Catalogo Articoli (Spogli Riviste)

HELP
ATTENZIONE: attualmente gli articoli Current Contents (fonte ISI) a partire dall'anno 2002 sono consultabili sulla Risorsa On-Line

Le informazioni sugli articoli di fonte ISI sono coperte da copyright

La ricerca find articoli where soggetti phrase all words 'OLIVE OIL' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 998 riferimenti
Si mostrano 100 riferimenti a partire da 1
Selezionare un intervallo

Per ulteriori informazioni selezionare i riferimenti di interesse.

    1. Di Giovacchino, L; Costantini, N; Serraiocco, A; Surricchio, G; Basti, C
      Natural antioxidants and volatile compounds of virgin olive oils obtained by two or three-phases centrifugal decanters

      EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
    2. Ng, S; Gee, PT
      Determination of iodine value of palm and palmkernel oil by carbon-13 nuclear magnetic resonance spectroscopy

      EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
    3. Ranalli, A; Contento, S; Schiavone, C; Simone, N
      Malaxing temperature affects volatile and phenol composition as well as other analytical features of virgin olive oil

      EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
    4. Leon-Camacho, M; Ruiz-Mendez, MV; Graciani-Constante, M; Graciani-Constante, E
      Kinetics of the cis-trans isomerization of linoleic acid in the deodorization and/or physical refining of edible fats

      EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
    5. Wagner, KH; Wotruba, F; Elmadfa, I
      Antioxidative potential of tocotrienols and tocopherols in coconut fat at different oxidation temperatures

      EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
    6. Yanishlieva, NV; Marinova, EM
      Stabilisation of edible oils with natural antioxidants

      EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
    7. Caponio, F; Catalano, P
      Hammer crushers vs disk crushers: the influence of working temperature on the quality and preservation of virgin olive oil

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    8. Pasqualone, A; Caponio, F; Blanco, A
      Inter-simple sequence repeat DNA markers for identification of drupes fromdifferent Olea europaea L. cultivars

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    9. Abdalla, AE; Roozen, JP
      The effects of stabilised extracts of sage and oregano on the oxidation ofsalad dressings

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    10. Goulas, AE
      Overall migration from commercial coextruded food packaging multilayer films and plastics containers into official EU food simulants

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    11. Caponio, F; Gomes, T; Pasqualone, A
      Phenolic compounds in virgin olive oils: influence of the degree of olive ripeness on organoleptic characteristics and shelf-life

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    12. Caponio, F; Gomes, T
      Influence of olive crushing temperature on phenols in olive oils

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    13. Iannotta, N; Oliviero, C; Ranieri, GA; Uccella, N
      Determination of the oil content in olives by the DSC technique

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    14. Osorio, NM; Ferreira-Dias, S; Gusmao, JH; da Fonseca, MMR
      Response surface modelling of the production of omega-3 polyunsaturated fatty acids-enriched fats by a commercial immobilized lipase

      JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC
    15. Ferreira-Dias, S; Correia, AC; Baptista, FO; da Fonseca, MMR
      Contribution of response surface design to the development of glycerolysissystems catalyzed by commercial immobilized lipases

      JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC
    16. Saadatian, M; Goudable, J; Riboli, E
      Fat in food and the risks of cancer in humans: an overview of biochemical epidemiological research

      OCL-OLEAGINEUX CORPS GRAS LIPIDES
    17. Lacoste, F; Bosque, F; Raoux, R
      Is it possible to use an "electronic nose" for the detection of sensorial defects in virgin olive oil?

      OCL-OLEAGINEUX CORPS GRAS LIPIDES
    18. Chipasa, KB
      Limits of physicochemical treatment of wastewater in the vegetable oil refining industry

      POLISH JOURNAL OF ENVIRONMENTAL STUDIES
    19. Rossi, M; Colonello, A; Alamprese, C
      Influence of lipid interchange between canned sardines and covering olive oil on some oil genuineness features

      ITALIAN JOURNAL OF FOOD SCIENCE
    20. Kasapis, S; Boskou, D
      Rheological and sensory properties of popular Greek foodstuffs: A review

      INTERNATIONAL JOURNAL OF FOOD PROPERTIES
    21. Marciani, L; Ramanathan, C; Tyler, DJ; Young, P; Manoj, P; Wickham, M; Fillery-Travis, A; Spiller, RC; Gowland, PA
      Fat emulsification measured using NMR transverse relaxation

