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54.414  Articles
1 of 5.442 pages  |  10  records  |  more records»
High performance liquid chromatography method with ultra-violet detection (HPLC-UV) fingerprinting was applied for the analysis and characterization of olive oils, and was performed using a Zorbax Eclipse XDB-C8 reversed-phase column under gradient elutio... see more

Pressure ulcers are injuries due to prolonged pressure on the skin and tissues, leading to more serious conditions. This can cause necrosis in patients who have long bed rest. Efforts to prevent pressure ulcers should be carried out as early as possible s... see more

The aims of this study were to evaluate the total phenolic and pigment contents of five edible plants collected from Eastern Black Sea region and to test the storage stability of extra virgin olive oils aromatized with traditionally consumed plants. Aroma... see more

In this study, sterol and fatty acid compositions with the other quality criteria (free fatty acids, peroxide value, total chlorophyll and carotenoid content) of olive oil samples obtained from Halhali, Gemlik and Sari Hasebi varieties through two phase m... see more

Ensuring the olive oil quality and authenticity has become a great importance for both traditional and emerging olive oil producing countries. The chemical composition in olive oil heavily varies depending on the olive cultivar and its growing region, the... see more

In this study the domestic monocultivar (Gemlik, Memecik, Ayvalik, Uslu and Domat cv.) virgin olive oil samples obtained from some provinces (Mugla, Aydin, Izmir ve Manisa) of the Aegean region with the main olive growing zones in Turkey during two harves... see more

The DPFGSE NMR sequences open new perspectives in the volatile compounds analysis of food matrices. Many fresh extra-virgin Sicilian olive oils, analyzed by this technique, show two main resonances in the aldehydic spectral region (9–10 ppm), at 9.18 and ... see more

In this study, the physicochemical properties and bioactive compounds of olive oils from cultivars “Roggianella”, “Sinopolese” and “Ottobratica”, grown in the province of Reggio Calabria (Italy) have been evaluated.Polyphenols are a large family of compou... see more

Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from vir... see more

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