473 related articles for article (PubMed ID: 21506578)
1. The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition.
Vichi S; Romero A; Tous J; Caixach J
J Agric Food Chem; 2011 May; 59(9):4705-14. PubMed ID: 21506578
[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. Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process.
Sánchez-Ortiz A; Romero-Segura C; Sanz C; Pérez AG
J Agric Food Chem; 2012 Jan; 60(3):812-22. PubMed ID: 22175798
[TBL] [Abstract][Full Text] [Related]
4. Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses.
Aponte M; Ventorino V; Blaiotta G; Volpe G; Farina V; Avellone G; Lanza CM; Moschetti G
Food Microbiol; 2010 Feb; 27(1):162-70. PubMed ID: 19913708
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. Effect of pedoclimatic conditions on the chemical composition of the Sigoise olive cultivar.
Dabbou S; Sifi S; Rjiba I; Esposto S; Taticchi A; Servili M; Montedoro GF; Hammami M
Chem Biodivers; 2010 Apr; 7(4):898-908. PubMed ID: 20397230
[TBL] [Abstract][Full Text] [Related]
9. Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds.
García-González DL; Tena N; Aparicio R
J Agric Food Chem; 2010 Jul; 58(14):8357-64. PubMed ID: 20593825
[TBL] [Abstract][Full Text] [Related]
10. Occurrence of C15-C45 mineral paraffins in olives and olive oils.
Moret S; Populin T; Conte LS; Grob K; Neukom HP
Food Addit Contam; 2003 May; 20(5):417-26. PubMed ID: 12775460
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.
Gambacorta G; Faccia M; Previtali MA; Pati S; La Notte E; Baiano A
J Food Sci; 2010 Apr; 75(3):C229-35. PubMed ID: 20492271
[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. Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis.
Sonda A; Akram Z; Boutheina G; Guido F; Mohamed B
J Agric Food Chem; 2014 Jan; 62(1):251-63. PubMed ID: 24328152
[TBL] [Abstract][Full Text] [Related]
15. Multiclass pesticide determination in olives and their processing factors in olive oil: comparison of different olive oil extraction systems.
Amvrazi EG; Albanis TA
J Agric Food Chem; 2008 Jul; 56(14):5700-9. PubMed ID: 18558709
[TBL] [Abstract][Full Text] [Related]
16. Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics.
Caponio F; Leone A; Squeo G; Tamborrino A; Summo C
J Sci Food Agric; 2019 Sep; 99(12):5594-5600. PubMed ID: 31206180
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.
Rotondi A; Bendini A; Cerretani L; Mari M; Lercker G; Toschi TG
J Agric Food Chem; 2004 Jun; 52(11):3649-54. PubMed ID: 15161244
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]