Results 201 to 210 of about 23,102 (261)

Is Retail Extra Virgin Olive Oil Truly Extra Virgin? Consumer Perceptions Versus Analytical Quality Across Price Ranges. [PDF]

Food Sci Nutr
Diana D, Serena F, Benedetta B, Lavinia C, Margherita M.   +4 more
europepmc   +1 more source

Synergistic effects of sesame oil, extra virgin olive oil, psyllium extract, and dandelion extract on cholesterol gallstone dissolution: An in vitro comparative study against Rowachol®. [PDF]

PLoS One
Serri R, Dehneh N, Ghannam M, Sirri MR.
europepmc   +1 more source

Extra Virgin Olive Oil Phenolic Compounds: Modulating Mitochondrial Function and Protecting Against Chronic Diseases-A Narrative Review. [PDF]

Nutrients
Silva-Soto MÁ, Carrillo-Fernández P, Saez Lancellotti ET, Medina-Jiménez E, Mogaburo Alba JF, Catena-Granados N, López-Carmona MD, Pérez-Belmonte LM, Prieto Lain N, Gómez Hernández AI, Gómez-Huelgas R, Bernal-López MR.   +11 more
europepmc   +1 more source

Exploring the Cardiovascular Benefits of Extra Virgin Olive Oil: Insights into Mechanisms and Therapeutic Potential. [PDF]

Biomolecules
Milena E, Maurizio M.
europepmc   +1 more source

Coupling of Temporal-Check-All-That-Apply and Nose-Space Analysis to Investigate the In Vivo Flavor Perception of Extra Virgin Olive Oil and Carriers' Impact. [PDF]

Foods
Cliceri D, Khomenko I, Biasioli F, Gasperi F, Aprea E.   +4 more
europepmc   +1 more source

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

Food Control, 2021
Due to the health benefits of extra virgin olive oil (EVOO) and its increasing consumption patterns, adulteration of these oils using lower grade olive oils like virgin olive oil (VOO) and then later sold as EVOO to unsuspecting consumers has become a ...
Dimas Firmanda Al Riza, Yuichi Ogawa, Keiichiro Shiraga   +2 more
exaly   +2 more sources

A critical review on analytical techniques to detect adulteration of extra virgin olive oil

Trends in Food Science and Technology, 2019
Background Extra virgin olive oil (EVOO) is acknowledged as a liquid gold. It is cherished for its unique aroma, flavour and health benefits. Due to its high demand and high cost, fraudsters deliberately blend low-cost poor quality edible oil with EVOO ...
Baojun Xu, Maninder Meenu
exaly   +2 more sources

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil [PDF]

Food Chemistry, 2008
The potential application of differential scanning calorimetry (DSC) to verify adulteration of extra virgin olive oil with refined hazelnut oil was evaluated.
Maria TERESA Rodriguez-Estrada, Emma Chiavaro, Alessandra Bendini   +2 more
exaly   +2 more sources

The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat [PDF]

Food Research International, 2018
Extra-virgin olive oil is an integral part of the Mediterranean diet and its consumption has been associated with a reduction risk of chronic diseases.
Serena Martini, Davide Tagliazucchi, Angela Conte   +2 more
exaly   +3 more sources

Optimisation of extra virgin olive oil quality

Journal of the Science of Food and Agriculture, 1998
This study investigated the correlation between total polyphenol content and the stability (ie induction time by Rancimat) of oil samples according to different regions, cultivars, extraction technologies and ripening times of raw material. Results indicate a correlation of oil stability with total polyphenols, (r=0·88), a chemical variable easy to ...
MONTELEONE, ERMINIO, G. Caporale, A. Carlucci, E. Pagliarini   +3 more
openaire   +3 more sources