Brazil is one of the world's largest food producers. Adulteration of foods is often reported and
represent an important potential threat to food safety. Because of this, reduction of the …

Abstract Introduction and Objectives Due to the value of extra virgin olive oil (EVOO),
adulteration has become an important issue in the industry, which has created demand for …

In the last years, olive oil authentication issues have become topics of prominent
importance, not only for consumers, but also for suppliers, retailers, and administrative …

Abstract The Box-Behnken experimental design technique investigated a comparative study
of supercritical fluid extraction (SFE) and accelerated solvent extraction (ASE) of lipophilic …

This study aims to evaluate the chemical composition of wood and extractives of Pinus taeda
and Schizolobium parahyba (guapuruvu) as potential feedstock for new applications in the …

This study explores the utilization of various chemometric analytical methods for determining
the quality of pressed sesame oil with different adulteration levels of refined sesame oil …

Olive oil is a natural juice obtained by mechanical or physical means from the fruit of the tree
Olea europaea L. Many historians believe that the olive cultivation began during the …

International Olive Oil Council (IOOC) states chemical and organoleptic parameters to
classify the commercial grade of olive oil. Finding tools or analytical procedures able to …

Hypodaphnis zenkeri is a monotypic taxon whose position is basal in the phylogenetic tree
of the family Lauraceae. Cuticular information on the plant is lacking. Given the systematic …

The oil extracted from olives has characteristics that set it apart from other vegetable oils. Its
exceptional sensory and nutritional attributes and its limited production are among the …