Results 221 to 230 of about 62,842 (235)

Evaluation of uptake and chronic toxicity of virgin polystyrene microbeads in freshwater zebra mussel Dreissena polymorpha (Mollusca: Bivalvia)

Science of the Total Environment, 2018
Stefano Magni, Camilla Della Della Torre, Camilla Carla Parenti   +2 more
exaly  

The toxicity of virgin and UV-aged PVC microplastics on the growth of freshwater algae Chlamydomonas reinhardtii

Science of the Total Environment, 2020
exaly  

Malaxation: Influence on virgin olive oil quality. Past, present and future – An overview

Trends in Food Science and Technology, 2012
Maria Lisa Clodoveo
exaly  

Virgin olive oil: definition and standards

2014
Basic information is given about virgin olive oil standards according to European legislation. Standards are divided into two groups: (i) quality standards aimed at classifying extra-virgin, virgin and inedible ‘lampante’ olive oil and (ii) authenticity standards aimed at identifying oil adulteration by mixing virgin olive oil with refined olive oil or
openaire   +1 more source

Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

Molecules, 2007
Alessandra Bendini, Lorenzo Cerretani, Ana María Gómez-Caravaca   +2 more
exaly  

Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil

Current Opinion in Biotechnology, 2012
Sara Cicerale, Russell Keast
exaly  

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

Food Chemistry, 2016
exaly  

Olive Oil, Extra Virgin and Virgin

openaire   +1 more source

What's the difference between extra-virgin olive oil and virgin olive oil?

Mayo Clinic women's healthsource, 2003
openaire   +1 more source

Extra-virgin olive oil mimics painkiller

Nature, 2005
openaire   +1 more source