Results 51 to 60 of about 47,021 (221)
Journal of Chemistry, 2016 Extra virgin olive oil shelf-life could be defined as the length of time under normal storage conditions within which no off-flavours or defects are developed and quality parameters such as peroxide value and specific absorbance are retained within ...
Claudia Guillaume, Leandro Ravetti
doaj +1 more source
Portuguese Olive Oil Omics for traceability and authenticity. [PDF]
, 2017 Por3O Project is based on a genomic and metabolomic approaches and the main goals are: the authenticity of extra virgin olive oils, considering geographic and varietal aspect, and the genuineness of the product to yield a useful tool for screening for ...
Cabrita, Maria João
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Bioactivity of Olive Oil Phenols in Neuroprotection [PDF]
, 2017 Neurological disorders such as stroke, Alzheimer's and Parkinson's diseases are associated with high morbidity and mortality, and few or no effective options are available for their treatment.
Angeloni, Cristina +3 more
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Consumers (Dis)Preference for Bitterness in Extra Virgin Olive Oil: A Field Experiment [PDF]
, 2020 Globally, bitterness in food is not a preferred attribute by consumers, for several reasons. In the case of Extra Virgin Olive Oil its presence is fundamental as it is a healthiness indicator, being strictly linked to the antioxidant content. The current
Caracciolo, Francesco +5 more
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Employee Delight: Conceptualization, Antecedents, and Consequences
Human Resource Development Quarterly, EarlyView.ABSTRACT This article examines the concept of employee delight as a distinct construct within organizational behavior. Based on a systematic literature review, we analyze 10 empirical studies that explicitly address this phenomenon. We propose a multidimensional conceptualization of employee delight as an affective state of highly positive valence and ...
Dalilis Escobar‐Rivera +2 more
wiley +1 more source
Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue [PDF]
, 2016 Olive oil quality grading is traditionally assessed by human sensory evaluation of positive and negative attributes (olfactory, gustatory, and final olfactorygustatory sensations).
A Agiomyrgianaki +49 more
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Molecular dynamics simulations of oleuropein diffusion in chitosan‐based nanoparticles
Journal of Chemical Technology &Biotechnology, EarlyView.Abstract BACKGROUND This study explores the diffusion mechanisms of oleuropein (OLE), a promising polyphenolic compound, within chitosan‐based nanoparticles using molecular dynamics simulations. Chitosan nanoparticles serve as drug delivery carriers, leveraging biocompatibility and tunable release properties influenced by environmental factors such as ...
Bernardino Tirri +3 more
wiley +1 more source
A Case Report of Possible Health Benefits of Extra Virgin Olive Oil
The Scientific World Journal, 2003 The literature on the chemical analysis of cooking oils suggests that the cholesterol-reducing effect may well be due to the antioxidant agents rather than unsaturated fats. Furthermore, antioxidant agents are present in extra virgin olive oil and not in
Said Shahtahmasebi +1 more
doaj +1 more source
Effect of agro-climatic conditions on near infrared spectra of extra virgin olive oils [PDF]
, 2018 Authentication of extra virgin olive oil requires fast and cost-effective analytical procedures, such as near infrared spectroscopy. Multivariate analysis and chemometrics have been successfully applied in several papers to gather qualitative and ...
Caridad, José Mª +4 more
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Extra virgin olive oil and cardiovascular diseases: benefits for human health [PDF]
, 2017 The cardioprotective properties of Mediterranean Diet were demonstrated for the first time from the Seven Country Study. In the last few decades, numerous epidemiological studies, as well as intervention trial, confirmed this observation, pointing out ...
Cammisotto, Vittoria +8 more
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