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166 related items for PubMed ID: 27283696

  • 1. Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils.
    Jolayemi OS, Tokatli F, Ozen B.
    Food Chem; 2016 Nov 15; 211():776-83. PubMed ID: 27283696
    [Abstract] [Full Text] [Related]

  • 2. Early Harvest Effects on Hydrophilic Phenolic Components of Extra Virgin Olive Oils Cvs. 'Ayvalık', 'Memecik' and 'Topakaşı'.
    Yıldırım F, Yıldırım AN, Özkan G, Şan B, Polat M, Aşık H, Karakurt Y, Ercişli S.
    Biochem Genet; 2020 Dec 15; 58(6):981-992. PubMed ID: 33230659
    [Abstract] [Full Text] [Related]

  • 3. Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim.
    Marx ÍMG, Casal S, Rodrigues N, Pinho T, Veloso ACA, Pereira JA, Peres AM.
    Food Chem; 2021 Feb 01; 337():127726. PubMed ID: 32795854
    [Abstract] [Full Text] [Related]

  • 4. Content of fatty acids and phenolics in Coratina olive oil from Tunisia: influence of irrigation and ripening.
    Dabbou S, Dabbou S, Chehab H, Taticchi A, Servili M, Hammami M.
    Chem Biodivers; 2015 Mar 01; 12(3):397-406. PubMed ID: 25766913
    [Abstract] [Full Text] [Related]

  • 5. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.
    Kalua CM, Bedgood DR, Bishop AG, Prenzler PD.
    J Agric Food Chem; 2006 Oct 04; 54(20):7641-51. PubMed ID: 17002434
    [Abstract] [Full Text] [Related]

  • 6. Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil Related to Its Healthy Properties.
    Diamantakos P, Giannara T, Skarkou M, Melliou E, Magiatis P.
    Molecules; 2020 May 24; 25(10):. PubMed ID: 32456326
    [Abstract] [Full Text] [Related]

  • 7. The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability.
    Miho H, Moral J, López-González MA, Díez CM, Priego-Capote F.
    Food Chem; 2020 Jun 01; 314():126183. PubMed ID: 31972407
    [Abstract] [Full Text] [Related]

  • 8. The Effect of Olive Varieties on Fatty Acid Composition and Tocopherol Contents of Cold Pressed Virgin Olive Oils.
    Özcan MM, Juhaimi FA, Uslu N, Ghafoor K, Ahmed IAM, Babiker EE.
    J Oleo Sci; 2019 Jun 01; 68(4):307-310. PubMed ID: 30930370
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Characterization of Phenolic Compounds, Vitamin E and Fatty Acids from Monovarietal Virgin Olive Oils of "Picholine marocaine" Cultivar.
    Bouymajane A, Oulad El Majdoub Y, Cacciola F, Russo M, Salafia F, Trozzi A, Rhazi Filali F, Dugo P, Mondello L.
    Molecules; 2020 Nov 19; 25(22):. PubMed ID: 33228191
    [Abstract] [Full Text] [Related]

  • 11. Characterizing of Oil Quality and Fatty Acid Profiles of Old Olive Trees in Palestine.
    Hijawi T.
    J Oleo Sci; 2021 Nov 03; 70(11):1585-1606. PubMed ID: 34645744
    [Abstract] [Full Text] [Related]

  • 12. Fatty Acids and Phenolic Profiles of Extravirgin Olive Oils from Selected Italian Cultivars Introduced in Southwestern Province of Pakistan.
    Rizwan S, Benincasa C, Mehmood K, Anjum S, Mehmood Z, Alizai GH, Azam M, Perri E, Sajjad A.
    J Oleo Sci; 2019 Jan 01; 68(1):33-43. PubMed ID: 30542008
    [Abstract] [Full Text] [Related]

  • 13. Crop year, harvest date and clone effects on fruit characteristics, chemical composition and olive oil stability from an Empeltre clonal selection grown in Aragon.
    Rey-Giménez R, Sánchez-Gimeno AC.
    J Sci Food Agric; 2022 Oct 01; 102(13):5778-5786. PubMed ID: 35398902
    [Abstract] [Full Text] [Related]

  • 14. Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin.
    Becerra-Herrera M, Vélez-Martín A, Ramos-Merchante A, Richter P, Beltrán R, Sayago A.
    Food Chem; 2018 Feb 15; 241():328-337. PubMed ID: 28958536
    [Abstract] [Full Text] [Related]

  • 15. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).
    Gómez-Rico A, Inarejos-García AM, Salvador MD, Fregapane G.
    J Agric Food Chem; 2009 May 13; 57(9):3587-95. PubMed ID: 19338278
    [Abstract] [Full Text] [Related]

  • 16. The Effects of Geographic Region, Cultivar and Harvest Year on Fatty Acid Composition of Olive Oil.
    Oğraş ŞŞ, Kaban G, Kaya M.
    J Oleo Sci; 2016 May 13; 65(11):889-895. PubMed ID: 27803491
    [Abstract] [Full Text] [Related]

  • 17. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved.
    Gutiérrez F, Jímenez B, Ruíz A, Albi MA.
    J Agric Food Chem; 1999 Jan 13; 47(1):121-7. PubMed ID: 10563859
    [Abstract] [Full Text] [Related]

  • 18. Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality.
    Lukić I, Žanetić M, Jukić Špika M, Lukić M, Koprivnjak O, Brkić Bubola K.
    Food Chem; 2017 Oct 01; 232():610-620. PubMed ID: 28490119
    [Abstract] [Full Text] [Related]

  • 19. Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina).
    Ceci LN, Mattar SB, Carelli AA.
    Food Res Int; 2017 Oct 01; 100(Pt 1):764-770. PubMed ID: 28873748
    [Abstract] [Full Text] [Related]

  • 20. Quality characteristics and antioxidant properties of Turkish monovarietal olive oils regarding stages of olive ripening.
    Köseoğlu O, Sevim D, Kadiroğlu P.
    Food Chem; 2016 Dec 01; 212():628-34. PubMed ID: 27374577
    [Abstract] [Full Text] [Related]

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