Results 201 to 210 of about 13,661 (227)

Extra-virgin olive oil traceability

2014
Traceability consists in documented proof of the identity of a product and the responsibilities involved in the production chain “from the field to the consumer’s table”. Traceability is based on documenting material balances through discrete batch monitoring and management.
openaire   +1 more source

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

Food Chemistry, 2023
Fabrizio Passarini
exaly  

Extra-virgin olive oil and the gut-brain axis: influence on gut microbiota, mucosal immunity, and cardiometabolic and cognitive health

Nutrition Reviews, 2021
Shiki Okamoto, Tsugumi Uema, Shinya Ikematsu   +2 more
exaly  

Sensory Functionality of extra-virgin olive oil

2012
Current methods used to classify extra-virgin olive oils into sensory quality categories involve evaluations of oils on their own and thus do not take into account the actual conditions that consumers often experience when consuming olive oil (i.e. mixed with other food).
DINNELLA, CATERINA, M. Migliorini, M. Piochi, G. Gianni, A. Recchia, MONTELEONE, ERMINIO   +5 more
openaire   +1 more source

Potential of front face fluorescence spectroscopy and fluorescence imaging in discriminating adulterated extra-virgin olive oil with virgin olive oil

Food Control, 2021
Ken Abamba Omwange, Dimas Firmanda Al Riza, Yoshito Saito   +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, Georgios Blekas, Adamantini Paraskevopoulou   +2 more
exaly  

Influence of headspace oxygen on quality and shelf life of extra virgin olive oil during storage

Food Packaging and Shelf Life, 2020
Basheer M Iqdiam, Bruce A Welt, Renee Goodrich-Schneider   +2 more
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
Hazem Jabeur, Akram Zribi, Ahmed Rebaï   +2 more
exaly  

Comparative Study using Raman and Visible Spectroscopy of Cretan Extra Virgin Olive Oil Adulteration with Sunflower Oil

Analytical Letters, 2017
Aggelos Philippidis, Michalis Velegrakis   +1 more
exaly  

Extra virgin olive oil bitterness evaluation by sensory and chemical analyses

Food Chemistry, 2013
Fabio Favati, Nicola Condelli, Fernanda Galgano   +2 more
exaly