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Olive oil quality and EEC regulationsRANZANI, C.Grasas y aceites (Sevilla). 1994, Vol 45, Num 1-2, pp 1-4, issn 0017-3495Conference Paper

Case of palm olein compared with lard and olive oilNG, Tony Kock Wai.The American journal of clinical nutrition. 2012, Vol 95, Num 6, pp 1502-1503, issn 0002-9165, 2 p.Article

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Identification and classification of olive oils by high-resolution ¹³C nuclear magnetic resonanceZAMORA, R; NAVARRO, J. L; HIDALGO, F. J et al.Journal of the American Oil Chemists' Society. 1994, Vol 71, Num 4, pp 361-364, issn 0003-021XArticle

Building decision rules by chemometric analysis : application to olive oilAPARICIO, R; FERREIRO, L; LEARDI, R et al.Chemometrics and intelligent laboratory systems. 1991, Vol 10, Num 3, pp 349-358, issn 0169-7439Article

Composición clorofílica y carotenoide del aceite de oliva virgen. Valor en provitamina A = Chlorophyllic and carotenoid composition of the pigments in the virgin olive oil. Provitamin A valueGARRIDO FERNANDEZ, J; GANDUL ROJAS, B; GALLARDO GUERRERO, L et al.Grasas y aceites (Sevilla). 1990, Vol 41, Num 6, pp 410-417, issn 0017-3495Article

Alcune considerazioni sulle analisi dell'olio di oliva = Some considerations on olive oil analysisMARIANI, C; BELLAN, G; GASPAROLI, A et al.Rivista Italiana delle Sostanze Grasse. 2003, Vol 80, Num 5, pp 285-295, issn 0035-6808, 11 p.Article

La conservazione delle olive per congelamento. Effetti sulle rese e qualitá degli oli = Conservation of olives by freezing treatment. Effects on oil yield and qualityDE FELICE, M; DE LEONARDIS, A.Rivista Italiana delle Sostanze Grasse. 1994, Vol 71, Num 3, pp 135-138, issn 0035-6808Article

Color determination in olive oilsESCOLAR, D; HARO, M. R; SAUCEDO, A et al.Journal of the American Oil Chemists' Society. 1994, Vol 71, Num 12, pp 1333-1337, issn 0003-021XArticle

Sensory profiling: a method for describing the sensory characteristics of virgin olive oilLYON, D. H; WATSON, M. P.Grasas y aceites (Sevilla). 1994, Vol 45, Num 1-2, pp 20-25, issn 0017-3495Conference Paper

La valutazione organolettica degli oil vergini di oliva = Organoleptic evaluation of virgin olive oilsFEDELI, E.Rivista Italiana delle Sostanze Grasse. 1993, Vol 70, Num 2, pp 81-85, issn 0035-6808Article

Bestimmung von Mono-, Di- und Triglyceriden mit HPLC = The determination of monoglycerides, diglycerides and triglycerides by HPLCFILIP, V; KLEINOVA, M.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1993, Vol 196, Num 6, pp 532-535, issn 0044-3026Article

Rapid method of quantification of chlorophylls and carotenoids in virgin olive oil by high-performance liquid chromatographyMINGUEZ-MOSQUERA, M. I; GANDUL-ROJAS, B; GALLARDO-GUERRERO, M. L et al.Journal of agricultural and food chemistry (Print). 1992, Vol 40, Num 1, pp 60-63, issn 0021-8561Article

Deacidification of sulfur olive oil. II : Multi-stage liquid-liquid extraction of miscella with ethyl alcoholTURKAY, S; CIVELEKOGLU, H.JAOCS - Journal of the American Oil Chemists' Society. 1991, Vol 68, Num 11, pp 818-821Article

Confronto fra i sistemi del percolamento-centrifugazione e della centrifugazione diretta in relazione a nuovi parametri tecnologici di valutazione del processo di estrazione dell'olio dalle olive = Comparison between the perculation-centrifugation and direct centrifugation systems in relation to new technological parameters of evaluation of olive oil extraction processRANALLI, A.Rivista Italiana delle Sostanze Grasse. 1991, Vol 68, Num 7, pp 349-356, issn 0035-6808Article

L'estrazione dell'olio dalle olive con i sistemi della pressione, della centrifugazione e del percolamento : incidenza delle tecniche operative sui rendimenti in olio. I = Oil extraction from olives by pressure, centrifugation and percolation systems: the effects of operative techniques on oil yieldDI GIOVACCHINO, L.Rivista Italiana delle Sostanze Grasse. 1991, Vol 68, Num 4, pp 195-201, issn 0035-6808Article

Chemometric analysis of Tuscan olive oilsARMANINO, C; LEARDI, R; LANTERI, S et al.Chemometrics and intelligent laboratory systems. 1989, Vol 5, Num 4, pp 343-354, 12 p.Article

Survival of yeasts inoculated in flavoured extra virgin olive oilCIAFARDINI, Gino; ZULLO, Biagi Angelo; D'AMICO, Alfredo et al.Annals of microbiology. 2006, Vol 56, Num 3, pp 231-235, issn 1590-4261, 5 p.Article

Presence of microorganisms in flavoured extra-virgin olive oilCIAFARDINI, G; ZULLO, B. A; PECA, G et al.Annals of microbiology. 2004, Vol 54, Num 2, pp 161-168, issn 1590-4261, 8 p.Article

Il prolema della triturazione della olive nell'estrazione dell'olio. Contributi sperimentali = The crushing problem of the olives in the oil extraction. Experimental researchesRANALLI, A; GIANSANTE, L.Rivista Italiana delle Sostanze Grasse. 1994, Vol 71, Num 3, pp 139-146, issn 0035-6808Article

L'impiego dei preparati enzimatici nella estrazione dell'olio dalle olive con i sistemi continui di centrifugazione. I: Risultati di esperienze pluriennali = The use of enzymes in the extraction of olive oil by continuous systems of centrifugation. I : Results of tests made over many yearsDI GIOVACCHINO, L.Rivista Italiana delle Sostanze Grasse. 1993, Vol 70, Num 6, pp 279-287, issn 0035-6808Article

PAF antagonists in foods: isolation and identification of PAF antagonists in virgin olive oilKOUSSISSIS, S. G; SEMIDALAS, C. E; ANTONOPOULOU, S et al.Revue française des corps gras. 1993, Vol 40, Num 9-10, pp 323-327, issn 0035-3000Article