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156 related items for PubMed ID: 17708640

  • 21. Volatile compounds and phenolic composition of virgin olive oil: optimization of temperature and time of exposure of olive pastes to air contact during the mechanical extraction process.
    Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G.
    J Agric Food Chem; 2003 Dec 31; 51(27):7980-8. PubMed ID: 14690383
    [Abstract] [Full Text] [Related]

  • 22. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy.
    Vichi S, Pizzale L, Conte LS, Buxaderas S, López-Tamames E.
    J Agric Food Chem; 2003 Oct 22; 51(22):6572-7. PubMed ID: 14558780
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  • 23. Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils.
    Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
    Food Chem; 2014 Sep 01; 158():534-45. PubMed ID: 24731380
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  • 24. Protective effects upon experimental inflammation models of a polyphenol-supplemented virgin olive oil diet.
    Martínez-Domínguez E, de la Puerta R, Ruiz-Gutiérrez V.
    Inflamm Res; 2001 Feb 01; 50(2):102-6. PubMed ID: 11289653
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  • 25. Assay of aroma active components of virgin olive oils from southern Italian regions by SPME-GC/ion trap mass spectrometry.
    Benincasa C, De Nino A, Lombardo N, Perri E, Sindona G, Tagarelli A.
    J Agric Food Chem; 2003 Jan 29; 51(3):733-41. PubMed ID: 12537450
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  • 26. Virgin olive oil volatile compounds from lipoxygenase pathway and characterization of some italian cultivars.
    Angerosa F, Basti C, Vito R.
    J Agric Food Chem; 1999 Mar 29; 47(3):836-9. PubMed ID: 10552376
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  • 27. Concentrations of aroma compounds and odor activity values of odorant series in different olive cultivars and their oils.
    Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
    J Agric Food Chem; 2013 Jun 05; 61(22):5252-9. PubMed ID: 23659432
    [Abstract] [Full Text] [Related]

  • 28. 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 12; 56(21):10048-55. PubMed ID: 18837502
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  • 30. 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 Nov 12; 64(3):263-73. PubMed ID: 25757430
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  • 32. How heating affects extra virgin olive oil quality indexes and chemical composition.
    Allouche Y, Jiménez A, Gaforio JJ, Uceda M, Beltrán G.
    J Agric Food Chem; 2007 Nov 14; 55(23):9646-54. PubMed ID: 17935291
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  • 33. Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual.
    Beltrán G, Del Rio C, Sánchez S, Martínez L.
    J Agric Food Chem; 2004 Jun 02; 52(11):3434-40. PubMed ID: 15161211
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  • 34. 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 01; 160():321-9. PubMed ID: 24799245
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  • 35. 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
    [Abstract] [Full Text] [Related]

  • 36. Comparison of volatile aldehydes present in the cooking fumes of extra virgin olive, olive, and canola oils.
    Fullana A, Carbonell-Barrachina AA, Sidhu S.
    J Agric Food Chem; 2004 Aug 11; 52(16):5207-14. PubMed ID: 15291498
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  • 38. Mapping brain activity induced by olfaction of virgin olive oil aroma.
    García-González DL, Vivancos J, Aparicio R.
    J Agric Food Chem; 2011 Sep 28; 59(18):10200-10. PubMed ID: 21838262
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  • 39. Expression analysis identifies FAD2-2 as the olive oleate desaturase gene mainly responsible for the linoleic acid content in virgin olive oil.
    Hernández ML, Padilla MN, Mancha M, Martínez-Rivas JM.
    J Agric Food Chem; 2009 Jul 22; 57(14):6199-206. PubMed ID: 19601663
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