ArticleOpen life sciences2020
Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations.
Article in Open life sciences, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 21 citations in OpenAlex.
- The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods.Foods (Basel, Switzerland) · 2026Article
- Characterization and Chemoinformatic Prediction of Retention Indices of Metabolites in Coffee and Plantain Byproduct Flours Using Gas Chromatography-Time-of-Flight Mass Spectrometry.Journal of agricultural and food chemistry · 2025Article
- Thermal-Induced Alterations in Phenolic and Volatile Profiles of Monovarietal Extra Virgin Olive Oils.Foods (Basel, Switzerland) · 2024Article
- Kinetics and thermodynamic studies on oil extraction from Ghanaian cashew kernel using hexane.Heliyon · 2024Article
- Utilization of Spent Coffee Grounds as a Food By-Product to Produce Edible Films Based on κ-Carrageenan with Biodegradable and Active Properties.Foods (Basel, Switzerland) · 2024Article
- Thermomechanical Properties of High Oleic Palm Oil Assessed Using Differential Scanning Calorimetry, Texture Analysis, Microscopy, and Shear Rheology.Gels (Basel, Switzerland) · 2023Article
- Edible/Biodegradable Packaging with the Addition of Spent Coffee Grounds Oil.Foods (Basel, Switzerland) · 2023Article
- Quantification of Amino Acids, Phenolic Compounds Profiling from Nine Rice Varieties and Their Antioxidant Potential.Antioxidants (Basel, Switzerland) · 2022Article
- Effects of Repeated Heating on Fatty Acid Composition of Plant-Based Cooking Oils.Foods (Basel, Switzerland) · 2022Article
- Determination of Oxidized Lipids in Commonly Consumed Foods and a Preliminary Analysis of Their Binding Affinity to PPARγ.Foods (Basel, Switzerland) · 2021Article
- Anti-Inflammatory and Antioxidant Activity of Hydroxytyrosol and 3,4-Dihydroxyphenyglycol Purified from Table Olive Effluents.Foods (Basel, Switzerland) · 2021Article
- Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.