Results 51 to 60 of about 346,819 (263)

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

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

NUP85 Mediates Endoplasmic Reticulum Stress through the USP47/ASK1 Signaling Pathway to Regulate the Progression of Liver Fibrosis

Advanced Science, EarlyView.
In the present study, we have demonstrated that the NUP85‐USP47‐ASK1 signaling pathway may have regulated the progression of liver fibrosis through modulating ERS. Additionally, we have developed a CREKA‐coupled liposome to target delivery of MV, a pharmacological inhibitor of NUP85, to activated HSCs, thereby attenuating liver fibrosis. ABSTRACT Liver
Dashuai Yang, Haoran Yang, Linxin Pan, Chang Tian, Fucheng Zuo, Shilei Huang, Xianrui Li, Ming Chen, Cheng Qian, Jie Wang, Zhaolin Chen, Tao Xu   +11 more
wiley   +1 more source

Chemical and Molecular Characterization of Crude Oil Obtained by Olive-Pomace Recentrifugation

Journal of Chemistry, 2016
In oil-mills, olive-pomace recentrifugation is a common way to reduce pomace moisture and, at the same time, to recover the oil therein. According to current rules, the obtained oil is defined as “crude olive-pomace oil.” The aim of this work is to ...
Antonella Pasqualone, Valentina Di Rienzo, Wilma Sabetta, Valentina Fanelli, Carmine Summo, Vito Michele Paradiso, Cinzia Montemurro, Francesco Caponio   +7 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

Supply Chain Analysis of Olive Oil in Germany [PDF]

, 2007
Olive oil is a typical product of the Mediterranean basin, where almost all of the world production takes place. Due to campaigns for a healthier way of living, consumption of olive oil has also increased in non Mediterranean countries in recent years ...
Flatau, Janine, Hart, Volker, Kavallari, Aikaterini, Schmitz, Peter Michael   +3 more
core   +2 more sources

Carboranyl‐Curcuminoids for the Neutron Capture‐Based Treatment of Amyloid Aggregates in Alzheimer's Disease

Advanced Science, EarlyView.
The 10B‐enriched monocarbonyl analog of curcumin (BMAC) 10B‐9 enables site‐specific Boron Neutron Capture Therapy (BNCT) on amyloid‐β (Aβ) fibrils. Neutron irradiation induces histidine oxidation and fibril destabilization, as revealed by 1H‐NMR and FESEM analyses.
Sebastiano Micocci, Stefano Parisotto, Diego Alberti, Alberto Lanfranco, Valeria Bitonto, Polyssena Renzi, Martina Salmi, Andrea Magnani, Federica Dal Bello, Katiuscia Pagano, Laura Ragona, Nicoletta Protti, Annamaria Deagostino, Simonetta Geninatti Crich   +13 more
wiley   +1 more source

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  

Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study [PDF]

, 2014
Background: It is unknown whether individuals at high cardiovascular risk sustain a benefit in cardiovascular disease from increased olive oil consumption.
Basora, Josep, Buil-Cosiales, Pilar, Bulló, Mònica, Corella, Dolores, Estruch, Ramon, Fiol, Miquel, Fitó, Montserrat, Guasch-Ferré, Marta, Gómez-Gracia, Enrique, Hu, Frank B, Lamuela-Raventós, Rosa M, Lapetra, José, Martínez, J Alfredo, Martínez-González, Miguel A, Muñoz, Miguel A, Pintó, Xavier, Recondo, Javier, Ros, Emilio, Ruiz-Gutiérrez, Valentina, Salas-Salvadó, Jordi, Serra-Majem, Lluís, Sorlí, José V   +21 more
core   +2 more sources

The Emerging Parkinson's Disease Oxylipin‐Ome

Advanced Science, EarlyView.
ABSTRACT Parkinson Disease (PD) is increasingly considered a proteinopathy and lipidopathy. This proteinopathy+lipidopathy paradigm has been further refined to a fatty acid (FA)‐opathy, centering dysregulated FA metabolism as fundamental in PD lipid dysfunction.
Julia C. Kelliher, Saranna Fanning
wiley   +1 more source