Au sommaire de la revue italienne RISG n°1-2020, La Rivista Italiana delle Sostanze Grasse

Fatty acid composition of wild boar (Sus scrofa scrofa) meat compared to commercial hybrid and crossbreed Mora Romagnola swine. A preliminary study – Short note

Roberto BARBANI, Paolo BONILAURI, Emanuele SANGIORGI, Giovanna MARLIANI

 

Obesity and smoking increases the risk of coronary heart diseases by lowering the omega-3 index: a cross-sectional study

Hadeel Ali GHAZZAWI, Khalid AL-ISMAIL, Lina AL-AWAR, Nahla AL-BAYYARI

 

Importance of oleacin and oleocanthal on the oxidative stability of extra virgin olive oil measured by Rancimat

Vincenzo MACCIOLA, Francesca CUOMO, Antonella DE LEONARDIS

 

Antibacterial and antioxidant potentials of phenolic extracts from olive mill wastewater and their use to enhance the stability of olive oil

Mohamed EL YAMANI, El Hassan SAKAR, Abdelali BOUSSAKOURAN, Taoufiq BENALI,

Yahia RHARRABTI

 

The monoacylglycerol fatty acid composition can act in modulating the oxidative process

Graziana DIFONZO, Stefania FORTUNATO, Giacomo SQUEO, Roccangelo SILLETTI,

Vito Michele PARADISO, Carmine SUMMO, Antonella PASQUALONE, Francesco CAPONIO

 

 

Effect of the harvesting period on the phenolic content and on antioxidant activity of two Algerian olive cultivars

Leila DEFLAOUI, Soraya METTOUCHI, Widiastuti SETYANINGSIH, Miguel PALMA LOVILLO, Carmelo GARCÍA BARROSO, Abderezak TAMENDJARI

 

Convegno INNOVHUB-SSIAbstract: Contaminanti emergenti negli oli vegetali” 15 Novembre 2019, Milano