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Molecules, ISSN 1420-3049, 02/2019, Volume 24, Issue 3, p. 545
The aim of the present research was to study the effects of olive leaf addition (0 and 3%) on the major antioxidants and the antioxidant activity of Neb Jmel... 
Tocopherols | Tunisian varieties | Extra virgin olive oil | Phenolics | Antioxidant activity | Leaf addition | VITAMIN-E | tocopherols | QUALITY | PHENOLIC-COMPOUNDS | BIOCHEMISTRY & MOLECULAR BIOLOGY | leaf addition | LEAVES | extra virgin olive oil | antioxidant activity | CHEMISTRY, MULTIDISCIPLINARY | CHEMLALI | EXTRACTION | MILL WASTE-WATER | OXIDATIVE STABILITY | NATURAL ANTIOXIDANTS | phenolics
Journal Article
Current Vascular Pharmacology, ISSN 1570-1611, 07/2016, Volume 14, Issue 4, pp. 323 - 329
Journal Article
Nutrients, ISSN 2072-6643, 01/2019, Volume 11, Issue 1, p. 32
Journal Article
Nutrients, ISSN 2072-6643, 09/2019, Volume 11, Issue 9, p. 2085
Extra virgin olive oil (EVOO) consumption has a beneficial effect on human health, especially for prevention of cardiovascular disease and metabolic disorders.... 
nutrigenomics | polyphenol content | fatty acids | extra virgin olive oil | human health
Journal Article
Journal Article
Food Chemistry, ISSN 0308-8146, 2005, Volume 91, Issue 2, pp. 293 - 301
The main sensory defects found in virgin olive oil (winey–vinegary, mustiness–humidity, fusty and rancid) were studied by dynamic headspace high-resolution gas... 
Virgin olive oil | Mustiness–humidity | Fusty | Rancid | Winey–vinegary | Off-flavours | Volatiles | Sensory defects | Winey-vinegary | Mustiness-humidity | virgin olive oil | mustiness-humidity | ATTRIBUTES | off-flavours | NUTRITION & DIETETICS | FOOD SCIENCE & TECHNOLOGY | winey-vinegary | CHEMISTRY, APPLIED | sensory defects | fusty | rancid | volatiles
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 01/2019, Volume 83, pp. 78 - 85
Fresh virgin olive oils (VOO) constitute a complex emulsion-sol. Their features are different to the product in which they convert after filtering or resting a... 
Fresh | Veil | Colloidal stability | Virgin olive oil | Colloid | Unfiltered | STORAGE | QUALITY | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | FILTRATION | POLYPHENOLS | FREE FATTY-ACIDS | YEASTS | OXIDATIVE STABILITY | PROTEINS | WATER | Stability | Colloids | Filtrate | Fats and oils | Olive oil | Storage tanks | Physiochemistry | Dispersion
Journal Article