The Olive Wellness Institute is a science repository on the nutrition,
health and wellness benefits of olives and olive products, which is
all subject to extensive peer review.

Articles
Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

Olive oil stability under deep-frying conditions

Generation of lipid peroxidation products in culinary oils and fats during episodes of thermal stressing: a high field 1H NMR study

How heating affects extra virgin olive oil quality indexes and chemical composition

Effects of Stir‐Fry Cooking with Different Edible Oils on the Phytochemical Composition of Broccoli

Effects of Stir‐Fry Cooking with Different Edible Oils on the Phytochemical Composition of Broccoli

Effect of cooking on olive oil quality attributes

Changes in chemical compositions of olive oil under different heating temperatures similar to cooking

Changes in phenolic composition and antioxidant activity of virgin olive oil during frying

Changes in Phenolic Composition and Antioxidant Activity of Virgin Olive Oil during Frying

Influence of Heat on Biological Activity and Concentration of Oleocanthal: a Natural Anti-inflammatory Agent in Virgin Olive Oil

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