166 related articles for article (PubMed ID: 34088913)
1. Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil.
Peyrot des Gachons C; O'Keefe AJ; Slade L; Beauchamp GK
Sci Rep; 2021 Jun; 11(1):11851. PubMed ID: 34088913
[TBL] [Abstract][Full Text] [Related]
2. Healthy virgin olive oil: a matter of bitterness.
Vitaglione P; Savarese M; Paduano A; Scalfi L; Fogliano V; Sacchi R
Crit Rev Food Sci Nutr; 2015; 55(13):1808-18. PubMed ID: 24915318
[TBL] [Abstract][Full Text] [Related]
3. Consumers' Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae-A Narrative Review.
Cavallo C; Cicia G; Del Giudice T; Sacchi R; Vecchio R
Nutrients; 2019 May; 11(5):. PubMed ID: 31137645
[TBL] [Abstract][Full Text] [Related]
4. Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of
Romani A; Ieri F; Urciuoli S; Noce A; Marrone G; Nediani C; Bernini R
Nutrients; 2019 Aug; 11(8):. PubMed ID: 31374907
[No Abstract] [Full Text] [Related]
5. Activation of specific bitter taste receptors by olive oil phenolics and secoiridoids.
Cui M; Chen B; Xu K; Rigakou A; Diamantakos P; Melliou E; Logothetis DE; Magiatis P
Sci Rep; 2021 Nov; 11(1):22340. PubMed ID: 34785711
[TBL] [Abstract][Full Text] [Related]
6. Influence of olive ripening degree and crusher typology on chemical and sensory characteristics of Correggiolo virgin olive oil.
Morrone L; Pupillo S; Neri L; Bertazza G; Magli M; Rotondi A
J Sci Food Agric; 2017 Mar; 97(5):1443-1450. PubMed ID: 27380828
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Extra virgin olive oil bitterness evaluation by sensory and chemical analyses.
Favati F; Condelli N; Galgano F; Caruso MC
Food Chem; 2013 Aug; 139(1-4):949-54. PubMed ID: 23561195
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Phenolic secoiridoids in extra virgin olive oil impede fibrogenic and oncogenic epithelial-to-mesenchymal transition: extra virgin olive oil as a source of novel antiaging phytochemicals.
Vazquez-Martin A; Fernández-Arroyo S; Cufí S; Oliveras-Ferraros C; Lozano-Sánchez J; Vellón L; Micol V; Joven J; Segura-Carretero A; Menendez JA
Rejuvenation Res; 2012 Feb; 15(1):3-21. PubMed ID: 22229524
[TBL] [Abstract][Full Text] [Related]
11. Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil.
Pedan V; Popp M; Rohn S; Nyfeler M; Bongartz A
Molecules; 2019 May; 24(11):. PubMed ID: 31142034
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Extra-virgin olive oil: are consumers provided with the sensory quality they want? A hedonic price model with sensory attributes.
Cavallo C; Caracciolo F; Cicia G; Del Giudice T
J Sci Food Agric; 2018 Mar; 98(4):1591-1598. PubMed ID: 28833150
[TBL] [Abstract][Full Text] [Related]
14. New drugs from ancient natural foods. Oleocanthal, the natural occurring spicy compound of olive oil: a brief history.
Scotece M; Conde J; Abella V; Lopez V; Pino J; Lago F; Smith AB; Gómez-Reino JJ; Gualillo O
Drug Discov Today; 2015 Apr; 20(4):406-10. PubMed ID: 25448758
[TBL] [Abstract][Full Text] [Related]
15. Natural Molecules for Healthy Lifestyles: Oleocanthal from Extra Virgin Olive Oil.
Francisco V; Ruiz-Fernández C; Lahera V; Lago F; Pino J; Skaltsounis L; González-Gay MA; Mobasheri A; Gómez R; Scotece M; Gualillo O
J Agric Food Chem; 2019 Apr; 67(14):3845-3853. PubMed ID: 30875206
[TBL] [Abstract][Full Text] [Related]
16. An Appraisal of the Oleocanthal-Rich Extra Virgin Olive Oil (EVOO) and Its Potential Anticancer and Neuroprotective Properties.
Infante R; Infante M; Pastore D; Pacifici F; Chiereghin F; Malatesta G; Donadel G; Tesauro M; Della-Morte D
Int J Mol Sci; 2023 Dec; 24(24):. PubMed ID: 38139152
[TBL] [Abstract][Full Text] [Related]
17. Extra virgin olive oil and related by-products (Olea europaea L.) as natural sources of phenolic compounds for abdominal pain relief in gastrointestinal disorders in rats.
Parisio C; Lucarini E; Micheli L; Toti A; Bellumori M; Cecchi L; Calosi L; Bani D; Di Cesare Mannelli L; Mulinacci N; Ghelardini C
Food Funct; 2020 Dec; 11(12):10423-10435. PubMed ID: 33237043
[TBL] [Abstract][Full Text] [Related]
18. Sensory properties of Californian and imported extra virgin olive oils.
Delgado C; Guinard JX
J Food Sci; 2011 Apr; 76(3):S170-6. PubMed ID: 21535856
[TBL] [Abstract][Full Text] [Related]
19. Evaluating the Variability in the Phenolic Concentration of Extra Virgin Olive Oil According to the Commission Regulation (EU) 432/2012 Health Claim.
Criado-Navarro I; López-Bascón MA; Priego-Capote F
J Agric Food Chem; 2020 Aug; 68(34):9070-9080. PubMed ID: 32806109
[TBL] [Abstract][Full Text] [Related]
20. Serum lipid profile and inflammatory markers in the aorta of cholesterol-fed rats supplemented with extra virgin olive oil, sunflower oils and oil-products.
Katsarou AI; Kaliora AC; Papalois A; Chiou A; Kalogeropoulos N; Agrogiannis G; Andrikopoulos NK
Int J Food Sci Nutr; 2015; 66(7):766-73. PubMed ID: 26401576
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
