olive oil research / page 48
Jun. 6, 2016
Following on the emergence of Keurig-like devices for everything from juices and soups to marijuana, an Italian startup has designed a counter-top appliance for pressing your own olive oil on the spot.
May. 19, 2016
UC Davis Researcher Advises ‘Opt Out of Olive Oil’
A faculty member at the University of California, Davis School of Medicine wrote a post on her department's blog urging people to avoid the use of olive oil.
May. 11, 2016
New Phenolic Compounds Found in EVOO
New phenolic compounds belonging to the oleuropein and ligstroside aglycon family have been discovered in oils from the Koroneiki and Mission olive varieties.
Apr. 27, 2016 World
Apr. 16, 2016 Europe
UC Davis and the University of Jaén Sign Collaboration Agreement
Apr. 16, 2016 Europe
Differences of Canola and Olive Oil Examined at 'Olearum' Congress
Apr. 4, 2016 World
Mar. 10, 2016 Health
Researchers in Spain Finding Ways to Make Fat in Chocolate and Meats Healthier
Mar. 7, 2016
University of Jaén Aspires to Be Global Reference for Olive Oil Sector
The university’s newly appointed social council president, Castillo de Canena’s Francisco Vañó, affirmed the school’s goals at the recent World Olive Oil Exhibition in Madrid.
Mar. 2, 2016
World Olive Oil Consumption Increased by 73 Percent Over a Generation
Global olive oil usage has increased by 73 percent over the last 25 years according to an analysis by the Italian farmer's group Coldiretti.
Feb. 24, 2016
Fourth Report on Agri-Food Crimes in Italy
The 4th report on agri-food crimes in Italy, prepared by Eurispes, Coldiretti and the Observatory on Crime in Agriculture was presented at Coldiretti headquarters in Rome.
Feb. 1, 2016
Study on Fruit Fly Control Wins Research Award
A winning paper proposes on an efficient, economically viable, and environmentally friendly solution to an old problem.
Feb. 1, 2016
New Research Shows Olive Oil, Virgin or Not, Can Reduce Risk of Heart Disease
Researchers from the University of Glasgow have developed a new way of measuring subtle changes in heart health over just a few weeks by looking at studying protein patterns in urine, a method known as proteomics.
Feb. 1, 2016
Role of Olive Oil in the Hallmarks of Aging
A review article looks at the role of monounsaturated fatty acids and polyphenols in EVOO on the aging process at the cellular and molecular levels.
Dec. 29, 2015
EVOO Effective in Lowering High Blood Pressure
Two tablespoons of phenol-rich EVOO can be effective in lowering blood pressure, according to a University of California at Davis Olive Center review.
Dec. 4, 2015
Researchers Use Optical Spectroscopy to Classify Olive Oils
Using optical spectroscopy, the new method can identify extra virgin, virgin and lampante.
Nov. 27, 2015
New EU Funds for Research on Xylella Fastidiosa
Europe has set aside €7 million for research on the prevention, detection, and control of Xylella fastidiosa.
Nov. 23, 2015
Taste Panel App Digitizes Sensory Analyses
A new app promises to increase the accuracy, security and sustainability of olive oil taste testing.
Oct. 13, 2015
To Filter or Not Filter? Well, it Depends.
University of California at Davis Olive Center researchers looked at the data to settle the age-old debate. What they found is that there's no clear solution.
Jun. 15, 2015
Researchers Explore Role of Olive Oil Phenols in Prevention of Neurodegenerative Diseases
A scientific review looks for ways phenols in extra virgin olive oil may prevent neurodegenerative diseases
Jun. 11, 2015
An International Society for Oleocanthal
Experts from the worlds of science, academia, gastronomy and media established the society to foster research on a key component of olive oil.
May. 26, 2015
Mediterranean Diet with Olive Oil or Nuts Improves Cognitive Function
Long-term consumption of the Mediterranean diet supplemented with either extra virgin olive oil or nuts improved cognitive function in older adults.
May. 11, 2015
Designing Sensors to Mimic Human Sensory Analysis of Olive Oil
Researchers are working on designing sensors to mimic the role of human sensory perceptions in the evaluation of olive oil.