101 results
Search Results
2. Circular economy paths in the olive oil industry: a Life Cycle Assessment look into environmental performance and benefits
3. Life cycle inventory data for the Italian agri-food sector: background, sources and methodological aspects
4. Development of a certified reference material for benzo[a]pyrene and benz[a]anthracene in olive oil
5. Olive oil consumption and 10-year (2002–2012) cardiovascular disease incidence: the ATTICA study
6. Effect of Fe3O4/CNC ratio on properties of olive oil-in-water Pickering emulsions
7. Does ‘Chetoui’ Olive Cultivar Change Fruit and Oil Characteristics When Grown Outside Its Geographical Origin?
8. Electric properties of olive oil under pressure
9. Olive oil nanoemulsion containing curcumin: antimicrobial agent against multidrug-resistant bacteria
10. High dietary intake of palm oils compromises glucose tolerance whereas high dietary intake of olive oil compromises liver lipid metabolism and integrity
11. Online reputation of agri-food companies and determining factors: an empirical investigation
12. Significant metabolic improvement by a water extract of olives: animal and human evidence
13. Physical activity and Mediterranean diet based on olive tree phenolic compounds from two different geographical areas have protective effects on early osteoarthritis, muscle atrophy and hepatic steatosis
14. Results of the 16th proficiency test on the determination of pesticide residues in olive oil
15. The Effect of Different Harvest Periods and Harvest Times of the Day on Volatile Aroma Compounds of Olive Oils
16. Characterization of the fingerprint profile of bioactive constituents of extra virgin olive oils from Peninsula Tunisian Cap Bon with regard to altitude
17. The potential of wild olive leaves (Olea europaea L. subsp. oleaster) addition as a functional additive in olive oil production: the effects on bioactive and nutraceutical compounds using LC–ESI–QTOF/MS
18. Phenolic Composition and Antioxidant Activity of Monovarietal and Commercial Portuguese Olive Oils
19. A multiple hollow fibre liquid-phase microextraction method for the determination of halogenated solvent residues in olive oil
20. Topical application of Aloe gel and/or olive oil combination promotes the wound healing properties of streptozotocin-induced diabetic rats
21. Fatty acid and triacyglycerid as markers of virgin olive oil from mediterranean region: traceability and chemometric authentication
22. Extra virgin olive oil high in polyphenols improves antioxidant status in adults: a double-blind, randomized, controlled, cross-over study (OLIVAUS)
23. Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment
24. Mediterranean diet enriched in extra-virgin olive oil or nuts modulates circulating exosomal non-coding RNAs
25. Determination of bioactive compounds in extra virgin olive oils from 19 Moroccan areas using liquid chromatography coupled to mass spectrometry: a study over two successive years
26. Geographical origin discrimination of “Ntopia” olive oil cultivar from Ionian islands using volatile compounds analysis and computational statistics
27. Fourier transform infrared spectroscopy-chemometric approach as a non-destructive olive cultivar tool for discriminating Portuguese monovarietal olive oils
28. A new olive oil production scheme with almost zero wastes
29. Effect of St. John’s wort oil and olive oil on the postoperative complications after third molar surgery: randomized, double-blind clinical trial
30. Synthesize optimization, characterization, and application of ZIF-8 adsorbent for elimination of olive oil from aqueous solution
31. The effects of different high-fat (lard, soybean oil, corn oil or olive oil) diets supplemented with fructo-oligosaccharides on colonic alkaline phosphatase activity in rats
32. Chemometric discrimination of Turkish olive oils by variety and region using PCA and comparison of classification viability of SIMCA and PLS-DA
33. Saturated and monounsaturated fatty acids in membranes are determined by the gene expression of their metabolizing enzymes SCD1 and ELOVL6 regulated by the intake of dietary fat
34. Transporting Olive Oil in Roman Times: Chromatographic Analysis of Dressel 20 Amphorae from Pax Julia Civitas, Lusitania
35. Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products
36. Hydroxytyrosol inhibits cancer stem cells and the metastatic capacity of triple-negative breast cancer cell lines by the simultaneous targeting of epithelial-to-mesenchymal transition, Wnt/β-catenin and TGFβ signaling pathways
37. Assessment of the triacylglycerol fraction of olive oil by 1D-NMR spectroscopy: exploring the usefulness of DEPT tool on the peak assignments of 13C NMR spectra
38. Rapid screening of olive oil cultivar differentiation based on selected physicochemical parameters, pigment content and fatty acid composition using advanced chemometrics
39. Assessment of Tunisian virgin olive oils via synchronized analysis of sterols, phenolic acids, and fatty acids in combination with multivariate chemometrics
40. Data fusion of GC-IMS data and FT-MIR spectra for the authentication of olive oils and honeys—is it worth to go the extra mile?
41. Simultaneous analysis of natural pigments and E-141i in olive oils by liquid chromatography–tandem mass spectrometry
42. Unexplored olive cultivars from the Valencian Community (Spain): some chemical characteristics as a valorization strategy
43. Evaluation of the reproducibility standard deviation in the pesticide multi-residue methods on olive oil from past proficiency tests
44. The protective role of olive oil against gibberellic acid-induced embryotoxicity at prenatal stages of mice
45. Heavy metals transfer in the olive tree and assessment of food contamination risk
46. Lipid metabolism and benzo[a]pyrene degradation by Fusarium solani: an unexplored potential
47. A comprehensive evaluation of tyrosol and hydroxytyrosol derivatives in extra virgin olive oil by microwave-assisted hydrolysis and HPLC-MS/MS
48. Investigation of trace metals in different varieties of olive oils from northern Cyprus and their variation in accumulation using ICP-MS and multivariate techniques
49. Relationship between changes of serum cholecystokinin-pancreozymin and serum insulin after different stimuli
50. IKKβ inhibition prevents fat-induced beta cell dysfunction in vitro and in vivo in rodents
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.