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Journal Abstract Search

263 related items for PubMed ID: 18510335

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 4. 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]

  • 5. 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]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Effect of olive stoning on the volatile and phenolic composition of virgin olive oil.
    Servili M, Taticchi A, Esposto S, Urbani S, Selvaggini R, Montedoro G.
    J Agric Food Chem; 2007 Aug 22; 55(17):7028-35. PubMed ID: 17665928
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Influence of olives' storage conditions on the formation of volatile phenols and their role in off-odor formation in the oil.
    Vichi S, Romero A, Gallardo-Chacón J, Tous J, López-Tamames E, Buxaderas S.
    J Agric Food Chem; 2009 Feb 25; 57(4):1449-55. PubMed ID: 19178282
    [Abstract] [Full Text] [Related]

  • 10. 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 30; 62(17):3813-22. PubMed ID: 24697604
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Fresh and Aromatic Virgin Olive Oil Obtained from Arbequina, Koroneiki, and Arbosana Cultivars.
    Vidal AM, Alcalá S, De Torres A, Moya M, Espínola JM, Espínola F.
    Molecules; 2019 Oct 05; 24(19):. PubMed ID: 31590381
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Influence of enzymes and technology on virgin olive oil composition.
    Peres F, Martins LL, Ferreira-Dias S.
    Crit Rev Food Sci Nutr; 2017 Sep 22; 57(14):3104-3126. PubMed ID: 26466636
    [Abstract] [Full Text] [Related]

  • 17. 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 15; 203():548-558. PubMed ID: 26948650
    [Abstract] [Full Text] [Related]

  • 18. Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time.
    Taticchi A, Selvaggini R, Esposto S, Sordini B, Veneziani G, Servili M.
    Food Chem; 2019 Aug 15; 289():7-15. PubMed ID: 30955668
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. 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
    [Abstract] [Full Text] [Related]

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