Results 91 to 100 of about 23,102 (261)
Pakistan Armed Forces Medical Journal, 2012 Objectives: To evaluate and compare the effects of un-heated extra virgin olive oil and heated extra virgin olive oil on oxidative stress in diabetic rats.
Maj Gen Abdul Khaliq Naveed +4 more
doaj +2 more sources
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
Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying [PDF]
This study explores approaches to enhancing the biostability of extra virgin olive oil (EVOO) supplemented with olive fruit extract (OFE) enriched with hydroxytyrosol (HTyr).
Consuelo Pizarro +5 more
core +1 more source
The Mutable Original: How Chinese Counterfeits Become Nigerian Originals in African Markets
American Anthropologist, EarlyView.ABSTRACT Affordable Chinese copies of Western brands are ubiquitous in African markets. Despite democratizing consumer access, these goods appear to cement hegemonic value hierarchies that rank Chinese or local products as inferior to Western goods.
Jing Jing Liu
wiley +1 more source
A Full Technological Traceability System for Extra Virgin Olive Oil
Foods, 2020 The traceability of extra virgin olive oil (EVOO) could guarantee the authenticity of the product and the protection of the consumer if it is part of a system able to certify the traceability information.
Simona Violino +8 more
semanticscholar +1 more source
Has the use of talc an effect on yield and extra virgin olive oil quality? [PDF]
, 2016 The maximization of both extraction yield and extra virgin olive oil quality during olive processing are the main objectives of the olive oil industry. As regards extraction yield, it can be improved by both acting on time/temperature of malaxation and ...
Vito Michele Paradiso +11 more
core +3 more sources
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 +1 more
doaj +1 more source
Oral Diseases, EarlyView.ABSTRACT Objective To compare the adjunctive efficacy of a hyaluronic acid (HA) gel with 0.20% chlorhexidine (CHX) during nonsurgical periodontal therapy in periodontal patients over 6 months. Methods A single‐blind, randomized, controlled trial included 40 healthy, nonsmoking adults with periodontitis.
Andrea Scribante +4 more
wiley +1 more source
Critical reviews in food science and nutrition, 2019 Extra virgin olive oil (EVOO) polyphenols, including the secoiridoids oleocanthal (OLC) and oleacein (OLE), are attracting attention because of their beneficial effects on health.
Julián Lozano-Castellón +6 more
semanticscholar +1 more source
Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying [PDF]
The current research aims to monitor the physicochemical changes in various varieties of extra virgin olive oils (EVOOs) supplemented with exogenous polyphenolic extract from olive fruit, enriched with hydroxytyrosol (HTyr) and its derivatives, compared ...
Consuelo Pizarro +5 more
core +1 more source