id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-1338	Catania, P.; Febo, P.; Vallone, M.; De Pasquale, C.	Influence of O2 on Extra Virgin Olive Oil Fatty Acids Composition during Malaxation 	2017	6	.pdf	application/pdf	3940	141	47	Youssef et al. (2013) studied the effect of malaxation time on fatty acid composition, announcing that the highest 8-Octadecenoic acid values were obtained in malaxation time of 15 min (67.57) and 30 min (67.89). The results have demonstrated a significant influence of oxygen on fatty acid composition through the implementation of a system which improves an electronic management and control of the oxygen in the headspace of the malaxer.	cache/cet-1338.pdf	txt/cet-1338.txt