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Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom.长期储存期间对橄榄果实进行冷藏可保持从中提取的初榨橄榄油的品质。
Foods. 2020 Oct 12;9(10):1445. doi: 10.3390/foods9101445.
2
An Artificial Intelligence Approach for Italian EVOO Origin Traceability through an Open Source IoT Spectrometer.一种通过开源物联网光谱仪实现意大利特级初榨橄榄油产地可追溯性的人工智能方法。
Foods. 2020 Jun 25;9(6):834. doi: 10.3390/foods9060834.
3
Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach.初榨橄榄油感官评定小组的一致性与熟练度：OLEUM方法
Foods. 2020 Mar 19;9(3):355. doi: 10.3390/foods9030355.
4
Non-Targeted Authentication Approach for Extra Virgin Olive Oil.特级初榨橄榄油的非靶向认证方法
Foods. 2020 Feb 20;9(2):221. doi: 10.3390/foods9020221.
5
Comparison and Discrimination of Two Major Monocultivar Extra Virgin Olive Oils in the Southern Region of Peloponnese, According to Specific Compositional/Traceability Markers.根据特定成分/可追溯性标记对伯罗奔尼撒半岛南部两种主要单一品种特级初榨橄榄油进行比较与鉴别
Foods. 2020 Feb 6;9(2):155. doi: 10.3390/foods9020155.
6
Preliminary Study and Observation of "Kalamata PDO" Extra Virgin Olive Oil, in the Messinia Region, Southwest of Peloponnese (Greece).对位于伯罗奔尼撒半岛西南部（希腊）梅西尼亚地区的“卡拉马塔原产地保护认证”特级初榨橄榄油的初步研究与观察
Foods. 2019 Nov 23;8(12):610. doi: 10.3390/foods8120610.
7
Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis.通过气相色谱-离子阱质谱联用仪（GC-IT-MS）和超高效液相色谱-二极管阵列检测器（UPLC-DAD）分析揭示克罗地亚特级初榨橄榄油典型挥发性成分和酚类成分的品种间差异
Foods. 2019 Nov 9;8(11):565. doi: 10.3390/foods8110565.
8
Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process.提取过程中出现的酵母种类对特级初榨橄榄油品质的影响
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特级初榨橄榄油（EVOO）：质量、安全、真伪及掺假情况

Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration.

作者信息

Varzakas Theodoros

机构信息

Department Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece.

出版信息

Foods. 2021 May 2;10(5):995. doi: 10.3390/foods10050995.

DOI:10.3390/foods10050995
PMID:34063199
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8147458/
Abstract

The prevention and bioactivity effects associated with the so-called "Mediterranean diet" make olive oil the most consumed edible fat in the food intake of the Mediterranean basin [...].

摘要

与所谓“地中海饮食”相关的预防和生物活性作用，使橄榄油成为地中海盆地食物摄入量中消费最多的食用脂肪[……]。