Olive pomace oil - Open Access .click

Results 141 to 150 of about 11,520 (217)

Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil. [PDF]

J Food Sci Technol, 2019
Sahin Ozkan K, Ketenoglu O, Yorulmaz A, Tekin A. +3 more
europepmc +1 more source

Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products. [PDF]

Foods
Álvarez MD, Saiz A, Herranz B, Cofrades S. +3 more
europepmc +1 more source

An improved method for high-quality DNA extraction from olive embryos - plant tissue rich in polyphenols and polysaccharides [PDF]

, 2020
Bandelj, Dunja +5 more
core +1 more source

Consumer Preferences for Quality Foods from a South European Perspective: A Conjoint Analysis Implementation on Greek Olive Oil [PDF]

The objective of the present study is to describe the preferences of younger, more educated and higher income Greek consumers for "quality" olive oil brands - quality being defined as a bundle of extrinsic quality cues such as quality assurance labels ...
Krystallis, Athanasios, Ness, Mitchell
core +1 more source

Chemical Characterization and Protective Effects of a Subcritical Water Extract from Olive Pomace Against Dyslipidemia and Hepatic Steatosis in High-Fat/High-Sugar Diet-Fed Mice. [PDF]