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

Using a tubular heat exchanger to improve the conditioning process of the olive paste: Evaluation of yield and olive oil quality

(2015) Alessandro Leone 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

Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil

(2015) Gianluca Veneziani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of dried stoned olive pomace as supplementation for lactating Holstein cattle: effect on milk production and quality

(2015) D. Meo Zilio et al.   Animal Production Science

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

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

Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits

(2012) A. Dal Bosco et al.   MEAT SCIENCE

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

(2012) G. Luciano et al.   MEAT SCIENCE

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

(2011) M. Servili et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment

(2010) Maurizio Servili et al.   FOOD CHEMISTRY

Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure

(2009) M. Servili et al.   INFLAMMOPHARMACOLOGY

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY

Influence of the Decrease in Oxygen during Malaxation of Olive Paste on the Composition of Volatiles and Phenolic Compounds in Virgin Olive Oil

(2008) Maurizio Servili et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

α-Tocopherol and fatty acids contents of some Tunisian table olives (Olea europea L.): Changes in their composition during ripening and processing

(2007) Faouzi Sakouhi et al.   FOOD CHEMISTRY