246 related articles for article (PubMed ID: 25757430)
1. Influence of the fruit's ripeness on virgin olive oil quality.
Franco MN; Sánchez J; De Miguel C; Martínez M; Martín-Vertedor D
J Oleo Sci; 2015; 64(3):263-73. PubMed ID: 25757430
[TBL] [Abstract][Full Text] [Related]
2. Phenolic compounds and antioxidant capacity of virgin olive oil.
Franco MN; Galeano-Díaz T; López O; Fernández-Bolaños JG; Sánchez J; De Miguel C; Gil MV; Martín-Vertedor D
Food Chem; 2014 Nov; 163():289-98. PubMed ID: 24912728
[TBL] [Abstract][Full Text] [Related]
3. Impact assessment of mechanical harvest on fruit physiology and consequences on oil physicochemical and sensory quality from 'Manzanilla de Sevilla' and 'Manzanilla Cacereña' super-high-density hedgerows. A preliminary study.
Morales-Sillero A; García JM
J Sci Food Agric; 2015 Sep; 95(12):2445-53. PubMed ID: 25348572
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. Olive oil quality and ripening in super-high-density Arbequina orchard.
Benito M; Lasa JM; Gracia P; Oria R; Abenoza M; Varona L; Sánchez-Gimeno AC
J Sci Food Agric; 2013 Jul; 93(9):2207-20. PubMed ID: 23413119
[TBL] [Abstract][Full Text] [Related]
7. Concentrations of aroma compounds and odor activity values of odorant series in different olive cultivars and their oils.
Reboredo-Rodríguez P; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
J Agric Food Chem; 2013 Jun; 61(22):5252-9. PubMed ID: 23659432
[TBL] [Abstract][Full Text] [Related]
8. Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability.
Montaño A; Hernández M; Garrido I; Llerena JL; Espinosa F
Int J Mol Sci; 2016 Nov; 17(11):. PubMed ID: 27886101
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue.
Dias LG; Fernandes A; Veloso AC; Machado AA; Pereira JA; Peres AM
Food Chem; 2014 Oct; 160():321-9. PubMed ID: 24799245
[TBL] [Abstract][Full Text] [Related]
11. Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain.
Reboredo-Rodríguez P; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
Food Chem; 2014 Dec; 164():418-26. PubMed ID: 24996353
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. Oxygen concentration affects volatile compound biosynthesis during virgin olive oil production.
Sánchez-Ortiz A; Romero C; Pérez AG; Sanz C
J Agric Food Chem; 2008 Jun; 56(12):4681-5. PubMed ID: 18510335
[TBL] [Abstract][Full Text] [Related]
15. Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil.
Morrone L; Pupillo S; Neri L; Bertazza G; Magli M; Rotondi A
J Sci Food Agric; 2017 Mar; 97(5):1443-1450. PubMed ID: 27380828
[TBL] [Abstract][Full Text] [Related]
16. Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain.
García-González DL; Romero N; Aparicio R
J Agric Food Chem; 2010 Dec; 58(24):12899-905. PubMed ID: 21090684
[TBL] [Abstract][Full Text] [Related]
17. Chemical composition of virgin olive oils according to the ripening in olives.
Fuentes de Mendoza M; De Miguel Gordillo C; Marín Expóxito J; Sánchez Casas J; Martínez Cano M; Martín Vertedor D; Franco Baltasar MN
Food Chem; 2013 Dec; 141(3):2575-81. PubMed ID: 23870997
[TBL] [Abstract][Full Text] [Related]
18. Influence of Picual olive ripening on virgin olive oil alteration and stability during potato frying.
Olivero-David R; Mena C; Pérez-Jimenez MA; Sastre B; Bastida S; Márquez-Ruiz G; Sánchez-Muniz FJ
J Agric Food Chem; 2014 Dec; 62(48):11637-46. PubMed ID: 25390818
[TBL] [Abstract][Full Text] [Related]
19. Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant.
Asensio CM; Nepote V; Grosso NR
J Food Sci; 2012 Sep; 77(9):S294-301. PubMed ID: 22897359
[TBL] [Abstract][Full Text] [Related]
20. Extra virgin olive oil bitterness evaluation by sensory and chemical analyses.
Favati F; Condelli N; Galgano F; Caruso MC
Food Chem; 2013 Aug; 139(1-4):949-54. PubMed ID: 23561195
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
