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A co-amorphous oleogelator of curcumin and piperine for olive oil as multifunctional food additives. [PDF]

open access: yesCurr Res Food Sci
Tian S   +7 more
europepmc   +1 more source
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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   +1 more
exaly  

Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

Trends in Food Science and Technology, 2019
Mohsen Gavahian   +2 more
exaly  

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

Food Research International, 2020
Patricia Gullón   +2 more
exaly  

A Review of Waste Management Options in Olive Oil Production

Critical Reviews in Environmental Science and Technology, 2004
Nuri Azbar   +2 more
exaly  

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