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558 related items for PubMed ID: 25624261

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Characterization of virgin olive oils produced with autochthonous Galician varieties.
    Reboredo-Rodríguez P, González-Barreiro C, Cancho-Grande B, Valli E, Bendini A, Gallina Toschi T, Simal-Gandara J.
    Food Chem; 2016 Dec 01; 212():162-71. PubMed ID: 27374520
    [Abstract] [Full Text] [Related]

  • 4. Radical scavenging-linked antioxidant activity of ethanolic extracts of diverse types of extra virgin olive oils.
    Lee OH, Lee BY, Kim YC, Shetty K, Kim YC.
    J Food Sci; 2008 Sep 01; 73(7):C519-25. PubMed ID: 18803696
    [Abstract] [Full Text] [Related]

  • 5. Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain.
    García-González DL, Romero N, Aparicio R.
    J Agric Food Chem; 2010 Dec 22; 58(24):12899-905. PubMed ID: 21090684
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain).
    Zamuz S, Purriños L, Tomasevic I, Domínguez R, Brnčić M, J Barba F, Lorenzo JM.
    Foods; 2020 Apr 03; 9(4):. PubMed ID: 32260195
    [Abstract] [Full Text] [Related]

  • 8. Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability.
    Montaño A, Hernández M, Garrido I, Llerena JL, Espinosa F.
    Int J Mol Sci; 2016 Nov 23; 17(11):. PubMed ID: 27886101
    [Abstract] [Full Text] [Related]

  • 9. Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process.
    Kmiecik D, Fedko M, Małecka J, Siger A, Kowalczewski PŁ.
    Molecules; 2023 May 22; 28(10):. PubMed ID: 37241988
    [Abstract] [Full Text] [Related]

  • 10. Phenolic compounds and antioxidant capacity of virgin olive oil.
    Franco MN, Galeano-Díaz T, López O, Fernández-Bolaños JG, Sánchez J, De Miguel C, Gil MV, Martín-Vertedor D.
    Food Chem; 2014 Nov 15; 163():289-98. PubMed ID: 24912728
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. Characterization of the olive oil from three potentially interesting varieties from Aragon (Spain).
    Benito M, Oria R, Sánchez-Gimeno AC.
    Food Sci Technol Int; 2010 Dec 05; 16(6):523-30. PubMed ID: 21339168
    [Abstract] [Full Text] [Related]

  • 13. Single-cultivar extra virgin olive oil classification using a potentiometric electronic tongue.
    Dias LG, Fernandes A, Veloso AC, Machado AA, Pereira JA, Peres AM.
    Food Chem; 2014 Oct 01; 160():321-9. PubMed ID: 24799245
    [Abstract] [Full Text] [Related]

  • 14. Autochthonous cultivars of Emilia Romagna region and their clones: Comparison of the chemical and sensory properties of olive oils.
    Rotondi A, Lapucci C, Morrone L, Neri L.
    Food Chem; 2017 Jun 01; 224():78-85. PubMed ID: 28159296
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Variability of virgin olive oil phenolic compounds in a segregating progeny from a single cross in Olea europaea L. and sensory and nutritional quality implications.
    Pérez AG, León L, Pascual M, Romero-Segura C, Sánchez-Ortiz A, de la Rosa R, Sanz C.
    PLoS One; 2014 Sep 01; 9(3):e92898. PubMed ID: 24651694
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. 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 15; 99(3):1215-1224. PubMed ID: 30066487
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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