178 related articles for article (PubMed ID: 28873578)
1. Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives.
Sánchez AH; López-López A; Cortés-Delgado A; Beato VM; Medina E; de Castro A; Montaño A
Food Chem; 2018 Jan; 239():343-353. PubMed ID: 28873578
[TBL] [Abstract][Full Text] [Related]
2. Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars.
Ruiz-Barba JL; Sánchez AH; López-López A; Cortés-Delgado A; Montaño A
Foods; 2023 Jun; 12(12):. PubMed ID: 37372597
[TBL] [Abstract][Full Text] [Related]
3. Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives.
de Castro A; Sánchez AH; Cortés-Delgado A; López-López A; Montaño A
Food Chem; 2019 Jan; 271():543-549. PubMed ID: 30236714
[TBL] [Abstract][Full Text] [Related]
4. Volatile Composition of Industrially Fermented Table Olives from Greece.
Mikrou T; Kasimati K; Doufexi I; Kapsokefalou M; Gardeli C; Mallouchos A
Foods; 2021 May; 10(5):. PubMed ID: 34063279
[TBL] [Abstract][Full Text] [Related]
5. Determination of the volatile profile of stoned table olives from different varieties by using HS-SPME and GC/IT-MS.
Malheiro R; de Pinho PG; Casal S; Bento A; Pereira JA
J Sci Food Agric; 2011 Jul; 91(9):1693-701. PubMed ID: 21448862
[TBL] [Abstract][Full Text] [Related]
6. Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar).
Ruiz-Barba JL; Sánchez AH; López-López A; Cortés-Delgado A; Montaño A
Food Microbiol; 2023 Aug; 113():104286. PubMed ID: 37098427
[TBL] [Abstract][Full Text] [Related]
7. Assessment of the Minor-Component Transformations in Fat during the Green Spanish-Style Table Olive Processing.
López-López A; Cortés-Delgado A; Garrido-Fernández A
J Agric Food Chem; 2018 May; 66(17):4481-4489. PubMed ID: 29652144
[TBL] [Abstract][Full Text] [Related]
8. Aroma profile and volatile composition of black ripe olives (Manzanilla and Hojiblanca cultivars).
Sánchez AH; López-López A; Cortés-Delgado A; de Castro A; Montaño A
Food Res Int; 2020 Jan; 127():108733. PubMed ID: 31882090
[TBL] [Abstract][Full Text] [Related]
9. Pedologic Factors Affecting Virgin Olive Oil Quality of "Chemlali" Olive Trees (Olea europaea L.).
Rached MB; Galaverna G; Cirlini M; Boujneh D; Zarrouk M; Guerfel M
J Oleo Sci; 2017 Aug; 66(8):907-915. PubMed ID: 28701656
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations.
Garrido-Fernández A; Montaño A; Cortés-Delgado A; Rodríguez-Gómez F; Arroyo-López FN
Foods; 2021 May; 10(6):. PubMed ID: 34073901
[TBL] [Abstract][Full Text] [Related]
12. Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations.
Benítez-Cabello A; Rodríguez-Gómez F; Morales ML; Garrido-Fernández A; Jiménez-Díaz R; Arroyo-López FN
Foods; 2019 Jul; 8(8):. PubMed ID: 31344875
[TBL] [Abstract][Full Text] [Related]
13. Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fat.
López-López A; Cortés-Delgado A; Garrido-Fernández A
Food Chem; 2015 Dec; 188():37-45. PubMed ID: 26041161
[TBL] [Abstract][Full Text] [Related]
14. Changes in volatile composition during the processing and storage of black ripe olives.
López-López A; Cortés-Delgado A; de Castro A; Sánchez AH; Montaño A
Food Res Int; 2019 Nov; 125():108568. PubMed ID: 31554036
[TBL] [Abstract][Full Text] [Related]
15. Quantitation of Oleuropein and Related Phenolics in Cured Spanish-Style Green, California-Style Black Ripe, and Greek-Style Natural Fermentation Olives.
Johnson R; Melliou E; Zweigenbaum J; Mitchell AE
J Agric Food Chem; 2018 Mar; 66(9):2121-2128. PubMed ID: 29424233
[TBL] [Abstract][Full Text] [Related]
16. Volatile profiles of green Spanish-style table olives: Application of compositional data analysis for the segregation of their cultivars and production areas.
Garrido-Fernández A; Montaño A; Sánchez-Gómez AH; Cortés-Delgado A; López-López A
Talanta; 2017 Jul; 169():77-84. PubMed ID: 28411825
[TBL] [Abstract][Full Text] [Related]
17. Identification of leaf volatiles from olive (Olea europaea) and their possible role in the ovipositional preferences of olive fly, Bactrocera oleae (Rossi) (Diptera: Tephritidae).
Malheiro R; Casal S; Cunha SC; Baptista P; Pereira JA
Phytochemistry; 2016 Jan; 121():11-9. PubMed ID: 26603276
[TBL] [Abstract][Full Text] [Related]
18. Olive Oil Produced from Olives Stored under CO
Athanasiadis V; Chatzimitakos T; Bozinou E; Makris DP; Dourtoglou VG; Lalas SI
Antioxidants (Basel); 2022 Dec; 12(1):. PubMed ID: 36670892
[TBL] [Abstract][Full Text] [Related]
19. Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives.
de Castro A; Sánchez AH; López-López A; Cortés-Delgado A; Medina E; Montaño A
Metabolites; 2018 Oct; 8(4):. PubMed ID: 30384453
[TBL] [Abstract][Full Text] [Related]
20. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.
Bleve G; Tufariello M; Durante M; Perbellini E; Ramires FA; Grieco F; Cappello MS; De Domenico S; Mita G; Tasioula-Margari M; Logrieco AF
Front Microbiol; 2014; 5():570. PubMed ID: 25389422
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
