Results 51 to 60 of about 1,903,638 (222)

Eco‐Efficient in Mediterranean Olive Grove Systems: Insights From a Life Cycle Cost Analysis in Southern Portugal

Business Strategy and the Environment, EarlyView.
ABSTRACT This study assesses and compares the eco‐efficiency of six olive production systems in the Alentejo region, southern Portugal, employing a life cycle costing (LCC) approach directly integrated with a prior life cycle assessment (LCA). Although LCC has been increasingly applied to Mediterranean olive‐growing, empirical research in Portugal ...
Rachel Hermeto de Pádua Souza, Rui Fragoso, Carlos Marques, Anna Irene De Luca   +3 more
wiley   +1 more source

Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive Oils [PDF]

Journal of Agricultural and Food Chemistry, 2010
Turkish extra virgin olive oils (EVOO) from different varieties/geographical origins and their phenolic compounds were investigated in terms of their antimicrobial and antioxidant properties in comparison to refined olive, hazelnut, and canola oils. Antimicrobial activity was tested against three foodborne pathogenic bacteria, Escherichia coli O157:H7,
Karaosmanoğlu, Hande, Soyer, Ferda, Özen, Banu, Tokatlı, Figen   +3 more
openaire   +3 more sources

Volatile compounds of Algerian extra-virgin olive oils: Effects of cultivar and ripening stage

International Journal of Food Properties, 2018
The distinctive extra-virgin olive oil aroma consists of a complex mixture of volatile compounds. We comparatively studied the volatiles of eight autochthonous monovarietal extra-virgin olive oils from the north-east part of Algeria via headspace solid ...
Maya Cherfaoui, Teresa Cecchi, Sonia Keciri, Lilya Boudriche   +3 more
doaj   +1 more source

Discrimination of Quality and Geographical Origin of Extra Virgin Olive Oil by S3 Device with Metal Oxides Gas Sensors

Proceedings, 2018
In the present work, a gas sensor device S3 based on an array of eight metal oxides semiconductor gas sensors has been demonstrated and applied to the discrimination of quality and geographical origins of the Italian extra virgin olive oils. Furthermore,
Manohar P. Bhandari, Estefanía Núñez Carmona, Marco Abbatangelo, Veronica Sberveglieri, Giorgio Duina, Rajani Malla, Elisabetta Comini, Giorgio Sberveglieri   +7 more
doaj   +1 more source

Betaine‐, xylitol‐, and extra virgin olive oil–based toothpaste modulates inflammation and oral nitric oxide pathway: Clinical trial in gingivitis

Journal of Periodontology, EarlyView.
Abstract Background Gingivitis is a prevalent and reversible inflammatory condition driven by microbial dysbiosis. Beyond plaque control, interest has grown in oral hygiene formulations capable of modulating inflammation while preserving key microbial functions. Extra virgin olive oil (EVOO), together with xylitol and betaine, has demonstrated clinical
Francisco Mesa, Alejandro Rodríguez‐Agurto, Marco Bonilla, Debora Rodríguez‐Vilaboa, Beatriz Rodríguez‐Vilaboa, Manuel Bravo   +5 more
wiley   +1 more source

Feasibility of Visible/Near Infrared Spectroscopy in order to detect pomace olive oil fraud with LDA and SVM detection methods [PDF]

فناوری‌های جدید در صنعت غذا
Olive is a Mediterranean fruit that is cultivated mainly for its oil. Extra virgin olive oil has always been the attention and demand of users. Therefore, fraud in virgin and extra virgin olive oils is observed by adding valuable food oils and lower ...
shirin asadian, ahmad banakar, Bahareh Jamshidi   +2 more
doaj   +1 more source

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

TOTAL QUALITY INDEXES FOR EXTRA‐VIRGIN OLIVE OILS

Journal of Food Quality, 2007
ABSTRACT In this article, we propose a new and functional mathematical index, able to describe and compare the nutritional, safety and process quality in extra‐virgin olive oil, introducing a definition of “optimal” oil, through the use of appropriate distances in a N‐dimensional parameter space.
Enrico Finotti, BERSANI, Alberto Maria, Enrico Bersani   +2 more
openaire   +2 more sources

Integrative Approaches in Cardiovascular Disease: The Role of Nutraceuticals in Heart Failure, Atrial Fibrillation, and Related Conditions

Phytotherapy Research, EarlyView.
Schematic representation of the shared pathophysiological mechanisms underlying heart failure (HF) and atrial fibrillation (AF), including inflammation, oxidative stress, endothelial dysfunction, and fibrosis. The figure highlights the clinical and mechanistic convergence of conventional pharmacological therapies and selected nutraceuticals in ...
Laura Beatrice Mattioli, Ivan Corazza, Roberta Budriesi, Luca Camarda, Maria Carelli, Alberto Spadotto, Igor Diemberger   +6 more
wiley   +1 more source

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars

Molecules, 2023
Extra virgin olive oils (EVOOs) obtained from five Turkish olive cultivars widely produced in the Aegean and Marmara regions were investigated based on their total antioxidant capacity (TAC), total phenolic content (TPC), pigment contents, fatty acid (FA) profiles, phenolic compounds (PC), volatile compounds (VC), and sensory properties.
openaire   +4 more sources