scroll to top
0

Mobile Menu

Header Layout

EBSCO Auth Banner

Let's find your institution. Click here.

Page title

Advanced Search Results For "OLIVE oil"

1 - 10 of 25,437 results for
 "OLIVE oil"
Results per page:

The chromatographic similarity profile - An innovative methodology to detect fraudulent blends of virgin olive oils.

Publication Type:Academic Journal

Source(s):Journal of chromatography. A [J Chromatogr A] 2022 Aug 30; Vol. 1679, pp. 463378. Date of Electronic Publication: 2022 Jul 28.

Abstract:Extra virgin olive oil is a potentially vulnerable foodstuff that can be mixed with other vegetal edible oils including poorer quality olive oils in order to obtain illicit profits. These unauthorized operations may take place at any stage of the produ...

View details

Olive oil-rich diet during pregnancy/lactation attenuated the early life stress effects on depressive-like behavior and altered energy metabolism in the dorsal hippocampus in a sex-specific manner.

Publication Type:Academic Journal

Source(s):Nutritional neuroscience [Nutr Neurosci] 2022 Oct; Vol. 25 (10), pp. 2033-2050. Date of Electronic Publication: 2021 May 25.

Abstract:Methods: and results: Pregnant Wistar rats received diets enriched in soybean oil (SO) or OO during gestation/lactation. At birth, litters were subdivided into MS or intact groups. After weaning, the pups received standard chow until adulthood, when th...

View details

Nuclear magnetic resonance spectroscopy in extra virgin olive oil authentication.

Publication Type:Academic Journal

Source(s):Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2022 Sep; Vol. 21 (5), pp. 4056-4075. Date of Electronic Publication: 2022 Jul 25.

Abstract:Extra virgin olive oil (EVOO) is a high-quality product that has become one of the stars in the food fraud context in recent years. EVOO can encounter different types of fraud, from adulteration with cheaper oils to mislabeling, and for this reason, th...

View details

The effects of olive oil and cholesterol enriched diets on aortic fatty streak development and lipid peroxidation in rabbits.

Publication Type:Academic Journal

Source(s):Nutrition and health [Nutr Health] 2022 Sep; Vol. 28 (3), pp. 417-424. Date of Electronic Publication: 2021 Jun 18.

Abstract:Background and Aim: High plasma cholesterol levels, mainly low-density lipoprotein-cholesterol (LDL) is a widely recognized major risk factor for coronary heart disease (CHD). According to epidemiologic studies' findings, people from the Mediterranean ...

View details

Furan formation in some vegetable oils during heat treatments.

Publication Type:Academic Journal

Source(s):Food chemistry [Food Chem] 2022 Aug 30; Vol. 386, pp. 132744. Date of Electronic Publication: 2022 Mar 18.

Abstract:Furan formations were monitored in commercially refined sunflower, soybean and olive oils during heat treatments at 170, 180 and 190 °C for 0, 2, 4, 6 and 8 h. The lowest furan concentrations were detected in sunflower oil at all temperatures, while so...

View details

High-throughput profiling volatiles in edible oils by cooling assisted solid-phase microextraction technique for sensitive discrimination of edible oils adulteration.

Publication Type:Academic Journal

Source(s):Analytica chimica acta [Anal Chim Acta] 2022 Aug 15; Vol. 1221, pp. 340159. Date of Electronic Publication: 2022 Jul 11.

Abstract:In this study, a cooling assisted solid-phase microextraction technique (CA-SPME) was proposed and used for identifying volatile and semi-volatile compounds in edible oil innovatively coupled to gas chromatography-mass spectrometry. Compared with regul...

View details

Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils.

Publication Type:Academic Journal

Source(s):Food chemistry [Food Chem] 2022 Nov 30; Vol. 395, pp. 133570. Date of Electronic Publication: 2022 Jun 24.

Abstract:At olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect of water addition (0 to 6.2%, kg added water /kg olives ), during the industrial milling of cv. Arbequina olives, on the oils' chemica...

View details

Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study.

Publication Type:Academic Journal

Source(s):Food chemistry [Food Chem] 2022 Nov 30; Vol. 395, pp. 133602. Date of Electronic Publication: 2022 Jun 29.

Abstract:Unlike other food products, virgin olive oil must undergo an organoleptic assessment that is currently based on a trained human panel, which presents drawbacks that might affect the efficiency and robustness. Therefore, disposing of instrumental method...

View details

Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration.

Publication Type:Academic Journal

Source(s):Food chemistry [Food Chem] 2022 Jun 01; Vol. 378, pp. 132104. Date of Electronic Publication: 2022 Jan 10.

Abstract:According to the last report from the European Union (EU) Food Fraud Network, olive oil tops the list of the most notified products. Current EU regulation states geographical origin as mandatory for virgin olive oils, even though an official analytical...

View details

Authentication of extra virgin Argan oil by selected-ion flow-tube mass-spectrometry fingerprinting and chemometrics.

Publication Type:Academic Journal

Source(s):Food chemistry [Food Chem] 2022 Jul 30; Vol. 383, pp. 132565. Date of Electronic Publication: 2022 Feb 25.

Abstract:Recognized for its nutritional and therapeutic use, extra-virgin Argan Oil (EVAO) is frequently adulterated. Selected-Ion Flow-Tube Mass Spectrometry (SIFT-MS) spectra were applied to quantify adulterants (i.e., Argan oil of lower quality (LQAO), olive...

View details

banner_970x250 (970x250)

sponsored