Results 121 to 130 of about 13,661 (227)

Comparison of Selected Quality Parameters of Olive Oils Derived from Conventional and Organic Farming

Applied Sciences
This research aimed to qualitatively analyze the composition of selected extra virgin olive oils from organic and conventional farming available on the Polish market.
Dorota Derewiaka, Karolina Majdak, Paulina Pakosz, Beata Drużyńska   +3 more
doaj   +1 more source

Adulteration of virgin olive oil

, 2008
U ovom je radu utvrđivana količina (u postotcima) ulja komine maslina i suncokretovog ulja koja se može dodati ekstra djevičanskom maslinovom ulju, a da se dobivena mješavina ne prepozna kao patvorina u okviru propisanih vrijednosti pojedinih sastojaka ...
Miletić, Lina
core  

First Report on the Physicochemical and Sensory Characterization of Leucocarpa Olive Oil in Tunisia: A Comparative Study with Chemlali and Arbosana Olive Oils.

African and Mediterranean Agricultural Journal - Al Awamia
The conservation of rare olive cultivars is crucial for safeguarding agrobiodiversity and promoting the diversification of olive oil production. Leucocarpa, a white-fruited cultivar recently identified in Tunisia, remains poorly characterized despite its
Fares Zemmeli, Kaouther Ben Hassine, Noemen Daoudi, Sondes Jebri, Nouha Neili, Hechmi Chehab   +5 more
doaj   +1 more source

Orthonormal Gas-chromatography sets of Extra Virgin Olive Oil

, 2014
Starting from gas-chromatograms of extra virgin olive oil samples, choosing the most significant peaks, authors try to define a standard ortho-normal base to be deposited for quality ...
B. Orioni, S. Rametta, GIARNETTI, SABINO, LECCESE, Fabio, CACIOTTA, Maurizio   +4 more
core   +1 more source

STORAGE STABILITY OF MICROENCAPSULATED EXTRA VIRGIN OLIVE OIL POWDER

, 2014
9th Baltic Conference on Food Science and Technology - Food for Consumer well-being, (Foodbalt 2014) -- MAY 08-09, 2014 -- Latvia Univ Agr, Jelgava, LATVIAMicroencapsulation is the process that aims to increase the stability of food components (oil ...
Koc, Mehmet, Zungur, Ash, Kaymak-Ertekin, Figen, Otles, Semih, Yalcin, Buket   +4 more
core  

Aromatic stability and degradation of Extra Virgin Olive Oil

, 2014
The Panel Test (PT) is performed by certified assayers and recognized by European Union. From a statistic point of view, it is a methodology sufficiently objective and repetitive so realizing a Metrology. The aim of this work is the study of extra virgin
B. Orioni, S. Rametta, GIARNETTI, SABINO, M. Oreggia, LECCESE, Fabio, CACIOTTA, Maurizio   +5 more
core  

Extra-Virgin Olive Oil Phenolics in IBD-Associated Vascular Risk. [PDF]

Molecules
Šantić R, Kumrić M, Martinović L, Vilović M, Jerončić Tomić I, Cvitković I, Božić J.   +6 more
europepmc   +1 more source

The Hedonext^® Method-A Case Study with Extra Virgin Olive Oil. [PDF]

Foods
Guinard JX, Menezes Ayres EM, Gee K, Loescher E, Sieffermann JM.   +4 more
europepmc   +1 more source

Effects of Phenolic-Rich Extra Virgin Olive Oil and Prebiotics on Sarcopenia in Older Adults: FOOP-Sarc Project. [PDF]

J Cachexia Sarcopenia Muscle
Besora-Moreno M, Jiménez-Ten Hoevel C, Queral J, Bernal G, Pérez-Merino L, Puzo J, Conangla-Ferrin L, Constance Sleebos L, van Helden W, Llauradó E, Valls RM, Solà R, Pedret A.   +12 more
europepmc   +1 more source

Bioactive Phenolic Compounds in Extra Virgin Olive Oil: Implications for Cardiovascular Health. [PDF]

Food Sci Nutr
Vázquez-Jiménez C, Rodríguez-Pérez MD, Ortega-Hombrados L, Sánchez-Tévar AM, de la Cruz-Cortés JP, Gonzalez-Correa JA.   +5 more
europepmc   +1 more source