Olive Oil
OLIV-001: Determination of Antioxidant Activity od Oils Obtained from Flavoured Olive Powder
The aim of this study was to determine the antioxidant activities of the oils extracted without using hexane from the flavoured olive powder mixture...
OLIV-002: New Insights into Tracing Virgin Olive Oil Provenance: Comparing Isotopic Markers and Sesquiterpene Fingerprints
This study presents a pioneering comparison of stable isotope ratio analysis and sesquiterpene (SH) fingerprinting for authenticating the...
OLIV-003: Quality and Oxidative Stability of Commercial Olive Oils for Pharmaceutical Use: A Statistical and Chemometric Evaluation
The natural degradation of fatty acids in olive oil, even in the presence of inherent antioxidants such as phenolic compounds and tocopherols, poses...
OLIV-004: Comparative Assessment of Ni(II) Concentrations in Different Olive Oil Samples from Balıkesir, Türkiye
Humans may be exposed to toxic elements such as Ni(II) mainly from consumption of food and drinking water. Considering the importance of olive oil...
OLIV-005: Pilot Study on the Transfer of Analytical Fingerprinting Techniques to Public Policy: Olive Oil Fraud Screening and Enhanced Agro-Food Inspection Plans
Recent developments in food authentication have introduced powerful fingerprinting techniques capable of processing complex datasets to efficiently...
OLIV-006: Protein and Amino Acid Profiling of Virgin Olive Oils during their Industrial Production
The quality of virgin olive oils gradually deteriorates during the phase of storage after their production. Moisture, microorganisms, enzyme...
OLIV-007: AI-supported Identification of Vegetable Fats and Oils
The authentication of edible oils has become increasingly important for ensuring product quality, safety, and compliance with regulatory standards....
OLIV-008: Extra Virgin Olive Oil Filtration: A Case Study on Chemical and Operational Parameters
Olive oil filtration is a critical process that takes place before the bottling stage of extra virgin and virgin olive oil. The unfiltered extra...
OLIV-009: Abstract
Background: Alzheimer's disease (AD) is the most common form of dementia in older people and is a progressive disease of the brain that leads to...
LAMI-004: Enhancing lipid recovery from Chlorella sorokiniana through pretreatment and solvent optimization
Chlorella sorokiniana is a lipid-rich microalga considered a promising feedstock for biodiesel production. Efficient lipid recovery requires...
LAMI-009: Identification and Expression Dynamics of Key Genes involved in the Biosynthesis of Major Virgin Olive Oil Phenolics during Olive Development
Virgin olive oil (VOO) is one of the oldest known vegetable oils and underpins many of the recognized health benefits of the Mediterranean diet....