Results 201 to 210 of about 1,394,291 (230)

Virgin Olive Oil

2015
Anastasios Koidis, Dimitrios Boskou
openaire   +1 more source

Differentiation of Italian extra-virgin olive oils

Nature Food, 2021
openaire   +2 more sources

Extra Virgin Olive Oil

2021
openaire   +2 more sources

Influence of olive processing on virgin olive oil quality

European Journal of Lipid Science and Technology, 2002
Luciano di Giovacchino
exaly  

Oxidative stability of virgin olive oil

European Journal of Lipid Science and Technology, 2002
Joaquín Velasco, Carmen Dobarganes
exaly  

Sensory Analysis of Virgin Olive Oil

Sensory analysis of virgin olive oil, organoleptic assessment, or panel test (PT), is one of the most important techniques for evaluating the quality of virgin olive oil. Sensory analysis of olive oil is based on the International Olive Council (IOC) standards.
openaire   +1 more source

Biological Activities of Phenolic Compounds Present in Virgin Olive Oil

International Journal of Molecular Sciences, 2010
Sara Cicerale, Russell Keast
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  

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

Journal of Agricultural and Food Chemistry, 2013
Alicia López-Biedma, Gabriel Beltran, Fernando Warleta   +2 more
exaly  

Squalene in virgin olive oil: Screening of variability in olive cultivars

European Journal of Lipid Science and Technology, 2016
Gabriel Beltran, Belaj Angjelina, Maria P Aguilera   +2 more
exaly