Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers

Temperature Dependence of Oxidation Kinetics of Extra Virgin Olive Oil (EVOO) and Shelf-Life Prediction

(2020) Lanfranco Conte et al.   Foods

Quality evolution of extra-virgin olive oils according to their chemical composition during 22 months of storage under dark conditions

(2019) Sonia Esposto et al.   FOOD CHEMISTRY

Light barrier properties of extra virgin olive oil (EVOO) glass bottles-Effect of glass colour and decoration

(2018) S.B.M. Jaime et al.   PACKAGING TECHNOLOGY AND SCIENCE

The effect of Laurus nobilis L. essential oil and different packaging systems on the photo-oxidative stability of Chemlal extra-virgin olive oil

(2018) Aldjia Taoudiat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

(2017) Sonia Esposto et al.   FOOD CHEMISTRY

Shelf-Life Prediction of Extra Virgin Olive Oils Using an Empirical Model Based on Standard Quality Tests

(2016) Claudia Guillaume et al.   Journal of Chemistry

New approaches to virgin olive oil quality, technology, and by-products valorization

(2015) Maurizio Servili et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of an olive phenolic extract on the quality of vegetable oils during frying

(2015) S. Esposto et al.   FOOD CHEMISTRY

Decoloration kinetics of chlorophylls and carotenoids in virgin olive oil by autoxidation

(2014) Ramón Aparicio-Ruiz et al.   FOOD RESEARCH INTERNATIONAL

Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars

(2014) Roberto Selvaggini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Pyropheophytin a and 1,2-Diacyl-glycerols Over Time Under Different Storage Conditions in Natural Olive Oils

(2014) C. Guillaume et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Relevance of minor components stability in commercial olive oil quality during the market period

(2013) Giuseppe Fregapane et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality

(2013) Sonia Esposto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality Changes of Extra Virgin Olive Oil Packaged in Coloured Polyethylene Terephthalate Bottles Stored Under Different Lighting Conditions

(2013) Valeria Rizzo et al.   PACKAGING TECHNOLOGY AND SCIENCE

Alterations in picual extra virgin olive oils under different storage conditions

(2011) Cristina Samaniego-Sánchez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors

(2011) Milad El Riachy et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Stainless steel bottles for extra virgin olive oil packaging: effects on shelf-life

(2010) Alessandro Parenti et al.   PACKAGING TECHNOLOGY AND SCIENCE

Mechanisms of Antioxidants in the Oxidation of Foods

(2009) Eunok Choe et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Study of the quality of extra virgin olive oil stored in PET bottles with or without an oxygen scavenger

(2009) T. Cecchi et al.   FOOD CHEMISTRY

Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

(2009) G. Pristouri et al.   FOOD CONTROL