148 related articles for article (PubMed ID: 28763973)
21. Direct study of minor extra-virgin olive oil components without any sample modification.
Ruiz-Aracama A; Goicoechea E; Guillén MD
Food Chem; 2017 Aug; 228():301-314. PubMed ID: 28317728
[TBL] [Abstract][Full Text] [Related]
22. Quality, stability and radical scavenging activity of olive oils after Chétoui olives (Olea europaea L.) storage under modified atmospheres.
Ben Yahia L; Baccouri B; Ouni Y; Hamdi S
Food Sci Technol Int; 2012 Aug; 18(4):353-65. PubMed ID: 22859649
[TBL] [Abstract][Full Text] [Related]
23. Identifying markers volatiles in Brazilian virgin oil by multiple headspace solid-phase microextraction, and chemometrics tools.
Lima AF; da Silva Oliveira W; de Oliveira Garcia A; Vicente E; Godoy HT
Food Res Int; 2023 May; 167():112697. PubMed ID: 37087263
[TBL] [Abstract][Full Text] [Related]
24. LC-MS phenolic profiling combined with multivariate analysis as an approach for the characterization of extra virgin olive oils of four rare Tunisian cultivars during ripening.
Ben Brahim S; Kelebek H; Ammar S; Abichou M; Bouaziz M
Food Chem; 2017 Aug; 229():9-19. PubMed ID: 28372256
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. 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]
27. Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes.
Tataridou M; Kotzekidou P
Int J Food Microbiol; 2015 Sep; 208():122-30. PubMed ID: 26065729
[TBL] [Abstract][Full Text] [Related]
28. Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage.
Romero N; Saavedra J; Tapia F; Sepúlveda B; Aparicio R
J Sci Food Agric; 2016 Jan; 96(2):583-92. PubMed ID: 25655098
[TBL] [Abstract][Full Text] [Related]
29. Evaluation of Over-The-Row Harvester Damage in a Super-High-Density Olive Orchard Using On-Board Sensing Techniques.
Pérez-Ruiz M; Rallo P; Jiménez MR; Garrido-Izard M; Suárez MP; Casanova L; Valero C; Martínez-Guanter J; Morales-Sillero A
Sensors (Basel); 2018 Apr; 18(4):. PubMed ID: 29673226
[TBL] [Abstract][Full Text] [Related]
30. Reduction of oil bitterness by heating of olive (Olea europaea) fruits.
García JM; Yousfi K; Mateos R; Olmo M; Cert A
J Agric Food Chem; 2001 Sep; 49(9):4231-5. PubMed ID: 11559116
[TBL] [Abstract][Full Text] [Related]
31. Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds.
Kalua CM; Allen MS; Bedgood DR; Bishop AG; Prenzler PD
J Agric Food Chem; 2005 Oct; 53(20):8054-62. PubMed ID: 16190670
[TBL] [Abstract][Full Text] [Related]
32. On-field monitoring of fruit ripening evolution and quality parameters in olive mutants using a portable NIR-AOTF device.
Cirilli M; Bellincontro A; Urbani S; Servili M; Esposto S; Mencarelli F; Muleo R
Food Chem; 2016 May; 199():96-104. PubMed ID: 26775949
[TBL] [Abstract][Full Text] [Related]
33. Biophenols: Enzymes (β-secretase, Cholinesterases, histone deacetylase and tyrosinase) inhibitors from olive (Olea europaea L.).
Omar SH; Scott CJ; Hamlin AS; Obied HK
Fitoterapia; 2018 Jul; 128():118-129. PubMed ID: 29772299
[TBL] [Abstract][Full Text] [Related]
34. The impact of cold storage and ethylene on volatile ester production and aroma perception in 'Hort16A' kiwifruit.
Günther CS; Marsh KB; Winz RA; Harker RF; Wohlers MW; White A; Goddard MR
Food Chem; 2015 Feb; 169():5-12. PubMed ID: 25236191
[TBL] [Abstract][Full Text] [Related]
35. 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]
36. 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]
37. Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
Sansone-Land A; Takeoka GR; Shoemaker CF
Food Chem; 2014 Apr; 149():285-95. PubMed ID: 24295708
[TBL] [Abstract][Full Text] [Related]
38. The role of phenolic compounds on olive oil aroma release.
Genovese A; Yang N; Linforth R; Sacchi R; Fisk I
Food Res Int; 2018 Oct; 112():319-327. PubMed ID: 30131143
[TBL] [Abstract][Full Text] [Related]
39. Olive mill wastewater microconstituents composition according to olive variety and extraction process.
Aggoun M; Arhab R; Cornu A; Portelli J; Barkat M; Graulet B
Food Chem; 2016 Oct; 209():72-80. PubMed ID: 27173536
[TBL] [Abstract][Full Text] [Related]
40. Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils.
Reboredo-Rodríguez P; González-Barreiro C; Cancho-Grande B; Simal-Gándara J
Food Chem; 2014 Sep; 158():534-45. PubMed ID: 24731380
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]