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174 related items for PubMed ID: 20334343

  • 21. 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]

  • 22. 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]

  • 23. Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio).
    Caruso G, Gucci R, Sifola MI, Selvaggini R, Urbani S, Esposto S, Taticchi A, Servili M.
    J Sci Food Agric; 2017 Aug 08; 97(11):3530-3539. PubMed ID: 28071794
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  • 24. Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain.
    García-González DL, Romero N, Aparicio R.
    J Agric Food Chem; 2010 Dec 22; 58(24):12899-905. PubMed ID: 21090684
    [Abstract] [Full Text] [Related]

  • 25. Biogenesis of volatile aldehydes from fatty acid hydroperoxides: molecular cloning of a hydroperoxide lyase (CYP74C) with specificity for both the 9- and 13-hydroperoxides of linoleic and linolenic acids.
    Tijet N, Schneider C, Muller BL, Brash AR.
    Arch Biochem Biophys; 2001 Feb 15; 386(2):281-9. PubMed ID: 11368353
    [Abstract] [Full Text] [Related]

  • 26. Transcriptional Analysis of Stearoyl-Acyl Carrier Protein Desaturase Genes from Olive (Olea europaea) in Relation to the Oleic Acid Content of the Virgin Olive Oil.
    Parvini F, Sicardo MD, Hosseini-Mazinani M, Martínez-Rivas JM, Hernández ML.
    J Agric Food Chem; 2016 Oct 19; 64(41):7770-7781. PubMed ID: 27690417
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  • 27. 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]

  • 28. Influence of cultivar and fruit ripening on olive (Olea europaea) fruit protein content, composition, and antioxidant activity.
    Zamora R, Alaiz M, Hidalgo FJ.
    J Agric Food Chem; 2001 Sep 19; 49(9):4267-70. PubMed ID: 11559121
    [Abstract] [Full Text] [Related]

  • 29. Phenylalanine ammonia-lyase, polyphenol oxidase, and phenol concentration in fruits of Olea europaea L. cv. Picual, Verdial, Arbequina, and Frantoio during ripening.
    Ortega-García F, Peragón J.
    J Agric Food Chem; 2009 Nov 11; 57(21):10331-40. PubMed ID: 19813730
    [Abstract] [Full Text] [Related]

  • 30. Changes in olive oil volatile organic compounds induced by water status and light environment in canopies of Olea europaea L. trees.
    Benelli G, Caruso G, Giunti G, Cuzzola A, Saba A, Raffaelli A, Gucci R.
    J Sci Food Agric; 2015 Sep 11; 95(12):2473-81. PubMed ID: 25355375
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  • 31. Purification and characterization of an olive fruit beta-glucosidase involved in the biosynthesis of virgin olive oil phenolics.
    Romero-Segura C, Sanz C, Perez AG.
    J Agric Food Chem; 2009 Sep 09; 57(17):7983-8. PubMed ID: 19689134
    [Abstract] [Full Text] [Related]

  • 32. Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils.
    Lee OH, Lee BY, Kim YC, Shetty K, Kim YC.
    J Food Sci; 2008 Sep 09; 73(7):C519-25. PubMed ID: 18803696
    [Abstract] [Full Text] [Related]

  • 33. Volatile compound biosynthesis by green leaves from an Arabidopsis thaliana hydroperoxide lyase knockout mutant.
    Salas JJ, García-Gonzalez DL, Aparicio R.
    J Agric Food Chem; 2006 Oct 18; 54(21):8199-205. PubMed ID: 17032029
    [Abstract] [Full Text] [Related]

  • 34. A lipoxygenase with dual positional specificity is expressed in olives (Olea europaea L.) during ripening.
    Palmieri-Thiers C, Canaan S, Brunini V, Lorenzi V, Tomi F, Desseyn JL, Garscha U, Oliw EH, Berti L, Maury J.
    Biochim Biophys Acta; 2009 May 18; 1791(5):339-46. PubMed ID: 19268561
    [Abstract] [Full Text] [Related]

  • 35. 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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  • 36. Olive oil phenolic compounds affect the release of aroma compounds.
    Genovese A, Caporaso N, Villani V, Paduano A, Sacchi R.
    Food Chem; 2015 Aug 15; 181():284-94. PubMed ID: 25794752
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  • 37. Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening.
    Zhang B, Shen JY, Wei WW, Xi WP, Xu CJ, Ferguson I, Chen K.
    J Agric Food Chem; 2010 May 26; 58(10):6157-65. PubMed ID: 20415420
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  • 38. 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
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  • 39. Phenol metabolism in the leaves of the olive tree (Olea europaea L.) cv. Picual, Verdial, Arbequina, and Frantoio during ripening.
    Ortega-García F, Peragón J.
    J Agric Food Chem; 2010 Dec 08; 58(23):12440-8. PubMed ID: 21047129
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  • 40. Influence of phenols mass fraction in olive (Olea europaea L.) paste on volatile compounds in Buža cultivar virgin olive oil.
    Germek VM, Koprivnjak O, Butinar B, Pizzale L, Bučar-Miklavčič M, Conte LS.
    J Agric Food Chem; 2013 Jun 26; 61(25):5921-7. PubMed ID: 23718881
    [Abstract] [Full Text] [Related]

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