Results 91 to 100 of about 57,119 (312)

Portable through Bottle SORS for the Authentication of Extra Virgin Olive Oil

Applied Sciences, 2021
The authenticity of olive oil has been a significant long-term challenge. Extra virgin olive oil (EVOO) is the most desirable of these products and commands a high price, thus unscrupulous individuals often alter its quality by adulteration with a lower ...
Mehrvash Varnasseri, H. Muhamadali, Yun Xu, Paul I C Richardson, N. Byrd, David I. Ellis, P. Matousek, R. Goodacre   +7 more
semanticscholar   +1 more source

Extra virgin olive oil and cardiovascular diseases: benefits for human health [PDF]

, 2017
The cardioprotective properties of Mediterranean Diet were demonstrated for the first time from the Seven Country Study. In the last few decades, numerous epidemiological studies, as well as intervention trial, confirmed this observation, pointing out ...
Cammisotto, Vittoria, Carnevale, Roberto, Castellani, Valentina, D'Amico, Alessandra, Fianchini, Luca, Nocella, Cristina, Novo, Marta, Stefanini, Lucia, Violi, Francesco   +8 more
core   +1 more source

Employee Delight: Conceptualization, Antecedents, and Consequences

Human Resource Development Quarterly, EarlyView.
ABSTRACT This article examines the concept of employee delight as a distinct construct within organizational behavior. Based on a systematic literature review, we analyze 10 empirical studies that explicitly address this phenomenon. We propose a multidimensional conceptualization of employee delight as an affective state of highly positive valence and ...
Dalilis Escobar‐Rivera, Alba Manresa, Eva Rimbau‐Gilabert   +2 more
wiley   +1 more source

Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue [PDF]

, 2016
Olive oil quality grading is traditionally assessed by human sensory evaluation of positive and negative attributes (olfactory, gustatory, and final olfactorygustatory sensations).
A Agiomyrgianaki, A Bakhouche, A Carrasco-Pancorbo, A Cimato, A Rotondi, A Rudnitskaya, AM Peres, Ana C. A. Veloso, António M. Peres, AT Uncu, C Apetrei, C Bazakos, C Pizarro, C Romero, C Ruiz-Samblás, C Söderström, CA Nunes, DPA Correia, E Pouliarekou, F Longobardi, H Chun, I Karabagias, I Lauri, IM Apetrei, J Cadima, JM Gutiérrez, José A. Pereira, L Vera, LC Matos, LG Dias, LG Dias, LG Dias, Luís G. Dias, M Casale, M Casale, M Casale, M-J Bruwer, ME Escuderos, MEBC Sousa, MJ Lerma-García, N Sinelli, Nuno Rodrigues, P Dais, R Banerjee, R Garcia, WN Venables, Y Kobayashi, Y Liu, Z Haddi, Z Haddi   +49 more
core   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

A Case Report of Possible Health Benefits of Extra Virgin Olive Oil

The Scientific World Journal, 2003
The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in
Said Shahtahmasebi, Shahnaz Shahtahmasebi   +1 more
doaj   +1 more source

HR Nuclear Magnetic Resonance Spectroscopy for Authentication of Olive Oil Quality [PDF]

, 2014
The present work is a preliminary study to settle the optimum experimental conditions and data processing for accomplishing the strategies established by the Action Plan for the EU olive oil sector.
Cuadrado Domínguez, Teresa, Hernández Sánchez, Natalia, Lleó García, Lourdes, Ruiz-Altisent, Margarita   +3 more
core  

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

Designing “Korean” Kimchi: Speculative Configuration of Distance and Commodity Value in the Chinese Kimchi Industry

Economic Anthropology, EarlyView.
ABSTRACT In the Chinese kimchi industry, manufacturers employ product names, photographs, and logistical strategies to promote their kimchi's “Koreanness.” So, what makes their kimchi “Korean,” and how does its Koreanness formulate kimchi's commodity value?
Heangjin Park
wiley   +1 more source

Hydrolysis and oxidation of covering oil in canned dried tomatoes as affected by pasteurization

Grasas y Aceites, 2005
The effects of pasteurization on the chemical quality of the extra-virgin olive oil used as a covering for canned dried tomatoes were studied during storage through conventional (acidity, peroxide value, p-anisidine value, spectrophotometric indexes) and
Antonietta Baiano, Tommaso Gomes, Francesco Caponio   +2 more
doaj   +1 more source