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Journal Abstract Search

156 related items for PubMed ID: 31955734

  • 1. Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars.
    Rodrigues N, Casal S, Peres AM, Baptista P, Pereira JA.
    Food Res Int; 2020 Feb; 128():108759. PubMed ID: 31955734
    [Abstract] [Full Text] [Related]

  • 2. Fatty Acid Composition from Olive Oils of Portuguese Centenarian Trees Is Highly Dependent on Olive Cultivar and Crop Year.
    Rodrigues N, Casal S, Pinho T, Cruz R, Peres AM, Baptista P, Pereira JA.
    Foods; 2021 Feb 25; 10(3):. PubMed ID: 33669026
    [Abstract] [Full Text] [Related]

  • 3. Influence of olive storage period on oil quality of three Portuguese cultivars of Olea europea, Cobrançosa, Madural, and Verdeal Transmontana.
    Pereira JA, Casal S, Bento A, Oliveira MB.
    J Agric Food Chem; 2002 Oct 23; 50(22):6335-40. PubMed ID: 12381113
    [Abstract] [Full Text] [Related]

  • 4. 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]

  • 5. 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]

  • 6. 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]

  • 7. Volatile changes in cv. Verdeal Transmontana olive oil: From the drupe to the table, including storage.
    Malheiro R, Casal S, Rodrigues N, Renard CMGC, Pereira JA.
    Food Res Int; 2018 Apr 01; 106():374-382. PubMed ID: 29579937
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system.
    Grilo F, Novara ME, D'Oca MC, Rubino S, Lo Bianco R, Di Stefano V.
    Int J Food Sci Nutr; 2020 Jun 01; 71(4):397-409. PubMed ID: 31530051
    [Abstract] [Full Text] [Related]

  • 10. Application of an electronic tongue as a single-run tool for olive oils' physicochemical and sensory simultaneous assessment.
    Rodrigues N, Marx ÍMG, Casal S, Dias LG, Veloso ACA, Pereira JA, Peres AM.
    Talanta; 2019 May 15; 197():363-373. PubMed ID: 30771949
    [Abstract] [Full Text] [Related]

  • 11. Olive Volatiles from Portuguese Cultivars Cobrançosa, Madural and Verdeal Transmontana: Role in Oviposition Preference of Bactrocera oleae (Rossi) (Diptera: Tephritidae).
    Malheiro R, Casal S, Cunha SC, Baptista P, Pereira JA.
    PLoS One; 2015 May 15; 10(5):e0125070. PubMed ID: 25985460
    [Abstract] [Full Text] [Related]

  • 12. Ancient olive trees as a source of olive oils rich in phenolic compounds.
    Rodrigues N, Casal S, Pinho T, Peres AM, Bento A, Baptista P, Pereira JA.
    Food Chem; 2019 Mar 15; 276():231-239. PubMed ID: 30409589
    [Abstract] [Full Text] [Related]

  • 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 15; 12(3):397-406. PubMed ID: 25766913
    [Abstract] [Full Text] [Related]

  • 14. Study of the combined effects of ripeness and production area on Bosana oil's quality.
    Morrone L, Neri L, Cantini C, Alfei B, Rotondi A.
    Food Chem; 2018 Apr 15; 245():1098-1104. PubMed ID: 29287327
    [Abstract] [Full Text] [Related]

  • 15. Chemometric characterization of virgin olive oils of the two major Cypriot cultivars based on their fatty acid composition.
    Kritioti A, Menexes G, Drouza C.
    Food Res Int; 2018 Jan 15; 103():426-437. PubMed ID: 29389633
    [Abstract] [Full Text] [Related]

  • 16. A Multivariate Analysis of the Composition and Properties of Extra Virgin Olive Oils Produced from Different Cultivars Grown in Iran.
    Shirzad H, Niknam V, Taheri M, Ebrahimzadeh H.
    J AOAC Int; 2017 Nov 01; 100(6):1804-1813. PubMed ID: 28745274
    [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. Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars.
    Rigane G, Boukhris M, Salem RB, Sayadi S, Bouaziz M.
    J Sci Food Agric; 2013 Mar 30; 93(5):1242-8. PubMed ID: 22936570
    [Abstract] [Full Text] [Related]

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