      JOURNAL OF MAGNETIC RESONANCE
    22. Bastida, S; Sanchez-Muniz, FJ
      Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty discontinuous domestic fryings of different foods

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    23. Sinesio, F; Guerrero, L; Romero, A; Moneta, E; Lombard, JC
      Sensory evaluation of walnut: An interlaboratory study

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    24. Vissers, MN; Zock, PL; Leenen, R; Roodenburg, AJC; Van Putte, KPAM; Katan, MB
      Effect of consumption of phenols from olives and extra virgin olive oil onLDL oxidizability in healthy humans

      FREE RADICAL RESEARCH
    25. Visioli, F; Caruso, D; Plasmati, E; Patelli, R; Mulinacci, N; Romani, A; Galli, G; Galli, C
      Hydroxytyrosol, as a component of olive mill waste water, is dose-dependently absorbed and increases the antioxidant capacity of rat plasma

      FREE RADICAL RESEARCH
    26. Firestone, D; Yurawecz, MP
      Fats and oils

      JOURNAL OF AOAC INTERNATIONAL
    27. Tzouros, NE; Arvanitoyannis, IS
      Agricultural produces: Synopsis of employed quality control methods for the authentication of foods and application of chemometrics for the classification of foods according to their variety or geographical origin

      CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    28. Martinez-Dominguez, E; de la Puerta, R; Ruiz-Gutierrez, V
      Protective effects upon experimental inflammation models of a polyphenol-supplemented virgin olive oil diet

      INFLAMMATION RESEARCH
    29. Subagio, A; Morita, N
      Instability of carotenoids is a reason for their promotion on lipid oxidation

      FOOD RESEARCH INTERNATIONAL
    30. La Vecchia, C
      Diet and human cancer: a review

      EUROPEAN JOURNAL OF CANCER PREVENTION
    31. Cliffe, KR; Patumsawad, S
      Co-combustion of waste from olive oil production with coal in a fluidised bed

      WASTE MANAGEMENT
    32. Ochoa-Herrera, JJ; Huertas, JR; Quiles, JL; Mataix, J
      Dietary oils high in oleic acid, but with different non-glyceride contents, have different effects on lipid profiles and peroxidation in rabbit hepatic mitochondria

      JOURNAL OF NUTRITIONAL BIOCHEMISTRY
    33. Vissers, MN; Zock, PL; Wiseman, SA; Meyboom, S; Katan, MB
      Effect of phenol-rich extra virgin olive oil on markers of oxidation in healthy volunteers

      EUROPEAN JOURNAL OF CLINICAL NUTRITION
    34. Guerrero, L; Romero, A; Tous, J
      Importance of Generalised Procrustes Analysis in sensory characterisation of virgin olive oil

      FOOD QUALITY AND PREFERENCE
    35. Miranda, MA; Galindo, F; Amat, AM; Arques, A
      Pyrylium salt-photosensitised degradation of phenolic contaminants presentin olive oil wastewaters with solar light Part II. Benzoic acid derivatives

      APPLIED CATALYSIS B-ENVIRONMENTAL
    36. Di Natale, C; Macagnano, A; Nardis, S; Paolesse, R; Falconi, C; Proietti, E; Siciliano, P; Rella, R; Taurino, A; D'Amico, A
      Comparison and integration of arrays of quartz resonators and metal-oxide semiconductor chemoresistors in the quality evaluation of olive oils

      SENSORS AND ACTUATORS B-CHEMICAL
    37. Gutierrez, N; Rodriguez-Mendez, ML; de Saja, JA
      Array of sensors based on lanthanide bisphtahlocyanine Langmuir-Blodgett films for the detection of olive oil aroma

      SENSORS AND ACTUATORS B-CHEMICAL
    38. Campanella, L; Sammartino, MP; Tomassetti, M; Zannella, S
      Hydroperoxide determination by a catalase OPEE: application to the study of extra virgin olive oil rancidification process

      SENSORS AND ACTUATORS B-CHEMICAL
    39. Bidoli, E; La Vecchia, C; Talamini, R; Negri, E; Parpinel, M; Conti, E; Montella, M; Carbone, A; Franceschi, S
      Micronutrients and ovarian cancer: A case-control study in Italy

      ANNALS OF ONCOLOGY
    40. Takeuchi, H; Suzuki, N; Tada, M; He, PM
      Accelerative effect of olive oil on liver glycogen synthesis in rats subjected to water-immersion restraint stress

