Olive Oil Processing, Characterization, and Health Benefits
Olive Oil Processing, Characterization, and Health Benefits
English[eng]
1H NMR spectroscopy||EVOOs geographical origin||extra virgin olive oil||multivariate statistical analysis||historical climate data||olive oil||biophenols||Mediterranean diet||pharma-nutrition||cardiovascular disease||authentication||bioactive||by-product||glycolipid||lipidomics||mass spectrometry||phospholipid||traceability||extra-virgin olive oil||EVOO||chlorophylls||carotenoids||pigments||colour||quality||spectroscopy||ultraviolet-visible light||light absorption||successful aging||dietary fats||authenticity||cultivars||triacylglycerols||volatiles||chemometrics||extraction process||innovative approaches||ultrasound||technological level of readiness||varietal authentication||Nuclear Magnetic Resonance spectroscopy||polar lipids||bio-phenols||pharmaceutical molecular mechanisms of action||primary public health prevention strategies||healthy aging and longevity
English[eng]
1H NMR spectroscopy||EVOOs geographical origin||extra virgin olive oil||multivariate statistical analysis||historical climate data||olive oil||biophenols||Mediterranean diet||pharma-nutrition||cardiovascular disease||authentication||bioactive||by-product||glycolipid||lipidomics||mass spectrometry||phospholipid||traceability||extra-virgin olive oil||EVOO||chlorophylls||carotenoids||pigments||colour||quality||spectroscopy||ultraviolet-visible light||light absorption||successful aging||dietary fats||authenticity||cultivars||triacylglycerols||volatiles||chemometrics||extraction process||innovative approaches||ultrasound||technological level of readiness||varietal authentication||Nuclear Magnetic Resonance spectroscopy||polar lipids||bio-phenols||pharmaceutical molecular mechanisms of action||primary public health prevention strategies||healthy aging and longevity