201 related articles for article (PubMed ID: 18996164)
1. Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil.
Malheiro R; Oliveira I; Vilas-Boas M; Falcão S; Bento A; Pereira JA
Food Chem Toxicol; 2009 Jan; 47(1):92-7. PubMed ID: 18996164
[TBL] [Abstract][Full Text] [Related]
2. High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics.
Jiménez A; Beltrán G; Uceda M
Ultrason Sonochem; 2007 Sep; 14(6):725-31. PubMed ID: 17275391
[TBL] [Abstract][Full Text] [Related]
3. Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state.
Bendini A; Valli E; Cerretani L; Chiavaro E; Lercker G
J Agric Food Chem; 2009 Nov; 57(21):10055-62. PubMed ID: 19813731
[TBL] [Abstract][Full Text] [Related]
4. Application of the FTIR technique as a non-invasive tool to discriminate Portuguese olive oils with Protected Designation of Origin.
Lamas S; Ruano D; Dias F; Barreiro F; Pereira JA; Peres AM; Rodrigues N
Chem Biodivers; 2024 Feb; 21(2):e202301629. PubMed ID: 38109266
[TBL] [Abstract][Full Text] [Related]
5. Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating.
Rodrigues N; Malheiro R; Casal S; Asensio-S-Manzanera MC; Bento A; Pereira JA
Food Chem Toxicol; 2012 Aug; 50(8):2894-901. PubMed ID: 22659463
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Novel edible oil sources: Microwave heating and chemical properties.
Hashemi SM; Mousavi Khaneghah A; Koubaa M; Lopez-Cervantes J; Yousefabad SH; Hosseini SF; Karimi M; Motazedian A; Asadifard S
Food Res Int; 2017 Feb; 92():147-153. PubMed ID: 28290292
[TBL] [Abstract][Full Text] [Related]
8. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.
Brenes M; García A; Dobarganes MC; Velasco J; Romero C
J Agric Food Chem; 2002 Oct; 50(21):5962-7. PubMed ID: 12358466
[TBL] [Abstract][Full Text] [Related]
9. Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea.
Dabbou S; Dabbou S; Selvaggini R; Urbani S; Taticchi A; Servili M; Hammami M
Chem Biodivers; 2011 Jan; 8(1):189-202. PubMed ID: 21259429
[TBL] [Abstract][Full Text] [Related]
10. How heating affects extra virgin olive oil quality indexes and chemical composition.
Allouche Y; Jiménez A; Gaforio JJ; Uceda M; Beltrán G
J Agric Food Chem; 2007 Nov; 55(23):9646-54. PubMed ID: 17935291
[TBL] [Abstract][Full Text] [Related]
11. Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.
Lerma-García MJ; Simó-Alfonso EF; Chiavaro E; Bendini A; Lercker G; Cerretani L
J Agric Food Chem; 2009 Sep; 57(17):7834-40. PubMed ID: 19681611
[TBL] [Abstract][Full Text] [Related]
12. Effect of microwave heating on the quality characteristics of canola oil in presence of palm olein.
Ali MA; Nouruddeen ZB; Muhamad II; Latip RA; Othman NH
Acta Sci Pol Technol Aliment; 2013; 12(3):241-52. PubMed ID: 24584953
[TBL] [Abstract][Full Text] [Related]
13. Drying of olive pomace by a combined microwave-fan assisted convection oven.
Gögüs F; Maskan M
Nahrung; 2001 Apr; 45(2):129-32. PubMed ID: 11379286
[TBL] [Abstract][Full Text] [Related]
14. Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils.
Chiavaro E; Rodriguez-Estrada MT; Bendini A; Rinaldi M; Cerretani L
J Sci Food Agric; 2011 Jan; 91(2):198-206. PubMed ID: 20859929
[TBL] [Abstract][Full Text] [Related]
15. Do extraction procedures affect olive oil quality and stability?
Ben Miled DD; Smaoui A; Zarrouk M; Chérif A
Biochem Soc Trans; 2000 Dec; 28(6):929-33. PubMed ID: 11171261
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. The effects of microwave application on the physicochemical properties of bacaba (Oenocarpus bacaba Mart.) oil.
Fonseca HM; Santos CO; Cruz LPA; Arthur V; Freitas BCB; Souza ARM; Martins GAS
Acta Sci Pol Technol Aliment; 2021; 20(2):189-196. PubMed ID: 33884856
[TBL] [Abstract][Full Text] [Related]
18. Effectiveness of microsatellite DNA markers in checking the identity of protected designation of origin extra virgin olive oil.
Pasqualone A; Montemurro C; Summo C; Sabetta W; Caponio F; Blanco A
J Agric Food Chem; 2007 May; 55(10):3857-62. PubMed ID: 17439146
[TBL] [Abstract][Full Text] [Related]
19. Excitation-emission fluorescence spectroscopy combined with three-way methods of analysis as a complementary technique for olive oil characterization.
Guimet F; Ferré J; Boqué R; Vidal M; Garcia J
J Agric Food Chem; 2005 Nov; 53(24):9319-28. PubMed ID: 16302742
[TBL] [Abstract][Full Text] [Related]
20. A comparative study of acrylamide formation induced by microwave and conventional heating methods.
Yuan Y; Chen F; Zhao GH; Liu J; Zhang HX; Hu XS
J Food Sci; 2007 May; 72(4):C212-6. PubMed ID: 17995763
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]