148 related articles for article (PubMed ID: 17266330)
1. Physicochemical conditions modulating the pigment profile in fresh fruit (Olea europaea Var. Gordal) and favoring interaction between oxidized chlorophylls and endogenous Cu.
Gallardo-Guerrero L; Gandul-Rojas B; Mínguez-Mosquera MI
J Agric Food Chem; 2007 Mar; 55(5):1823-31. PubMed ID: 17266330
[TBL] [Abstract][Full Text] [Related]
2. Identification of oxidized chlorophylls and metallochlorophyllic complexes of copper in table olives (cv. Gordal) with green staining alteration.
Gandul-Rojas B; Gallardo-Guerrero L; Mínguez-Mosquera MI
J Food Prot; 1999 Oct; 62(10):1172-7. PubMed ID: 10528722
[TBL] [Abstract][Full Text] [Related]
3. Pectins as possible source of the copper involved in the green staining alteration of cv. Gordal table olives.
Gallardo-Guerrero L; Hornero-Méndez D; Mínguez-Mosquera MI
J Agric Food Chem; 2002 Nov; 50(23):6746-51. PubMed ID: 12405770
[TBL] [Abstract][Full Text] [Related]
4. Pigment profile in non-Spanish olive varieties ( Olea europaea L. Var. Coratina, Frantoio, and Koroneiki).
Aparicio-Ruiz R; Gandul-Rojas B; Roca M
J Agric Food Chem; 2009 Nov; 57(22):10831-6. PubMed ID: 19883073
[TBL] [Abstract][Full Text] [Related]
5. Assays to control the development of the green staining alteration in Spanish-style green olives of the Gordal variety.
Sánchez AH; Romero C; de Castro A; Rejano L; Brenes M
J Sci Food Agric; 2016 Sep; 96(12):4032-6. PubMed ID: 26700060
[TBL] [Abstract][Full Text] [Related]
6. Pigment changes during preservation of green table olive specialities treated with alkali and without fermentation: Effect of thermal treatments and storage conditions.
Gandul-Rojas B; Gallardo-Guerrero L
Food Res Int; 2018 Jun; 108():57-67. PubMed ID: 29735092
[No Abstract] [Full Text] [Related]
7. Pigment, physicochemical, and microbiological changes related to the freshness of cracked table olives.
Gallardo-Guerrero L; Gandul-Rojas B; Moreno-Baquero JM; López-López A; Bautista-Gallego J; Garrido-Fernández A
J Agric Food Chem; 2013 Apr; 61(15):3737-47. PubMed ID: 23528105
[TBL] [Abstract][Full Text] [Related]
8. Chlorophylls in olive and in olive oil: chemistry and occurrences.
Giuliani A; Cerretani L; Cichelli A
Crit Rev Food Sci Nutr; 2011 Aug; 51(7):678-90. PubMed ID: 21793727
[TBL] [Abstract][Full Text] [Related]
9. Composition of pigments and colour changes in green table olives related to processing type.
Ramírez E; Gandul-Rojas B; Romero C; Brenes M; Gallardo-Guerrero L
Food Chem; 2015 Jan; 166():115-124. PubMed ID: 25053036
[TBL] [Abstract][Full Text] [Related]
10. Pigment-lipoprotein complexes in table olives (Cv. Gordal) with green staining alteration.
Gallardo-Guerrero L; Milicua JC; Salvador AM; Jarén-Galán M; Mínguez-Mosquera MI
J Agric Food Chem; 2003 Mar; 51(6):1724-7. PubMed ID: 12617612
[TBL] [Abstract][Full Text] [Related]
11. The Fate of Chlorophylls in Alkali-Treated Green Table Olives: A Review.
Ambra R; Pastore G; Natella F
Molecules; 2023 Sep; 28(18):. PubMed ID: 37764449
[TBL] [Abstract][Full Text] [Related]
12. Chlorophyll pigment composition in table olives (cv. Gordal) with green staining alteration.
Gallardo-Guerrero L; Gandul-Rojas B; Mínguez-Mosquera MI
J Food Prot; 1999 Oct; 62(10):1167-71. PubMed ID: 10528721
[TBL] [Abstract][Full Text] [Related]
13. Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. Hojiblanca.
Vergara-Domínguez H; Roca M; Gandul-Rojas B
Food Chem; 2013 Aug; 139(1-4):786-95. PubMed ID: 23561174
[TBL] [Abstract][Full Text] [Related]
14. Nondestructive evaluation of anthocyanins in olive (Olea europaea) fruits by in situ chlorophyll fluorescence spectroscopy.
Agati G; Pinelli P; Cortés Ebner S; Romani A; Cartelat A; Cerovic ZG
J Agric Food Chem; 2005 Mar; 53(5):1354-63. PubMed ID: 15740006
[TBL] [Abstract][Full Text] [Related]
15. Influence of Alkaline Treatment on Structural Modifications of Chlorophyll Pigments in NaOH-Treated Table Olives Preserved without Fermentation.
Berlanga-Del Pozo M; Gallardo-Guerrero L; Gandul-Rojas B
Foods; 2020 Jun; 9(6):. PubMed ID: 32492785
[TBL] [Abstract][Full Text] [Related]
16. Effect of the technological and agronomical factors on pigment transfer during olive oil extraction.
Criado MN; Romero MP; Motilva MJ
J Agric Food Chem; 2007 Jul; 55(14):5681-8. PubMed ID: 17579426
[TBL] [Abstract][Full Text] [Related]
17. Identification and quantification of metallo-chlorophyll complexes in bright green table olives by high-performance liquid chromatrography-mass spectrometry quadrupole/time-of-flight.
Aparicio-Ruiz R; Riedl KM; Schwartz SJ
J Agric Food Chem; 2011 Oct; 59(20):11100-8. PubMed ID: 21905735
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Quantitation of copper chlorophylls in green table olives by ultra-high-performance liquid chromatography with inductively coupled plasma isotope dilution mass spectrometry.
Harp BP; Scholl PF; Gray PJ; Delmonte P
J Chromatogr A; 2020 Jun; 1620():461008. PubMed ID: 32252985
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]