The changes in colour parameters were studied for an extra-virgin olive oil stored for a period of one year in darkness and exposed to light. Colour parameters were found to correlate with the content of carotenoids and chlorophylls and may thus be used for oil quality control and fast quantitative analysis of the oil chromophores
The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chl...
This work considered the influence of the duration of olive storage on the chemical and sensory prop...
Extra virgin olive oil (EVOO) is produced from the olive trees fruits (lot. Olea europeae), and due ...
The changes in colour parameters were studied for an extra-virgin olive oil stored for a period of o...
The oxidation of virgin olive oil leads to the degradation of pigments, which are responsible for o...
In this paper, the influence of light storage and the exposure on quality parameters of a monovariet...
An experimental investigation was carried out to study the influence that exposure to light has on ...
In this work 31 virgin olive oil samples produced during 2006-2007 oil season from an industrial oli...
Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. T...
Virgin olive oil was used as substrate to study the influence of chlorophylls on its oxidative stabi...
Spectroscopic non-destructive methods have high potentialities as fast, cheap and easy-to-be-used ap...
Spectroscopic non-destructive methods have high potentialities as fast, cheap and easy-to-be-used ap...
The present study demonstrates the use of fluorescence spectroscopy for monitoring changes in virgin...
BACKGROUND: The effect of storage time on the fluorescence emission intensity and physico-chemical p...
The quality of extra virgin olive oils is affected mainly by hydrolytic and oxidative reactions. The...
The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chl...
This work considered the influence of the duration of olive storage on the chemical and sensory prop...
Extra virgin olive oil (EVOO) is produced from the olive trees fruits (lot. Olea europeae), and due ...
The changes in colour parameters were studied for an extra-virgin olive oil stored for a period of o...
The oxidation of virgin olive oil leads to the degradation of pigments, which are responsible for o...
In this paper, the influence of light storage and the exposure on quality parameters of a monovariet...
An experimental investigation was carried out to study the influence that exposure to light has on ...
In this work 31 virgin olive oil samples produced during 2006-2007 oil season from an industrial oli...
Premium extra virgin olive oils (PEVOO) are oils of exceptional quality and retail at high prices. T...
Virgin olive oil was used as substrate to study the influence of chlorophylls on its oxidative stabi...
Spectroscopic non-destructive methods have high potentialities as fast, cheap and easy-to-be-used ap...
Spectroscopic non-destructive methods have high potentialities as fast, cheap and easy-to-be-used ap...
The present study demonstrates the use of fluorescence spectroscopy for monitoring changes in virgin...
BACKGROUND: The effect of storage time on the fluorescence emission intensity and physico-chemical p...
The quality of extra virgin olive oils is affected mainly by hydrolytic and oxidative reactions. The...
The oxidation of antioxidants in bottled extra virgin olive oil (EVOO), especially vitamin E and chl...
This work considered the influence of the duration of olive storage on the chemical and sensory prop...
Extra virgin olive oil (EVOO) is produced from the olive trees fruits (lot. Olea europeae), and due ...
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