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Journal Abstract Search

196 related items for PubMed ID: 30609043

  • 1. Improving the prediction of the fatty acid profile of olive oils by considering statistically relevant harvests and agro-climatic variables.
    Sánchez-Rodríguez MI, Caridad JM, Sánchez-López E, Marinas A, Urbano FJ.
    J Sci Food Agric; 2019 May; 99(7):3417-3425. PubMed ID: 30609043
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  • 4. Short wavelength Raman spectroscopy applied to the discrimination and characterization of three cultivars of extra virgin olive oils in different maturation stages.
    Gouvinhas I, Machado N, Carvalho T, de Almeida JM, Barros AI.
    Talanta; 2015 Jan; 132():829-35. PubMed ID: 25476384
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  • 5. 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
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  • 6. In situ evaluation of the fruit and oil characteristics of the main Lebanese olive germplasm.
    Chehade A, Bitar AE, Kadri A, Choueiri E, Nabbout R, Youssef H, Smeha M, Awada A, Chami ZA, Dubla E, Trani A, Mondelli D, Famiani F.
    J Sci Food Agric; 2016 May 30; 96(7):2532-8. PubMed ID: 26250960
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  • 8. Functional approach and agro-climatic information to improve the estimation of olive oil fatty acid content from near-infrared data.
    Sánchez-Rodríguez MI, Sánchez-López EM, Marinas A, Urbano FJ, Caridad JM.
    Food Sci Nutr; 2020 Jan 30; 8(1):351-360. PubMed ID: 31993161
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  • 9. Changes in secoiridoids content and chemical characteristics of cultivated and wild Algerian olive oil, in term of fruit maturation.
    Faci M, Douzane M, Hedjal M, Daas MS, Fougere L, Lesellier E.
    PLoS One; 2021 Jan 30; 16(11):e0260182. PubMed ID: 34784391
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  • 11. Chemical composition of virgin olive oils according to the ripening in olives.
    Fuentes de Mendoza M, De Miguel Gordillo C, Marín Expóxito J, Sánchez Casas J, Martínez Cano M, Martín Vertedor D, Franco Baltasar MN.
    Food Chem; 2013 Dec 01; 141(3):2575-81. PubMed ID: 23870997
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  • 12. How 'ground-picked' olive fruits affect virgin olive oil ethanol content, ethyl esters and quality.
    Beltran G, Sánchez R, Sánchez-Ortiz A, Aguilera MP, Bejaoui MA, Jimenez A.
    J Sci Food Agric; 2016 Aug 01; 96(11):3801-6. PubMed ID: 26679044
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  • 13. 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
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  • 14. Olive oil characterization and classification by 13C NMR with a polarization transfer technique: A comparison with gas chromatography and 1H NMR.
    Merchak N, Rizk T, Silvestre V, Remaud GS, Bejjani J, Akoka S.
    Food Chem; 2018 Apr 15; 245():717-723. PubMed ID: 29287432
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  • 15. Rapid direct analysis to discriminate geographic origin of extra virgin olive oils by flash gas chromatography electronic nose and chemometrics.
    Melucci D, Bendini A, Tesini F, Barbieri S, Zappi A, Vichi S, Conte L, Gallina Toschi T.
    Food Chem; 2016 Aug 01; 204():263-273. PubMed ID: 26988501
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  • 16. Geoclimatic, morphological, and temporal effects on Lebanese olive oils composition and classification: A (1)H NMR metabolomic study.
    Merchak N, El Bacha E, Bou Khouzam R, Rizk T, Akoka S, Bejjani J.
    Food Chem; 2017 Feb 15; 217():379-388. PubMed ID: 27664649
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  • 19. Influence of the fatty acid profile on the volatile components of virgin olive oil subjected to thermal stress.
    Tomé-Rodríguez S, Ledesma-Escobar CA, Penco-Valenzuela JM, Priego-Capote F.
    J Sci Food Agric; 2021 Aug 30; 101(11):4829-4837. PubMed ID: 33502792
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  • 20. Chemometric analysis for discrimination of extra virgin olive oils from whole and stoned olive pastes.
    De Luca M, Restuccia D, Clodoveo ML, Puoci F, Ragno G.
    Food Chem; 2016 Jul 01; 202():432-7. PubMed ID: 26920315
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