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Artificial neural network software for real-time estimation of olive oil qualitative parameters during continuous extractionFURFERI, Rocco; CARFAGNI, Monica; DAOU, Marco et al.Computers and electronics in agriculture. 2007, Vol 55, Num 2, pp 115-131, issn 0168-1699, 17 p.Article

Terminología, normalización y comunicación: Las categorías del aceite de oliva en español, inglés y chino = Terminology, standardization and communication : Olive oil categories in Spanish, English and ChineseMONTORO DEL ARCO, Esteban T; VENDRELL, Mercedes Roldán.Terminology (Amsterdam). 2013, Vol 19, Num 1, pp 62-92, issn 0929-9971, 31 p.Article

The color space of foods : Virgin olive oilESCOLAR, Daniel; HARO, Maria R; AYUSO, Jesus et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 6, pp 2085-2093, issn 0021-8561, 9 p.Article

Putative markers of adulteration of extra virgin olive oil with refined olive oil: Prospects and limitations : Olive oil: Quality, composition and health benefitsGARCIA, Raquel; MARTINS, Nuno; CABRITA, Maria João et al.Food research international. 2013, Vol 54, Num 2, pp 2039-2044, issn 0963-9969, 6 p.Article

Application of a simplified calorimetric assay for the evaluation of extra virgin olive oil quality : Olive oil: Quality, composition and health benefitsLADDOMADA, Barbara; COLELLA, Giovanni; TUFARIELLO, Maria et al.Food research international. 2013, Vol 54, Num 2, pp 2062-2068, issn 0963-9969, 7 p.Article

Estudio de retencion en pastas en la neutralizacion de aceites de orujo en solucion = Etude de la rétention en pâte lors de la neutralisation d'huile de grignon en solution = Neutralization of olive foot cake in solution. A study on neutral oil retention in soap-cakeMARTINEZ NIETO, L; MOLINA GRIMA, E.Grasas y aceites (Sevilla). 1984, Vol 35, Num 3, pp 185-188, issn 0017-3495Article

Extraccion del orujo humedo de aceituna de los sistemas continuos de centrifugacion. Influencia del carbonato sodico anhidrido en su extraccion con hexano = L'extraction à partir des grignons d'olive humide provenant des systèmes continus de centrifugation. Influence du carbonate de sodium anhydre sur l'extraction par l'hexane = Extraction of wet olive foot cake from continuous centrifugation systems of processing olives. Influence of anhydrous sodium carbonate on their extraction by hexaneCRUZ MADUENO, E.Grasas y aceites (Sevilla). 1984, Vol 35, Num 3, pp 160-164, issn 0017-3495Article

Valutazione delle caratteristiche chimiche dell'olio di oliva in funzione dell'annata di produzione mediante metodi di classificazione multivariati = Evaluation, par des méthodes de classification à multivariants, des caractéristiques chimiques de l'huile d'olive en fonction de l'année de productionFORINA, M; ARMANINO, C; LANTERI, S et al.Rivista Italiana delle Sostanze Grasse. 1983, Vol 60, Num 10, pp 607-613, issn 0035-6808Article

Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storageZULLO, B. A; CIOCCIA, G; CIAFARDINI, G et al.Food microbiology. 2013, Vol 36, Num 1, pp 70-78, issn 0740-0020, 9 p.Article

Elaborazione dei dati economici nel settore oleario con metodi di pattern recognition. Nota II : settore degli oli derivati dalle olive = Etablissement, par la méthode de reconnaissance de profils, de données économiques concernant l'huilerie. Nota II : le secteur de l'huile d'olive = Elaboration of economical data in the oils field by pattern recognition methods. Note II : olive oilsFEDELI, E.Rivista Italiana delle Sostanze Grasse. 1984, Vol 61, Num 5, pp 279-282, issn 0035-6808Article

I componenti polari degli oli di oliva. Possibili utilizzazioni analitiche. Nota I = Les constituants polaires de l'huile d'olive. Les applications analytiques possibles. Note 1 = Virgin olive oil polar components. Possible analytical applications. Note ICORTESI, N; FEDELI, E; TISCORNIA, E et al.Rivista Italiana delle Sostanze Grasse. 1985, Vol 62, Num 6, pp 281-286, issn 0035-6808Article

