Found: 19
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New approaches to virgin olive oil quality, technology, and by-products valorization.
- Published in:
- European Journal of Lipid Science & Technology, 2015, v. 117, n. 11, p. 1882, doi. 10.1002/ejlt.201500138
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- Article
Low Tree Vigor, Free Palmette Training Form, and High Planting Density Increase Olive and Oil Yield Efficiency in Dry, Sloping Areas of Mediterranean Regions.
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- Horticulturae, 2022, v. 8, n. 9, p. N.PAG, doi. 10.3390/horticulturae8090817
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- Article
Partial De‐Stoning of Olive Paste to Increase Olive Oil Quality, Yield, and Sustainability of the Olive Oil Extraction Process.
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- European Journal of Lipid Science & Technology, 2020, v. 122, n. 11, p. 1, doi. 10.1002/ejlt.202000129
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- Article
Olive phenolic compounds: metabolic and transcriptional profiling during fruit development.
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- BMC Plant Biology, 2012, v. 12, n. 1, p. 162, doi. 10.1186/1471-2229-12-162
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- Article
Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto.
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- Antioxidants, 2024, v. 13, n. 1, p. 128, doi. 10.3390/antiox13010128
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- Article
Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices.
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- Antioxidants, 2021, v. 10, n. 9, p. 1381, doi. 10.3390/antiox10091381
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- Article
Exploring the relevance of the type of horizontal separator to optimize the extraction efficacy for the Arbequina variety.
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- Frontiers in Plant Science, 2024, p. 1, doi. 10.3389/fpls.2024.1395701
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- Article
Bioactive Compounds and Stability of a Typical Italian Bakery Products "Taralli" Enriched with Fermented Olive Paste.
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- Molecules, 2019, v. 24, n. 18, p. 3258, doi. 10.3390/molecules24183258
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- Article
Extra Virgin Olive Oil from Stoned Olives with Oxygen Supply during Processing: Impact on Volatile and Phenolic Fraction and Sensory Characteristics.
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- Foods, 2024, v. 13, n. 19, p. 3073, doi. 10.3390/foods13193073
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- Article
Baby Foods: 9 Out of 62 Exceed the Reference Limits for Acrylamide.
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- Foods, 2024, v. 13, n. 17, p. 2690, doi. 10.3390/foods13172690
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- Article
Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils.
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- Foods, 2023, v. 12, n. 15, p. 2959, doi. 10.3390/foods12152959
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- Article
Frozen Ready-to-(h)eat Meals: Evolution of Their Quality during a Real-Time Short Shelf Life.
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- Foods, 2023, v. 12, n. 5, p. 1087, doi. 10.3390/foods12051087
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- Article
Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils.
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- Foods, 2023, v. 12, n. 3, p. 612, doi. 10.3390/foods12030612
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- Article
Experimental Investigation of a New Modular Crusher Machine Developed for Olive Oil Extraction Plants.
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- Foods, 2022, v. 11, n. 19, p. 3035, doi. 10.3390/foods11193035
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- Article
Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil.
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- Foods, 2021, v. 10, n. 11, p. 2884, doi. 10.3390/foods10112884
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- Article
Quality Evaluation of Shrimp (Parapenaeus longirostris) Treated with Phenolic Extract from Olive Vegetation Water during Shelf-Life, before and after Cooking.
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- Foods, 2021, v. 10, n. 9, p. 2116, doi. 10.3390/foods10092116
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- Article
Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars.
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- Foods, 2021, v. 10, n. 7, p. 1578, doi. 10.3390/foods10071578
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- Article
Effect of an Olive Vegetation Water Phenolic Extract on the Physico-Chemical, Microbiological and Sensory Traits of Shrimp (Parapenaeus longirostris) during the Shelf-Life.
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- Foods, 2020, v. 9, n. 11, p. 1647, doi. 10.3390/foods9111647
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- Article
The Use of a Cooling Crusher to Reduce the Temperature of Olive Paste and Improve EVOO Quality of Coratina, Peranzana, and Moresca Cultivars: Impact on Phenolic and Volatile Compounds.
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- Food & Bioprocess Technology, 2022, v. 15, n. 9, p. 1988, doi. 10.1007/s11947-022-02862-9
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- Article