Results 161 to 170 of about 10,902 (179)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil

Antioxidants, 2014
Roberto Selvaggini, , Gianluca Veneziani   +2 more
exaly  

Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil

LWT - Food Science and Technology, 2010
Adamantini Paraskevopoulou, Anthia Matsakidou, Georgios Blekas   +2 more
exaly  

The paradoxical effect of extra-virgin olive oil on oxidative phenomena during in vitro co-digestion with meat

Food Research International, 2018
Serena Martini, Davide Tagliazucchi, Angela Conte   +2 more
exaly  

Aroma Characterization of Virgin Olive Oil from Two Turkish Olive Varieties by SPME/GC/MS

International Journal of Food Properties, 2011
Yesim Elmaci
exaly  

Differential scanning calorimeter application to the detectionof refined hazelnut oil in extra virgin olive oil

Food Chemistry, 2008
Maria TERESA Rodriguez-Estrada, Emma Chiavaro, Alessandra Bendini   +2 more
exaly  

Detection of Chemlali Extra-Virgin Olive Oil Adulteration Mixed with Soybean Oil, Corn Oil, and Sunflower Oil by Using GC and HPLC

Journal of Agricultural and Food Chemistry, 2014
, Akram Zribi, Ahmed Rebaï
exaly  

Oleocanthal, a Phenolic Derived from Virgin Olive Oil: A Review of the Beneficial Effects on Inflammatory Disease

International Journal of Molecular Sciences, 2014
Russell Keast, Lisa Parkinson
exaly  

Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

JAOCS, Journal of the American Oil Chemists' Society, 1996
exaly  

Sterol and alcohol composition of Cornicabra virgin olive oil: the campesterol content exceeds the upper limit of 4% established by EU regulations

Food Chemistry, 2004
Giuseppe Fregapane, M D Salvador
exaly  

Olive Oil, Extra Virgin and Virgin

openaire   +1 more source