181 related articles for article (PubMed ID: 34681344)
1. Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils.
Rotondi A; Morrone L; Bertazza G; Neri L
Foods; 2021 Sep; 10(10):. PubMed ID: 34681344
[TBL] [Abstract][Full Text] [Related]
2. How olive washing and storage affect fruit ethanol and virgin olive oil ethanol, ethyl esters and composition.
Beltran G; Hueso A; Bejaoui MA; Gila AM; Costales R; Sánchez-Ortiz A; Aguilera MP; Jimenez A
J Sci Food Agric; 2021 Jul; 101(9):3714-3722. PubMed ID: 33301202
[TBL] [Abstract][Full Text] [Related]
3. Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil.
Beltrán Maza G; Gila Beltrán AM; Herrera MPA; Jiménez Márquez A; Sánchez-Ortiz A
Foods; 2023 May; 12(11):. PubMed ID: 37297415
[TBL] [Abstract][Full Text] [Related]
4. Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage.
Zullo BA; Cioccia G; Ciafardini G
Food Microbiol; 2013 Oct; 36(1):70-8. PubMed ID: 23764222
[TBL] [Abstract][Full Text] [Related]
5. Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils.
Marx ÍMG; Casal S; Rodrigues N; Cruz R; Veloso ACA; Pereira JA; Peres AM
Food Chem; 2022 Nov; 395():133570. PubMed ID: 35777205
[TBL] [Abstract][Full Text] [Related]
6. Does the Harvest Type Affect Olive Health? Influence of the Harvesting System and Storage Time on the Chemical, Volatile and Sensory Qualities of Extra Virgin Olive Oils.
Taiti C; Masi E; Flamminii F; Di Mattia C; Mancuso S; Marone E
Plants (Basel); 2023 Nov; 12(22):. PubMed ID: 38005740
[TBL] [Abstract][Full Text] [Related]
7. Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.
Gambacorta G; Faccia M; Previtali MA; Pati S; La Notte E; Baiano A
J Food Sci; 2010 Apr; 75(3):C229-35. PubMed ID: 20492271
[TBL] [Abstract][Full Text] [Related]
8. How 'ground-picked' olive fruits affect virgin olive oil ethanol content, ethyl esters and quality.
Beltran G; Sánchez R; Sánchez-Ortiz A; Aguilera MP; Bejaoui MA; Jimenez A
J Sci Food Agric; 2016 Aug; 96(11):3801-6. PubMed ID: 26679044
[TBL] [Abstract][Full Text] [Related]
9. Chemical stability of extra-virgin olive oil added with oregano essential oil.
Asensio CM; Nepote V; Grosso NR
J Food Sci; 2011 Sep; 76(7):S445-50. PubMed ID: 22417562
[TBL] [Abstract][Full Text] [Related]
10. Sensory attribute preservation in extra virgin olive oil with addition of oregano essential oil as natural antioxidant.
Asensio CM; Nepote V; Grosso NR
J Food Sci; 2012 Sep; 77(9):S294-301. PubMed ID: 22897359
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Chemical Changes Occur in Extra-Virgin Olive Oil during Fruits Ripeness of Zalmati Cultivar Planted in Warm Desert Climate.
Hmida RB; Gargouri B; Bouaziz M
J Oleo Sci; 2022; 71(4):469-479. PubMed ID: 35370211
[TBL] [Abstract][Full Text] [Related]
13. Characterization of virgin olive oils produced with autochthonous Galician varieties.
Reboredo-Rodríguez P; González-Barreiro C; Cancho-Grande B; Valli E; Bendini A; Gallina Toschi T; Simal-Gandara J
Food Chem; 2016 Dec; 212():162-71. PubMed ID: 27374520
[TBL] [Abstract][Full Text] [Related]
14. Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability.
Montaño A; Hernández M; Garrido I; Llerena JL; Espinosa F
Int J Mol Sci; 2016 Nov; 17(11):. PubMed ID: 27886101
[TBL] [Abstract][Full Text] [Related]
15. Changes in virgin olive oil quality during low-temperature fruit storage.
Kalua CM; Bedgood DR; Bishop AG; Prenzler PD
J Agric Food Chem; 2008 Apr; 56(7):2415-22. PubMed ID: 18321051
[TBL] [Abstract][Full Text] [Related]
16. Valorization of monovarietal
Casadei E; Valli E; Bendini A; Barbieri S; Tucci R; Ferioli F; Gallina Toschi T
Front Nutr; 2024; 11():1353832. PubMed ID: 38638290
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis.
Różańska A; Russo M; Cacciola F; Salafia F; Polkowska Ż; Dugo P; Mondello L
Foods; 2020 Aug; 9(8):. PubMed ID: 32823794
[TBL] [Abstract][Full Text] [Related]
19. Effect of preprocessing olive storage conditions on virgin olive oil quality and composition.
Inarejos-García AM; Gómez-Rico A; Desamparados Salvador M; Fregapane G
J Agric Food Chem; 2010 Apr; 58(8):4858-65. PubMed ID: 20356076
[TBL] [Abstract][Full Text] [Related]
20. Differentiation Between Unfiltered and Filtered Oblica and Leccino cv. Virgin Olive Oils.
Jukić Špika M; Žanetić M; Kraljić K; Soldo B; Ljubenkov I; Politeo O; Škevin D
J Food Sci; 2019 Apr; 84(4):877-885. PubMed ID: 30977923
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
