These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

237 related items for PubMed ID: 23768404

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 4. 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]

  • 5. Use of odorant series for extra virgin olive oil aroma characterisation.
    Genovese A, Caporaso N, Leone T, Paduano A, Mena C, Perez-Jimenez MA, Sacchi R.
    J Sci Food Agric; 2019 Feb 14; 99(3):1215-1224. PubMed ID: 30066487
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. Role of olive seed in the biogenesis of virgin olive oil aroma.
    Luaces P, Pérez AG, Sanz C.
    J Agric Food Chem; 2003 Jul 30; 51(16):4741-5. PubMed ID: 14705906
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches.
    Procida G, Cichelli A, Lagazio C, Conte LS.
    J Sci Food Agric; 2016 Jan 15; 96(1):311-8. PubMed ID: 25597626
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS.
    Aprea E, Gasperi F, Betta E, Sani G, Cantini C.
    J Mass Spectrom; 2018 Sep 15; 53(9):824-832. PubMed ID: 30062818
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives.
    Amanpour A, Kelebek H, Selli S.
    J Sci Food Agric; 2019 Jan 30; 99(2):726-740. PubMed ID: 30003540
    [Abstract] [Full Text] [Related]

  • 16. Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain.
    Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Simal-Gándara J.
    Food Chem; 2014 Dec 01; 164():418-26. PubMed ID: 24996353
    [Abstract] [Full Text] [Related]

  • 17. Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds.
    Kalua CM, Allen MS, Bedgood DR, Bishop AG, Prenzler PD.
    J Agric Food Chem; 2005 Oct 05; 53(20):8054-62. PubMed ID: 16190670
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 12.