switzerland) · 2023Article
- Application of Doehlert Experimental Design for Optimization of a New-Based Hydrophilic Interaction Solid-Phase Extraction of Phenolic Acids from Olive Oils.Molecules (Basel, Switzerland) · 2023Article
- Sweet Potato Is Not Simply an Abundant Food Crop: A Comprehensive Review of Its Phytochemical Constituents, Biological Activities, and the Effects of Processing.Antioxidants (Basel, Switzerland) · 2022Review
- Consumer Attitudes towards Food Preservation Methods.Foods (Basel, Switzerland) · 2022Article
- Impact of Processing on Antioxidant Rich Foods.Antioxidants (Basel, Switzerland) · 2022Article
- Article
- An Innovative Malaxer Equipped with SCADA Platform for Improving Extra Virgin Olive Oil Quality.Sensors (Basel, Switzerland) · 2022Article
- Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases.Foods (Basel, Switzerland) · 2022Review
- Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars.Foods (Basel, Switzerland) · 2021Article
- Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of 'Corbella' Extra-Virgin Olive Oil.Antioxidants (Basel, Switzerland) · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 3 institutions in 1 country.
Funding
Abstract
There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. To meet this demand, several novel and emerging technologies are being under study to be applied in EVOO production. This review provides an update of the effect of emerging technologies (pulsed electric fields, high pressure, ultrasound, and microwave treatment), compared to traditional EVOO extraction, on yield, quality, and/or content of some minor compounds and bioactive components, including phenolic compounds, tocopherols, chlorophyll, and carotenoids. In addition, the consumer acceptability of EVOO is discussed. Finally, the application of these emerging technologies in the valorization of olive mill wastes, whose generation is of concern due to its environmental impact, is also addressed.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.