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Virgin Olive Oil Ranks First in a New Nutritional Quality Score Due to Its Compositional Profile

Nutrients, 2023-04, Vol.15 (9), p.2127

2023

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Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze‐dried microencapsulated sunflower oil

International journal of food science & technology, 2020-02, Vol.55 (2), p.833-840

2020

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Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods

Foods, 2021-11, Vol.10 (12), p.2906

2021

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Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality

Foods, 2022-07, Vol.11 (14), p.2022

2022

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New Insights into the Loss of Antioxidant Effectiveness of Phenolic Compounds in Vegetable Oils in the Presence of Phosphatidylcholine

Antioxidants, 2023-11, Vol.12 (11), p.1993

2023

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Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil

Foods, 2023-05, Vol.12 (11), p.2125

2023

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Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers

Foods, 2024-08, Vol.13 (15), p.2419

2024

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Phytosterol Depletion in Soybean Oil Using a Synthetic Silica Adsorbent

Foods, 2024-10, Vol.13 (19), p.3172

2024

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Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO 2 ) and short path distillation

Advances in food and nutrition research, 2023, Vol.105, p.255-300

2023

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Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil

International journal of food science & technology, 2019-08, Vol.54 (8), p.2520-2528

2019

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Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity

Journal of the science of food and agriculture, 2018-10, Vol.98 (13), p.4837-4844

2018

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Production of 4-ethylphenol in alperujo by Lactobacillus pentosus

Journal of the science of food and agriculture, 2015-08, Vol.95 (11), p.2222-2227

2015

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Influence of refining processes on content of bioactive compounds, rheology, and texture of olive pomace oil for use in topical formulations

European journal of lipid science and technology, 2017-09, Vol.119 (9), p.n/a

2017

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Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils

Foods, 2021-12, Vol.10 (12), p.3081

2021

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Novel safflower oil with high γ‐tocopherol content has a high oxidative stability

European journal of lipid science and technology, 2014-07, Vol.116 (7), p.832-836

2014

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Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions

Foods, 2021-08, Vol.10 (9), p.2035

2021

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In vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial

The FASEB journal, 2010-07, Vol.24 (7), p.2546-2557

2010

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Sterols, Fatty Alcohols, and Triterpenic Alcohols in Commercial Table Olives

Journal of the American Oil Chemists' Society, 2008-03, Vol.85 (3), p.253-262

2008

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Thermostability of genetically modified sunflower oils differing in fatty acid and tocopherol compositions

European journal of lipid science and technology, 2008-08, Vol.110 (8), p.776-782

2008

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Preface

Advances in food and nutrition research, 2023-01, Vol.105, p.xi-xii

2023

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Serum from postmenopausal women treated with a by-product of olive-oil extraction process stimulates osteoblastogenesis and inhibits adipogenesis in human mesenchymal stem-cells (MSC)

Experimental gerontology, 2017-04, Vol.90, p.71-78

2017

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Novel safflower oil with high [gamma]-tocopherol content has a high oxidative stability

European journal of lipid science and technology, 2014-07, Vol.116 (7), p.832

2014

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Virgin Olive Oil Ranks First in a New Nutritional Quality Score Due to Its Compositional Profile

Influence of oil droplet size on the oxidative stability of the free and encapsulated fractions of freeze‐dried microencapsulated sunflower oil

Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods

Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality

New Insights into the Loss of Antioxidant Effectiveness of Phenolic Compounds in Vegetable Oils in the Presence of Phosphatidylcholine

Quality and Nutritional Changes of Traditional Cupcakes in the Processing and Storage as a Result of Sunflower Oil Replacements with Refined Olive Pomace Oil

Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers

Phytosterol Depletion in Soybean Oil Using a Synthetic Silica Adsorbent

Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO 2 ) and short path distillation

Effects of the drying method on the oxidative stability of the free and encapsulated fractions of microencapsulated sunflower oil

Concentrates of triterpenic acids obtained from crude olive pomace oils: characterization and evaluation of their potential antioxidant activity

Production of 4-ethylphenol in alperujo by Lactobacillus pentosus

Influence of refining processes on content of bioactive compounds, rheology, and texture of olive pomace oil for use in topical formulations

Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils

Novel safflower oil with high γ‐tocopherol content has a high oxidative stability

Chemical Changes of Hydroperoxy-, Epoxy-, Keto- and Hydroxy-Model Lipids under Simulated Gastric Conditions

In vivo nutrigenomic effects of virgin olive oil polyphenols within the frame of the Mediterranean diet: a randomized controlled trial

Sterols, Fatty Alcohols, and Triterpenic Alcohols in Commercial Table Olives

Thermostability of genetically modified sunflower oils differing in fatty acid and tocopherol compositions

Preface

Serum from postmenopausal women treated with a by-product of olive-oil extraction process stimulates osteoblastogenesis and inhibits adipogenesis in human mesenchymal stem-cells (MSC)

Novel safflower oil with high [gamma]-tocopherol content has a high oxidative stability

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