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Journal Abstract Search

263 related items for PubMed ID: 18510335

  • 21. 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 01; 176():493-503. PubMed ID: 25624261
    [Abstract] [Full Text] [Related]

  • 22. 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]

  • 23. 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]

  • 24. Flash Thermal Conditioning of Olive Pastes during the Oil Mechanical Extraction Process: Cultivar Impact on the Phenolic and Volatile Composition of Virgin Olive Oil.
    Veneziani G, Esposto S, Taticchi A, Selvaggini R, Urbani S, Di Maio I, Sordini B, Servili M.
    J Agric Food Chem; 2015 Jul 08; 63(26):6066-74. PubMed ID: 26072976
    [Abstract] [Full Text] [Related]

  • 25. 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]

  • 26. 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]

  • 27. 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 Oct 14; 64(3):263-73. PubMed ID: 25757430
    [Abstract] [Full Text] [Related]

  • 28. 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]

  • 29. 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 28; 58(14):8357-64. PubMed ID: 20593825
    [Abstract] [Full Text] [Related]

  • 30. 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]

  • 31. Effect of growing location, malaxation duration and citric acid treatment on the quality of olive oil.
    Chih H, James AP, Jayasena V, Dhaliwal SS.
    J Sci Food Agric; 2013 Apr 25; 93(6):1272-7. PubMed ID: 22965751
    [Abstract] [Full Text] [Related]

  • 32. Influence of olive (cv Grignano) fruit ripening and oil extraction under different nitrogen regimes on volatile organic compound emissions studied by PTR-MS technique.
    Vezzaro A, Boschetti A, Dell'Anna R, Canteri R, Dimauro M, Ramina A, Ferasin M, Giulivo C, Ruperti B.
    Anal Bioanal Chem; 2011 Mar 25; 399(7):2571-82. PubMed ID: 21225248
    [Abstract] [Full Text] [Related]

  • 33. Fruit quality and olive leaf and stone addition affect Picual virgin olive oil triterpenic content.
    Allouche Y, Uceda M, Jiménez A, Aguilera MP, Gaforio JJ, Beltrán G.
    J Agric Food Chem; 2009 Oct 14; 57(19):8998-9001. PubMed ID: 19702272
    [Abstract] [Full Text] [Related]

  • 34. 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 14; 99(12):5594-5600. PubMed ID: 31206180
    [Abstract] [Full Text] [Related]

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  • 36. Monitoring the volatile and hydrophilic bioactive compounds status of fresh and oxidized Chemlali virgin olive oils over olive storage times.
    Oueslati I, Krichene D, Manaï H, Taamalli W, Zarrouk M, Flamini G.
    Food Res Int; 2018 Oct 14; 112():425-433. PubMed ID: 30131154
    [Abstract] [Full Text] [Related]

  • 37. Effect of preprocessing olive storage conditions on virgin olive oil quality and composition.
    Inarejos-García AM, Gómez-Rico A, Desamparados Salvador M, Fregapane G.
    J Agric Food Chem; 2010 Apr 28; 58(8):4858-65. PubMed ID: 20356076
    [Abstract] [Full Text] [Related]

  • 38.
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  • 39. Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management.
    Gómez-Rico A, Salvador MD, La Greca M, Fregapane G.
    J Agric Food Chem; 2006 Sep 20; 54(19):7130-6. PubMed ID: 16968073
    [Abstract] [Full Text] [Related]

  • 40. 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
    [Abstract] [Full Text] [Related]

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