157 related articles for article (PubMed ID: 16536598)
1. Storage of olives (Olea europaea L.) under CO2 atmosphere: liquid chromatography-mass spectrometry characterization of indices related to changes in polyphenolic metabolism.
Dourtoglou VG; Mamalos A; Makris DP; Kefalas P
J Agric Food Chem; 2006 Mar; 54(6):2211-7. PubMed ID: 16536598
[TBL] [Abstract][Full Text] [Related]
2. Polyphenol changes during fermentation of naturally black olives.
Romero C; Brenes M; García P; García A; Garrido A
J Agric Food Chem; 2004 Apr; 52(7):1973-9. PubMed ID: 15053538
[TBL] [Abstract][Full Text] [Related]
3. Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña table olives.
Arroyo-López FN; Duran-Quintana MC; Romero C; Rodríguez-Gómez F; Garrido-Fernandez A
J Agric Food Chem; 2007 Sep; 55(18):7434-44. PubMed ID: 17663565
[TBL] [Abstract][Full Text] [Related]
4. Effect of cultivar and processing method on the contents of polyphenols in table olives.
Romero C; Brenes M; Yousfi K; García P; García A; Garrido A
J Agric Food Chem; 2004 Feb; 52(3):479-84. PubMed ID: 14759136
[TBL] [Abstract][Full Text] [Related]
5. Reduction of virgin olive oil bitterness by fruit cold storage.
Yousfi K; Cayuela JA; García JM
J Agric Food Chem; 2008 Nov; 56(21):10085-91. PubMed ID: 18937491
[TBL] [Abstract][Full Text] [Related]
6. Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): development of treatments to mitigate browning.
Segovia-Bravo KA; García-García P; López-López A; Garrido-Fernández A
J Agric Food Chem; 2011 May; 59(10):5456-64. PubMed ID: 21469652
[TBL] [Abstract][Full Text] [Related]
7. Characterization of new phenolic compounds from leaves of Olea europaea L. by high-resolution tandem mass spectrometry.
Di Donna L; Mazzotti F; Salerno R; Tagarelli A; Taverna D; Sindona G
Rapid Commun Mass Spectrom; 2007; 21(22):3653-7. PubMed ID: 17939156
[TBL] [Abstract][Full Text] [Related]
8. Hot water dipping of olives (Olea europaea) for virgin oil debittering.
García JM; Yousfi K; Oliva J; García-Diaz MT; Pérez-Camino MC
J Agric Food Chem; 2005 Oct; 53(21):8248-52. PubMed ID: 16218671
[TBL] [Abstract][Full Text] [Related]
9. Debittering of olives by polyphenol oxidation.
García A; Romero C; Medina E; García P; de Castro A; Brenes M
J Agric Food Chem; 2008 Dec; 56(24):11862-7. PubMed ID: 19049294
[TBL] [Abstract][Full Text] [Related]
10. Quality and enhancement of bioactive phenolics in cv. Napoleon table grapes exposed to different postharvest gaseous treatments.
Artés-Hernández F; Artés F; Tomás-Barberán FA
J Agric Food Chem; 2003 Aug; 51(18):5290-5. PubMed ID: 12926872
[TBL] [Abstract][Full Text] [Related]
11. The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.
Servili M; Settanni L; Veneziani G; Esposto S; Massitti O; Taticchi A; Urbani S; Montedoro GF; Corsetti A
J Agric Food Chem; 2006 May; 54(11):3869-75. PubMed ID: 16719508
[TBL] [Abstract][Full Text] [Related]
12. Effect of inert atmosphere on the postharvest browning of manzanilla olives and optimization by response surface methodology of the aqueous treatments.
Segovia-Bravo KA; García-García P; López-López A; Garrido-Fernández A
J Food Sci; 2012 May; 77(5):S194-201. PubMed ID: 22489596
[TBL] [Abstract][Full Text] [Related]
13. Changes in virgin olive oil quality during low-temperature fruit storage.
Kalua CM; Bedgood DR; Bishop AG; Prenzler PD
J Agric Food Chem; 2008 Apr; 56(7):2415-22. PubMed ID: 18321051
[TBL] [Abstract][Full Text] [Related]
14. Qualitative and quantitative evolution of polyphenolic compounds during composting of an olive-mill waste-wheat straw mixture.
Ait Baddi G; Cegarra J; Merlina G; Revel JC; Hafidi M
J Hazard Mater; 2009 Jun; 165(1-3):1119-23. PubMed ID: 19070426
[TBL] [Abstract][Full Text] [Related]
15. Ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry quantitation of polyphenols and secoiridoids in california-style black ripe olives and dry salt-cured olives.
Melliou E; Zweigenbaum JA; Mitchell AE
J Agric Food Chem; 2015 Mar; 63(9):2400-5. PubMed ID: 25668132
[TBL] [Abstract][Full Text] [Related]
16. HPLC analysis of oleuropein, hydroxytyrosol, and tyrosol in stems and roots of Olea europaea L. cv. Picual during ripening.
Ortega-García F; Peragón J
J Sci Food Agric; 2010 Oct; 90(13):2295-300. PubMed ID: 20648529
[TBL] [Abstract][Full Text] [Related]
17. Influence of olives' storage conditions on the formation of volatile phenols and their role in off-odor formation in the oil.
Vichi S; Romero A; Gallardo-Chacón J; Tous J; López-Tamames E; Buxaderas S
J Agric Food Chem; 2009 Feb; 57(4):1449-55. PubMed ID: 19178282
[TBL] [Abstract][Full Text] [Related]
18. Influence of variety and storage on the polyphenol composition of apple flesh.
Napolitano A; Cascone A; Graziani G; Ferracane R; Scalfi L; Di Vaio C; Ritieni A; Fogliano V
J Agric Food Chem; 2004 Oct; 52(21):6526-31. PubMed ID: 15479018
[TBL] [Abstract][Full Text] [Related]
19. Quantitation of Oleuropein and Related Phenolics in Cured Spanish-Style Green, California-Style Black Ripe, and Greek-Style Natural Fermentation Olives.
Johnson R; Melliou E; Zweigenbaum J; Mitchell AE
J Agric Food Chem; 2018 Mar; 66(9):2121-2128. PubMed ID: 29424233
[TBL] [Abstract][Full Text] [Related]
20. Compositional and tissue modifications induced by the natural fermentation process in table olives.
Servili M; Minnocci A; Veneziani G; Taticchi A; Urbani S; Esposto S; Sebastiani L; Valmorri S; Corsetti A
J Agric Food Chem; 2008 Aug; 56(15):6389-96. PubMed ID: 18636682
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]