Results 121 to 130 of about 23,102 (261)
Changes produced in extra-virgin olive oils from cv. Coratina during a prolonged storage treatment
Czech Journal of Food Sciences, 2014 Extra-virgin oil is obtained from olive fruits only by mechanical means. The quality of extra-virgin olive oils is affected mainly by hydrolytic and oxidative reactions. For this reason, the commercial shelf-life is usually no longer than 18 months.
Antonietta BAIANO +3 more
doaj +1 more source
Context‐Dependent Effects of Apolipoprotein A2 on Lipid Metabolism and Atherogenesis
The FASEB Journal, Volume 40, Issue 12, 30 June 2026.Proposed model of the pro‐atherogenic role of APOA2 in dyslipidemia. Under conditions of dyslipidemia (ldlr−/− and apoe−/− mice), APOA2 promotes a reduction in VLDL through its conversion to LDL via an LDLR‐independent pathway. LDL is then deposited to the aorta and aortic root. In the ldlr−/− mice, the presence of APOE may mitigate the rate of VLDL to
Evangelia Zvintzou +9 more
wiley +1 more source
Determination of extra virgin olive oil adulteration with triglyceride composition [PDF]
, 2010 Zbog iznimne nutritivne vrijednosti i specifičnog načina proizvodnje, djevičansko maslinovo ulje postiže visoke tržišne cijene i kao takvo je podložno patvorenju.
Tomić, Iva
core
Olive oil and oxidative stress
Grasas y Aceites, 2004 In addition to the fatty acid profile of olive oil, which is high in the monounsaturated oleic acid and appears to be beneficial in reducing several risk factors for coronary heart disease and certain cancers, extra virgin olive oil contains a ...
Francesco Visioli +3 more
doaj +1 more source
Nutrients, 2020 Extra virgin olive oil (EVOO) is suggested to be cardioprotective, partly due to its high phenolic content. We investigated the effect of extra virgin high polyphenol olive oil (HPOO) versus low polyphenol olive oil (LPOO) on blood pressure (BP) and ...
K. Sarapis +11 more
semanticscholar +1 more source
Czech Journal of Food Sciences, 2010 In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined ...
Rajko Vidrih +2 more
doaj +1 more source
Consumer preferences for country-of-origin and health claim labelling of extra-virgin olive-oil [PDF]
Although several studies have investigated consumer preferences for olive oil country-of-origin labelling (COOL), very little is known on consumers’ preferences for new health claims (EC Reg. n. 1924/2006).
Menozzi, Davide +3 more
core +1 more source
Enhanced fingerprinting of extra virgin olive oil by multiple-cumulative SPME and GCxGC [PDF]
, 2021 peer reviewedThe use of multiple-cumulative headspace-solid-phase microextraction (named MC-SPME) was explored to enhance the volatile profiling of extra-virgin olive oil (EVO).
Purcaro, Giorgia, Mascrez, Steven
core
Analysis and characterization of extra virgin olive oils
Open Schools Journal for Open Science, 2018 Samples of extra virgin olive oils obtained from the olive trees of the territory of San Giovanni in Fiore (CS), Italy, and samples common brands of extra virgin olive oils sold on the national territory, have been analysed according to EU regulation n. 61/2011 of the Commission of 24 January 2011.
Checchetti, Andrea +2 more
openaire +4 more sources