Results 101 to 110 of about 68,891 (158)

Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS. [PDF]

Food Chem X
Wu B, Li C, Hu Q, Lu B, Cao C, Li F, Kan H, Liu Y.   +7 more
europepmc   +1 more source

Influence of Olive Oil Components on Ion Channels. [PDF]

Molecules
Mijares-Andrade H, Carreño-Diaz I, La-Llave-Leon O, Meneses-Morales I, Ruiz-Baca E, Lopez-Rodriguez A.   +5 more
europepmc   +1 more source

Chitosan-Olive Oil Oleogels for Food Applications: Physicochemical and Functional Properties. [PDF]

Foods
Mosquera Á, Montes L, Pena CA, López-Pedrouso M, Sineiro J, Franco D.   +5 more
europepmc   +1 more source

Chemesthetic Perception in Extra Virgin Olive Oil and Olive Ripening Stage: A Sensory Perspective. [PDF]

Foods
Panzani S, Venturi F, Taglieri I, Ferroni G, Sanmartin C.   +4 more
europepmc   +1 more source

Evaluating the Effect of Packaging Materials on Extra Virgin Olive Oil Quality Under Simulated Household Use and Storage Conditions. [PDF]

Foods
Sordini B, Urbani S, Selvaggini R, Taticchi A, Servili M, Dottori I, Veneziani G, Famiani F, Bonucci A, Nucciarelli D, Esposto S.   +10 more
europepmc   +1 more source

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Rotenone Residues on Olives and in Olive Oil

Journal of Agricultural and Food Chemistry, 2002
The disappearance of rotenone on olives under field conditions was studied. The field data showed that rotenone residues on olives decreased with a half-life (t(1/2)) of 4.0 days. After pre-harvest time (10 days) the residues were higher than the maximum residue level fixed in Italy (0.04 mg/kg). Experiments with model systems showed that the mechanism
Cabras P, CABONI, PIERLUIGI, Cabras M, ANGIONI, ALBERTO, Russo M.   +4 more
openaire   +3 more sources

Olives and olive oil in cancer prevention

European Journal of Cancer Prevention, 2004
Epidemiologic studies conducted in the latter part of the twentieth century demonstrate fairly conclusively that the people of the Mediterranean basin enjoy a healthy lifestyle with decreased incidence of degenerative diseases. The data show that populations within Europe that consume the so-called 'Mediterranean diet' have lower incidences of major ...
R W, Owen, R, Haubner, G, Würtele, E, Hull, B, Spiegelhalder, H, Bartsch   +5 more
openaire   +2 more sources

Olive Fruit and Olive Oil

2019
Olive oil is one of the most reputative traditional foods in the world. Indeed, the cultivation of olives to produce olive oil has deep roots in the history of the Mediterranean region. Worldwide olive oil production was about 2.5 million tons in 2017, the majority of them (87% in 2017) in Mediterranean countries (IOC Production data, year 2016/2017 ...
Seçmeler, Özge, Galanakis, Charis M.
openaire   +2 more sources

Olive oil and longevity

Molecular Nutrition & Food Research, 2007
AbstractSeveral lines of evidence point to olive oil and the olive oil‐centered Mediterranean diet as conducive to longevity. The evidence stems from ecological, as well as analytic epidemiological studies assessing olive oil, monounsaturated lipids or the Mediterranean dietary pattern in relation to the incidence of, or mortality from, major common ...
Antonia, Trichopoulou, Vardis, Dilis
openaire   +2 more sources

Chlorophylls in Olive and in Olive Oil: Chemistry and Occurrences

Critical Reviews in Food Science and Nutrition, 2011
The chlorophylls are responsible for the characteristic green color of the olive fruits and their products. Virgin olive oil (VOO) is obtained from processing olives only by mechanical and physical means under conditions ensuring that the natural characteristics of the fruit composition are maintained as far as possible.
Angelo Cichelli, Lorenzo Cerretani
exaly   +3 more sources