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Journal Abstract Search

363 related items for PubMed ID: 25355375

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  • 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
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  • 5. Determination of volatile compounds responsible for sensory characteristics from Brazilian extra virgin olive oil using HS-SPME/GC-MS direct method.
    da Costa JRO, Dal Bosco SM, Ramos RCS, Machado ICK, Garavaglia J, Villasclaras SS.
    J Food Sci; 2020 Nov 26; 85(11):3764-3775. PubMed ID: 32990366
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  • 7. 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
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  • 8. 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
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  • 9. 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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  • 10. Water deficit during pit hardening enhances phytoprostanes content, a plant biomarker of oxidative stress, in extra virgin olive oil.
    Collado-González J, Pérez-López D, Memmi H, Gijón MC, Medina S, Durand T, Guy A, Galano JM, Ferreres F, Torrecillas A, Gil-Izquierdo A.
    J Agric Food Chem; 2015 Apr 15; 63(14):3784-92. PubMed ID: 25826384
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  • 11. 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
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  • 12. Exploitation of virgin olive oil by-products (Olea europaea L.): phenolic and volatile compounds transformations phenomena in fresh two-phase olive pomace ('alperujo') under different storage conditions.
    Cecchi L, Migliorini M, Giambanelli E, Canuti V, Bellumori M, Mulinacci N, Zanoni B.
    J Sci Food Agric; 2022 Apr 20; 102(6):2515-2525. PubMed ID: 34676895
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  • 13. Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy.
    Vichi S, Pizzale L, Conte LS, Buxaderas S, López-Tamames E.
    J Agric Food Chem; 2003 Oct 22; 51(22):6572-7. PubMed ID: 14558780
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  • 15. Changes in volatile organic composition of olive oil extracted from cv. 'Leccino' fruit subjected to ethylene treatments at different ripening stages.
    Dourou AM, Brizzolara S, Famiani F, Tonutti P.
    J Sci Food Agric; 2021 Jul 22; 101(9):3981-3986. PubMed ID: 33336798
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  • 16. Global volatile profile of virgin olive oils flavoured by aromatic/medicinal plants.
    Perestrelo R, Silva C, Silva P, Câmara JS.
    Food Chem; 2017 Jul 15; 227():111-121. PubMed ID: 28274410
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  • 18. Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage.
    Romero N, Saavedra J, Tapia F, Sepúlveda B, Aparicio R.
    J Sci Food Agric; 2016 Jan 30; 96(2):583-92. PubMed ID: 25655098
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  • 19. Identifying volatile and non-volatile organic compounds to discriminate cultivar, growth location, and stage of ripening in olive fruits and oils.
    Greco M, Spadafora N, Shine M, Smith A, Muto A, Muzzalupo I, Chiappetta A, Bruno L, Müller C, Rogers H, Bitonti MB.
    J Sci Food Agric; 2022 Aug 30; 102(11):4500-4513. PubMed ID: 35122271
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