Results 221 to 230 of about 65,663 (257)

Olive oil.

2008
AbstractThis chapter describes the olive oil extraction, characteristics, storage, bottling, sensory evaluation, and certification. The criteria for determination of quality (free acidity, oxidation, colour and organoleptic traits) are given. Various conventional (determination of physical and chemical constants and chemical compounds of olive oil ...
openaire   +2 more sources

Olive oil

2021
Saima Muzammil, Hira Kanwal, Tanvir Shahzad, Sabir Hussain, Habib Ullah Nadeem, Ijaz Rasul, Muhammad Imran, Muhammad Afzal, Kainat Iftikhar, Muhammad Hussnain Siddique   +9 more
  +4 more sources

Olive oil

2009
Diego L. García-González, Ramón Aparicio-Ruiz, Ramón Aparicio   +2 more
openaire   +1 more source

Building robust models for identification of adulteration in olive oil using FT-NIR, PLS-DA and variable selection

Food Chemistry, 2021
Maria Eliana Lopes Ribeiro de Queiroz, Antonio Augusto Neves, André Fernando de Oliveira   +2 more
exaly  

Olive Oil

Journal of the American College of Cardiology, 2022
Günther Silbernagel, Boris Bigalke, Mario Kasner, Markus Reinthaler   +3 more
openaire   +1 more source

Olives and Olive Oil

2006
openaire   +2 more sources

Valorization of by-products from olive oil industry and added-value applications for innovative functional foods

Food Research International, 2020
Patricia Gullon, Beatriz Gullon, Gonzalo Astray   +2 more
exaly  

Olive Oil

2000
openaire   +3 more sources

Olive oil

2023
Eliana Alves, Maria do Rosário Domingues, Pedro Domingues   +2 more
openaire   +2 more sources

Stability of avocado oil during heating: Comparative study to olive oil

Food Chemistry, 2012
Blanca Barriuso, Diana Ansorena, Iciar Astiasaran   +2 more
exaly