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Journal Abstract Search

214 related items for PubMed ID: 23561195

  • 1. Extra virgin olive oil bitterness evaluation by sensory and chemical analyses.
    Favati F, Condelli N, Galgano F, Caruso MC.
    Food Chem; 2013 Aug 15; 139(1-4):949-54. PubMed ID: 23561195
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  • 2. Prediction of the antioxidant activity of extra virgin olive oils produced in the Mediterranean area.
    Condelli N, Caruso MC, Galgano F, Russo D, Milella L, Favati F.
    Food Chem; 2015 Jun 15; 177():233-9. PubMed ID: 25660881
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  • 3. Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage.
    Gambacorta G, Faccia M, Previtali MA, Pati S, La Notte E, Baiano A.
    J Food Sci; 2010 Apr 15; 75(3):C229-35. PubMed ID: 20492271
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  • 4. Sensory properties of Californian and imported extra virgin olive oils.
    Delgado C, Guinard JX.
    J Food Sci; 2011 Apr 15; 76(3):S170-6. PubMed ID: 21535856
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  • 5. Direct spectrophotometric determination of bitterness in virgin olive oil without prior isolation by pH gradient.
    Mateos R, García-Ortíz Civantos C, Castro J, Garcia-Mesa JA.
    J Agric Food Chem; 2005 Nov 30; 53(24):9615-9. PubMed ID: 16302785
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  • 7. 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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  • 8. High-performance liquid chromatography-mass spectrometry profiling of phenolic compounds for evaluation of olive oil bitterness and pungency.
    Dierkes G, Krieger S, Dück R, Bongartz A, Schmitz OJ, Hayen H.
    J Agric Food Chem; 2012 Aug 08; 60(31):7597-606. PubMed ID: 22804690
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  • 10. Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils.
    Valli E, Bendini A, Popp M, Bongartz A.
    J Sci Food Agric; 2014 Aug 08; 94(10):2124-32. PubMed ID: 24338244
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  • 12. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.
    Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Toschi TG.
    J Agric Food Chem; 2004 Jun 02; 52(11):3649-54. PubMed ID: 15161244
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  • 13. Natural phenols and diglycerides in virgin olive oil and their relation.
    Castellani L, Serrilli AM, Bonadies F, Bianco A.
    Nat Prod Res; 2008 Jun 02; 22(16):1413-7. PubMed ID: 19023803
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  • 14. Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region.
    Giavalisco M, Zotta T, Parente E, Siesto G, Capece A, Ricciardi A.
    Int J Food Microbiol; 2023 Feb 02; 386():110041. PubMed ID: 36495820
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  • 15. Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system.
    Grilo F, Novara ME, D'Oca MC, Rubino S, Lo Bianco R, Di Stefano V.
    Int J Food Sci Nutr; 2020 Jun 02; 71(4):397-409. PubMed ID: 31530051
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  • 16. 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
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  • 17. Direct automatic determination of bitterness and total phenolic compounds in virgin olive oil using a pH-based flow-injection analysis system.
    Garcia-Mesa JA, Mateos R.
    J Agric Food Chem; 2007 May 16; 55(10):3863-8. PubMed ID: 17447793
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  • 20. Qualitative and semiquantitative analysis of phenolic compounds in extra virgin olive oils as a function of the ripening degree of olive fruits by different analytical techniques.
    Bonoli M, Bendini A, Cerretani L, Lercker G, Toschi TG.
    J Agric Food Chem; 2004 Nov 17; 52(23):7026-32. PubMed ID: 15537313
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