Results 211 to 220 of about 13,661 (227)

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

Trends in Food Science and Technology, 2019
Maninder Meenu, Baojun Xu
exaly  

Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Olea europaea L.

Nutrients, 2019
Annalisa Romani, Francesca Ieri, Annalisa Noce   +2 more
exaly  

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

Antioxidants, 2014
Maurizio Servili, Sonia Esposto, Stefania Urbani   +2 more
exaly  

Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil

Food Research International, 2010
Y B Che Man
exaly  

FTIR spectroscopy coupled with chemometrics of multivariate calibration and discriminant analysis for authentication of extra virgin olive oil

International Journal of Food Properties, 2017
Abdul Rohman, Yaakob Bin Che Man, Amin Ismail   +2 more
exaly  

Means-end chains analysis of extra virgin olive oil purchase and consumption behavior

Food Quality and Preference, 2011

exaly  

Olive Oil, Extra Virgin and Virgin

openaire   +1 more source

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  

Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations

Food Research International, 2013
Raquel Garcia, Nuno Martins, Maria João Cabrita   +2 more
exaly  

What's the difference between extra-virgin olive oil and virgin olive oil?

Mayo Clinic women's healthsource, 2003
openaire   +1 more source