159 related articles for article (PubMed ID: 35777205)
1. 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]
2. Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles.
Marx ÍMG; Casal S; Rodrigues N; Cruz R; Peres F; Veloso ACA; Pereira JA; Peres AM
Food Chem; 2022 Nov; 393():133327. PubMed ID: 35653996
[TBL] [Abstract][Full Text] [Related]
3. An effective HPLC-based approach for the evaluation of the content of total phenolic compounds transferred from olives to virgin olive oil during the olive milling process.
Cecchi L; Migliorini M; Zanoni B; Breschi C; Mulinacci N
J Sci Food Agric; 2018 Aug; 98(10):3636-3643. PubMed ID: 29250777
[TBL] [Abstract][Full Text] [Related]
4. Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.
Hachicha Hbaieb R; Kotti F; Gargouri M; Msallem M; Vichi S
Food Chem; 2016 Jul; 203():548-558. PubMed ID: 26948650
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Olive oil quality and ripening in super-high-density Arbequina orchard.
Benito M; Lasa JM; Gracia P; Oria R; Abenoza M; Varona L; Sánchez-Gimeno AC
J Sci Food Agric; 2013 Jul; 93(9):2207-20. PubMed ID: 23413119
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. High hydrostatic pressure enhances the formation of oleocanthal and oleacein in 'Arbequina' olive fruit.
Olmo-Cunillera A; Ribas-Agustí A; Lozano-Castellón J; Pérez M; Ninot A; Romero-Aroca A; Lamuela-Raventós RM; Vallverdú-Queralt A
Food Chem; 2024 Mar; 437(Pt 1):137902. PubMed ID: 37924762
[TBL] [Abstract][Full Text] [Related]
9. Virgin olive oil quality of hedgerow 'Arbequina' olive trees under deficit irrigation.
García JM; Morales-Sillero A; Pérez-Rubio AG; Diaz-Espejo A; Montero A; Fernández JE
J Sci Food Agric; 2017 Feb; 97(3):1018-1026. PubMed ID: 27247278
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue.
Dias LG; Fernandes A; Veloso AC; Machado AA; Pereira JA; Peres AM
Food Chem; 2014 Oct; 160():321-9. PubMed ID: 24799245
[TBL] [Abstract][Full Text] [Related]
13. Quality, stability and radical scavenging activity of olive oils after Chétoui olives (Olea europaea L.) storage under modified atmospheres.
Ben Yahia L; Baccouri B; Ouni Y; Hamdi S
Food Sci Technol Int; 2012 Aug; 18(4):353-65. PubMed ID: 22859649
[TBL] [Abstract][Full Text] [Related]
14. A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors.
Lozano-Castellón J; Olmo-Cunillera A; Casadei E; Valli E; Domínguez-López I; Miliarakis E; Pérez M; Ninot A; Romero-Aroca A; Bendini A; Lamuela-Raventós RM; Vallverdú-Queralt A
Food Chem; 2024 Mar; 435():137539. PubMed ID: 37742466
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Changes in the HPLC phenolic profile of virgin olive oil from young trees (Olea europaea L. Cv. Arbequina) grown under different deficit irrigation strategies.
Romero MP; Tovar MJ; Girona J; Motilva MJ
J Agric Food Chem; 2002 Sep; 50(19):5349-54. PubMed ID: 12207473
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Chemical and volatile characteristics of olive oils extracted from four varieties grown in southwest of China.
Yu L; Wang Y; Wu G; Jin J; Jin Q; Wang X
Food Res Int; 2021 Feb; 140():109987. PubMed ID: 33648222
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
