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Study of the influence of triacylglycerol composition on DSC cooling curves of extra virgin olive oil by chemometric data processing.
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- Journal of Thermal Analysis & Calorimetry, 2014, v. 115, n. 3, p. 2037, doi. 10.1007/s10973-013-3027-1
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Kinetic evaluation of non-isothermal crystallization of oxidized extra virgin olive oil.
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- Journal of Thermal Analysis & Calorimetry, 2012, v. 108, n. 2, p. 799, doi. 10.1007/s10973-011-2083-7
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- Article
The Effect of Washing, Blanching and Frozen Storage on Pesticide Residue in Spinach.
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- Foods, 2023, v. 12, n. 14, p. 2806, doi. 10.3390/foods12142806
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- Article
Application of Differential Scanning Calorimetry-Chemometric Coupled Procedure to the Evaluation of Thermo-Oxidation on Extra Virgin Olive Oil.
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- Food Biophysics, 2012, v. 7, n. 2, p. 114, doi. 10.1007/s11483-012-9248-1
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- Article
EVALUATION OF THE VOLATILE FRACTION OF COMMERCIAL VIRGIN OLIVE OILS FROM TUNISIA AND ITALY: RELATION WITH OLFACTORY ATTRIBUTES.
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- Journal of Food Biochemistry, 2011, v. 35, n. 3, p. 681, doi. 10.1111/j.1745-4514.2010.00410.x
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- Article
CAPILLARY GAS CHROMATOGRAPHY ANALYSIS OF LIPID COMPOSITION AND EVALUATION OF PHENOLIC COMPOUNDS BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY IN ITALIAN WALNUT ( JUGLANS REGIA L.): IRRIGATION AND FERTILIZATION INFLUENCE.
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- Journal of Food Quality, 2009, v. 32, n. 2, p. 262, doi. 10.1111/j.1745-4557.2009.00249.x
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- Article
PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS.
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- Journal of Food Quality, 2007, v. 30, n. 4, p. 424, doi. 10.1111/j.1745-4557.2007.00132.x
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- Article
Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts.
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- European Food Research & Technology, 2006, v. 223, n. 1, p. 102
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Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia.
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- European Food Research & Technology, 2006, v. 222, n. 3/4, p. 354
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- Article
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.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 3, p. 548, doi. 10.1111/j.1365-2621.2012.03220.x
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- Article
Iodine Supplemented Diet Positively Affect Immune Response and Dairy Product Quality in Fresian Cow.
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- Animals (2076-2615), 2019, v. 9, n. 11, p. 866, doi. 10.3390/ani9110866
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- Article
Chemical and thermal evaluation of olive oil refining at different oxidative levels.
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- European Journal of Lipid Science & Technology, 2013, v. 115, n. 10, p. 1146, doi. 10.1002/ejlt.201300091
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- Article
Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality.
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- European Journal of Lipid Science & Technology, 2012, v. 114, n. 5, p. 535, doi. 10.1002/ejlt.201100277
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- Article
Virgin olive oil in preventive medicine: From legend to epigenetics.
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- European Journal of Lipid Science & Technology, 2012, v. 114, n. 4, p. 375, doi. 10.1002/ejlt.201100164
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- Article
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil.
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- European Journal of Lipid Science & Technology, 2011, v. 113, n. 12, p. 1509, doi. 10.1002/ejlt.201100174
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- Article
Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 12, p. 2909, doi. 10.1002/jsfa.6168
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- Article
Rocket salad ( Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 15, p. 2858, doi. 10.1002/jsfa.4535
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- Article
Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 2, p. 198, doi. 10.1002/jsfa.4165
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- Article
Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 12, p. 2144, doi. 10.1002/jsfa.3707
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- Article
Glycidols Esters, 2‐Chloropropane‐1,3‐Diols, and 3‐Chloropropane‐1,2‐Diols Contents in Real Olive Oil Samples and their Relation with Diacylglycerols.
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- Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 1, p. 15, doi. 10.1002/aocs.12302
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- Article
Sensory properties of iodine-biofortified potatoes.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, v. 33, n. 1, p. 52, doi. 10.15586/ijfs.v33i1.1951
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- Article
HARMONY OF VIRGIN OLIVE OIL AND FOOD PAIRING: A METHODOLOGICAL PROPOSAL.
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- Journal of Sensory Studies, 2007, v. 22, n. 4, p. 403, doi. 10.1111/j.1745-459X.2007.00115.x
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- Article
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil.
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- Journal of Separation Science, 2006, v. 29, n. 14, p. 2221, doi. 10.1002/jssc.200600132
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- Article
Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques.
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- Journal of Separation Science, 2005, v. 28, n. 9/10, p. 859, doi. 10.1002/jssc.200500044
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- Article
Analytical determination of polyphenols in olive oils.
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- Journal of Separation Science, 2005, v. 28, n. 9/10, p. 837, doi. 10.1002/jssc.200500032
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- Article
Influence of chemical composition of olive oil on the development of volatile compounds during frying.
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- European Food Research & Technology, 2009, v. 230, n. 2, p. 217, doi. 10.1007/s00217-009-1160-7
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- Article
Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin.
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- European Food Research & Technology, 2009, v. 228, n. 5, p. 735, doi. 10.1007/s00217-008-0984-x
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- Article
Effect of frozen storage on the phenolic content of vacuum impregnated Granny Smith and Stark Delicious apple cvv .
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- European Food Research & Technology, 2008, v. 227, n. 3, p. 961, doi. 10.1007/s00217-007-0801-y
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Phenolic content and antioxidant capacity versus consumer acceptance of soaked and vacuum impregnated frozen nectarines.
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- European Food Research & Technology, 2008, v. 227, n. 1, p. 191, doi. 10.1007/s00217-007-0709-6
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Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars.
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- European Food Research & Technology, 2008, v. 226, n. 6, p. 1251, doi. 10.1007/s00217-007-0651-7
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- Article
Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv.
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- European Food Research & Technology, 2008, v. 226, n. 5, p. 1229, doi. 10.1007/s00217-007-0624-x
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- Article
Effect of vacuum impregnation on the phenolic content of Granny Smith and Stark Delicious frozen apple cvv.
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- European Food Research & Technology, 2008, v. 226, n. 5, p. 1239, doi. 10.1007/s00217-007-0754-1
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- Article