Results 231 to 240 of about 18,618 (241)

Comparative study of virgin olive oil sensory defects

Food Chemistry, 2005
R Aparicio
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, Sérgio Gómez-Alonso, Maria Desamparados Salvador   +2 more
exaly  

Detection of hazelnut oil in virgin olive oil by a spectrofluorimetric method

European Food Research and Technology, 2004
Ana Sayago, Maria T Morales, R Aparicio   +2 more
exaly  

Evaluation of the bitter taste in virgin olive oil

JAOCS, Journal of the American Oil Chemists' Society, 1992
exaly  

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

Food Chemistry, 2016
Guillermo Rodríguez-Gutiérrez, JOSÉ Julian Rios, Juan Fernandez-Bolaños   +2 more
exaly  

Extra-virgin olive oil traceability

2014
Traceability consists in documented proof of the identity of a product and the responsibilities involved in the production chain “from the field to the consumer’s table”. Traceability is based on documenting material balances through discrete batch monitoring and management.
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

Olive Oil, Extra Virgin and Virgin

openaire   +1 more source

Antioxidants in virgin olive oil

2007
MONTEDORO, Gian Francesco, TATICCHI, AGNESE, ESPOSTO, Sonia, SELVAGGINI, Roberto, URBANI, Stefania, SERVILI, Maurizio   +5 more
openaire   +1 more source

Characterisation of italian virgin olive oils by PTR-MS

2004
ESPOSTO, Sonia, Aprea E., Montedoro G.F., SERVILI, Maurizio, van Ruth S. M.   +4 more
openaire   +4 more sources