563 related articles for article (PubMed ID: 17665928)
1. Effect of olive stoning on the volatile and phenolic composition of virgin olive oil.
Servili M; Taticchi A; Esposto S; Urbani S; Selvaggini R; Montedoro G
J Agric Food Chem; 2007 Aug; 55(17):7028-35. PubMed ID: 17665928
[TBL] [Abstract][Full Text] [Related]
2. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).
Gómez-Rico A; Inarejos-García AM; Salvador MD; Fregapane G
J Agric Food Chem; 2009 May; 57(9):3587-95. PubMed ID: 19338278
[TBL] [Abstract][Full Text] [Related]
3. Irrigation effects on quality, phenolic composition, and selected volatiles of virgin olive oils cv. Leccino.
Servili M; Esposto S; Lodolini E; Selvaggini R; Taticchi A; Urbani S; Montedoro G; Serravalle M; Gucci R
J Agric Food Chem; 2007 Aug; 55(16):6609-18. PubMed ID: 17636938
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of phenolic compounds in virgin olive oil by direct injection in high-performance liquid chromatography with fluorometric detection.
Selvaggini R; Servili M; Urbani S; Esposto S; Taticchi A; Montedoro G
J Agric Food Chem; 2006 Apr; 54(8):2832-8. PubMed ID: 16608197
[TBL] [Abstract][Full Text] [Related]
5. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.
Kalua CM; Bedgood DR; Bishop AG; Prenzler PD
J Agric Food Chem; 2006 Oct; 54(20):7641-51. PubMed ID: 17002434
[TBL] [Abstract][Full Text] [Related]
6. Antioxidant activity of olive pulp and olive oil phenolic compounds of the arbequina cultivar.
Morelló JR; Vuorela S; Romero MP; Motilva MJ; Heinonen M
J Agric Food Chem; 2005 Mar; 53(6):2002-8. PubMed ID: 15769127
[TBL] [Abstract][Full Text] [Related]
7. Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality.
Esposto S; Veneziani G; Taticchi A; Selvaggini R; Urbani S; Di Maio I; Sordini B; Minnocci A; Sebastiani L; Servili M
J Agric Food Chem; 2013 May; 61(20):4953-60. PubMed ID: 23590117
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management.
Gómez-Rico A; Salvador MD; La Greca M; Fregapane G
J Agric Food Chem; 2006 Sep; 54(19):7130-6. PubMed ID: 16968073
[TBL] [Abstract][Full Text] [Related]
10. The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil.
Taticchi A; Esposto S; Veneziani G; Urbani S; Selvaggini R; Servili M
Food Chem; 2013 Jan; 136(2):975-83. PubMed ID: 23122152
[TBL] [Abstract][Full Text] [Related]
11. Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process.
Servili M; Selvaggini R; Taticchi A; Esposto S; Montedoro G
J Agric Food Chem; 2003 Dec; 51(27):7980-8. PubMed ID: 14690383
[TBL] [Abstract][Full Text] [Related]
12. Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil.
Servili M; Taticchi A; Esposto S; Urbani S; Selvaggini R; Montedoro G
J Agric Food Chem; 2008 Nov; 56(21):10048-55. PubMed ID: 18837502
[TBL] [Abstract][Full Text] [Related]
13. Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.
Bonoli M; Bendini A; Cerretani L; Lercker G; Toschi TG
J Agric Food Chem; 2004 Nov; 52(23):7026-32. PubMed ID: 15537313
[TBL] [Abstract][Full Text] [Related]
14. Fruit quality and olive leaf and stone addition affect Picual virgin olive oil triterpenic content.
Allouche Y; Uceda M; Jiménez A; Aguilera MP; Gaforio JJ; Beltrán G
J Agric Food Chem; 2009 Oct; 57(19):8998-9001. PubMed ID: 19702272
[TBL] [Abstract][Full Text] [Related]
15. Effects of heating on virgin olive oils and their blends: focus on modifications of phenolic fraction.
Valli E; Bendini A; Cerretani L; Fu S; Segura-Carretero A; Cremonini MA
J Agric Food Chem; 2010 Jul; 58(14):8158-66. PubMed ID: 20568773
[TBL] [Abstract][Full Text] [Related]
16. Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil.
Gómez-Caravaca AM; Cerretani L; Bendini A; Segura-Carretero A; Fernández-Gutiérrez A; Del Carlo M; Compagnone D; Cichelli A
J Agric Food Chem; 2008 Jun; 56(12):4577-83. PubMed ID: 18522402
[TBL] [Abstract][Full Text] [Related]
17. Effect of the maturation process of the olive fruit on the phenolic fraction of drupes and oils from Arbequina, Farga, and Morrut cultivars.
Morelló JR; Romero MP; Motilva MJ
J Agric Food Chem; 2004 Sep; 52(19):6002-9. PubMed ID: 15366855
[TBL] [Abstract][Full Text] [Related]
18. Capillary electrophoresis-electrospray ionization-mass spectrometry method to determine the phenolic fraction of extra-virgin olive oil.
Carrasco-Pancorbo A; Arráez-Román D; Segura-Carretero A; Fernández-Gutiérrez A
Electrophoresis; 2006 Jun; 27(11):2182-96. PubMed ID: 16736455
[TBL] [Abstract][Full Text] [Related]
19. Development of a phenol-enriched olive oil with phenolic compounds from olive cake.
Suárez M; Romero MP; Motilva MJ
J Agric Food Chem; 2010 Oct; 58(19):10396-403. PubMed ID: 20828151
[TBL] [Abstract][Full Text] [Related]
20. Saline water irrigation effects on fruit development, quality, and phenolic composition of virgin olive oils, cv. Chemlali.
Ben Ahmed C; Ben Rouina B; Sensoy S; Boukhriss M
J Agric Food Chem; 2009 Apr; 57(7):2803-11. PubMed ID: 19334757
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
