Results 181 to 190 of about 63,071 (191)

Bioactive Properties of the Main Triterpenes Found in Olives, Virgin Olive Oil, and Leaves of Olea europaea

Journal of Agricultural and Food Chemistry, 2013
Cristina Sánchez Quesada, Alicia López-Biedma, Fernando Warleta   +2 more
exaly  

Effect of virgin olive oil and thyme phenolic compounds on blood lipid profile: implications of human gut microbiota

European Journal of Nutrition, 2015
Sandra Martin-Pelaez, Juana Ines Mosele, Rafael de la Torre   +2 more
exaly  

Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

Journal of Chromatography A, 2004
Roberto Selvaggini
exaly  

Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis

Ultrasonics Sonochemistry, 2017
Maria Lisa Clodoveo, Antonello Paduano, Raffaele Sacchi   +2 more
exaly  

The use of Fourier transform mid infrared (FT-MIR) spectroscopy for detection and quantification of adulteration in virgin coconut oil

Food Chemistry, 2011
Abdul Rohman
exaly  

Virgin and recycled engine oil differentiation: A spectroscopic study

Journal of Environmental Management, 2009
Mohammad A Al-Ghouti
exaly  

Comparative study of virgin olive oil sensory defects

Food Chemistry, 2005
exaly  

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

LWT - Food Science and Technology, 2010
Anthia Matsakidou, Adamantini Paraskevopoulou   +1 more
exaly  

Extraction of phenolic compounds from virgin olive oil by deep eutectic solvents (DESs)

Food Chemistry, 2016
exaly  

Fourier transform infrared (FTIR) spectroscopy for analysis of extra virgin olive oil adulterated with palm oil

Food Research International, 2010
exaly