Effect of centrifugal froce (G) on stability of natural emulsions (water/oil) present in fresh virgin olive oils.

[1]  A. Jiménez,et al.  Effect of Clarification System on the Conservation of Virgin Olive Oil during Its Storage , 2020 .

[2]  E. Fratini,et al.  Physical, Chemical, and Biological Characterization of Veiled Extra Virgin Olive Oil Turbidity for Degradation Risk Assessment , 2019, European Journal of Lipid Science and Technology.

[3]  N. Rushby.  Technological Aspects , 2019, An Introduction to Educational Computing.

[4]  S. Kenjereš,et al.  Droplet–turbulence interactions and quasi-equilibrium dynamics in turbulent emulsions , 2019, Journal of Fluid Mechanics.

[5]  Belén Caballero-Guerrero,et al.  Fresh extra virgin olive oil, with or without veil , 2019, Trends in Food Science & Technology.

[6]  A. Jiménez,et al.  Study of virgin olive oil clarification by settling under dynamic conditions. , 2018, Journal of the science of food and agriculture.

[7]  A. Jiménez,et al.  How clarification systems can affect virgin olive oil composition and quality at industrial scale , 2017 .

[8]  S. Drusch,et al.  Turbidity in oil-in-water-emulsions - Key factors and visual perception. , 2016, Food research international.

[9]  L. Guerrini,et al.  Stabilization of Extra-Virgin Olive Oil , 2016 .

[10]  I. Nopens,et al.  Modeling the settling behavior in virgin olive oil from a horizontal screw solid bowl , 2016 .

[11]  Sharul Sham Dol,et al.  Crude oil emulsion: A review on formation, classification and stability of water-in-oil emulsions , 2015 .

[12]  S. Gallagher.  Centrifugation , 2014 .

[13]  E. D. Sloan,et al.  Droplet size scaling of water-in-oil emulsions under turbulent flow. , 2012, Langmuir : the ACS journal of surfaces and colloids.

[14]  Paolo Spugnoli,et al.  Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality , 2009 .

[15]  D. Boskou,et al.  Endogenous microflora in turbid virgin olive oils and the physicochemical characteristics of these oils , 2008 .

[16]  Thomas Danner,et al.  Emulsification in turbulent flow 1. Mean and maximum drop diameters in inertial and viscous regimes. , 2007, Journal of colloid and interface science.

[17]  Dimitrios Boskou,et al.  The contents of proteins and phospholipids in cloudy (veiled) virgin olive oils , 2006 .

[18]  M. Uceda,et al.  Olive oil extraction and quality , 2006 .

[19]  Daria Di Vincenzo,et al.  Influence of olive processing on virgin olive oil quality , 2002 .

[20]  G. Ciafardini,et al.  Microbiological activity in stored olive oil. , 2002, International journal of food microbiology.

[21]  V. Karathanos,et al.  Partitioning of olive oil antioxidants between oil and water phases. , 2002, Journal of agricultural and food chemistry.

[22]  D. G. Smith,et al.  TURBIDITY SUSPENI)ED SEDIMENT, AND WATER CLARITY: A REVIEW 1 , 2001 .

[23]  A. J. Márquez,et al.  Elaboración del aceite de oliva virgen mediante sistema continuo en dos fases. Influencia de diferentes variables del proceso en algunos parámetros relacionados con la calidad del aceite , 1995 .

[24]  N. Frega,et al.  “Veiled” extra-virgin olive oils: Dispersion response related to oil quality , 1994 .

[25]  I. Arias,et al.  La calidad del aceite de oliva , 1979 .

[26]  A. Vázquez-Roncero,et al.  Determinacion de los polifenoles totales del aceite de oliva , 1973 .

[27]  F. D. Snell,et al.  Emulsion stability , 1957 .