As one of the three major vegetable oils in the world, rapeseed oil is appreciated for its high
nutritional value and characteristic flavor. Flavor is an essential attribute, determining …

Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional
food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy …

Background Flavouring and fortifying virgin olive oils is an increasing commercial trend,
aiming to meet new consumers' preferences and provide new differentiated products. These …

In this work, an Italian extra-virgin olive oil (EVOO) sample and the same sample added with
a carotenoid-rich nutraceutical extract from Lycium barbarum L.(EVOOCar) were subjected …

The Italian olive oil supply chain is experiencing great economic difficulties competing in the
world markets. The current market scenario is characterized by increasing levels of …

In the present paper, spent coffee grounds (SCG) were investigated for their antioxidant
capacity, chemical profiling, and their potential to extend the shelf‐life of refined sunflower …

Innovation is fundamental for all agri-food companies to increase competitiveness, however
the industrial process of extra virgin olive oil (EVOO) has changed very little over the last few …

Essential oils (EOs) from medicinal and aromatic plants (MAPs) are well-known as natural
antioxidants. Their addition to extra-virgin olive oil (EVOO) can contribute to reducing fat …

Argan oil (AO) is a globally reputed vegetable oil thanks to its nutritional and cosmetic value.
AO oxidation induces changes that result in a low quality. In this research, we aimed at …

Flavoring olive oils is a new trend in consumer preferences, and different enrichment
techniques can be used. Coextraction of olives with a flavoring agent is an option for …