Attualità dei metodi di analisi per la ricerca dell'olio di sansa nell'olio di oliva = Progrès des techniques analytiques pour la recherche de l'huile de grignon d'olive dans l'huile d'olive = Advances in analytical methods in the research of olive-residue oil (sansa oil) in olive oilAMELOTTI, G.Rivista Italiana delle Sostanze Grasse. 1984, Vol 61, Num 3, pp 145-150, issn 0035-6808Article

Occupational accident rate in olive oil millsPAREJO-MOSCOSO, Juan Manuel; RUBIO-ROMERO, Juan Carlos; PEREZ-CANTO, Salvador et al.Safety science. 2012, Vol 50, Num 2, pp 285-293, issn 0925-7535, 9 p.Article

Physical characteristics of olive stone wooden residues : possible bulking material for composting processVLYSSIDES, A. G; BARAMPOUTI, E. M. P; MAI, S. Th et al.Biodegradation (Dordrecht). 2008, Vol 19, Num 2, pp 209-214, issn 0923-9820, 6 p.Article

Chemiluminescent methods in olive oil analysisNAVAS, M. J; JIMENEZ, A. M.Journal of the American Oil Chemists' Society. 2007, Vol 84, Num 5, pp 405-411, issn 0003-021X, 7 p.Article

Olive oil and longevity : Virgin olive oil: its functional capacityTRICHOPOULOU, Antonia; DILIS, Vardis.Molecular nutrition & food research (Print). 2007, Vol 51, Num 10, pp 1275-1278, issn 1613-4125, 4 p.Article

Olive oil and the haemostatic system : Virgin olive oil: its functional capacityLOPEZ-MIRANDA, Jose; DELGADO-LISTA, Javier; PEREZ-MARTINEZ, Pablo et al.Molecular nutrition & food research (Print). 2007, Vol 51, Num 10, pp 1249-1259, issn 1613-4125, 11 p.Article

Activity of olive oil phenols on lymphomonocyte cytosolic calciumPALMERINI, Carlo A; CARLINI, Enrico; SACCARDI, Carla et al.Journal of nutritional biochemistry. 2005, Vol 16, Num 2, pp 109-113, issn 0955-2863, 5 p.Article

Antioxidant activity of olive pulp and olive oil phenolic compounds of the arbequina cultivarMORELLO, José-Ramon; VUORELA, Satu; ROMERO, Maria-Paz et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 6, pp 2002-2008, issn 0021-8561, 7 p.Article

An improved rapid stigmastadiene test to detect addition of refined oil to extra virgin olive oilCREWS, Colin; PYE, Celine; MACARTHUR, Roy et al.Food research international. 2014, Vol 60, pp 117-122, issn 0963-9969, 6 p.Article

Determination of Phospholipids in Olive Oil by 31P NMR SpectroscopyHATZAKIS, Emmanuel; KOLDIS, Anastasios; BOSKOU, Dimitrios et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 15, pp 6232-6240, issn 0021-8561, 9 p.Article

Geographical origin classification of olive oils by PTR-MSARAGHIPOUR, Nooshin; COLINEAU, Jennifer; MANNINA, Luisa et al.Food chemistry. 2008, Vol 108, Num 1, pp 374-383, issn 0308-8146, 10 p.Article

Improvement of olive oil phenolics content by means of enzyme formulations : Effect of different enzyme activities and levelsDE FAVERI, Danilo; ALIAKBARIAN, Bahar; AVOGADRO, Milvio et al.Biochemical engineering journal. 2008, Vol 41, Num 2, pp 149-156, issn 1369-703X, 8 p.Article

Evolution of the fulvic acid fractions during co-composting of olive oil mill wastewater sludge and tree cuttingsPLAZA, César; SENESI, Nicola; BRUNETTI, Gennaro et al.Bioresource technology. 2007, Vol 98, Num 10, pp 1964-1971, issn 0960-8524, 8 p.Article

Preconcentration of seleno-amino acids on a XAD resin and determination in regional olive oils by SPE UPLC-ESI-MS/MSTORRES, Sabier; CERUTTI, Soledad; RABA, Julio et al.Food chemistry. 2014, Vol 159, pp 407-413, issn 0308-8146, 7 p.Article

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