A useful collection of essays and articles, in English and Italian, on the oil culture.

 

pdf-icon Modelli univariati per la classificazione degli oli di oliva vergini toscani in base alla zona di produzione
Language of documents:ENG/ITA. Number of pages:  10
pdf-icon Olive Oil phenolics are dose-dependently absorbed in humans
Language of documents: ENG. Number of pages: 2
pdf-icon Caratteristiche degli oli extra vergini da olive snocciolate
Language of documents: ITA. Number of pages:  4
pdf-icon Estrazione da paste snocciolate
Language of documents: ITA. Number of pages:  9
pdf-icon Biologically-active Phytochemicals in food
Language of documents: ENG. Number of pages: 5
pdf-icon Profilo sensoriale e stabilità
Language of documents:ITA. Number of pages: 10
pdf-icon Circular dichroism: a new approach to study olive oil
Language of documents: ENG/ITA. Number of pages:  4
pdf-icon Composti carbonilici volativi nell’aroma dell’olio vergine di oliva
Language of documents: ITA. Number of pages: 10
pdf-icon Application of membrane processes for the filtration of extra virgin olive oil
Language of documents: ENG. Number of pages: 7
pdf-icon Virgin Olive Oil Study: vasoprotective potential of extra virgin olive oil in mildly dyslipidemic patients
Language of documents: ENG. Number of pages:  7
pdf-icon Analisys of extra virgin olive oils from stoned olives
Language of documents:ENG. Number of pages:  9
pdf-icon Effetto della tipologia di confezionamento primario sulla conservabilità di oli extra vergini di oliva
Language of documents:ITA. Number of pages: 6
pdf-icon Nutritional factors, cognitive decline, and dementia
Language of documents: ENG. Number of pages: 19
pdf-icon Lipid metabolism in cognitive decline and dementia
Language of documents: ENG. Number of pages: 18
pdf-icon Composizione e conservabilità di un nuovo prodotto a base di oli vegetali
Language of documents:ITA. Number of pages: 5
pdf-icon DSC calorimetry of edible oils: the melting curve for a fast authentication of EVOO
Language of documents:ENG. Number of pages: 22
pdf-icon Identification of 9(E),11(E)-18:2 Fatty Acid Methyl Ester at Trace Level in Thermal Stressed Olive Oils…
Language of documents: ENG. Number of pages: 6
pdf-icon Dietary intake of unsaturated fatty acids and age-related cognitive decline: A 8.5-year follow-up…
Language of documents: ENG. Number of pages: 11