These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

129 related articles for article (PubMed ID: 32777575)

  • 1. Packing black ripe olives in acid conditions.
    Romero C; Brenes M; García-Serrano P; Montaño A; Medina E; García-García P
    Food Chem; 2021 Feb; 337():127751. PubMed ID: 32777575
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of California-style black ripe olive processing on the formation of acrylamide.
    Charoenprasert S; Mitchell A
    J Agric Food Chem; 2014 Aug; 62(34):8716-21. PubMed ID: 25110929
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Stability of color in Spanish-style green table olives pasteurized and stored in plastic containers.
    Sánchez AH; López-López A; Beato VM; de Castro A; Montaño A
    J Sci Food Agric; 2017 Aug; 97(11):3631-3641. PubMed ID: 28101943
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of processing conditions on acrylamide content in black ripe olives.
    Casado FJ; Montaño A
    J Agric Food Chem; 2008 Mar; 56(6):2021-7. PubMed ID: 18303816
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The Influence of pH and Sodium Hydroxide Exposure Time on Glucosamine and Acrylamide Levels in California-Style Black Ripe Olives.
    Charoenprasert S; Zweigenbaum JA; Zhang G; Mitchell AE
    J Food Sci; 2017 Jul; 82(7):1574-1581. PubMed ID: 28556254
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Optimization of Ripe Olive Processing with a Single Lye Treatment.
    Brenes M; Romero C; García-García P
    J Food Sci; 2017 Sep; 82(9):2078-2084. PubMed ID: 28796287
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of iron redox state on black ripe olive processing.
    García P; Romero C; Brenes M
    J Sci Food Agric; 2018 Sep; 98(12):4653-4658. PubMed ID: 29528506
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Debittering of olives by polyphenol oxidation.
    García A; Romero C; Medina E; García P; de Castro A; Brenes M
    J Agric Food Chem; 2008 Dec; 56(24):11862-7. PubMed ID: 19049294
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Comparative Study of Four Analytical Methods for the Routine Determination of Acrylamide in Black Ripe Olives.
    Crawford LM; Wang SC
    J Agric Food Chem; 2019 Nov; 67(46):12633-12641. PubMed ID: 31083941
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry quantitation of polyphenols and secoiridoids in california-style black ripe olives and dry salt-cured olives.
    Melliou E; Zweigenbaum JA; Mitchell AE
    J Agric Food Chem; 2015 Mar; 63(9):2400-5. PubMed ID: 25668132
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives.
    Lee SM; Kitsawad K; Sigal A; Flynn D; Guinard JX
    J Food Sci; 2012 Dec; 77(12):S439-48. PubMed ID: 23240976
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Use of Amberlite Macroporous Resins To Reduce Bitterness in Whole Olives for Improved Processing Sustainability.
    Johnson R; Mitchell AE
    J Agric Food Chem; 2019 Feb; 67(5):1546-1553. PubMed ID: 30636418
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensory characterisation of black ripe table olives from Spanish Manzanilla and Hojiblanca cultivars.
    López-López A; Sánchez-Gómez AH; Montaño A; Cortés-Delgado A; Garrido-Fernández A
    Food Res Int; 2019 Feb; 116():114-125. PubMed ID: 30716899
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparative study of the use of sarcosine, proline and glycine as acrylamide inhibitors in ripe olive processing.
    Sánchez AH; Beato VM; López-López A; Montaño A
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(2):242-9. PubMed ID: 24294998
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 °C.
    Blana VA; Polymeneas N; Tassou CC; Panagou EZ
    Food Microbiol; 2016 Feb; 53(Pt B):71-5. PubMed ID: 26678132
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Stability of monosodium glutamate in green table olives and pickled cucumbers as a function of packing conditions and storage time.
    de Castro A; Sánchez AH; Beato VM; Casado FJ; Montaño A
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(7):1158-64. PubMed ID: 24720705
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.