Virgin olive oil (VOO) nutritional and sensory quality depends on several aspects, including
mechanical extraction technology: in this regard, malaxation conditions play a pivotal role …

Kernel oxidation susceptibility and pellicle darkening are among the biggest concerns
regarding walnut quality. Monitoring oxidation is crucial to preserve quality from production …

The impact of storage temperature and time on quality of two walnut cultivars (Juglans regia
Chandler and Howard) were evaluated. Free fatty acids, peroxides, and oxidative stabilities …

The ancient 'Corbella'olive variety from the center-north of Catalonia is being recovered to
obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of …

Physical parameters (ie, extraction yield, oil content), chemicals (ie, fatty acids, phenolics)
and oxidative stability associated with virgin olive oil (VOO) from ten varieties in Wudu …

To maximize orchard production and tree crop efficiency, optimization of both maximum
orchard light interception and radiation distribution within the tree canopy are important …

Abstract “Sikitita” is a relatively new olive cultivar obtained from crossbreeding between
“Picual” and “Arbequina” that can be trained into the super‐high‐density orchard system …

Technological coadjuvants were applied at the beginning of the malaxation phase of the
olive oil mechanical extraction process at the industrial scale. An enzymatic formulation …

Nut kernel rancidity is a significant postharvest concern because it compromises flavor and
decreases shelf-life. Roasting of nut kernels changes the chemical structure and leaves the …

Kernel oxidation susceptibility and pellicle darkening are among the biggest concerns
regarding walnut quality. Monitoring oxidation is crucial to preserve quality from production …