Results 21 to 30 of about 66,085 (257)
Antioxidants, 2022 Extra virgin olive oil (EVOO) is the typical source of fats in the Mediterranean diet [...]
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Frontiers in AgronomyIntroductionNitrogen balances are widely used to assess nutrient management in perennial cropping systems, but in Mediterranean olive groves their interpretation may be biased when soil erosion and internal biomass recycling are not considered.MethodsWe ...
Evangelina Pareja-Sánchez +2 more
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Química Nova, 2015 Extra virgin olive oil, virgin olive oil and mixed oil were analyzed by UV-Vis spectroscopy and Multivariate Curve Resolution with Alternating Least Squares (MCR-ALS).
Rhayanna P. Gonçalves +2 more
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Grasas y Aceites, 2008 The objective of this work was to determine the contents of fatty acids, squalen and triglycerides and the values of some spectrophotometric parameters in a representative number of samples of refined seed oil (sunflower and soybean), refined olive ...
A. Contiñas +3 more
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Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations
Open Life Sciences, 2020 The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles.
Dordevic Dani +5 more
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Oxidative stability of olive oil enriched with oleaster leaves under accelerated storage conditions
Journal of Applied Botany and Food Quality, 2020 Olive oil is rich in natural antioxidants that conserve its quality under storage conditions. However, there is a growing need to improve the quality of olive oil under storage conditions using phenol-enriched olive oil.
Amina Ayadi +3 more
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Effect of Thymus vulgaris L. Essential oil on Oxidative Stability of Virgin Olive Oil and its Synergy with Citric Acid [PDF]
International Journal of Nutrition Sciences, 2017 Background: Since usage of synthetic antioxidants has been under question due to their toxicity and possible carcinogenicity, there is still interest in developing plant-derived natural antioxidants, especially from edible plants. This study investigated
Malihe Keramat +3 more
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Olive oil and pomace olive oil processing
Grasas y Aceites, 2006 Olive oil processing is introduced in food industry at the end of the nineteenth century and a lot of improvements have been initialized since. The steps for refining are, settling, neutralizing, bleaching and deodorizing. Monitoring of effective refining and the use of processes that remove less minor components of olive oil, like polyphenols and ...
Kostas Antonopoulos +3 more
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Advanced Science, EarlyView.This review explains how chronic liver injury progresses toward hepatocellular carcinoma through interconnected changes in gut microbes, metabolism, immunity, fibrosis, and diet. It highlights microbial metabolites, bile‐acid signaling, immune dysfunction, and nutritional or microbiome‐based interventions as opportunities to identify risk earlier ...
Yi Hu +5 more
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Adulteration detection in olive oil using dielectric technique and data mining
Sensing and Bio-Sensing Research, 2016 Olive oil is one of the most important agricultural crops due to its digestive properties and economic status. However, olive oil production is a costly process which causes an expensive price of the final product.
Mahdi Rashvand +3 more
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