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Showing posts with label Olive Oil. Show all posts
Showing posts with label Olive Oil. Show all posts
Thursday, 1 February 2018

A critical review on the use of artificial neural networks in olive oil production, characterization and authentication

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Critical Reviews in Food Science and Nutrition  doi.org/10.1080/10408398.2018.1433628 Artificial neural networks (ANN) are computa...
Tuesday, 29 August 2017

Diseñando aceites de oliva “gourmet” en Galicia

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Lección Inaugural Curso 2017-2018 Resumen Pretendo exponer alguno de los principales resultados obtenidos por nuestro grup...
Monday, 20 March 2017

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

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Int. J. Mol. Sci. 2017, 18(3), 668.  doi:10.3390/ijms18030668  Virgin olive oil, the main fat of the Mediterranean diet, is per s...
Monday, 22 February 2016

A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012)

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European Journal of Lipid Science and Technology DOI: 10.1002/ejlt.201500313 The purpose of this work was to find a simple, cheap...
Friday, 5 June 2015

Blending Local olive oils with Arbequina or Picual oils produces high quality, distinctive EVOOs

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European Journal of Lipid Science and Technology. 2015 doi 10.1002/ejlt.201400357 Arbequina and Picual are the most common olive fr...
Monday, 9 February 2015

Assessment of extra virgin olive oil blends from monovarietal oils produced in NW Spain

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European Journal of Lipid Science and Technology DOI: 10.1002/ejlt.201400357 Arbequina and Picual are the most common olive fruit...
Sunday, 4 January 2015

Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.

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Food Chemistry (2015) 176, 493-503 The current trend of the olive oil market is the production of high quality extra from traditi...