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    41. Portillo, MP; Chavarri, M; Duran, D; Rodriguez, VM; Macarulla, MT
      Differential effects of diets that provide different lipid sources on hepatic lipogenic activities in rats under ad libitum or restricted feeding

      NUTRITION
    42. Ruivo, R; Cebola, MJ; Simoes, PC; da Ponte, MN
      Fractionation of edible oil model mixtures by supercritical carbon dioxidein a packed column. Part I: Experimental results

      INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
    43. Beltran-Heredia, J; Torregrosa, J; Dominguez, JR; Peres, JA
      Kinetics of the oxidation of p-hydroxybenzoic acid by the H2O2/UV system

      INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
    44. Kasapovic, J; Pajovic, SB; Pejic, S; Martinovic, JV
      Effects of estradiol benzoate and progesterone on superoxide dismutase activity in the thymus of rats

      PHYSIOLOGICAL RESEARCH
    45. Vlahov, G; Schiavone, C; Simone, N
      Quantitative C-13 NMR method using the DEPT pulse sequence for the determination of the geographical origin (DOP) of olive oils

      MAGNETIC RESONANCE IN CHEMISTRY
    46. Deiana, M; Corongiu, FP; Dessi, MA; Scano, P; Casu, M; Lai, A
      NMR determination of site-specific deuterium distribution (SNIF-NMR) in squalene from different sources

      MAGNETIC RESONANCE IN CHEMISTRY
    47. Muguerza, E; Gimeno, O; Ansorena, D; Bloukas, JG; Astiasaran, I
      Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage

      MEAT SCIENCE
    48. Abiola, SS; Adegbaju, SW
      Effect of substituting pork backfat with rind on quality characteristics of pork sausage

      MEAT SCIENCE
    49. Lesage-Meessen, L; Navarro, D; Maunier, S; Sigoillot, JC; Lorquin, J; Delattre, M; Simon, JL; Asther, M; Labat, M
      Simple phenolic content in olive oil residues as a function of extraction systems

      FOOD CHEMISTRY
    50. van Ruth, SM; Shaker, ES; Morrissey, PA
      Influence of methanolic extracts of soybean seeds and soybean oil on lipidoxidation in linseed oil

      FOOD CHEMISTRY
    51. Salvador, MD; Aranda, F; Gomez-Alonso, S; Fregapane, G
      Cornicabra virgin olive oil: a study of five crop seasons. Composition, quality and oxidative stability

      FOOD CHEMISTRY
    52. Tasioula-Margari, M; Okogeri, O
      Simultaneous determination of phenolic compounds and tocopherols in virginolive oil using HPLC and UV detection

      FOOD CHEMISTRY
    53. Ranalli, A; Cabras, P; Iannucci, E; Contento, S
      Lipochromes, vitamins, aromas and other components of virgin olive oil areaffected by processing technology

      FOOD CHEMISTRY
    54. Mariotti, E; Mascini, M
      Determination of extra virgin olive oil acidity by FIA-titration

      FOOD CHEMISTRY
    55. Salvador, MD; Aranda, F; Fregapane, G
      Influence of fruit ripening on 'Cornicabra' virgin olive oil quality - A study of four successive crop seasons

      FOOD CHEMISTRY
    56. Liberatore, L; Procida, G; d'Alessandro, N; Cichelli, A
      Solid-phase extraction and gas chromatographic analysis of phenolic compounds in virgin olive oil

      FOOD CHEMISTRY
    57. Angerosa, F; Mostallino, R; Basti, C; Vito, R
      Influence of malaxation temperature and time on the quality of virgin olive oils

      FOOD CHEMISTRY
    58. Thuy, NTT; He, PM; Takeuchi, H
      Comparative effect of dietary olive, safflower, and linseed oils on spontaneous liver tumorigenesis in C3H/He mice

      JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY
    59. Rumm-Kreuter, D
      Comparison of the eating and cooking habits of northern Europe and the Mediterranean countries in the past, present and future

      INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
    60. Sanders, TAB
      Olive oil and the Mediterranean diet

      INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
    61. Galli, C; Visioli, F
      Antioxidant properties of Mediterranean diet

      INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
    62. Gutierrez, VR; de la Puerta, R; Catala, A
      The effect of tyrosol, hydroxytyrosol and oleuropein on the non-enzymatic lipid peroxidation of rat liver microsomes

      MOLECULAR AND CELLULAR BIOCHEMISTRY
    63. Stupans, I; Murray, M; Kirlich, A; Tuck, KL; Hayball, PJ
      Inactivation of cytochrome P450 by the food-derived complex phenol oleuropein

