Artificial smelling to control food quality

A team led by Santiago Marco, professor at the Department of Electronic Engineering of the UB and member of IBEC, has optimized the use of a technique that analyzes, at a molecular level, the present substances in the aroma ...

An efficient and low-cost approach to detecting food fraud

Fraudulent practices in food production, especially false claims of geographical origin, cause billions of dollars in economic damage every year. Botanists at the University of Basel have now developed a model that can be ...

Recording Roman resource exploitation and urban collapse

For hundreds of years, Carthage—the Phoenician city-state in North Africa—flourished, establishing itself as a robust trade empire with widespread colonies. As the Carthaginian and Roman empires expanded their reach across ...

New rapid test detects quality and authenticity of olive oil

Extra virgin olive oil is extracted from cold-pressed, high-quality olives and is one of the most popular foods in Europe. However, inferior counterfeits are coming onto the market in increasing number. A research team led ...

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Olive oil

Olive oil is a fruit oil obtained from the olive (Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The wild olive tree originated in Asia Minor and spread from there as far as southern Africa, Australia, Japan and China. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean.

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