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Journal Abstract Search

207 related items for PubMed ID: 22175798

  • 1. 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
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  • 2. Thermal inactivation kinetics of recombinant proteins of the lipoxygenase pathway related to the synthesis of virgin olive oil volatile compounds.
    Padilla MN, Martínez-Rivas JM, Pérez AG, Sanz C.
    J Agric Food Chem; 2012 Jul 04; 60(26):6477-82. PubMed ID: 22703291
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  • 3. 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
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  • 8. 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
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  • 11. 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
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  • 13. 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 05; 99(12):5594-5600. PubMed ID: 31206180
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  • 14. The Composition of Volatiles and the Role of Non-Traditional LOX on Target Metabolites in Virgin Olive Oil from Autochthonous Dalmatian Cultivars.
    Soldo B, Jukić Špika M, Pasković I, Vuko E, Polić Pasković M, Ljubenkov I.
    Molecules; 2024 Apr 09; 29(8):. PubMed ID: 38675515
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  • 15. 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
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  • 16. 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
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  • 20. 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
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