485 related articles for article (PubMed ID: 30003540)
1. Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives.
Amanpour A; Kelebek H; Selli S
J Sci Food Agric; 2019 Jan; 99(2):726-740. PubMed ID: 30003540
[TBL] [Abstract][Full Text] [Related]
2. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives.
Selli S; Kelebek H; Kesen S; Sonmezdag AS
J Sci Food Agric; 2018 Aug; 98(11):4104-4111. PubMed ID: 29388215
[TBL] [Abstract][Full Text] [Related]
3. Characterization of the Key Odorants in High-Quality Extra Virgin Olive Oils and Certified Off-Flavor Oils to Elucidate Aroma Compounds Causing a Rancid Off-Flavor.
Neugebauer A; Granvogl M; Schieberle P
J Agric Food Chem; 2020 May; 68(21):5927-5937. PubMed ID: 32323988
[TBL] [Abstract][Full Text] [Related]
4. Gas Chromatography-Mass Spectrometry-Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times.
Ben Brahim S; Amanpour A; Chtourou F; Kelebek H; Selli S; Bouaziz M
J Agric Food Chem; 2018 Mar; 66(11):2851-2861. PubMed ID: 29485281
[TBL] [Abstract][Full Text] [Related]
5. Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA).
Kesen S; Kelebek H; Selli S
J Agric Food Chem; 2014 Jan; 62(2):391-401. PubMed ID: 24387707
[TBL] [Abstract][Full Text] [Related]
6. Changes in volatile organic composition of olive oil extracted from cv. 'Leccino' fruit subjected to ethylene treatments at different ripening stages.
Dourou AM; Brizzolara S; Famiani F; Tonutti P
J Sci Food Agric; 2021 Jul; 101(9):3981-3986. PubMed ID: 33336798
[TBL] [Abstract][Full Text] [Related]
7. Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis.
Iraqi R; Vermeulen C; Benzekri A; Bouseta A; Collin S
J Agric Food Chem; 2005 Feb; 53(4):1179-84. PubMed ID: 15713037
[TBL] [Abstract][Full Text] [Related]
8. LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives.
Amanpour A; Kelebek H; Selli S
J Mass Spectrom; 2019 Mar; 54(3):227-238. PubMed ID: 30593706
[TBL] [Abstract][Full Text] [Related]
9. Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.
Hachicha Hbaieb R; Kotti F; Gargouri M; Msallem M; Vichi S
Food Chem; 2016 Jul; 203():548-558. PubMed ID: 26948650
[TBL] [Abstract][Full Text] [Related]
10. Identifying volatile and non-volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils.
Greco M; Spadafora N; Shine M; Smith A; Muto A; Muzzalupo I; Chiappetta A; Bruno L; Müller C; Rogers H; Bitonti MB
J Sci Food Agric; 2022 Aug; 102(11):4500-4513. PubMed ID: 35122271
[TBL] [Abstract][Full Text] [Related]
11. Use of odorant series for extra virgin olive oil aroma characterisation.
Genovese A; Caporaso N; Leone T; Paduano A; Mena C; Perez-Jimenez MA; Sacchi R
J Sci Food Agric; 2019 Feb; 99(3):1215-1224. PubMed ID: 30066487
[TBL] [Abstract][Full Text] [Related]
12. The inner temperature of the olives (cv. Leccino) before processing affects the volatile profile and the composition of the oil.
Dourou AM; Brizzolara S; Meoni G; Tenori L; Famiani F; Luchinat C; Tonutti P
Food Res Int; 2020 Mar; 129():108861. PubMed ID: 32036874
[TBL] [Abstract][Full Text] [Related]
13. Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.
García-Vico L; Belaj A; Sánchez-Ortiz A; Martínez-Rivas JM; Pérez AG; Sanz C
Molecules; 2017 Jan; 22(1):. PubMed ID: 28098834
[TBL] [Abstract][Full Text] [Related]
14. Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.
da Costa JRO; Dal Bosco SM; Ramos RCS; Machado ICK; Garavaglia J; Villasclaras SS
J Food Sci; 2020 Nov; 85(11):3764-3775. PubMed ID: 32990366
[TBL] [Abstract][Full Text] [Related]
15. Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches.
Procida G; Cichelli A; Lagazio C; Conte LS
J Sci Food Agric; 2016 Jan; 96(1):311-8. PubMed ID: 25597626
[TBL] [Abstract][Full Text] [Related]
16. Key Odorant Differences in Fragrant
Jia X; Wang L; Zheng C; Yang Y; Wang X; Hui J; Zhou Q
J Agric Food Chem; 2020 Dec; 68(50):14950-14960. PubMed ID: 33227196
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Monitoring Fatty Acid and Sterol Profile of Nizip Yaglik Olive Oil Adulterated by Cotton and Sunflower Oil.
Kesen S
J Oleo Sci; 2019 Sep; 68(9):817-826. PubMed ID: 31413247
[TBL] [Abstract][Full Text] [Related]
19. Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Beijing Douzhi by Gas Chromatography-Olfactometry, Quantitative Analysis, and Odor Activity Value.
Huang J; Liu Y; Yang W; Liu Y; Zhang Y; Huang M; Sun B
J Agric Food Chem; 2018 Jan; 66(3):689-694. PubMed ID: 29260548
[TBL] [Abstract][Full Text] [Related]
20. Characterization of the Major Odor-Active Compounds in Jackfruit Pulp.
Grimm JE; Steinhaus M
J Agric Food Chem; 2019 May; 67(20):5838-5846. PubMed ID: 31050422
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
