ArticleFoods (Basel, Switzerland)2025
Changes in the Quality Parameters and Antimicrobial Activity of Ozonated Virgin and Pomace Olive Oils Under Different Storage Conditions.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Exploring Ozonated Vegetable Oils as Antimicrobial and Functional Agents in Food Systems: A Systematic Narrative Review.Foods (Basel, Switzerland) · 2026Review
- Evaluation of a Commercial Ozonated Olive Oil Product (800 mEq OPathogens (Basel, Switzerland) · 2026Article
- Endometrial gland remodeling and preserved luminal ultrastructure in postpartum cows infused with ozonated sunflower oil.Animal reproduction · 2026Article
- Physico-Chemical and Antimicrobial Evaluation of Ozonated Olive Oil Produced with a Medical-Grade Generator for Veterinary Purposes.Microorganisms · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Ozonated olive oils have emerged as a promising alternative for natural antimicrobial agents in the food industry due to their potential to inhibit microbial growth. However, the stability and effectiveness of these oils under different storage conditions has not been thoroughly explored. This study examines the changes in the physicochemical properties and antimicrobial activity of ozonated virgin olive oil (VOO) and pomace olive oil (POO), stored at 4 °C and 20 °C for 6 months. The peroxide index (PI), acidity index (AI), iodine value (IV), and viscosity (V) were analyzed, along with their antimicrobial activity against
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Registered trials
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