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2015, ISBN 1630670413, xxiii, 397
The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple... 
Olive | Plant bioactive compounds | Olive oil | Analysis | Plant polyphenols | Therapeutic use | Biology, life sciences | Olive oil-Therapeutic use | Olive oil-Analysis
Book
Trends in Food Science & Technology, ISSN 0924-2244, 2006, Volume 17, Issue 9, pp. 505 - 512
An important field of research today is the control of ‘redox’ status with the properties of food and food components. Natural antioxidants present in the diet... 
SEED OILS | OXIDATIVE STRESS | OLIVE OIL | FOOD SCIENCE & TECHNOLOGY | LIGNAN | FATTY-ACIDS | GREEK OREGANO | IDENTIFICATION | CHROMATOGRAPHY | WATER EXTRACTS | SOLID-PHASE EXTRACTION | Antioxidants | Medicine, Herbal | Carotenoids | Chemical plants | Radicals (Chemistry) | Medicine, Botanic
Journal Article
1996, ISBN 9780935315738, vii, 161
Book
2009, ISBN 9781420059939, xiv, 229
Dietary Antioxidants. Olive Oil, Mediterranean Diet and Health. Phenolic Compounds in Olives and Olive Oil. Other Important Minor Constituents. Detection and... 
Analysis | Olive oil
Book
04/2015, ISBN 9781630670412, 357
The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple... 
Olive | Plant bioactive compounds | Olive oil | Plant polyphenols
eBook
European Journal of Lipid Science and Technology, ISSN 1438-7697, 08/2015, Volume 117, Issue 8, pp. 1091 - 1094
Journal Article
by Boskou and Dimitrios
07/2008, 1, ISBN 1466527560, 248
Epidemiological studies indicate that the consumption of natural antioxidants from such plant-derived sources as olive oil produces beneficial health effects.... 
Nutrition | Food Chemistry | Lipids | Olive oil
eBook
05/2006, ISBN 9781893997882
A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world.... 
Book
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2008, Volume 56, Issue 15, pp. 6232 - 6240
Journal Article
10/2015, ISBN 9781893997882, 286
eBook
European Journal of Lipid Science and Technology, ISSN 1438-7697, 04/2006, Volume 108, Issue 4, pp. 329 - 335
The effect of heating at 180 °C on the antioxidant activity of virgin olive oil (VOO), refined olive oil (ROO) and other vegetable oil samples (sunflower,... 
Vegetable oils | olive oil | radical scavenging activity | heating | stability | Radical scavenging activity | Stability | Olive oil | Heating | ANTIOXIDANT ACTIVITY | CAPACITY | FOOD SCIENCE & TECHNOLOGY | POTATOES | VIRGIN OLIVE | POLAR | NUTRITION & DIETETICS | FRACTIONS | TOCOPHEROLS | vegetable oils | FATS
Journal Article
European Journal of Lipid Science and Technology, ISSN 1438-7697, 04/2006, Volume 108, Issue 4, pp. 323 - 328
Extra virgin olive oil is produced in the form of a “suspension–dispersion” which can persist for several months before full deposition of a residue. Many... 
Cloudy olive oil | phospholipids | veiled | proteins | stability | Proteins | Veiled | Phospholipids | Stability | NUTRITION & DIETETICS | cloudy olive oil | OLEOSINS | FOOD SCIENCE & TECHNOLOGY
Journal Article
Food Chemistry, ISSN 0308-8146, 2005, Volume 90, Issue 4, pp. 627 - 634
An olive oil - lemon juice Greek salad dressing was developed employing xanthan gum as stabilizer and gum arabic or propylene glycol alginate as emulsifier in... 
Salad-dressing | Polysaccharides | Oxidation | Stability | Rheology | polysaccharides | NUTRITION & DIETETICS | rheology | FOOD SCIENCE & TECHNOLOGY | oxidation | HYDROCOLLOIDS | CHEMISTRY, APPLIED | stability | salad-dressing
Journal Article
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