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Artículo
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil
(CSIC, 2016)
Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra ...
Artículo
Predicting extra virgin olive oil freshness during storage by fluorescence spectroscopy
(CSIC, 2017)
Virgin olive oil quality relates to flavor and unique health benefits. Some of these properties are at the most desirable level when the oil is just extracted, since it is not a product that improves with age. On ...
Artículo
A study of the differences between trade standards inside and outside Europe
(Consejo Superior de Investigaciones Científicas (CSIC), 2017)
The definitions of olive oil categories are common or very similar for all the international regulatory bodies, and in many cases the text is even literally the same. However, the values of some parameters which chemically ...
Artículo
Competence Assessment: a Measurement System for the Subject “Applied Analytical Chemistry” of the Pharmacy Degree
(Universidad Nacional Autónoma de México, 2019)
The current university environment is characterised by the implementation of an education system focused on competence-based learning. The present study has concentrated on the subject Applied Analytical Chemistry of the ...
Artículo
Tracking Sensory Characteristics of Virgin Olive Oils During Storage: Interpretation of Their Changes from a Multiparametric Perspective
(MDPI, 2020)
Virgin olive oil is inevitably subject to an oxidation process during storage that can affect its stability and quality due to off-flavors that develop before the oil surpasses its ‘best before’ date. Many parameters are ...
Artículo
Chemical characterization of organic and non-organic virgin olive oils
(EDP Sciences, 2014)
Organic food products have shown to have lower environmental impact and lower presence of chemical residues. Consumers generally have positive attitudes towards organic food because of superior taste, environment-friendliness, ...
Artículo
Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation
(American Chemical Society, 2023-10)
The oxidation reactions that take place in virgin olive oil under moderate conditions involved the combined effect of antioxidant and prooxidant compounds. Given the complexity of oxidation processes of multicomponent ...