      FOOD AND CHEMICAL TOXICOLOGY
    64. Ballesteros, I; Oliva, JM; Saez, F; Ballesteros, M
      Ethanol production from lignocellulosic byproducts of olive oil extraction

      APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
    65. Miranda, MA; Amat, AM; Arques, A
      Abatement of the major contaminants present in olive oil industry wastewaters by different oxidation methods: ozone and/or UV radiation versus solar light

      WATER SCIENCE AND TECHNOLOGY
    66. Beccari, M; Majone, M; Papini, MP; Torrisi, L
      Enhancement of anaerobic treatability of olive oil mill effluents by addition of Ca(OH)(2) and bentonite without intermediate solid/liquid separation

      WATER SCIENCE AND TECHNOLOGY
    67. Mangas-Cruz, MA; Fernandez-Moyano, A; Albi, T; Guinda, A; Relimpio, F; Lanzon, A; Pereira, JL; Serrera, JL; Montilla, C; Astorga, R; Garcia-Luna, PP
      Effects of minor constituents (non-glyceride compounds) of virgin olive oil on plasma lipid concentrations in male Wistar rats

      CLINICAL NUTRITION
    68. Driscoll, DF; Giampietro, K; Wichelhaus, DP; Peterss, H; Nehne, J; Niemann, W; Bistrian, BR
      Physicochemical stability assessments of lipid emulsions of varying oil composition

      CLINICAL NUTRITION
    69. Gonzalez, C; Iglesias, M; Lanz, J; Marino, G; Orge, B; Resa, JM
      Temperature influence on refractive indices and isentropic compressibilities of alcohol (C-2-C-4)+olive oil mixtures

      JOURNAL OF FOOD ENGINEERING
    70. Garcia, A; Brenes, M; Moyano, MJ; Alba, J; Garcia, P; Garrido, A
      Improvement of phenolic compound content in virgin olive oils by using enzymes during malaxation

      JOURNAL OF FOOD ENGINEERING
    71. Puertollano, MA; Algarra, I; Ortega, E; de Pablo, MA; De Cienfuegos, GA
      Loss of natural killer cell activity after murine tumor transplantation appears as a consequence of dietary lipid administration

      ANTICANCER RESEARCH
    72. Tomasch, R; Wagner, KH; Elmadfa, I
      Antioxidative power of plant oils in humans: The influence of alpha- and gamma-tocopherol

      ANNALS OF NUTRITION AND METABOLISM
    73. Caporale, G; Monteleone, E
      Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil

      SCIENCES DES ALIMENTS
    74. Ramirez-Exposito, MJ; Martinez-Martos, JM; Prieto, I; Alba, F; Ramirez, M
      Angiotensinase activity in mice fed an olive oil-supplemented diet

      PEPTIDES
    75. Olivry, T; Marsella, R; Hillier, A
      The ACVD task force on canine atopic dermatitis (XXIII): are essential fatty acids effective?

      VETERINARY IMMUNOLOGY AND IMMUNOPATHOLOGY
    76. Milin, C; Domitrovic, R; Tota, M; Giacometti, J; Cuk, M; Radosevic-Stasic, B; Ciganj, Z
      Effect of olive oil- and corn oil-enriched diets on the tissue mineral content in mice

      BIOLOGICAL TRACE ELEMENT RESEARCH
    77. Quiles, JL; Huertas, JR; Manes, M; Ochoa, JJ; Battino, M; Mataix, J
      Dietary fat type and regular exercise affect mitochondrial composition andfunction depending on specific tissue in the rat

      JOURNAL OF BIOENERGETICS AND BIOMEMBRANES
    78. Li, D
      Relationship between the concentrations of plasma phospholipid stearic acid and plasma lipoprotein lipids in healthy men

      CLINICAL SCIENCE
    79. He, ZM; Wu, JC; Yao, CY; Yu, KT
      Lipase-catalyzed hydrolysis of olive oil in chemically-modified AOT/isooctane reverse micelles in a hollow fiber membrane reactor

      BIOTECHNOLOGY LETTERS
    80. Sierra, J; Marti, E; Montserrat, G; Cruanas, R; Garau, MA
      Characterisation and evolution of a soil affected by olive oil mill wastewater disposal

      SCIENCE OF THE TOTAL ENVIRONMENT
    81. Lendinez, E; Lorenzo, ML; Cabrera, C; Lopez, MC
      Chromium in basic foods of the Spanish diet: seafood, cereals, vegetables,olive oils and dairy products

