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There are 4646 results for: content related to: Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach

  1. TEXTURE OF EXTRA VIRGIN OLIVE OIL-ENRICHED MASHED POTATOES: SENSORY, INSTRUMENTAL AND STRUCTURAL RELATIONSHIPS

    Journal of Texture Studies

    Volume 42, Issue 6, December 2011, Pages: 413–429, MARÍA DOLORES ALVAREZ, CRISTINA FERNÁNDEZ, MARÍA JOSÉ JIMÉNEZ and WENCESLAO CANET

    Version of Record online : 27 APR 2011, DOI: 10.1111/j.1745-4603.2011.00301.x

  2. Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes

    International Journal of Food Science & Technology

    Volume 45, Issue 10, October 2010, Pages: 2108–2118, María Dolores Alvarez, Cristina Fernández, María Dolores Olivares and Wenceslao Canet

    Version of Record online : 24 SEP 2010, DOI: 10.1111/j.1365-2621.2010.02382.x

  3. Nontargeted, Rapid Screening of Extra Virgin Olive Oil Products for Authenticity Using Near-Infrared Spectroscopy in Combination with Conformity Index and Multivariate Statistical Analyses

    Journal of Food Science

    Volume 81, Issue 10, October 2016, Pages: C2390–C2397, Sanjeewa R. Karunathilaka, Ali-Reza Fardin Kia, Cynthia Srigley, Jin Kyu Chung and Magdi M. Mossoba

    Version of Record online : 14 SEP 2016, DOI: 10.1111/1750-3841.13432

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    Virgin olive oil in preventive medicine: From legend to epigenetics

    European Journal of Lipid Science and Technology

    Volume 114, Issue 4, April 2012, Pages: 375–388, Giuseppe Caramia, Alessandro Gori, Enrico Valli and Lorenzo Cerretani

    Version of Record online : 16 MAR 2012, DOI: 10.1002/ejlt.201100164

  5. New approaches to virgin olive oil quality, technology, and by-products valorization

    European Journal of Lipid Science and Technology

    Volume 117, Issue 11, November 2015, Pages: 1882–1892, Maurizio Servili, Sonia Esposto, Agnese Taticchi, Stefania Urbani, Ilona Di Maio, Gianluca Veneziani and Roberto Selvaggini

    Version of Record online : 6 NOV 2015, DOI: 10.1002/ejlt.201500138

  6. Effect of extra virgin olive oil substitution for fat on quality of pork patty

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 7, May 2008, Pages: 1231–1237, Sun Jin Hur, Sang Keun Jin and Il Suk Kim

    Version of Record online : 25 MAR 2008, DOI: 10.1002/jsfa.3211

  7. You have full text access to this OnlineOpen article
    Extra-virgin olive oil ameliorates cognition and neuropathology of the 3xTg mice: role of autophagy

    Annals of Clinical and Translational Neurology

    Elisabetta Lauretti, Luigi Iuliano and Domenico Praticò

    Version of Record online : 21 JUN 2017, DOI: 10.1002/acn3.431

  8. DIFFERENTIAL SCANNING CALORIMETRY DETECTION OF HIGH OLEIC SUNFLOWER OIL AS AN ADULTERANT IN EXTRA-VIRGIN OLIVE OIL

    Journal of Food Lipids

    Volume 16, Issue 2, May 2009, Pages: 227–244, EMMA CHIAVARO, ELENA VITTADINI, MARIA TERESA RODRIGUEZ-ESTRADA, LORENZO CERRETANI, LISA CAPELLI and ALESSANDRA BENDINI

    Version of Record online : 19 MAY 2009, DOI: 10.1111/j.1745-4522.2009.01143.x

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    Olive oil protects against 2,4-dichlorophenoxyacetic acid-induced oxidative renal dysfunction in adult rats

    European Journal of Lipid Science and Technology

    Volume 114, Issue 4, April 2012, Pages: 469–478, Amel Nakbi, Wafa Tayeb, Samia Dabbou, Issam Chargui, Manel Issaoui, Ameur Ferih, Zohra Ben Ali, Mohammed A. Alsaif and Mohamed Hammami

    Version of Record online : 10 APR 2012, DOI: 10.1002/ejlt.201100213

  10. Time course of Algerian Azeradj extra-virgin olive oil quality during olive ripening

    European Journal of Lipid Science and Technology

    Volume 117, Issue 3, March 2015, Pages: 389–397, Abdelhakim Bakhouche, Jesús Lozano-Sánchez, Mohamed Bengana, Alberto Fernández-Gutiérrez and Antonio Segura-Carretero

