OLEUM researchers have published a new scientific paper in Trends in Food Science and Technology: Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future.
OLEUM researchers have published a new scientific paper in the journal Molecules: In House Validated UHPLC Protocol for the Determination of the Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil Fit for the Purpose of the Health Claim Introduced by the EC Regulation 432/2012 for “Olive Oil Polyphenols”
OLEUM researchers have published a new scientific paper in the European Journal of Lipid Science and Technology: Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). Extraction Solvent
OLEUM researchers have published a new scientific paper in the European Journal of Lipid Science and Technology: Why tyrosol derivatives have to be quantified in calculation of "olive oil polyphenols" content to support the health claim provisioned in the EC Reg. 432/2012.
OLEUM researchers have published a new paper in Agro Food Industry Hi Tech: EU OLEUM Project: Better solutions to protect olive oil quality and authenticity.
One objective of the OLEUM project is to establish an open access databank to store not only the information generated by the OLEUM consortium but also to be interoperable with already existing databases related to the characterisation of the olive tree germplasm and olive oils. This report summarises information on existing databases related to Olea europaea mainly curated in Europe but also in other part of the world.
This report summarises the development of the project’s visual identity and graphic charter, including the logo and communication templates, to ensure a common graphic/visual line to be easily recognised among external stakeholders.
This document is a protocol for the production and homogeneity assessment of test materials as oils blended at different proportions.
