Results 201 to 210 of about 1,999,528 (223)
Some of the next articles are maybe not open access.
The sensory quality of extra-virgin olive oil
2014The description of the sensory properties and sensory performance of extra-virgin olive ...
BERTUCCIOLI, MARIO, MONTELEONE, ERMINIO
openaire +1 more source
Authentication of Commercial Extra Virgin Olive Oils
Journal of the American Oil Chemists' Society, 2016AbstractThe goal of the current contribution is to determine the geographical origins of olive oil samples obtained from eight different countries during the harvest seasons of 2013 and 2014. First, the contents of olive oil samples were quantified by integrating the peaks of 1H‐NMR spectra and using linear mathematical equations.
openaire +1 more source
Extra-virgin olive oil traceability
2014Traceability 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
Sensory Functionality of extra-virgin olive oil
2012Current 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 +5 more
openaire +1 more source