451 related articles for article (PubMed ID: 24328152)
1. 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]
2. LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition.
Ammar S; Kelebek H; Zribi A; Abichou M; Selli S; Bouaziz M
Food Res Int; 2017 Oct; 100(Pt 3):477-485. PubMed ID: 28964371
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars.
Rigane G; Boukhris M; Salem RB; Sayadi S; Bouaziz M
J Sci Food Agric; 2013 Mar; 93(5):1242-8. PubMed ID: 22936570
[TBL] [Abstract][Full Text] [Related]
5. Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils.
Tena N; Lazzez A; Aparicio-Ruiz R; García-González DL
J Agric Food Chem; 2007 Sep; 55(19):7852-8. PubMed ID: 17708651
[TBL] [Abstract][Full Text] [Related]
6. Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils.
Valli E; Bendini A; Popp M; Bongartz A
J Sci Food Agric; 2014 Aug; 94(10):2124-32. PubMed ID: 24338244
[TBL] [Abstract][Full Text] [Related]
7. Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits.
Lavelli V; Bondesan L
J Agric Food Chem; 2005 Feb; 53(4):1102-7. PubMed ID: 15713026
[TBL] [Abstract][Full Text] [Related]
8. Effects of the planting density on virgin olive oil quality of "Chemlali" olive trees (Olea europaea L.).
Guerfel M; Zaghdoud C; Jebahi K; Boujnah D; Zarrouk M
J Agric Food Chem; 2010 Dec; 58(23):12469-72. PubMed ID: 21053904
[TBL] [Abstract][Full Text] [Related]
9. Volatiles from leaves, fruits, and virgin oil from Olea europaea Cv. Olivastra Seggianese from Italy.
Flamini G; Cioni PL; Morelli I
J Agric Food Chem; 2003 Feb; 51(5):1382-6. PubMed ID: 12590485
[TBL] [Abstract][Full Text] [Related]
10. Effect of agricultural sites on differentiation between Chemlali and Neb Jmel olive oils.
Mansour AB; Gargouri B; Flamini G; Bouaziz M
J Oleo Sci; 2015; 64(4):381-92. PubMed ID: 25833451
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Influence of phenols mass fraction in olive (Olea europaea L.) paste on volatile compounds in Buža cultivar virgin olive oil.
Germek VM; Koprivnjak O; Butinar B; Pizzale L; Bučar-Miklavčič M; Conte LS
J Agric Food Chem; 2013 Jun; 61(25):5921-7. PubMed ID: 23718881
[TBL] [Abstract][Full Text] [Related]
13. Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).
Benito M; Oria R; Sánchez-Gimeno AC
Food Sci Technol Int; 2010 Dec; 16(6):523-30. PubMed ID: 21339168
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. 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]
17. 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]
18. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening.
Baccouri O; Guerfel M; Baccouri B; Cerretani L; Bendini A; Lercker G; Zarrouk M; Daoud Ben Miled D
Food Chem; 2008 Aug; 109(4):743-54. PubMed ID: 26049987
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Effect of growing location, malaxation duration and citric acid treatment on the quality of olive oil.
Chih H; James AP; Jayasena V; Dhaliwal SS
J Sci Food Agric; 2013 Apr; 93(6):1272-7. PubMed ID: 22965751
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]