Results 71 to 80 of about 346,819 (263)
Journal of Lipid Research, 1985 Rats were fed either rat chow (control), chow + 20% olive oil (olive oil), or chow + 20% olive oil + 2% cholesterol (olive oil/cholesterol) as a single meal to study the short-term effects of fat and the above combination of fat/cholesterol-containing ...
J G DeLamatre +4 more
doaj +1 more source
Sensory evaluation of Extra Virgin Olive Oil (EVOO) extended to include the quality factor "harmony" [PDF]
, 2011 Sensory evaluation of olive oil, meaning the official organoleptic assessment of olive oil respectively the "Panel Test" (PT), is based on the standards of the International Olive Council (IOC), as well as on the Regulation (EC) 640/2008 of the European ...
Bongartz, Annette, Oberg, D. G.
core +1 more source
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates the impact of geographical indication (GI) certification on the export performance of Turkish agri‐food products by analyzing both trade volume and unit value dynamics. Drawing on monthly data from 2000 to 2024 across 22 GI‐certified products, the research employs product‐level regressions, fixed‐effects panel models ...
Ihlas Sovbetov, Muge Burcu Ozdemir
wiley +1 more source
Evaluation of Production Process and Capacity Utilization of Olive Oil Mills in Turkey
Turkish Journal of Agriculture: Food Science and Technology, 2017 In this study, a survey and data assessment has been made to clarify the status of olive oil mills which operate in Turkey. According to the study, there have been around 1000 commercial olive oil mills that mostly small and medium-sized and about 1 ...
Selda Murat Hocaoglu +3 more
doaj +1 more source
Hydroxytyrosol targets extracellular matrix remodeling by endothelial cells and inhibits both ex vivo and in vivo angiogenesis [PDF]
, 2016 This is the preprint version of our manuscript, corresponding to the article that has been published in final form at FOOD CHEMISTRY with DOI: 10.1016/j.foodchem.2016.10.111The health benefits of olive oil are attributed to their bioactive compounds ...
García-Vilas, Javier A. +2 more
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AgriFood: Journal of Agricultural Products for Food, EarlyView.Excipient emulsion systems improve carotenoid solubilization, protect against degradation, and enhance gastrointestinal absorption through optimized formulation and digestion behavior. ABSTRACT Carotenoids are bioactive compounds that contribute to human health through antioxidant, provitamin A, and disease‐preventive effects.
Tugce Ceyhan +3 more
wiley +1 more source
From the Mediterranean to America: Türkiye’s Olive Oil Competitiveness in the US Market
Turkish Journal of Agriculture: Food Science and TechnologyIn the United States (US), olive oil consumption is increasing due to the growing importance of healthy eating, the rising popularity of the Mediterranean diet, and the unique characteristics and taste of olive oil.
Muhammed Fatih Aydemir
doaj +1 more source
Foods, 2019 The consumption of dietary fats, which occur naturally in various foods, poses important impacts on health. The aim of this study was to elucidate the association of exclusive use of olive oil for culinary purposes with successful aging in adults aged ...
Alexandra Foscolou +11 more
doaj +1 more source
Agribusiness, EarlyView.Abstract World markets for quality differentiated agri‐food products are highly competitive, presenting significant challenges for firms aiming to compete effectively. Government agencies and business organizations often implement various export promotion policies to address these challenges.
Nicolás Depetris‐Chauvin +1 more
wiley +1 more source
Exploring Japanese olive oil consumer behavior [PDF]
During the last two decades, olive oil consumption in Japan is showing an increasing trend due to dietary and health concerns. Traditional olive oil producer and exporter countries such as Italy, Spain and Tunisia have interest to reinforce and to ...
Kashiwagi, Kenichi +3 more
core +1 more source