181 related articles for article (PubMed ID: 34681344)
21. 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]
22. Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom.
Brkić Bubola K; Lukić M; Novoselić A; Krapac M; Lukić I
Foods; 2020 Oct; 9(10):. PubMed ID: 33053794
[TBL] [Abstract][Full Text] [Related]
23. Evaluation of Selected Quality Parameters of "Agristigna" Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage.
Loizzo MR; Sicari V; Spizzirri UG; Romeo R; Tundis R; Mincione A; Nicoletta FP; Restuccia D
Foods; 2022 Apr; 11(8):. PubMed ID: 35454700
[TBL] [Abstract][Full Text] [Related]
24. Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant.
Leone A; Tamborrino A; Esposto S; Berardi A; Servili M
Foods; 2022 Sep; 11(18):. PubMed ID: 36140886
[TBL] [Abstract][Full Text] [Related]
25. Influence of the fruit's ripeness on virgin olive oil quality.
Franco MN; Sánchez J; De Miguel C; Martínez M; Martín-Vertedor D
J Oleo Sci; 2015; 64(3):263-73. PubMed ID: 25757430
[TBL] [Abstract][Full Text] [Related]
26. Perception of olive oils sensory defects using a potentiometric taste device.
Veloso ACA; Silva LM; Rodrigues N; Rebello LPG; Dias LG; Pereira JA; Peres AM
Talanta; 2018 Jan; 176():610-618. PubMed ID: 28917798
[TBL] [Abstract][Full Text] [Related]
27. Influence of the Washing Process and the Time of Fruit Harvesting throughout the Day on Quality and Chemosensory Profile of Organic Extra Virgin Olive Oils.
Segura-Borrego MP; Ríos-Reina R; Puentes-Campos AJ; Jiménez-Herrera B; Callejón RM
Foods; 2022 Sep; 11(19):. PubMed ID: 36230084
[TBL] [Abstract][Full Text] [Related]
28. Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil.
Manganiello R; Pagano M; Nucciarelli D; Ciccoritti R; Tomasone R; Di Serio MG; Giansante L; Del Re P; Servili M; Veneziani G
Foods; 2021 Nov; 10(11):. PubMed ID: 34829165
[TBL] [Abstract][Full Text] [Related]
29. Evolution of Virgin Olive Oil during Long-term Storage.
Alvarruiz A; Pardo JE; Copete ME; Miguel C; Rabadán A; López E; Álvarez-Ortí M
J Oleo Sci; 2020 Aug; 69(8):809-814. PubMed ID: 32641604
[TBL] [Abstract][Full Text] [Related]
30. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening.
Köseoğlu O; Sevim D; Kadiroğlu P
Food Chem; 2016 Dec; 212():628-34. PubMed ID: 27374577
[TBL] [Abstract][Full Text] [Related]
31. Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).
Benito M; Oria R; Sánchez-Gimeno AC
Food Sci Technol Int; 2010 Dec; 16(6):523-30. PubMed ID: 21339168
[TBL] [Abstract][Full Text] [Related]
32. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.
Rotondi A; Bendini A; Cerretani L; Mari M; Lercker G; Toschi TG
J Agric Food Chem; 2004 Jun; 52(11):3649-54. PubMed ID: 15161244
[TBL] [Abstract][Full Text] [Related]
33. α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils.
Ambra R; Natella F; Lucchetti S; Forte V; Pastore G
Int J Food Sci Nutr; 2017 Aug; 68(5):538-545. PubMed ID: 27931126
[TBL] [Abstract][Full Text] [Related]
34. Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils.
Di Stefano V; Melilli MG
Nat Prod Res; 2020 Jan; 34(1):78-86. PubMed ID: 30896291
[TBL] [Abstract][Full Text] [Related]
35. Improvement of Physico-chemical Properties of Arbequina Extra Virgin Olive Oil Enriched with β-Carotene from Fungi.
Murillo-Cruz MC; García-Ruíz AB; Chova-Martínez M; Bermejo-Román R
J Oleo Sci; 2021 Apr; 70(4):459-469. PubMed ID: 33692234
[TBL] [Abstract][Full Text] [Related]
36. Tradition Mills' Picholine Olive Oil Physicochemical Characterization and Chemical Profiling across Different Cities in Morocco.
El Moudden H; El Idrissi Y; El Guezzane C; Belmaghraoui W; El Yadini A; Harhar H; Tabyaoui M
ScientificWorldJournal; 2020; 2020():1804723. PubMed ID: 33013232
[TBL] [Abstract][Full Text] [Related]
37. Characterisation of extra virgin olive oils from Galician autochthonous varieties and their co-crushings with Arbequina and Picual cv.
Reboredo-Rodríguez P; González-Barreiro C; Cancho-Grande B; Fregapane G; Salvador MD; Simal-Gándara J
Food Chem; 2015 Jun; 176():493-503. PubMed ID: 25624261
[TBL] [Abstract][Full Text] [Related]
38. Application of Pulsed Electric Fields to Pilot and Industrial Scale Virgin Olive Oil Extraction: Impact on Organoleptic and Functional Quality.
Navarro A; Ruiz-Méndez MV; Sanz C; Martínez M; Rego D; Pérez AG
Foods; 2022 Jul; 11(14):. PubMed ID: 35885265
[TBL] [Abstract][Full Text] [Related]
39. Effect of Hopper Loading on the Formation of Alkyl Alcohols in Olive Fruits and Its Relationship with Sensory Quality Losses of Virgin Olive Oil.
Boudebouz A; Romero A; Hermoso JF; Boqué R; Mestres M
Foods; 2023 Jul; 12(13):. PubMed ID: 37444371
[TBL] [Abstract][Full Text] [Related]
40. Effect of processing systems on the quality and stability of Chemlali olive oils.
Ammar S; Zribi A; Ben Mansour A; Ayadi M; Abdelhedi R; Bouaziz M
J Oleo Sci; 2014; 63(4):311-23. PubMed ID: 24599103
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]