State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

By Reboredo-Rodríguez Patricia   Figueiredo-González María   González-Barreiro Carmen   Simal-Gándara Jesús   Salvador María Desamparados   Cancho-Grande Beatriz   Fregapane Giuseppe  

International Journal of Molecular Sciences, Vol. 18, Iss. 3, 2017-03 ,pp. : 668-668

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Influence of a Virgin Olive Oil versus Butter Plus Cholesterol-Enriched Diet on Testicular Enzymatic Activities in Adult Male Rats

By Domínguez-Vías Germán   Segarra Ana Belén   Martínez-Cañamero Magdalena   Ramírez-Sánchez Manuel   Prieto Isabel  

International Journal of Molecular Sciences, Vol. 18, Iss. 8, 2017-08 ,pp. : 1701-1701

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Changes in Composition and Function of Human Intestinal Microbiota Exposed to Chlorpyrifos in Oil as Assessed by the SHIME^® Model

By Reygner Julie   Joly Condette Claire   Bruneau Aurélia   Delanaud Stéphane   Rhazi Larbi   Depeint Flore   Abdennebi-Najar Latifa   Bach Veronique   Mayeur Camille   Khorsi-Cauet Hafida  

International Journal of Environmental Research and Public Health, Vol. 13, Iss. 11, 2016-11 ,pp. : 1088-1088

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Phenolic Extracts from Wild Olive Leaves and Their Potential as Edible Oils Antioxidants

By Lafka Theodora-Ioanna   Lazou Andriana E.   Sinanoglou Vassilia J.   Lazos Evangelos S.  

Foods, Vol. 2, Iss. 1, 2013-01 ,pp. : 18-31

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Pigments in Extra-Virgin Olive Oils Produced in Tuscany (Italy) in Different Years

By Lazzerini Cristina   Domenici Valentina  

Foods, Vol. 6, Iss. 4, 2017-03 ,pp. : 25-25

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