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[es] Detection of contaminations and/or adulterations of the extra virgin olive oil with seeds oils (sunflower and soybean) and olive pomace oil

A. Contiñas, S. Martínez, J. Carballo, I. Franco
97-103
2008-06-30

[en] Frying performance of olive-extracted oils

G. Márquez-Ruiz, F. Holgado
e264
2018-09-30

[en] Quality of extra virgin olive oil affected by several packaging variables

José Luis Guil-Guerrero
125-133
2009-06-30

[en] Improvement of phenolic antioxidants and quality characteristics of virgin olive oil with the addition of enzymes and nitrogen during olive paste processing

D. Iconomou, D. Arapoglou, C. Israilides
303-311
2010-09-30

[en] Fatty acid profiles of varietal virgin olive oils (Olea europaea L.) from mature orchards in warm arid valleys of Northwestern Argentina (La Rioja)

D. P. Rondanini, D. N. Castro, P. S. Searles, M. C. Rousseaux
399-409
2011-12-30

[en] Sensory and instrumental assessment of olive oil appearance

E. Pagliarini, C. Rastelli
62-64
1994-04-30

[en] Olive oil extraction and quality

Marino Uceda, Gabriel Beltrán, Antonio Jiménez
25-31
2006-03-31

[en] Discrimination of edible olive oils by means of synchronous fluorescence spectroscopy with multivariate data analysis

A. Dankowska, M. Małecka, W. Kowalewski
425-431
2013-09-30

[es] Effect of irrigation and pruning on the amount of minor compounds and fatty acids in the virgin olive oils of the variety Farga

J. I. Monteleone, C. A. Zuritz, A. D. Gascón, J. A. Morábito
369-377
2013-09-30

[en] Frying performance of two virgin oils from Cornicabra olives with different ripeness indices

R. Olivero-David, C. Mena, F. J. Sánchez-Muniz, M. Á. Pérez-Jiménez, F. Holgado, S. Bastida, J. Velasco
e223
2017-12-30

[en] Evaluation of α-tocopherol in virgin olive oil by a luminescent method

M. E. Escuderos, A. Sayago, M. T. Morales, R. Aparicio
336-342
2009-09-30

[en] Matter transfer during virgin olive oil elaboration

Carlos Gómez Herrera
194-205
2007-06-30

[es] Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties

Hedia Manai, Lourdes Gallardo González, Faouzia Haddada, Jacinto Sánchez Casas, Emilio Osorio Bueno, Mokhtar Zarrouk
163-169
2007-06-30

[es] Influence of olive integrated production on the quality of virgin olive oil

J. A. Cayuela, J. M. García, F. Gutiérrez-Rosales
422-428
2006-12-31

[es] Sensory quality of virgin olive oils coming from olive varieties produced in Extremadura (Spain)

Jacinto Sánchez Casas, Concepción De Miguel Gordillo, Emilio Osorio Bueno, Julia Marín Expósito, Lourdes Gallardo González, Manuel Martínez Cano
313-318
2006-09-30

[es] Use of high power ultrasounds in virgin olive oil extraction process. Results at laboratory scale

Antonio Jiménez Márquez, Gabriel Beltrán Maza, Marino Uceda Ojeda, María Paz Aguilera Herrera
253-259
2006-09-30

[es] Virgin and refined olive oils: Differences in glyceridic minor compounds

M. C. Pérez-Camino, M. V. Ruiz-Méndez, G. Márquez-Ruiz, M. C. Dobarganes
91-96
1993-04-30

[en] Chemical properties of virgin olive oil from Iranian cultivars grown in the Fadak and Gilvan regions

M. Homapour, M. Ghavami, Z. Piravi-Vanak, S. E. Hosseini
e043
2014-12-30

[en] Effect of different irrigation regimes on the quality attributes of monovarietal virgin olive oil from cv. “Cobrançosa”

A. A. Fernandes-Silva, J. B. Gouveia, P. Vasconcelos, T. C. Ferreira, F. J. Villalobos
41-49
2013-03-30

[es] The influence of different technological co-adjuvants on the quality and yield of virgin olive oil using response surfaces methodology

Diego G. Fernández Valdivia, Francisco Espínola Lozano, Manuel Moya Vilar
39-44
2008-03-30

[es] Phenolic fraction analysis by HPLC of Arbequina virgin olive oils. Relationship with bitterness K225 and oil stability

G. Beltrán, A. Jiménez, M. P. Aguilera, M. Uceda
320-324
2000-10-30

[en] Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

M. Öǧütcü, E. Yılmaz
e040
2014-09-30

[en] A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil

J. Vivancos, N. Tena, M. T. Morales, R. Aparicio, D. L. García-González
e157
2016-12-30

[en] Effect of Thymus vulgaris and Bunium persicum essential oils on the oxidative stability of virgin olive oil

M. Keramat, M. T. Golmakani
e162
2016-12-30

[en] Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy

R. Aparicio-Ruiz, N. Tena, I. Romero, R. Aparicio, D. L. García-González, M. T. Morales
e219
2017-12-30

[en] Characterization and seasonal variation of the quality of virgin olive oil of the Throumbolia and Koroneiki varieties from southern Greece

