Composition and Physical Stability of the Colloidal Dispersion in Veiled Virgin Olive Oil
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Erschienen in
-
Composition and Physical Stability of the Colloidal Dispersion in Veiled Virgin Olive Oil ; day:15 ; month:03 ; year:2023 ; extent:10
European journal of lipid science and technology ; (15.03.2023) (gesamt 10)
- Urheber
-
Breschi, Carlotta
Ferraro, Giovanni
Guerrini, Lorenzo
Fratini, Emiliano
Calamai, Luca
Parenti, Alessandro
Lunetti, Lorenzo
Zanoni, Bruno
- DOI
-
10.1002/ejlt.202200151
- URN
-
urn:nbn:de:101:1-2023031514230895649746
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:54 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Breschi, Carlotta
- Ferraro, Giovanni
- Guerrini, Lorenzo
- Fratini, Emiliano
- Calamai, Luca
- Parenti, Alessandro
- Lunetti, Lorenzo
- Zanoni, Bruno
Ähnliche Objekte (12)
Exploiting Virgin Olive Oil By-products Using Hydrodistillation
Postextraction monitoring of dissolved oxygen in virgin olive oil
Virgin olive oil and health: summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018
Intra-articular administration of extra-virgin olive oil in degenerative osteoarthritis
Characterization of two Pantoea strains isolated from extra-virgin olive oil
Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data
Post-heating Fluorescence-based Alteration and Adulteration Detection of Extra Virgin Olive Oil
Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters
Simulation of Transport under Different Temperature Conditions: Effects on Extra Virgin Olive Oil Quality
Dietary high-polyphenols extra-virgin olive oil is effective in reducing cholesterol content in eggs
Price dependence among the major EU extra virgin olive oil markets: a time scale analysis
Advances in Physical Technologies to Improve Virgin Olive Oil Extraction Efficiency in High-Throughput Production Plants
Exploiting Virgin Olive Oil By-products Using Hydrodistillation
Postextraction monitoring of dissolved oxygen in virgin olive oil
Virgin olive oil and health: summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018
Intra-articular administration of extra-virgin olive oil in degenerative osteoarthritis
Characterization of two Pantoea strains isolated from extra-virgin olive oil
Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data
Post-heating Fluorescence-based Alteration and Adulteration Detection of Extra Virgin Olive Oil
Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters
Simulation of Transport under Different Temperature Conditions: Effects on Extra Virgin Olive Oil Quality
Dietary high-polyphenols extra-virgin olive oil is effective in reducing cholesterol content in eggs
Price dependence among the major EU extra virgin olive oil markets: a time scale analysis
Advances in Physical Technologies to Improve Virgin Olive Oil Extraction Efficiency in High-Throughput Production Plants
Exploiting Virgin Olive Oil By-products Using Hydrodistillation
Postextraction monitoring of dissolved oxygen in virgin olive oil
Virgin olive oil and health: summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018
Intra-articular administration of extra-virgin olive oil in degenerative osteoarthritis
Characterization of two Pantoea strains isolated from extra-virgin olive oil
Handheld Near‐Infrared Spectroscopy for Distinction of Extra Virgin Olive Oil from Other Olive Oil Grades Substantiated by Compositional Data
Post-heating Fluorescence-based Alteration and Adulteration Detection of Extra Virgin Olive Oil
Detection of Soft‐Deodorized Olive Oil and Refined Vegetable Oils in Virgin Olive Oil Using Near Infrared Spectroscopy and Traditional Analytical Parameters
Simulation of Transport under Different Temperature Conditions: Effects on Extra Virgin Olive Oil Quality
Dietary high-polyphenols extra-virgin olive oil is effective in reducing cholesterol content in eggs
Price dependence among the major EU extra virgin olive oil markets: a time scale analysis