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Journal Abstract Search

694 related items for PubMed ID: 25597626

  • 1. 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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  • 4. 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 15; 94(10):2124-32. PubMed ID: 24338244
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  • 10. Sensory and Volatile Profiles of Monovarietal North Tunisian Extra Virgin Olive Oils from 'Chétoui' Cultivar.
    Essid F, Sifi S, Beltrán G, Sánchez S, Raïes A.
    J Oleo Sci; 2016 Jul 01; 65(7):533-42. PubMed ID: 27321118
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  • 11. 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
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  • 12. Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry Quantification of the Volatile Profile of More than 1200 Virgin Olive Oils for Supporting the Panel Test in Their Classification: Comparison of Different Chemometric Approaches.
    Cecchi L, Migliorini M, Giambanelli E, Rossetti A, Cane A, Melani F, Mulinacci N.
    J Agric Food Chem; 2019 Aug 14; 67(32):9112-9120. PubMed ID: 31314506
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  • 14. 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
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  • 15. Pedologic Factors Affecting Virgin Olive Oil Quality of "Chemlali" Olive Trees (Olea europaea L.).
    Rached MB, Galaverna G, Cirlini M, Boujneh D, Zarrouk M, Guerfel M.
    J Oleo Sci; 2017 Aug 01; 66(8):907-915. PubMed ID: 28701656
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  • 17. Distinguishment, identification and aroma compound quantification of Portuguese olive oils based on physicochemical attributes, HS-GC/MS analysis and voltammetric electronic tongue.
    Tahri K, Duarte AA, Carvalho G, Ribeiro PA, da Silva MG, Mendes D, El Bari N, Raposo M, Bouchikhi B.
    J Sci Food Agric; 2018 Jan 01; 98(2):681-690. PubMed ID: 28671261
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  • 20. Analysis of Volatile Markers for Virgin Olive Oil Aroma Defects by SPME-GC/FID: Possible Sources of Incorrect Data.
    Oliver-Pozo C, Aparicio-Ruiz R, Romero I, García-González DL.
    J Agric Food Chem; 2015 Dec 09; 63(48):10477-83. PubMed ID: 26568468
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