    Version of Record online : 16 FEB 2015, DOI: 10.1002/ejlt.201400197

  11. Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 2, 30 January 2011, Pages: 198–206, Emma Chiavaro, Maria Teresa Rodriguez-Estrada, Alessandra Bendini, Massimiliano Rinaldi and Lorenzo Cerretani

    Version of Record online : 21 SEP 2010, DOI: 10.1002/jsfa.4165

  12. An extra virgin olive oil rich diet intervention ameliorates the nonalcoholic steatohepatitis induced by a high-fat “Western-type” diet in mice

    Molecular Nutrition & Food Research

    Volume 61, Issue 3, March 2017, Enrique Jurado-Ruiz, Lourdes M. Varela, Amparo Luque, Genoveva Berná, Gladys Cahuana, Enrique Martinez-Force, Rocío Gallego-Durán, Bernat Soria, Baukje de Roos, Manuel Romero Gómez and Franz Martín

    Version of Record online : 13 DEC 2016, DOI: 10.1002/mnfr.201600549

  13. DETECTION OF OLIVE OIL ADULTERATION WITH RAPESEED AND SUNFLOWER OILS USING MOS ELECTRONIC NOSE AND SMPE-MS

    Journal of Food Quality

    Volume 33, Issue 1, February 2010, Pages: 21–41, SYLWIA MILDNER-SZKUDLARZ and HENRYK H. JELEŃ

    Version of Record online : 13 OCT 2009, DOI: 10.1111/j.1745-4557.2009.00286.x

  14. Synergistic analgesic, anti-pyretic and anti-inflammatory effects of extra virgin olive oil and ibuprofen in different experimental models in albino mice

    International Journal of Rheumatic Diseases

    Walla'a A. Osman, Dina A. Labib, Mona O. Abdelhalim and Elsayed M. Elrokh

    Version of Record online : 7 JUN 2017, DOI: 10.1111/1756-185X.13105

  15. Correlation between thermal properties and chemical composition of Italian virgin olive oils

    European Journal of Lipid Science and Technology

    Volume 112, Issue 5, May 2010, Pages: 580–592, Emma Chiavaro, Maria Teresa Rodriguez Estrada, Alessandra Bendini and Lorenzo Cerretani

    Version of Record online : 30 MAR 2010, DOI: 10.1002/ejlt.200900254

  16. Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 82–88, Francesco Caponio, Mariagrazia Giarnetti, Vito M. Paradiso, Carmine Summo and Tommaso Gomes

    Version of Record online : 22 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03161.x

  17. Application of Extra Virgin Olive Oil to Prevent Nipple Cracking in Lactating Women

    Worldviews on Evidence-Based Nursing

    Volume 12, Issue 6, December 2015, Pages: 364–369, María José Aguilar Cordero, Norma Mur Villar, Rafael Guisado Barrilao, Manuel Eduardo Cortés Cortés and Antonio Manuel Sánchez López

    Version of Record online : 17 NOV 2015, DOI: 10.1111/wvn.12113

  18. Effect of extra virgin olive oil on glycaemia in healthy young subjects

    European Journal of Lipid Science and Technology

    Volume 114, Issue 9, September 2012, Pages: 999–1006, María-Jesús Oliveras-López, Marzia Innocenti, Francisco Martín Bermudo, Herminia López-García de la Serrana and Nadia Mulinacci

    Version of Record online : 18 MAY 2012, DOI: 10.1002/ejlt.201100368

  19. Alterations in picual extra virgin olive oils under different storage conditions

    European Journal of Lipid Science and Technology

    Volume 114, Issue 2, February 2012, Pages: 194–204, Cristina Samaniego-Sánchez, Maria Jesus Oliveras-López, Jose Javier Quesada-Granados, Marina Villalón-Mir and Herminia López-Gª Serrana

    Version of Record online : 16 DEC 2011, DOI: 10.1002/ejlt.201100191

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    Changes in chemical and sensory characteristics of Chemlali extra-virgin olive oil as depending on filtration

    European Journal of Lipid Science and Technology

    Volume 119, Issue 1, January 2017, Hazem Jabeur, Akram Zribi and Mohamed Bouaziz

    Version of Record online : 27 JUN 2016, DOI: 10.1002/ejlt.201500602