Relevant mycotoxins in oil crops, vegetable oils, de-oiled cake and meals: Occurrence, control, and recent advances in elimination.

Autor: Ji J; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, People's Republic of China. jjm77@haut.edu.cn., Wang D; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, People's Republic of China., Wang Y; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, People's Republic of China., Hou J; College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, People's Republic of China.

Publikováno v: Mycotoxin research [Mycotoxin Res] 2024 Feb; Vol. 40 (1), pp. 45-70. Date of Electronic Publication: 2023 Dec 22.

Long-term stability of extra virgin olive oil: effects of filtration and refrigeration storage on the Kolovi variety.

Autor: Lazarou K; Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece., Tsagkaris AS; Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic., Drakopoulou S; Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece., Kyriakopoulos AM; Infectious Disease, Nasco AD Biotechnology Laboratory, Piraeus, Greece., Martakos I; Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece.; Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece., Pentogenis M; Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece., Glyniadaki M; Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece., Kritikou E; Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece., Koupa A; Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece., Kostakis M; Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece., Proestos C; Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece., Dasenaki M; Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece., Maragou N; Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece., Thomaidis N; Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Athens, Greece.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Dec; Vol. 104 (15), pp. 9673-9683. Date of Electronic Publication: 2024 Aug 09.

Electro‑Fenton process for treatment of hydroxybenzoic acids solutions using boron‑doped diamond/carbon‑felt cells: application to olive mill wastewater.

Autor: Sennaoui, A., Sakr, F., Alahiane, S., Dinne, M., Assabbane, A., Addi, E. Ait

Publikováno v: International Journal of Environmental Science & Technology (IJEST); 2024, Vol. 21 Issue 4, p4471-4482, 12p, 3 Color Photographs, 1 Diagram, 2 Charts, 3 Graphs

Evolution of the quality and sensory characteristics of extra virgin olive oil as affected by phenolic content during long‐time storage at room temperature.

Autor: Averbuch, Natália Cristina, Silva, Lucas Tolio, Cavalcante, Luana Souza, Machado, Isabel Cristina Kasper, dos Santos, Sara Oberlaender, Nogueira, Júlia Leão, Scheid, Camila, Merib, Josias, Garavaglia, Juliano

Publikováno v: JSFA Reports; Jul2023, Vol. 3 Issue 7, p320-330, 11p

The Application of Cold Plasma Technology in Low-Moisture Foods.

Autor: Rao, Wei, Li, Yeqing, Dhaliwal, Harleen, Feng, Mengmeng, Xiang, Qisen, Roopesh, M. S., Pan, Daodong, Du, Lihui

Publikováno v: Food Engineering Reviews; Mar2023, Vol. 15 Issue 1, p86-112, 27p