Focal Interest
Focal Interest

Edible Oils Quality and Analysis

External reference: https://openalex.org/T10909

  1. KCl replacement altered yeast communities and increased olive antioxidants
    Partial NaCl replacement with KCl in fermented Nabali Baladi olives enhances yeast diversity, phenolic content, and antioxidant activity while reducing sodium content.
  2. Olive mill wastewater polyphenols altered some pork meat traits
    Dietary olive mill wastewater polyphenols increased hepatic antioxidant capacity and altered meat quality parameters in finishing pigs without affecting growth or tissue development.
  3. Gallic acid ester activity changed with chain length and hydroxyl groups
    Systematic evaluation of 14 gallic acid ester derivatives reveals inverse relationship between alkyl chain length and antioxidant activity, while hydroxyl substitution maintains efficacy.