extra virgin olive oil
HEATING ON THE VOLATILE COMPOSITION AND SENSORY ASPECTS OF EXTRA-VIRGIN OLIVE OIL
7
Agroforestry systems and innovation in extra-virgin olive oil chain in central Italy
5
UV-Vis spectrum fingerprinting and chemometric method in the evaluation of extra virgin olive oil adulteration and fraud.
9
Comparative analysis of minor bioactive constituents (CoQ 10 , tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain
8
Stigmastadiene and specific extitntion (270 nm) to evaluate the presence of refined oils in virgin olive oil commercialized in Brazil
6
Olives and olive oil are sources of electrophilic fatty acid nitroalkenes.
9
Technological developments for enhanced nutritional, bioactive and biochemical olive oil processed potatoes
238
The Olive Oil Tourism as a Development Factor in Rural Areas
20
The effect of ultrasound application and addition of leaves in the malaxation of olive oil extraction on the olive oil yield, oxidative stability and organoleptic quality
7
A photoswitchable “host-guest¿? approach for the selective enrichment of dimethoate from olive oil
10
Olive oil tourism as a vehicle for rural development in the province of Cordoba
10
Characterization of aroma compounds in portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC x GC-ToFMS
8
Varietal tracing of virgin olive oils based on plastid DNA variation profiling.
9
Business plan for an olive oil store
28
Valuing nested names in the Portuguese olive oil market: An exploratory study
9
Influence of enzymes and technology on the composition of Cobrançosa and Galega vulgar virgin olive oils
184
The impact of different packaging elements on the purchase intent for olive oil
69
The mediterranean diet and the increasing demand of the olive oil sector
12
Olive oil industrial heritage and tourist development. State of the art
17
´Cobrançosa` olive oil and drupe: chemical composition in two ripening stages
65