ArticleFoods (Basel, Switzerland)2025
Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying.
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 8 papers.
What it found
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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
8 citing papers in PubMed.
- Storage Quality and Tocopherol Content of Crude Glandless Cottonseed Oil Under Accelerated Oxidation Conditions in Comparison with Commercial Cottonseed Oil.Foods (Basel, Switzerland) · 2026Article
- 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
- The Quality Prediction of Olive and Sunflower Oils Using NIR Spectroscopy and Chemometrics: A Sustainable Approach.Foods (Basel, Switzerland) · 2025Article
- Enhanced Thermal Resilience of Olive Oils: Fatty Acid Dynamics with Polyphenols Supplementation.Foods (Basel, Switzerland) · 2025Article
- From Soil to Brain: Olive Oil Attributes, Consumer Choices, Intermittent Fasting, and Their Impact on Health.Nutrients · 2025Review
- Quantification of Phenolic Compounds in Olive Oils by Near-Infrared Spectroscopy and Multiple Regression: Effects of Cultivar, Hydroxytyrosol Supplementation, and Deep-Frying.Antioxidants (Basel, Switzerland) · 2025Article
- The Valorization of Rapeseed Meal as Hydrolyzed and Lyophilized Extract to Improve the Antioxidant Properties of Refined Rapeseed Oil During Frying and Fried French Fries.Foods (Basel, Switzerland) · 2025Article
- Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying.Antioxidants (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
This study explores approaches to enhancing the biostability of extra virgin olive oil (EVOO) supplemented with olive fruit extract (OFE) enriched with hydroxytyrosol (HTyr). The investigation focuses on prolonged deep frying (DF) conditions at 170 °C and 210 °C, over durations ranging from 3 to 48 h, with the aim of improving sensorial attributes, polyphenolic content, and thermal oxidative stability. Parameters, such as acidity, peroxide value (PV), K
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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 Socratic graph.