Effect of olive variety, olive tree mineral nutrition, soil-climate conditions and pathogens of olive on the composition, quality and organoleptic characteristics of virgin olive oil.
Olive oil extraction practices- Effect on its quality and composition.
Olive oil antioxidants- Evaluation of their activity after nanoencapsulation in physical polymers.
Addition of natural antioxidants to olive oil and other vegetable oils - Effect on their thermal stability.
Change of antioxidant capacity, quality and organoleptic characteristics of virgin olive oil during storage and thermal processing.
Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) olive oils - Study of their composition, quality properties and antioxidant capacity.