      SCIENCE OF THE TOTAL ENVIRONMENT
    82. Mura, C; Yarwood, J; Swart, R; Hodge, D
      Infrared-ATR studies of the hydration and dehydration of formulated PVC films

      POLYMER
    83. Kelly, CNM; Smith, RD; Williams, CM
      Dietary monounsaturated fatty acids and haemostasis

      PROCEEDINGS OF THE NUTRITION SOCIETY
    84. Vichi, S; Zitterl-Eglseer, K; Jugi, M; Franz, C
      Determination of the presence of antioxidants deriving from sage and oregano extracts added to animal fat by means of assessment of the radical scavenging capacity by photochemiluminescence analysis

      NAHRUNG-FOOD
    85. Bakalbassis, EG; Chatzopoulou, A; Melissas, VS; Tsimidou, M; Tsolaki, M; Vafiadis, A
      Ab initio and density functional theory studies for the explanation of theantioxidant activity of certain phenolic acids

      LIPIDS
    86. Raneva, V; Shimasaki, H; Ishida, Y; Ueta, N; Niki, E
      Antioxidative activity of 3,4-dihydroxyphenylacetic acid and caffeic acid in rat plasma

      LIPIDS
    87. Bell, MV; Dick, JR; Porter, AEA
      Biosynthesis and tissue deposition of docosahexaenoic acid (22 : 6n-3) in rainbow trout (Oncorhynchus mykiss)

      LIPIDS
    88. de la Puerta, R; Dominguez, MEM; Ruiz-Gutierrez, V; Flavill, JA; Hoult, JRS
      Effects of virgin olive oil phenolics on scavenging of reactive nitrogen species and upon nitrergic neurotransmission

      LIFE SCIENCES
    89. Psomiadou, E; Tsimidou, M
      Pigments in Greek virgin olive oils: occurrence and levels

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    90. Keceli, T; Gordon, MH
      The antioxidant activity and stability of the phenolic fraction of green olives and extra virgin olive oil

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    91. Gomes, T; Caponio, F
      Possibility of improving the quality characteristics of olive-pomace oil and enhancing its differentiation from refined olive-pomace oil

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    92. Perez-Granados, AM; Vaquero, MP; Navarro, MP
      Sunflower oil versus olive oil and iron metabolism in rats. Influence of afrying process

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    93. Moreno, JJ; Carbonell, T; Sanchez, T; Miret, S; Mitjavila, MT
      Olive oil decreases both oxidative stress and the production of arachidonic acid metabolites by the prostaglandin G/H synthase pathway in rat macrophages

      JOURNAL OF NUTRITION
    94. Lopez, G; Martinez, R; Gallego, J; Tarancon, MJ; Carmona, P; Fraile, MV
      Dietary fats affect rat plasma lipoprotein secondary structure as assessedby Fourier transform infrared spectroscopy

      JOURNAL OF NUTRITION
    95. Tuck, KL; Freeman, MP; Hayball, PJ; Stretch, GL; Stupans, I
      The in vivo fate of hydroxytyrosol and tyrosol, antioxidant phenolic constituents of olive oil, after intravenous and oral dosing of labeled compounds to rats

      JOURNAL OF NUTRITION
    96. Abia, R; Pacheco, YM; Perona, JS; Montero, E; Muriana, FJG; Ruiz-Gutierrez, V
      The metabolic availability of dietary triacylglycerols from two high oleicoils during the postprandial period does not depend on the amount of oleicacid ingested by healthy men

      JOURNAL OF NUTRITION
    97. Tasioula-Margari, M; Okogeri, O
      Isolation and characterization of virgin olive oil phenolic compounds by HPLC/UV and GC-MS

      JOURNAL OF FOOD SCIENCE
    98. Audic, JL; Poncin-Epaillard, F; Reyx, D; Brosse, JC
      Cold plasma surface modification of conventionally and nonconventionally plasticized poly(vinyl chloride)-based flexible films: Global and specific migration of additives into isooctane

      JOURNAL OF APPLIED POLYMER SCIENCE
    99. Paiva-Martins, F; Gordon, MH
      Isolation and characterization of the antioxidant component 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate from olive (Olea europaea) leaves

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    100. Garcia, JM; Yousfi, K; Mateos, R; Olmo, M; Cert, A
      Reduction of oil bitterness by heating of olive (Olea europaea) fruits

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 25/05/20 alle ore 11:29:57