UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 48

Sortiert nach

Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends

Food chemistry, 2020-06, Vol.315, p.126235-126235, Article 126235

2020

Volltextzugriff (PDF)

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

Nutrients, 2020-05, Vol.12 (5), p.1374

2020

Volltextzugriff (PDF)

Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Journal of agricultural and food chemistry, 2004-06, Vol.52 (11), p.3649-3654

2004

Volltextzugriff (PDF)

Analytical determination of polyphenols in olive oils

Journal of separation science, 2005-06, Vol.28 (9-10), p.837-858

2005

Volltextzugriff (PDF)

Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets

Journal of agricultural and food chemistry, 2013-02, Vol.61 (5), p.1044-1050

2013

Volltextzugriff (PDF)

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

Journal of Oleo Science, 2012, Vol.61(6), pp.303-309

2012

Volltextzugriff (PDF)

Liquid–liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods

Journal of Chromatography A, 2003-01, Vol.985 (1), p.425-433

2003

Volltextzugriff (PDF)

Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review

Critical reviews in food science and nutrition, 2018-03, Vol.58 (5), p.832-857

2018

Volltextzugriff (PDF)

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

Food chemistry, 2016-08, Vol.204, p.263-273

2016

Volltextzugriff (PDF)

Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils

Food chemistry, 2020-03, Vol.307, p.125556-125556, Article 125556

2020

Volltextzugriff (PDF)

Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade

Molecules (Basel, Switzerland), 2007-08, Vol.12 (8), p.1679-1719

2007

Volltextzugriff (PDF)

Radical Scavenging Activities of Peels and Pulps from cv. Golden Delicious Apples as Related to Their Phenolic Composition

Journal of agricultural and food chemistry, 2004-07, Vol.52 (15), p.4684-4689

2004

Volltextzugriff (PDF)

Geographical authentication of virgin olive oil by GC–MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration

Food chemistry, 2022-06, Vol.378, p.132104-132104, Article 132104

2022

Volltextzugriff (PDF)

Sensory analysis and consumer acceptance of 140 high‐quality extra virgin olive oils

Journal of the science of food and agriculture, 2014-08, Vol.94 (10), p.2124-2132

2014

Volltextzugriff (PDF)

Characterization of virgin olive oils produced with autochthonous Galician varieties

Food chemistry, 2016-12, Vol.212, p.162-171

2016

Volltextzugriff (PDF)

Thermal Decomposition Study of Monovarietal Extra Virgin Olive Oil by Simultaneous Thermogravimetry/Differential Scanning Calorimetry: Relation with Chemical Composition

Journal of agricultural and food chemistry, 2009-06, Vol.57 (11), p.4793-4800

2009

Volltextzugriff (PDF)

Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils

Food research international, 2019-02, Vol.116, p.30-36

2019

Volltextzugriff (PDF)

Characterization of olive mill wastewater fractions treatment by integrated membrane process

Journal of the science of food and agriculture, 2014-11, Vol.94 (14), p.2935-2942

2014

Volltextzugriff (PDF)

Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions

Journal of agricultural and food chemistry, 2006-06, Vol.54 (13), p.4880-4887

2006

Volltextzugriff (PDF)

Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

Journal of agricultural and food chemistry, 2011-11, Vol.59 (21), p.11491-11500

2011

Volltextzugriff (PDF)

Differential scanning calorimetry: A potential tool for discrimination of olive oil commercial categories

Analytica chimica acta, 2008-09, Vol.625 (2), p.215-226

2008

Volltextzugriff (PDF)

Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques

Journal of agricultural and food chemistry, 2004-11, Vol.52 (23), p.7026-7032

2004

Volltextzugriff (PDF)

Olive oil enriched in lycopene from tomato by-product through a co-milling process

International journal of food sciences and nutrition, 2015-06, Vol.66 (4), p.371-377

2015

Volltextzugriff (PDF)

Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head‐space profiles by Flash Profiling and solid‐phase microextraction‐gas chomatography‐mass spectrometry

Journal of the science of food and agriculture, 2017-08, Vol.97 (10), p.3261-3267

2017

Volltextzugriff (PDF)

1 – 25 von 48

Suche als RSS-Feed

Aktive Filter

KollektionTaylor & Francis eBooks A-Z

KollektionMEDLINE

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(47)
Mit Volltextzugriff
(47)

Publikationsform

Artikel
(48)

Sprache

Englisch
(48)
Japanisch
(5)

Erscheinungsjahr

n.n

Thema

Science & Technology
(47)
Chemistry
(40)
Life Sciences & Biomedicine
(40)
Physical Sciences
(40)
Food Science & Technology
(35)
Chemistry, Applied
(31)
Olive Oil
(29)
Plant Oils - Chemistry
(27)
Biological And Medical Sciences
(26)
Fundamental And Applied Biological Sciences. Psychology
(26)
Agriculture
(25)
Agriculture, Multidisciplinary
(25)
Food Industries
(25)
Fat Industries
(19)
Phenols - Analysis
(15)
Virgin Olive Oil
(15)
Humans
(14)
Antioxidant Activity
(11)
Extra Virgin Olive Oil
(11)
Phenolic Compounds
(11)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Olive oil mixtures. Part one: Decisional trees or how to verify the olive oil percentage in declared blends

Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study

Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes

Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

Analytical determination of polyphenols in olive oils

Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents

Liquid–liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods

Olive oil authentication: A comparative analysis of regulatory frameworks with especial emphasis on quality and authenticity indices, and recent analytical techniques developed for their assessment. A review

Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics

Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils

Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade

Radical Scavenging Activities of Peels and Pulps from cv. Golden Delicious Apples as Related to Their Phenolic Composition

Geographical authentication of virgin olive oil by GC–MS sesquiterpene hydrocarbon fingerprint: Verifying EU and single country label-declaration

Sensory analysis and consumer acceptance of 140 high‐quality extra virgin olive oils

Characterization of virgin olive oils produced with autochthonous Galician varieties

Thermal Decomposition Study of Monovarietal Extra Virgin Olive Oil by Simultaneous Thermogravimetry/Differential Scanning Calorimetry: Relation with Chemical Composition

Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils

Characterization of olive mill wastewater fractions treatment by integrated membrane process

Protective Effects of Extra Virgin Olive Oil Phenolics on Oxidative Stability in the Presence or Absence of Copper Ions

Wastes Generated during the Storage of Extra Virgin Olive Oil as a Natural Source of Phenolic Compounds

Differential scanning calorimetry: A potential tool for discrimination of olive oil commercial categories

Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques

Olive oil enriched in lycopene from tomato by-product through a co-milling process

Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head‐space profiles by Flash Profiling and solid‐phase microextraction‐gas chomatography‐mass spectrometry

Aktive Filter

Suchergebnisse filtern