Results 1 to 10 of about 1,999,528 (223)

A Critical Review on Analytical Techniques to Detect Adulteration of Extra Virgin Olive Oil

Trends in Food Science and Technology, 2019
Baojun Xu, Maninder Meenu
exaly  

FTIR Spectroscopy Coupled With Chemometrics of Multivariate Calibration and Discriminant Analysis for Authentication of Extra Virgin Olive Oil

International Journal of Food Properties, 2017
Abdul Rohman, Amin Ismail, Yaakob Bin Che Man   +2 more
exaly  

Means-End Chains Analysis of Extra Virgin Olive Oil Purchase and Consumption Behavior

Food Quality and Preference, 2011
Metta Santosa
exaly  

Determination of 1,2/1,3-Diglycerides in Sicilian Extra-Virgin Olive Oils by 1H-NMR Over a One-Year Storage Period

Natural Product Research, 2017
Archimede Rotondo, Giovanna Loredana La Torre, Andrea Salvo   +2 more
exaly  

Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.

Nutrients, 2019
Roberta Bernini, Giulia Marrone, Annalisa Romani   +2 more
exaly  

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

Antioxidants, 2014
Roberto Selvaggini, Sonia Esposto, Gianluca Veneziani   +2 more
exaly  

Structure–Biological Activity Relationships of Extra-Virgin Olive Oil Phenolic Compounds: Health Properties and Bioavailability

Antioxidants, 2020
Extra-virgin olive oil is regarded as functional food since epidemiological studies and multidisciplinary research have reported convincing evidence that its intake affects beneficially one or more target functions in the body, improves health, and ...
Paloma Rodríguez-López, Jesús Lozano-Sanchez, Isabel Borrás-Linares, Tatiana Emanuelli, Javier A. Menéndez, Antonio Segura-Carretero   +5 more
doaj   +4 more sources

Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis

Foods, 2020
High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor.
Anna Różańska, Marina Russo, Francesco Cacciola, Fabio Salafia, Żaneta Polkowska, Paola Dugo, Luigi Mondello   +6 more
doaj   +3 more sources

Stabilization of Extra-Virgin Olive Oil

, 2016
The conservation of virgin olive oil quality during its shelf life could be considered a key issue for olive oil industry. To improve the product stability, virgin olive oils should not be stored with considerable amounts of suspended solids and water. The latter have to be removed from oil musts.
GUERRINI, LORENZO, PARENTI, ALESSANDRO
openaire   +5 more sources

Extra virgin olive oil packaging

, 2014
The packaging process is described as a sequence of operations from the purchase order to shipment of the product to the customer. The characteristics and performance of glass, metal and plastic containers in the packaging of extra-virgin olive oil are presented and compared in terms of cost, protection from light and oxygen, possibility of recycling ...
S. Limbo, C. Peri, L. Piergiovanni
openaire   +2 more sources