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  1. 321
    “…There is a growing consumer preference for high quality extra virgin olive oil (EVOO) with health-promoting and sensory properties that are associated with a higher content of phenolic and volatile compounds. …”
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    Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes
  2. 322
    “…Therefore, the aim of the study was the evaluation of antioxidant properties and fatty acid profile of Cretan extra virgin bioolive oils. These ones were compared with commercial Spanish, Italian, and Greek extra virgin olive oils. …”
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    Antioxidant Properties and Fatty Acid Profile of Cretan Extra Virgin Bioolive Oils: A Pilot Study
  3. 323
    “…Devulcanised rubber may be revulcanised or incorporated into virgin rubber, thus waste is utilized and the use of primary resources is reduced at the same time. …”
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    Thermomechanical Devulcanisation of Ethylene Propylene Diene Monomer (EPDM) Rubber and Its Subsequent Reintegration into Virgin Rubber
  4. 324
    “…The two LCB-PPs were self-created via reactive extrusion at 180 °C by using dimyristyl peroxydicarbonate (PODIC C126) and dilauroyl peroxide (LP) as peroxides. For blending two virgin and three recycled PPs like coffee caps, yoghurt cups and buckets with different melt flow rate (MFR) values were used. …”
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    Improving Rheological and Mechanical Properties of Various Virgin and Recycled Polypropylenes by Blending with Long-Chain Branched Polypropylene
  5. 325
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    Corrigendum: Wired for motherhood: induction of maternal care but not maternal aggression in virgin female CD1 mice
  6. 326
    “…The present study used virgin forest soils from Chini Forest Reserve, Langkawi Island, and Kenyir Forest Reserve (Malaysia), extracted using different extraction methods. …”
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    Assessment of Aqueous Extraction Methods on Extractable Organic Matter and Hydrophobic/Hydrophilic Fractions of Virgin Forest Soils
  7. 327
    “…All three processes have been experimentally carried out starting from both virgin and recycled cellulose from industrial waste sludge. …”
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    Comparative Life Cycle Assessment of Cellulose Nanofibres Production Routes from Virgin and Recycled Raw Materials
  8. 328
    “…The performance of two innovative packaging materials was investigated on two Sardinian extra-virgin olive oils (Nera di Gonnos and Bosana). In particular, a transparent plastic film loaded with a UV-blocker (packaging B) and a metallized material (packaging C) were compared each other and to brown-amber glass (packaging A). …”
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    Influence of Two Innovative Packaging Materials on Quality Parameters and Aromatic Fingerprint of Extra-Virgin Olive Oils
  9. 329
    por Dini, Irene, Laneri, Sonia
    Publicado 2021
    “…Spices, condiments and extra virgin olive oil (EVOO) are crucial components of human history and nutrition. …”
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    Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing
  10. 330
    “…CASE PRESENTATION: We describe two post-menarche virgin girls with CAH who were hospitalized for acute abdomen due to laparoscopically confirmed sactosalpinx. …”
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    Bilateral sactosalphinx and congenital adrenal hyperplasia: case report on two rare conditions in two virgin girls
  11. 331
    “…Virgin olive oil (VOO) is one of the key components of the Mediterranean diet owing to the presence of monounsaturated fatty acids and various bioactive compounds. …”
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    Chemometric Study of Fatty Acid Composition of Virgin Olive Oil from Four Widespread Greek Cultivars
  12. 332
    “…In this paper, we present, for the first time, a new interesting olive by-product named “dried destoned virgin olive pomace” (DDVOP), produced by the pomace oil industry. …”
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    Dried Destoned Virgin Olive Pomace: A Promising New By-Product from Pomace Extraction Process
  13. 333
    “…The subjects in both groups were given 25 mL/d of extra virgin olive oil (EVOO) for 12 weeks. CEC was measured using J774 macrophages radiolabeled with tritiated cholesterol (((3)H) cholesterol). …”
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    Extra Virgin Olive Oil Prevents the Age-Related Shifts of the Distribution of HDL Subclasses and Improves Their Functionality
  14. 334
    “…In this study, the unique chemical traits of the complex volatile fraction of extra-virgin olive oils from Italian production are captured by comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and explored by pattern recognition algorithms. …”
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    Chromatographic Fingerprinting Enables Effective Discrimination and Identitation of High-Quality Italian Extra-Virgin Olive Oils
  15. 335
    “…Dried tomato slices in Extra Virgin Olive Oil (EVOO) are one of the most famous Italian preserves. …”
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    Shelf-Life Evaluation of “San Marzano” Dried Tomato Slices Preserved in Extra Virgin Olive Oil
  16. 336
    “…The recent push in using recycled materials in roads has brought new light to the use of virgin and recycled plastomers for bitumen modification as a low-cost and somehow environmental beneficial solution for roads and pavements.…”
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    Sustainable Polymers from Recycled Waste Plastics and Their Virgin Counterparts as Bitumen Modifiers: A Comprehensive Review
  17. 337
    “…During 2019–2020, the Virgin Islands Department of Health investigated potential animal reservoirs of Leptospira spp., the bacteria that cause leptospirosis. …”
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    Mongooses (Urva auropunctata) as reservoir hosts of Leptospira species in the United States Virgin Islands, 2019–2020
  18. 338
    “…We sought to determine if rodents in U.S. Virgin Islands (USVI) are carriers of Leptospira. …”
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    Assessing rodents as carriers of pathogenic Leptospira species in the U.S. Virgin Islands and their risk to animal and public health
  19. 339
    “…Nevertheless, the soil fauna of the Krokar virgin forest has not been thoroughly studied. Moreover, modern taxonomic approaches often rely on genetic information (e.g. …”
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    Inventory and DNA-barcode library of ground-dwelling predatory arthropods from Krokar virgin forest, Slovenia
  20. 340
    “…All samples examined were classified “Virgin Olive Oils” (VOOs) according to findings of acidity, peroxide, and K values. …”
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    Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage
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