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 *

163 related articles for article (PubMed ID: 36766141)

  • 1. Effect of Controlled Oxygen Supply during Crushing on Volatile and Phenol Compounds and Sensory Characteristics in Coratina and Ogliarola Virgin Olive Oils.
    Veneziani G; García-González DL; Esposto S; Nucciarelli D; Taticchi A; Boudebouz A; Servili M
    Foods; 2023 Feb; 12(3):. PubMed ID: 36766141
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).
    Gómez-Rico A; Inarejos-García AM; Salvador MD; Fregapane G
    J Agric Food Chem; 2009 May; 57(9):3587-95. PubMed ID: 19338278
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Optimization of the temperature and oxygen concentration conditions in the malaxation during the oil mechanical extraction process of four Italian olive cultivars.
    Selvaggini R; Esposto S; Taticchi A; Urbani S; Veneziani G; Di Maio I; Sordini B; Servili M
    J Agric Food Chem; 2014 Apr; 62(17):3813-22. PubMed ID: 24697604
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of the decrease in oxygen during malaxation of olive paste on the composition of volatiles and phenolic compounds in virgin olive oil.
    Servili M; Taticchi A; Esposto S; Urbani S; Selvaggini R; Montedoro G
    J Agric Food Chem; 2008 Nov; 56(21):10048-55. PubMed ID: 18837502
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Impact of industrial hammer mill rotor speed on extraction efficiency and quality of extra virgin olive oil.
    Polari JJ; Garcí-Aguirre D; Olmo-García L; Carrasco-Pancorbo A; Wang SC
    Food Chem; 2018 Mar; 242():362-368. PubMed ID: 29037701
    [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. Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches.
    Procida G; Cichelli A; Lagazio C; Conte LS
    J Sci Food Agric; 2016 Jan; 96(1):311-8. PubMed ID: 25597626
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars.
    Veneziani G; Nucciarelli D; Taticchi A; Esposto S; Selvaggini R; Tomasone R; Pagano M; Servili M
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359448
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region.
    Giavalisco M; Zotta T; Parente E; Siesto G; Capece A; Ricciardi A
    Int J Food Microbiol; 2023 Feb; 386():110041. PubMed ID: 36495820
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Quality characterization of the new virgin olive oil var. Sikitita by phenols and volatile compounds.
    García-González DL; Tena N; Aparicio R
    J Agric Food Chem; 2010 Jul; 58(14):8357-64. PubMed ID: 20593825
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil.
    García-Vico L; Belaj A; Sánchez-Ortiz A; Martínez-Rivas JM; Pérez AG; Sanz C
    Molecules; 2017 Jan; 22(1):. PubMed ID: 28098834
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics.
    Caponio F; Leone A; Squeo G; Tamborrino A; Summo C
    J Sci Food Agric; 2019 Sep; 99(12):5594-5600. PubMed ID: 31206180
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 9.