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Consumers’ perception of olive oil-based dressings evaluated by complementary techniques: Focus group and word association
(2019)
Aromatized olive oils or olive oil based dressings have gained interest from the food industry since they expand the flavors offered to consumers. The present work compared the results obtained from the Word Association ...
Persistence of insecticide residues in olives and olive oil
(Amer Chemical Soc, 1997-06-01)
The decay rate of six insecticides (azinphos methyl, diazinon, dimethoate, methidathion, parathion methyl, and quinalphos) used to control Dacus oleae was studied. Degradation of pesticides showed pseudo-first-order kinetics ...
Persistence of insecticide residues in olives and olive oil
(Amer Chemical Soc, 1997-06-01)
The decay rate of six insecticides (azinphos methyl, diazinon, dimethoate, methidathion, parathion methyl, and quinalphos) used to control Dacus oleae was studied. Degradation of pesticides showed pseudo-first-order kinetics ...
Influence of olive maturity and season on the quality of virgin olive oils from the area assigned to the protected designation of origin of “aceite de la alcarria” (Spain)
(2021-07-01)
This work aimed to assess the influence of olive maturity and oil season on the potential quality of monovarietal virgin olive oils from the area assigned to the Protected Designation of Origin of “Aceite de la Alcarria” ...
The Effects of Extrinsic Cues on Olive Oil Price in Brazil
(JOURNAL OF INTERNATIONAL FOOD & AGRIBUSINESS MARKETING, 2022)
Argentinian consumers' extra virgin olive oil preference
(2018-04-01)
Olive oil has been introduced in many regions with Mediterranean climate around the world. However, many of these areas have not yet implemented an adequate olive oil culture. In this work, the preferences of Argentinian ...
Argentinian consumers' extra virgin olive oil preference
(Innovhub Ssi-area Ssog, 2018-04-01)
Olive oil has been introduced in many regions with Mediterranean climate around the world. However, many of these areas have not yet implemented an adequate olive oil culture. In this work, the preferences of Argentinian ...
A multivariate study of the relationship between fatty acids and volatile flavor components in olive and walnut oils
(Springer, 2005-12)
The relationships between FA and the volatile profiles of olive and walnut oils from Argentina were studied using GC and solid-phase microextraction coupled with GC-MS. The major volatiles were aldehydes and hydrocarbons, ...
Persistence of insecticide residues in olives and olive oil
(Amer Chemical Soc, 2014)
Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant
(Wiley Blackwell Publishing, Inc, 2012-09)
Four commercial varieties of oregano are farmed in Argentina: “Compacto,”“Cordobes,”“Criollo,” y “Mendocino.” Oregano essential oil is known for antioxidant properties. The objective of this study was to evaluate changes ...