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Research article

First published 2001-02

Thermal Oxidation of Olive Oil,Sunflower Oil and a Mix of Both Oils during Forty Discontinuous Domestic Fryings of Different Foods

S. Bastida, F. J. Sánchez-Muniz

Food Science and Technology International

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Research article

First published 2013-2

Effect of baking of sardine ( Sardina pilchardus ) and frying of anchovy ( Engraulis encrasicholus ) in olive and sunflower oil on their quality

Anastasios Zotos, Akylas Kotaras, Emmanouil Mikras

Food Science and Technology International

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Research article

First published 2022-03-09

Evidence supporting beneficial effects of virgin olive oil compared to sunflower and fish oils from the point of view of aging and longevity

Alberto Badillo-Carrasco, Victoria Jiménez-Trigo, José M. Romero-Márquez [...]

Mediterranean Journal of Nutrition and Metabolism

Free access

Research article

First published 2014

Normolipidic Dietary Fat Modifies Circulating Renin–Angiotensin System–Regulating Aminopeptidase Activities in Rat With Breast Cancer

María Dolores Ruíz-Sanjuan, José Manuel Martínez-Martos, María Pilar Carrera-González [...]

Integrative Cancer Therapies

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Research article

First published 2018-9

Validation of Fluorescence Spectroscopy to Detect Adulteration of Edible Oil in Extra Virgin Olive Oil (EVOO) by Applying Chemometrics

Hina Ali, Muhammad Saleem, Muhammad Ramzan Anser [...]

Applied Spectroscopy

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Research article

First published 2005-10

Spectral Variable Selection for Partial Least Squares Calibration Applied to Authentication and Quantification of Extra Virgin Olive Oils Using Fourier Transform Raman Spectroscopy

H. Michael Heise, Uwe Damm, Peter Lampen [...]

Applied Spectroscopy

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Research article

First published 1998-1

Near Infrared Investigation of Some Lipid Extracts in Order to Ascertain Their Quality

Gabriela Blagoi, Anca Bleotu, Madalina Puica [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 1991-03

Sensitization to Olive Oil

Helmut Hackel, Peter Elsner, Günter Burg

Dermatitis®

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Research article

First published 2001-5

Authentication and Quantification of Extra Virgin Olive Oils by Attenuated Total Reflectance Infrared Spectroscopy Using Silver Halide Fiber Probes and Partial Least-Squares Calibration

Lukas Küpper, H. Michael Heise, Peter Lampen [...]

Applied Spectroscopy

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Research article

First published 2008-02

Effects of Ingredient Incorporation into Sausage Meat on the Micellarisation and uptake of α-tocopherol by Caco-2 Human Intestinal Cells

O. Kenny, Y. O'Callaghan, N.M. O'Brien

Food Science and Technology International

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