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In this research, a phenol extract of high hydroxytyrosol (OLPE) content was obtained from olive leaves (Olea europaea L.), and subsequently tested under different contexts. The method used to obtainContinue Reading
  • Massimo Iorizzo, Vincenzo Macciola, Bruno Testa, Silvia Jane Lombardi, Antonella De Leonardis
  • Chemistry
  • European Food Research and Technology
  • 2014 (First Published: 1 June 2014)
  • Tintilia is an autochthonous grapevine of the Italian Molise region which risked to disappear. However, recently, the production of Tintilia red wines is resuming and in the year 2011 the protectedContinue Reading