Results 111 to 120 of about 62,842 (235)
The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils
Molecules, 2017 Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them.
Cristina Campestre +3 more
doaj +1 more source
Storage of virgin olive oil [PDF]
, 2005 Ispravan način čuvanja djevičanskog maslinovog ulja znatno utječe na njegovu kvalitetu. U ovom radu opisane su promjene do kojih dolazi prilikom skladištenja maslinovog ulja.
Mirella Žanetić, Mirko Gugić
core +1 more source
Extra virgin olive oil and cardiovascular diseases: benefits for human health [PDF]
, 2017 The cardioprotective properties of Mediterranean Diet were demonstrated for the first time from the Seven Country Study. In the last few decades, numerous epidemiological studies, as well as intervention trial, confirmed this observation, pointing out ...
Cammisotto, Vittoria +8 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Background: Walnuts (Juglans regia L.) are rich in PUFAs, fiber, and bioactive compounds with potential lipid‐lowering effects, but evidence—especially for apolipoproteins—remains inconsistent. Methods: Systematic review and meta‐analysis of 49 RCTs up to August 2025 assessing walnut intake and blood lipids (TG, TC, LDL‐C, HDL‐C) and apolipoproteins ...
Ghazal Mashayekhi +7 more
wiley +1 more source
Archaeometry, Volume 68, Issue 1, Page 64-83, February 2026.ABSTRACT This study presents the first comprehensive analysis of the pigments and techniques used by Charles Fairfax Murray (1849–1919), a leading expert in Italian Renaissance attribution, influential art collector and primary copyist for John Ruskin.
Victoria Kemp +3 more
wiley +1 more source
Membrane composition and dynamics: A target of bioactive virgin olive oil constituents [PDF]
, 2015 The endogenous synthesis of lipids, which requires suitable dietary raw materials, is critical for the formation of membrane bilayers. In eukaryotic cells, phospholipids are the predominant membrane lipids and consist of hydrophobic acyl chains attached ...
Abia, Rocío +7 more
core +2 more sources
Stabilization of Extra-Virgin Olive Oil
, 2016 The conservation of virgin olive oil quality during its shelf life could be considered a key issue for olive oil industry. To improve the product stability, virgin olive oils should not be stored with considerable amounts of suspended solids and water. The latter have to be removed from oil musts.
GUERRINI, LORENZO, PARENTI, ALESSANDRO
openaire +5 more sources
The Economic History Review, Volume 79, Issue 1, Page 89-132, February 2026.Abstract Did democratization reduce the likelihood of politically connected bank bailouts in the past? What role did private central banks play as independent lenders of last resort? To answer these questions, this article provides new detailed archival evidence on the causes of bank failures in Spain in July 1931.
Enrique Jorge‐Sotelo
wiley +1 more source
PLoS ONE, 2014 Virgin olive oil phenolic compounds are responsible for its nutritional and sensory quality. The synthesis of phenolic compounds occurs when enzymes and substrates meet as olive fruit is crushed during the industrial process to obtain the oil.
Ana G Pérez +6 more
doaj +1 more source
Understanding UK Productivity Using a Macroeconomic Lens
Journal of Economic Surveys, Volume 40, Issue 1, Page 214-241, February 2026.ABSTRACT We survey UK labor productivity over the long run, comparing it with other advanced economies, and focus on the sharp slowdown since the global financial crisis. Using a growth accounting framework, we highlight the primary role of total factor productivity (TFP), while noting that the contribution of capital shallowing is influenced by ...
Jagjit S. Chadha, Issam Samiri
wiley +1 more source