Results 251 to 260 of about 346,819 (263)

Development and characterization of edible chitosan/olive oil emulsion films

Carbohydrate Polymers, 2012
Mariana Pereda
exaly  

Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature

Trends in Food Science and Technology, 2018
Touseef A Wani, Adil Gani, Neda Rahmanian   +2 more
exaly  

Chemistry and Health of Olive Oil Phenolics

Critical Reviews in Food Science and Nutrition, 2008
Sara Cicerale, Xavier A Conlan, Russell Keast   +2 more
exaly  

Airway Disease and Thaumatin-like Protein in an Olive-Oil Mill Worker

New England Journal of Medicine, 2008
Oscar Palomares, María Teresa Villalba, Rosalia Rodriguez   +2 more
exaly  

Biological Properties of Olive Oil Phytochemicals

Critical Reviews in Food Science and Nutrition, 2002
Francesco Visioli
exaly  

A critical review on the use of artificial neural networks in olive oil production, characterization and authentication

Critical Reviews in Food Science and Nutrition, 2019
Juan C Mejuto, Jesus Simal-Gandara
exaly  

Properties of olive oil

Lancet, The, 2001
exaly  

Polyelectrolyte films based on chitosan/olive oil and reinforced with cellulose nanocrystals

Carbohydrate Polymers, 2014
Mariana Pereda, Alain Dufresne, Mirta I Aranguren   +2 more
exaly  

Extraction of phenolic compounds from virgin olive oil by deep eutectic solvents (DESs)

Food Chemistry, 2016
Guillermo Rodríguez Gutiérrez, Juan Fernandez-Bolaños   +1 more
exaly  

Olive oil history, production and by-product management

Reviews in Environmental Science and Biotechnology, 2007
Konstantinos P Tsagarakis
exaly