Results 201 to 210 of about 47,021 (221)

Assessing the bioavailability of polyphenols and antioxidant properties of extra virgin argan oil by simulated digestion and Caco-2 cell assays. Comparative study with extra virgin olive oil

Food Chemistry, 2015
Isabel Seiquer, Ascensión Rueda, Manuel Olalla   +2 more
exaly  

Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil

LWT - Food Science and Technology, 2010
Anthia Matsakidou, Adamantini Paraskevopoulou   +1 more
exaly  

ICP-MS triple quadrupole as analytical technique to define trace and ultra-trace fingerprint of extra virgin olive oil

Food Chemistry, 2023
exaly  

Detection of Chemlali Extra-Virgin Olive Oil Adulteration Mixed with Soybean Oil, Corn Oil, and Sunflower Oil by Using GC and HPLC

Journal of Agricultural and Food Chemistry, 2014
Akram Zribi, Ahmed Rebai, Mohamed Bouaziz   +2 more
exaly  

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

Antioxidants, 2014
Sonia, Roberto Selvaggini
exaly  

Evaluation of extra virgin olive oil stability by artificial neural network

Food Chemistry, 2015
Silva, Faria Simone
exaly  

Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength

Food Hydrocolloids, 2018
Carla Daniela Di Mattia, Giampiero Sacchetti, John R Dutcher   +2 more
exaly  

Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements

Food Chemistry, 2019
Luisa Torri, Paolo Bondioli, Pierangela Rovellini   +2 more
exaly  

Olive Oil, Extra Virgin and Virgin

openaire   +1 more source

The Extra‐Virgin Olive Oil Handbook

2014
openaire   +1 more source