262 related articles for article (PubMed ID: 31206180)
1. Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics.
Caponio F; Leone A; Squeo G; Tamborrino A; Summo C
J Sci Food Agric; 2019 Sep; 99(12):5594-5600. PubMed ID: 31206180
[TBL] [Abstract][Full Text] [Related]
2. Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time.
Taticchi A; Selvaggini R; Esposto S; Sordini B; Veneziani G; Servili M
Food Chem; 2019 Aug; 289():7-15. PubMed ID: 30955668
[TBL] [Abstract][Full Text] [Related]
3. Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil.
Veneziani G; Esposto S; Taticchi A; Selvaggini R; Urbani S; Di Maio I; Sordini B; Servili M
J Agric Food Chem; 2015 Jul; 63(26):6066-74. PubMed ID: 26072976
[TBL] [Abstract][Full Text] [Related]
4. Volatile and Sensory Profiles of Algerian Extra-Virgin Olive Oil from Souidi and Zeletni Cultivars.
Cherfaoui M; Cecchi T; Keciri S; Boudriche L
Chem Biodivers; 2019 Nov; 16(11):e1900297. PubMed ID: 31545549
[TBL] [Abstract][Full Text] [Related]
5. Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage.
Malheiro R; Casal S; Rodrigues N; Renard CMGC; Pereira JA
Food Res Int; 2018 Apr; 106():374-382. PubMed ID: 29579937
[TBL] [Abstract][Full Text] [Related]
6. Chemical and sensory characterization of Brazilian virgin olive oils.
Zago L; Squeo G; Bertoncini EI; Difonzo G; Caponio F
Food Res Int; 2019 Dec; 126():108588. PubMed ID: 31732048
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process.
Sánchez-Ortiz A; Romero-Segura C; Sanz C; Pérez AG
J Agric Food Chem; 2012 Jan; 60(3):812-22. PubMed ID: 22175798
[TBL] [Abstract][Full Text] [Related]
10. Modification of volatile compound profile of virgin olive oil due to hot-water treatment of olive fruit.
Pérez AG; Luaces P; Ríos JJ; García JM; Sanz C
J Agric Food Chem; 2003 Oct; 51(22):6544-9. PubMed ID: 14558776
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Influence of an innovative and promising gas clarification process on the quality of stored extra virgin olive oils.
Valli E; Ayyad Z; Garcia-Salas P; Cevoli C; Afaneh IA; Bendini A; Gallina Toschi T
Food Res Int; 2019 Feb; 116():30-36. PubMed ID: 30716949
[TBL] [Abstract][Full Text] [Related]
14. Has the use of talc an effect on yield and extra virgin olive oil quality?
Caponio F; Squeo G; Difonzo G; Pasqualone A; Summo C; Paradiso VM
J Sci Food Agric; 2016 Aug; 96(10):3292-9. PubMed ID: 26847164
[TBL] [Abstract][Full Text] [Related]
15. Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.
Caponio F; Durante V; Varva G; Silletti R; Previtali MA; Viggiani I; Squeo G; Summo C; Pasqualone A; Gomes T; Baiano A
Food Chem; 2016 Jul; 202():221-8. PubMed ID: 26920288
[TBL] [Abstract][Full Text] [Related]
16. Specification of a new de-stoner machine: evaluation of machining effects on olive paste's rheology and olive oil yield and quality.
Romaniello R; Leone A; Tamborrino A
J Sci Food Agric; 2017 Jan; 97(1):115-121. PubMed ID: 26927223
[TBL] [Abstract][Full Text] [Related]
17. Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil.
Caponio F; Squeo G; Brunetti L; Pasqualone A; Summo C; Paradiso VM; Catalano P; Bianchi B
J Sci Food Agric; 2018 Aug; 98(11):4279-4286. PubMed ID: 29427340
[TBL] [Abstract][Full Text] [Related]
18. Influence of the fatty acid profile on the volatile components of virgin olive oil subjected to thermal stress.
Tomé-Rodríguez S; Ledesma-Escobar CA; Penco-Valenzuela JM; Priego-Capote F
J Sci Food Agric; 2021 Aug; 101(11):4829-4837. PubMed ID: 33502792
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]