S. A. Vekiari, V. Oreopoulou, Y. Kourkoutas, N. Kamoun, M. Msallem, V. Psimouli, D. Arapoglou
221-231
2010-09-30

[en] Phytochemical profile and antioxidant capacity of virgin olive oil obtained from the olive cultivar ‘Roghiani’ from different regions of northern Libya

S. M. Esalami, E. B. Dimic, B. B. Rabrenovic
e252
2018-06-30

[en] Effects of processing methods and commercial storage conditions on the extra virgin olive oil quality indexes

S. A. Vekiari, P. Papadopoulou, A. Kiritsakis
237-242
2007-09-30

[en] Describing the chemical singularity of the Spanish protected designations of origin for virgin olive oils in relation to oils from neighbouring areas

D. L. García-González, N. Tena, R. Aparicio
26-34
2012-03-30

[es] Differential scanning calorimetry. Influence of virgin olive oil composition on its thermal profile

A Jiménez Márquez, G Beltrán Maza, M P Aguilera Herrera, M Uceda Ojeda
122-129
2007-06-30

[es] Influence of fruit maturation process on the sensory quality of virgin olive oils from Picual, Hojiblanca and Picudo cultivars

B. Jiménez Herrera, A. Rivas Velasco, A. Sánchez-Ortiz, M. L. Lorenzo Tovar, M. Úbeda Muñoz, R. M. Callejón, E. Ortega Bernaldo de Quirós
403-410
2012-12-30

[es] Virgin olive oil and cardiovascular diseases. Plasma lipid profile and lipid composition of human erythrocyte membrane.

V. Ruiz Gutiérrez, F. J. G. Muriana, J. Villar
9-29
1998-02-28

[en] Volatile constituents and oxidative stability of virgin olive oils: influence of the kneading of olive-paste.

G. Lercker, N. Frega, R. Bocci, M. Mozzon
448-453
1999-12-30

[en] Composition, quality and oxidative stability of virgin olive oils from some selected wild olives (Olea europaea L. subsp. oleaster)

Bechir Baccouri, Wissem Zarrouk, Olfa Baccouri, Mokhtar Guerfel, Issam Nouairi, Douha Krichene, Douja Daoud, Mokhtar Zarrouk
346-351
2008-12-30

[en] Labeled extra virgin olive oil as food supplement; phenolic compounds in oils from some autochthonous Croatian olives

C. Jakobušić Brala, D. Benčić, Z. Šindrak, M. Barbarić, S. Uršić
e099
2015-12-30

[en] Analysis of the influence of multiple parameters on the commercial categories of Extremadura virgin olive oils

A. Montaño, M. J. Sáiz-Abajo, F. Espinosa, I. Garrido, J. L. Llerena
e046
2014-12-30

[es] Olive Anthracnose and its effect on oil quality

J. Moral, C. Xaviér, L. F. Roca, J. Romero, W. Moreda, A. Trapero
e028
2014-06-30

[es] Virgin olive oil and cholesterol distribution and transbilayer movement in human erythrocyte membrane.

F. J. G. Muriana, V. Ruiz Gutiérrez
139-150
1998-04-30

[es] Olive fly damage and olive storage effects on paste microflora and virgin olive oil acidity

L. M. Torres-Vila, M. C. Rodríguez-Molina, J. A. Martínez
285-294
2003-09-30

[en] Sensory analysis and volatile compounds of olive oil (cv. Cobrançosa) from different irrigation regimes

A. A. Fernandes-Silva, V. Falco, C. M. Correia, F. J. Villalobos
59-67
2013-03-30

[en] A chemometrics study of analytical panels in virgin olive oil. An approach for evaluating panels in training

R. Aparicio, F. Gutiérrez, J. Rodríguez
202-210
1991-06-30

[en] Definite influence of the extraction methods on the chemical composition of virgin olive oil

R. Aparicio, M. Sánchez Navarro, M. S. Ferreiro
356-362
1991-10-30

[es] Colour Characterization of the virgin olive oils of Catalan cultivars

J. Tous Martí, A. Romero Aroca
347-351
1992-12-30

[es] Virgin olive oil quality: Some new criteria for its evaluation

F. Hidalgo Casado, M. A. Navas Fernández, A. Guinda Garín, A. Ruiz Gómez, M. León Camacho, A. Lanzón Rey, R. Maestro Durán, M. L. Janer del Valle, M. C. Pérez Camino, A. Cert Ventulá, J. Alba Mendoza, F. Gutiérrez Rosales, M. C. Dobarganes, E. Graciani Constante
10-17
1993-02-28

[en] Good control practices underlined by an on-line fuzzy control database

R. Aparicio, J. J. Calvente, M. V. Alonso, M. T. Morales
75-81
1994-04-30

[en] A suitable method for defining the nutritional quality of virgin olive oil

S. Ciappellano, P. Simonetti, G. Bermano, E. Leopardi, G. Testolin
71-74
1994-04-30

[en] Rapid determination of phenol content in extra virgin olive oil

F. Favati, G. Caporale, M. Bertuccioli
68-70
1994-04-30

[en] Antioxidative activity of 3,4-dihydroxyplienylacetic acid and α-tocopherol on the triglyceride matrix of olive oil. Effect of acidity.

