Found: 13
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The sweet and embellishing Lycium arabicum Schweinf. ex Boiss. fruit oil: a potential source of essential ω-6 and ω-9 fatty acids, phytosterols, and carotenoids.
- Published in:
- Turkish Journal of Chemistry, 2022, v. 46, n. 6, p. 1883, doi. 10.55730/1300-0527.3488
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- Article
Effect of Pollution on the Quality of Olive Oils from Trees Grown Near a Phosphoric Acid Factory.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 8, p. N.PAG, doi. 10.1002/ejlt.201800490
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- Article
Changes in chemical and sensory characteristics of Chemlali extra-virgin olive oil as depending on filtration.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 1, p. n/a, doi. 10.1002/ejlt.201500602
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- Article
Quality control of refined oils mixed with palm oil during repeated deep-frying using FT-NIRS, GC, HPLC, and multivariate analysis.
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- European Journal of Lipid Science & Technology, 2016, v. 118, n. 4, p. 512, doi. 10.1002/ejlt.201500149
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- Article
Quality assessment of refined oil blends during repeated deep frying monitored by SPME- GC- EIMS, GC and chemometrics.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 7, p. 1594, doi. 10.1111/ijfs.13129
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- Article
Enrichment of pan-frying refined oils with olive leaf phenolic-rich extract to extend the usage life.
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- European Journal of Lipid Science & Technology, 2013, v. 115, n. 12, p. 1443, doi. 10.1002/ejlt.201300037
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- Article
Oil from pumpkin (Cucurbita pepo L.) seeds: evaluation of its functional properties on wound healing in rats.
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- Lipids in Health & Disease, 2016, v. 15, p. 1, doi. 10.1186/s12944-016-0237-0
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- Article
Blends of fresh olive oil and old olive oil: Characterization and quantification through chemical and sensory assessment.
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- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 1, p. 3, doi. 10.1002/aocs.12550
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- Article
Targeted authentication approach for the control of the contamination of refined olive oil by refined seeds oils using chromatographic techniques and chemometrics models.
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- European Food Research & Technology, 2021, v. 247, n. 10, p. 2455, doi. 10.1007/s00217-021-03811-0
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- Article
Targeted analysis for detection the adulteration in extra virgin olive oil's using LC-DAD/ESI–MS/MS and combined with chemometrics tools.
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- European Food Research & Technology, 2020, v. 246, n. 8, p. 1661, doi. 10.1007/s00217-020-03522-y
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- Article
Delta-7-stigmastenol: quantification and isomeric formation during chemical refining of olive pomace oil and optimization of the neutralization step.
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- European Food Research & Technology, 2018, v. 244, n. 12, p. 2231, doi. 10.1007/s00217-018-3132-2
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- Article
Safe and Fast Fingerprint Aroma Detection in Adulterated Extra Virgin Olive Oil Using Gas Chromatography–Olfactometry-Mass Spectrometry Combined with Chemometrics.
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- Food Analytical Methods, 2021, v. 14, n. 10, p. 2121, doi. 10.1007/s12161-021-02034-z
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- Article
Extra-Virgin Olive Oil and Cheap Vegetable Oils: Distinction and Detection of Adulteration as Determined by GC and Chemometrics.
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- Food Analytical Methods, 2016, v. 9, n. 3, p. 712, doi. 10.1007/s12161-015-0249-9
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- Article