Results 231 to 240 of about 23,102 (261)

BRUSCHETTA: An IoT Blockchain-Based Framework for Certifying Extra Virgin Olive Oil Supply Chain

International Conference on Smart Computing, 2019
Urban population is expected to continuously grow in size. The smart city concepts allows to handle the new challenges and issues created by this growth by applying a wide range of technologies that can provide citizens with a better living environment ...
Antonio Arena, Alessio Bianchini, Pericle Perazzo, Carlo Vallati, G. Dini   +4 more
semanticscholar   +1 more source

Antioxidant capacity of extra‐virgin olive oils

Journal of the American Oil Chemists' Society, 2001
AbstractIn this study, the oxygen radical absorbance capacity (ORAC) of vegetable oils was investigated using a spectrofluorometric method, which measures the protection of the phenolic substances of the oil on the β‐phycoerythrin fluorescence decay in comparison with Trolox.
Paolino Ninfali, Gianfranca Aluigi, Mara Bacchiocca, Mauro Magnani   +3 more
openaire   +1 more source

Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds.

Food Chemistry, 2021
M. Alongi, P. Lucci, M. L. Clodoveo, F. Schena, S. Calligaris   +4 more
semanticscholar   +1 more source

Differentiation of Italian extra-virgin olive oils

Nature Food, 2021
openaire   +2 more sources

Extra-Virgin Olive Oil and Cardiovascular Disease

2018
Cardiovascular disease (CVD) is the leading cause of death in the Western countries: more people die annually from CVDs than from any other cause. An estimated 17.7 million people died from CVDs in 2015, representing 31% of all global deaths. Of these deaths, an estimated 7.4 million are due to coronary heart disease and 6.7 million to stroke.
Antonio Capurso, Gaetano Crepaldi, Cristiano Capurso   +2 more
openaire   +1 more source

Extra Virgin Olive Oil

2021
openaire   +2 more sources

The sensory quality of extra-virgin olive oil

2014
The description of the sensory properties and sensory performance of extra-virgin olive ...
BERTUCCIOLI, MARIO, MONTELEONE, ERMINIO
openaire   +1 more source

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  

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