Georgios Blekas, Dimitrios Boskou
34-37
1998-02-28

[en] Exploring harmony in extra virgin olive oils and vegetables pairings

A. Cichelli, L. Cerretani, G. Di Lecce, M. Piochi
e353
2020-06-30

[en] Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice

R. Valenzuela, M. C. Hernandez-Rodas, A. Espinosa, M. A. Rincón, N. Romero, C. Barrera, M. Marambio, J. Vivero, A. Valenzuela
e129
2016-06-30

[en] Chemical composition and sensory evaluation of virgin olive oils from “Morisca” and “Carrasqueña” olive varieties

M. Fuentes, C. De Miguel, A. Ranalli, M. N. Franco, M. Martínez, D. Martín-Vertedor
e061
2015-03-30

[en] Influence of the nocturnal harvesting of olives from Salento (Italy) on the quality of the extra virgin olive oil

M. G. Di Serio, G. Di Loreto, L. Giansante, R. Vito, G. Melcarne, C. Buttazzo, L. Di Giacinto
e044
2014-12-30

[en] Influence of storage temperature on quality parameters, phenols and volatile compounds of Croatian virgin olive oils

K. Brkić Bubola, O. Koprivnjak, B. Sladonja, I. Belobrajić
e034
2014-09-30

[en] Phenolic content of Sicilian virgin olive oils and their effect on MG-63 human osteoblastic cell proliferation

O. García-Martínez, G. Mazzaglia, A. Sánchez-Ortiz, F. M. Ocaña-Peinado, A. Rivas
e032
2014-09-30

[en] Use of polar and nonpolar fractions as additional information sources for studying thermoxidized virgin olive oils by FTIR

N. Tena, R. Aparicio-Ruiz, D. L. García-González
e030
2014-09-30

[es] Study of the triglyceride content in monovariety oils elaborate as of olives produced in the extremeña region

Emilio Osorio Bueno, Jacinto J. Sánchez Casas, Manuel Martínez Cano, Alfonso M. Montaño García
1-6
2003-03-30

[en] Increase in the selenium content of extra virgin olive oil: quantitative and qualitative implications

R. D’Amato, P. Proietti, L. Nasini, D. Del Buono, E. Tedeschini, D. Businelli
e025
2014-06-30

[es] Study of fatty acid contents in monovariety oils elaborated from olives produced in Extremadura (Spain)

Jacinto J. Sánchez Casas, Emilio Osorio Bueno, Alfonso M. Montaño García, Manuel Martínez Cano
371-377
2003-12-30

[en] Phenolic compounds in mono-cultivar extra virgin olive oils from Algeria

M. Douzane, A. Tamendjari, A. K. Abdi, M. S. Daas, F. Mehdid, M. M. Bellal
285-294
2013-06-30

[es] Use of domestic fryer among student families from Madrid university. Acceptation of frozen food fried in extra virgin olive oil, sunflower oil and high oleic acid sunflower oil

A. Romero, C. Cuesta, F. J. Sánchez-Muniz
38-44
2001-02-28

[en] Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving

L. Di Giovacchino, N. Costantini, M. L. Ferrante, A. Serraiocco
179-186
2002-06-30

[es] Application of the hazard analysis and critical control point (HACCP) system in the processing line of virgin olive oil

J. E. Pardo, J. I. Pérez, M. Andrés, A. Alvarruiz
309-318
2002-09-30

[es] Application of the Hazard Analysis and Critical Control Point (HACCP) system in a bottling line of virgin olive oil

J. E. Pardo, J. I. Pérez, J. E. Sánchez, M. Andrés, A. Alvarruiz
58-64
2003-03-30

[en] Effect of drought stress on qualitative characteristics of olive oil of cv Koroneiki

Evangelia Stefanoudaki, Kostas Chartzoulakis, Aristidis Koutsaftakis, Fani Kotsifaki
202-206
2001-08-30

[en] Composition and qualitative characteristics of virgin olive oils produced in northern Adriatic region, Republic of Croatia

Jasminka Giacometti, Cedomila Milin
397-402
2001-12-30

[es] Study of the quality of virgin olive oil from Aragón (Spain)

C. Pérez-Arquillué, T. Juan, N. Valero, G. Estopañan, A. Ariño, P. Conchello, A. Herrera
151-160
2003-06-30

[es] Application of Differential Scanning Calorimetry (DSC) at the characterization of the virgin olive oil

A. Jiménez Márquez, G. Beltrán Maza
403-409
2003-12-30

[es] Effects of soil salinity on the quality of ‘Arbequina' olive oil

A. Royo, Mª S. Gracia, R. Aragüés
25-33
2005-03-30

[en] Study of oils from the protected denomination of origin “Siurana” using excitation-emission fluorescence spectroscopy and three-way methods of analysis

Francesca Guimet, Joan Ferré, Ricard Boqué
292-297
2005-12-31
1 - 69 of 69 items