ANTIOXIDANT ACTIVITIES OF EXTRACTS FROM OLIVE OIL AND OLIVE WASTES AND THEIR EFFECTS ON THE SHELF LIFE OF FOOD PRODUCTS

STUDIES ON THE PRODUCTION AND QUALITY OF PURE OLIVE OIL

ANTIOXIDANT ACTIVITY OF OLIVE LEAF, POMACE AND VIRGIN OIL EXTRACTS FROM PICUAL CULTIVAR AND THEIR HEAT AND pH STABILITY

Biochemical and Sensory Assessment of Ordinary Virgin Olive Oil

Shelf Life Quality and Bioactive Constituents of Virgin Olive Oil Affected by Packaging Type and Storage Period

ANTIOXIDANT PROPERTIES OF OLIVE PHENOLIC COMPOUNDS ON SUNFLOWER OIL STABILITY

USE OF CRUDE OLIVE LEAVE JUICE AS A NATURAL ANTIOXIDANT FOR THE STABILITY OF HEATED SUNFLOWER OIL

THE ABILITY OF OLIVE LEAF EXTRCATS TO ENHANCE THE OXIDATIVE STABILITY OF SUNFLOWER OIL

Virgin Olive Oil Quality: Relationship Between Bioactive Components and Organoleptic Evaluation

EFFECT OF EXTRACTION SYSTEMS ON QUALITY CHARACTERISTICS OF EXTRA VIRGIN OLIVE OIL