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Extra Virgin Oil Polyphenols Improve the Protective Effects of Hydroxytyrosol in an In Vitro Model of Hypoxia-Reoxygenation of Rat Brain.

• Authors : De La Cruz Cortés, José Pedro¹ (AUTHOR) ; Pérez de Algaba, Inmaculada² (AUTHOR) ; Martín-Aurioles, Esther³ (AUTHOR)

Subjects: *POLYPHENOLS; *HYDROXYTYROSOL; *LACTATE dehydrogenase

• Source: Brain Sciences (2076-3425). Sep2021, Vol. 11 Issue 9, p1133-1133. 1p.

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HOMEGROWN OLIVE OIL: One small family has built a big business by growing olives and pressing its own extra-virgin oil.

• Authors : Martin, Rebecca

Subjects: *OLIVE; *RAINFALL; *IRRIGATIONREA, Brenda; REA, Perry

• Source: Mother Earth News. Dec2017/Jan2018, Issue 285, p30-35. 5p.

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A COCONUT EXTRA VIRGIN OIL-RICH DIET INCREASES HDL CHOLESTEROL AND DECREASES WAIST CIRCUMFERENCE AND BODY MASS IN CORONARY ARTERY DISEASE PATIENTS.

• Authors : Cardoso, Diuli A.; Moreira, Annie S. B.^1,2 ; de Oliveira, Glaucia M. M.

Subjects: *COCONUT oil; *HIGH density lipoproteins; *WAIST circumference

• Source: Nutrición Hospitalaria. nov2015, Vol. 32 Issue 5, p2144-2152. 9p.

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Coexistence between Xylella fastidiosa Subsp. pauca and Susceptible Olive Plants in the Salento Peninsula (Southern Italy).

• Authors : Bruno, Giovanni Luigi¹ (AUTHOR)

Subjects: *XYLELLA fastidiosa; *VEGETABLE oils; *OLIVE oil

• Source: Agronomy. Sep2024, Vol. 14 Issue 9, p2119. 21p.

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Antioxidant, Antibacterial and Antifungal Effects of Phenolic Extracts of Extra Virgin Olive Oil from Two Western Regions of Algeria: A Comparative Study.

• Authors : Aissaoui, Y.¹ ; Boukhari, Y.²

• Source: Phytothérapie. Apr2021, Vol. 19 Issue 2, p93-99. 7p.

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ANALYSIS BY HPLC-MS/MS OF BIOPHENOLIC COMPONENTS IN OLIVES AND OILS.

• Authors : Bianco, Armandodoriano¹ (AUTHOR); Buiarelli, Francesca¹ (AUTHOR); Cartoni, Giampaolo¹ (AUTHOR)

Subjects: *PHENOLS; *OLIVE; *LIQUID chromatography

• Source: Analytical Letters. 2001, Vol. 34 Issue 6, p1033-1051. 19p. 5 Charts.

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DEVELOPMENT OF A TECHNOLOGY OF OIL MADE FROM SEEDS OF GRAPES CULTIVATED IN THE ODESA REGION WITHOUT LOSING THE QUALITY CHARACTERISTICS.

• Authors : Kotliar, Ye.¹

Subjects: *GRAPE seeds; *PETROLEUM; *FATTY acidsMOLDOVA; ODESA (Ukraine)

• Source: Food Science & Technology (2073-8684). 2022, Vol. 16 Issue 1, p83-90. 8p.

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Estabilidad de la calidad sensorial de aceites de oliva Olea europea (Oleaceae) extra virgen varietal y mono varietal.

• Authors : León Mendoza, Luis¹ ; Casanova Pavel, David¹; González Cabeza, José²

Subjects: *OLIVE; *OLEIC acid; *OLIVE oil

• Source: Arnaldoa. set-dic2021, Vol. 28 Issue 3, p613-623. 11p.

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Phthalates levels in olive oils and olive pomace oils marketed in Turkey.

• Authors : Kıralan, S. Sezer¹ (AUTHOR); Toptancı, İsra² (AUTHOR); Öncül Abacıgil, Tuba³ (AUTHOR)

Subjects: *OLIVE oil; *PHTHALATE esters; *DIBUTYL phthalateTURKEY

• Source: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Aug2020, Vol. 37 Issue 8, p1332-1338. 7p. 3 Charts, 1 Graph.

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Olive Cultivars and Harvest Index Determines Quality of Olive Oil.

• Authors : Alam, Riaz (AUTHOR); Sajid, Muhammad (AUTHOR); Hussain, Imtiaz (AUTHOR)

Subjects: *OLIVE oil; *CULTIVARS; *CAROTENOIDSPAKISTAN

• Source: Sarhad Journal of Agriculture. 3/1/2024, Vol. 40 Issue 1, p100-100. 1p.

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