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156 related items for PubMed ID: 17708640

  • 1. Cultivar differences on nonesterified polyunsaturated fatty acid as a limiting factor for the biogenesis of virgin olive oil aroma.
    Sánchez-Ortiz A, Pérez AG, Sanz C.
    J Agric Food Chem; 2007 Sep 19; 55(19):7869-73. PubMed ID: 17708640
    [Abstract] [Full Text] [Related]

  • 2. 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 14; 22(1):. PubMed ID: 28098834
    [Abstract] [Full Text] [Related]

  • 3. Role of olive seed in the biogenesis of virgin olive oil aroma.
    Luaces P, Pérez AG, Sanz C.
    J Agric Food Chem; 2003 Jul 30; 51(16):4741-5. PubMed ID: 14705906
    [Abstract] [Full Text] [Related]

  • 4. Thermal stability of lipoxygenase and hydroperoxide lyase from olive fruit and repercussion on olive oil aroma biosynthesis.
    Luaces P, Sanz C, Pérez AG.
    J Agric Food Chem; 2007 Jul 25; 55(15):6309-13. PubMed ID: 17595102
    [Abstract] [Full Text] [Related]

  • 5. Oxygen concentration affects volatile compound biosynthesis during virgin olive oil production.
    Sánchez-Ortiz A, Romero C, Pérez AG, Sanz C.
    J Agric Food Chem; 2008 Jun 25; 56(12):4681-5. PubMed ID: 18510335
    [Abstract] [Full Text] [Related]

  • 6. Modification of volatile compound profile of virgin olive oil due to hot-water treatment of olive fruit.
    Pérez AG, Luaces P, Ríos JJ, García JM, Sanz C.
    J Agric Food Chem; 2003 Oct 22; 51(22):6544-9. PubMed ID: 14558776
    [Abstract] [Full Text] [Related]

  • 7. Isolation, expression, and characterization of a 13-hydroperoxide lyase gene from olive fruit related to the biosynthesis of the main virgin olive oil aroma compounds.
    Padilla MN, Hernández ML, Pérez AG, Sanz C, Martínez-Rivas JM.
    J Agric Food Chem; 2010 May 12; 58(9):5649-57. PubMed ID: 20334343
    [Abstract] [Full Text] [Related]

  • 8. Aroma biogenesis and distribution between olive pulps and seeds with identification of aroma trends among cultivars.
    Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
    Food Chem; 2013 Nov 01; 141(1):637-43. PubMed ID: 23768404
    [Abstract] [Full Text] [Related]

  • 9. Synthesis of volatile compounds of virgin olive oil is limited by the lipoxygenase activity load during the oil extraction process.
    Sánchez-Ortiz A, Romero-Segura C, Sanz C, Pérez AG.
    J Agric Food Chem; 2012 Jan 25; 60(3):812-22. PubMed ID: 22175798
    [Abstract] [Full Text] [Related]

  • 10. Composition of fatty acids in virgin olive oils from cross breeding segregating populations by gas chromatography separation with flame ionization detection.
    Sánchez de Medina V, El Riachy M, Priego-Capote F, Luque de Castro MD.
    J Sci Food Agric; 2015 Nov 25; 95(14):2892-900. PubMed ID: 25452231
    [Abstract] [Full Text] [Related]

  • 11. Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars.
    Pérez AG, de la Rosa R, Pascual M, Sánchez-Ortiz A, Romero-Segura C, León L, Sanz C.
    J Chromatogr A; 2016 Jan 08; 1428():305-15. PubMed ID: 26199104
    [Abstract] [Full Text] [Related]

  • 12. Functional characterization of two 13-lipoxygenase genes from olive fruit in relation to the biosynthesis of volatile compounds of virgin olive oil.
    Padilla MN, Hernández ML, Sanz C, Martínez-Rivas JM.
    J Agric Food Chem; 2009 Oct 14; 57(19):9097-107. PubMed ID: 19722522
    [Abstract] [Full Text] [Related]

  • 13. Volatile compounds characterizing Tunisian Chemlali and Chétoui virgin olive oils.
    Tena N, Lazzez A, Aparicio-Ruiz R, García-González DL.
    J Agric Food Chem; 2007 Sep 19; 55(19):7852-8. PubMed ID: 17708651
    [Abstract] [Full Text] [Related]

  • 14. Alkyl esters of fatty acids a useful tool to detect soft deodorized olive oils.
    Pérez-Camino Mdel C, Cert A, Romero-Segura A, Cert-Trujillo R, Moreda W.
    J Agric Food Chem; 2008 Aug 13; 56(15):6740-4. PubMed ID: 18642925
    [Abstract] [Full Text] [Related]

  • 15. Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA).
    Kesen S, Kelebek H, Selli S.
    J Agric Food Chem; 2014 Jan 15; 62(2):391-401. PubMed ID: 24387707
    [Abstract] [Full Text] [Related]

  • 16. A novel photometric method for evaluation of the oxidative stability of virgin olive oils.
    Kamvissis VN, Barbounis EG, Megoulas NC, Koupparis MA.
    J AOAC Int; 2008 Jan 15; 91(4):794-801. PubMed ID: 18727539
    [Abstract] [Full Text] [Related]

  • 17. Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.
    Chiavaro E, Cerretani L, Paradiso VM, Summo C, Paciulli M, Gallina Toschi T, Caponio F.
    J Sci Food Agric; 2013 Sep 15; 93(12):2909-16. PubMed ID: 23580481
    [Abstract] [Full Text] [Related]

  • 18. Factors limiting the synthesis of virgin olive oil volatile esters.
    Sanchez-Ortiz A, Romero-Segura C, Gazda VE, Graham IA, Sanz C, Perez AG.
    J Agric Food Chem; 2012 Feb 08; 60(5):1300-7. PubMed ID: 22229834
    [Abstract] [Full Text] [Related]

  • 19. Comparison of the contents of the main biochemical compounds and the antioxidant activity of some Spanish olive oils as determined by four different radical scavenging tests.
    Gorinstein S, Martin-Belloso O, Katrich E, Lojek A, Cíz M, Gligelmo-Miguel N, Haruenkit R, Park YS, Jung ST, Trakhtenberg S.
    J Nutr Biochem; 2003 Mar 08; 14(3):154-9. PubMed ID: 12742543
    [Abstract] [Full Text] [Related]

  • 20. "Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process".
    Sánchez-Ortiz A, Bejaoui MA, Quintero-Flores A, Jiménez A, Beltrán G.
    Food Res Int; 2018 Sep 08; 111():220-228. PubMed ID: 30007680
    [Abstract] [Full Text] [Related]

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