Results 31 to 40 of about 68,891 (158)

Molecular Mechanisms Regulating the Oil Biosynthesis in Olive (Olea europaea L.) Fruits Revealed by Transcriptomic Analysis

Agronomy, 2022
As one of the most important crops for oil, olive (Olea europaea L.) is well-known worldwide for its commercial product “virgin olive oil” containing high-content fatty acids and many secondary metabolites.
Jipeng Qu, Zhenyong Chen, Bixia Wang, Shiling Feng, Zhaoguo Tong, Tao Chen, Lijun Zhou, Zhengsong Peng, Chunbang Ding   +8 more
doaj   +1 more source

ON THE OXIDATION OF OLIVE OIL. [PDF]

Journal of the American Chemical Society, 1908
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openaire   +1 more source

Conservation Practices Boost Soil-Protected Organic Carbon Stocks in Olive Orchards

Agriculture
Carbon farming practices are pivotal for enhancing soil organic carbon (SOC) storage in agricultural systems. This study focuses on evaluating the effects of spontaneous cover crops as a conservation strategy compared to conventional management practices
Evangelina Pareja-Sánchez, Pablo Domouso, Beatriz Gómez-Muñoz, María T. Heras-Linares, Roberto García-Ruíz   +4 more
doaj   +1 more source

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, Nick Valet, Dimos Spiratos, George Siragakis   +3 more
openaire   +4 more sources

TURKISH OLIVE OIL: HOW CAN ITS GLOBAL COMPETITIVENESS BE INCREASED? [PDF]

Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development, 2023
This study aims to examine the development of olive oil production and trade, analyze the competitiveness, and develop recommendations to increase competition. Although world olive oil production has followed a fluctuating course in the last two decades,
Bektaş KADAKOĞLU, Bahri KARLI
doaj  

Morphology and oil quality of introduced olive cultivars (Olea europaea L.) in southwest China

Journal of Applied Botany and Food Quality, 2022
There are enormous benefits of olive cultivation in China. However, rare researches are reported about the morphological and oil qualitative characteristics of the introduced olive cultivars in southwest China.
Li Liu, Jie Liu, Zhou Xu, Siyuan Luo, Zhi Huang, Qingbo Kong, Shiling Feng, Tao Chen, Lijun Zhou, Chunbang Ding   +9 more
doaj   +1 more source

Antioxidant Profile and Sensory Analysis in Olive Oils of Different Quality Grades

Agriculture, 2023
Antioxidant capacity and sensory analysis of olive oils of different quality grades (Extra virgin, Virgin, Ordinary and Lampante) were investigated to define their possible differences useful for quality discrimination.
Maria Teresa Frangipane, Lara Costantini, Nicolò Merendino, Riccardo Massantini   +3 more
doaj   +1 more source

Knowledge, perceptions, and practices regarding cooking and storage of olive oil: A consumer survey in Lebanon

Journal of Agriculture and Food Research
Background: Olive oil consumption and production are evident among Lebanese households, yet little is known about the knowledge, perceptions, and practices of Lebanese consumers of olive oil.
Mariam Houmani, Suzan Haidar, Ranim Assi, Hussein F. Hassan, Rana Rizk   +4 more
doaj   +1 more source

Application of high resolution melting combined with DNA-based markers for quantitative analysis of olive oil authenticity and adulteration

Food Chemistry: X, 2020
A plethora of biotechnological methodologies is used to authenticate quality olive oils. Among the DNA-based approaches, SNPs and SSRs combined with high resolution melting (HRM) provide certain advantages such as speed, simplicity and reliability.
Elsa Chedid, Myrto Rizou, Panagiotis Kalaitzis   +2 more
doaj   +1 more source

Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis

Foods, 2020
High quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor.
Anna Różańska, Marina Russo, Francesco Cacciola, Fabio Salafia, Żaneta Polkowska, Paola Dugo, Luigi Mondello   +6 more
doaj   +1 more source