These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
193 related articles for article (PubMed ID: 19049294)
1. 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]
2. 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]
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. 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]
6. 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]
7. 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]
8. Oleuropein hydrolysis in natural green olives: Importance of the endogenous enzymes. Ramírez E; Brenes M; García P; Medina E; Romero C Food Chem; 2016 Sep; 206():204-9. PubMed ID: 27041317 [TBL] [Abstract][Full Text] [Related]
9. Reuse of ozonated alkaline solutions as fermentation brines in Spanish green table olives. Segovia-Bravo KA; Arroyo-López FN; García-García P; Durán-Quintana MC; Garrido-Fernández A J Food Sci; 2007 May; 72(4):M126-33. PubMed ID: 17995780 [TBL] [Abstract][Full Text] [Related]
10. Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions. Kaltsa A; Papaliaga D; Papaioannou E; Kotzekidou P Food Microbiol; 2015 Jun; 48():58-62. PubMed ID: 25790992 [TBL] [Abstract][Full Text] [Related]
11. NaOH-free debittering of table olives using power ultrasound. Habibi M; Golmakani MT; Farahnaky A; Mesbahi G; Majzoobi M Food Chem; 2016 Feb; 192():775-81. PubMed ID: 26304410 [TBL] [Abstract][Full Text] [Related]
13. Combined use of nitrogen and coatings to improve the quality of mechanically harvested Manzanilla olives. Ramírez E; Sánchez AH; Romero C; Brenes M Food Chem; 2015 Mar; 171():50-5. PubMed ID: 25308641 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. Identification of Throuba Thassos, a traditional Greek table olive variety, as a nutritional rich source of oleuropein. Zoidou E; Melliou E; Gikas E; Tsarbopoulos A; Magiatis P; Skaltsounis AL J Agric Food Chem; 2010 Jan; 58(1):46-50. PubMed ID: 19957933 [TBL] [Abstract][Full Text] [Related]
16. 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]
17. Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives. Pistarino E; Aliakbarian B; Casazza AA; Paini M; Cosulich ME; Perego P Food Chem; 2013 Jun; 138(2-3):2043-9. PubMed ID: 23411341 [TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Degradation kinetics of the antioxidant additive ascorbic acid in packed table olives during storage at different temperatures. Montaño A; Casado FJ; Rejano L; Sanchez AH; de Castro A J Agric Food Chem; 2006 Mar; 54(6):2206-10. PubMed ID: 16536597 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]