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Journal Abstract Search

483 related items for PubMed ID: 17275391

  • 1. High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics.
    Jiménez A, Beltrán G, Uceda M.
    Ultrason Sonochem; 2007 Sep; 14(6):725-31. PubMed ID: 17275391
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  • 2. 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 13; 57(9):3587-95. PubMed ID: 19338278
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  • 3. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.
    Kalua CM, Bedgood DR, Bishop AG, Prenzler PD.
    J Agric Food Chem; 2006 Oct 04; 54(20):7641-51. PubMed ID: 17002434
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  • 4. The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition.
    Vichi S, Romero A, Tous J, Caixach J.
    J Agric Food Chem; 2011 May 11; 59(9):4705-14. PubMed ID: 21506578
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  • 5. 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 09; 56(7):2415-22. PubMed ID: 18321051
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  • 6. Hot water dipping of olives (Olea europaea) for virgin oil debittering.
    García JM, Yousfi K, Oliva J, García-Diaz MT, Pérez-Camino MC.
    J Agric Food Chem; 2005 Oct 19; 53(21):8248-52. PubMed ID: 16218671
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  • 7. Effect of the technological and agronomical factors on pigment transfer during olive oil extraction.
    Criado MN, Romero MP, Motilva MJ.
    J Agric Food Chem; 2007 Jul 11; 55(14):5681-8. PubMed ID: 17579426
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  • 9. Working towards the development of innovative ultrasound equipment for the extraction of virgin olive oil.
    Clodoveo ML, Durante V, La Notte D.
    Ultrason Sonochem; 2013 Sep 11; 20(5):1261-70. PubMed ID: 23538120
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  • 10. Reduction of virgin olive oil bitterness by fruit cold storage.
    Yousfi K, Cayuela JA, García JM.
    J Agric Food Chem; 2008 Nov 12; 56(21):10085-91. PubMed ID: 18937491
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  • 13. Effect of pedoclimatic conditions on the chemical composition of the Sigoise olive cultivar.
    Dabbou S, Sifi S, Rjiba I, Esposto S, Taticchi A, Servili M, Montedoro GF, Hammami M.
    Chem Biodivers; 2010 Apr 12; 7(4):898-908. PubMed ID: 20397230
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  • 15. Effect of addition of olive leaves before fruits extraction process to some monovarietal Tunisian extra-virgin olive oils using chemometric analysis.
    Sonda A, Akram Z, Boutheina G, Guido F, Mohamed B.
    J Agric Food Chem; 2014 Jan 08; 62(1):251-63. PubMed ID: 24328152
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  • 16. Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil.
    Malheiro R, Oliveira I, Vilas-Boas M, Falcão S, Bento A, Pereira JA.
    Food Chem Toxicol; 2009 Jan 08; 47(1):92-7. PubMed ID: 18996164
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  • 17. Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits.
    Lavelli V, Bondesan L.
    J Agric Food Chem; 2005 Feb 23; 53(4):1102-7. PubMed ID: 15713026
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  • 18. Flash thermal conditioning of olive pastes during the olive oil mechanical extraction process: impact on the structural modifications of pastes and oil quality.
    Esposto S, Veneziani G, Taticchi A, Selvaggini R, Urbani S, Di Maio I, Sordini B, Minnocci A, Sebastiani L, Servili M.
    J Agric Food Chem; 2013 May 22; 61(20):4953-60. PubMed ID: 23590117
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