-
1
-
-
84876615639
-
-
a Ed.,581-587. Junta de Anadalucía/Mundi-Prensa, Madrid.
-
a Ed.,581-587. Junta de Anadalucía/Mundi-Prensa, Madrid.
-
-
-
-
2
-
-
84876622847
-
-
Alba, J., Martínez-Nieto, J. 2001. Elaboración de aceites de oliva en Mataix, J. (ed.) Aceite de oliva virgen: nuestro patrimonio alimentario, 43-61. Puleva Food/ Universidad de Granada, Granada.
-
Alba, J., Martínez-Nieto, J. 2001. Elaboración de aceites de oliva en Mataix, J. (ed.) Aceite de oliva virgen: nuestro patrimonio alimentario, 43-61. Puleva Food/ Universidad de Granada, Granada.
-
-
-
-
4
-
-
84888765321
-
Elaboración del aceite de oliva virgen en Barranco, D
-
Fernández-Escobar, R, Rallo, L, Eds, 5a Ed, Mundi-Prensa, Madrid
-
a Ed. 615-655. Mundi-Prensa, Madrid.
-
(2004)
El Cultivo del Olivo
, pp. 615-655
-
-
Alba, J.1
Capogna, D.2
Martínez, F.3
Moyano, M.J.4
Hidalgo, F.5
Borja, R.6
Graciani, E.7
Ruiz, M.V.8
-
5
-
-
39049162394
-
-
Folleto de Alfa-Laval SPA, Sambuca Val Di Pesa Fl, Italy
-
Amirante, P., Baccioni, L., Clodoveo, M.L. 2001. New tecnologies for olive oil. Folleto de Alfa-Laval SPA, Sambuca Val Di Pesa Fl, Italy.
-
(2001)
New tecnologies for olive oil
-
-
Amirante, P.1
Baccioni, L.2
Clodoveo, M.L.3
-
6
-
-
0035343483
-
Influence of mixing and extraction parameters on virgin olive oil quality
-
Amirante, R., Cini, E., Montei, G.L., Pasqualone, A. 2001. Influence of mixing and extraction parameters on virgin olive oil quality. Grasas y Aceites 52, 198-201.
-
(2001)
Grasas y Aceites
, vol.52
, pp. 198-201
-
-
Amirante, R.1
Cini, E.2
Montei, G.L.3
Pasqualone, A.4
-
7
-
-
33745223907
-
Influencia de la innovación tecnológica en la mejora de la calidad del aceite de oliva virgen extra.
-
Amirante, P., Dugo, G., Gomes, T. 2002. Influencia de la innovación tecnológica en la mejora de la calidad del aceite de oliva virgen extra. OLIVAE 39, 34-42.
-
(2002)
OLIVAE
, vol.39
, pp. 34-42
-
-
Amirante, P.1
Dugo, G.2
Gomes, T.3
-
8
-
-
0036424555
-
Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels
-
Angerosa, F. 2002. Influence of volatile compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur. J. Lipid Sci. Technol. 104, 639-660.
-
(2002)
Eur. J. Lipid Sci. Technol
, vol.104
, pp. 639-660
-
-
Angerosa, F.1
-
9
-
-
0036422726
-
Characterization of monovarietal virgin olive oil
-
Aparicio, R., Luna, G. 2002. Characterization of monovarietal virgin olive oil. Eur. J. Lipid Sci. Technol. 104. 614-627.
-
(2002)
Eur. J. Lipid Sci. Technol
, vol.104
, pp. 614-627
-
-
Aparicio, R.1
Luna, G.2
-
11
-
-
39049143811
-
-
Folleto de Alfa-Laval SPA, Sambuca Val Di Pesa Fl, Italy
-
Baccioni, L. 2001. Extra Virgin Olive Oil. Folleto de Alfa-Laval SPA, Sambuca Val Di Pesa Fl, Italy.
-
(2001)
Extra Virgin Olive Oil
-
-
Baccioni, L.1
-
12
-
-
0034226996
-
Pinoresinol and 1acetoxypinoresinol, two new phenolic compounds identified in olive oil
-
Brenes, M., Hidalgo, F.J., García, A., Ríos, J.J., García, R, Zamora, R., Garrido, A. 2000. Pinoresinol and 1acetoxypinoresinol, two new phenolic compounds identified in olive oil. J. Am. Oil Chem. Soc. 77, 715-720.
-
(2000)
J. Am. Oil Chem. Soc
, vol.77
, pp. 715-720
-
-
Brenes, M.1
Hidalgo, F.J.2
García, A.3
Ríos, J.J.4
García, R.5
Zamora, R.6
Garrido, A.7
-
13
-
-
11144244264
-
Phenolic compounds in olive oil intended for refining: Formation of 4-ethylphenol during olive paste storage
-
Brenes, M., Romero, C., García, A., Hidalgo, F.J., RuizMéndez, M.V. 2004. Phenolic compounds in olive oil intended for refining: Formation of 4-ethylphenol during olive paste storage. J. Agric. Food Chem. 54, 8177-8181.
-
(2004)
J. Agric. Food Chem
, vol.54
, pp. 8177-8181
-
-
Brenes, M.1
Romero, C.2
García, A.3
Hidalgo, F.J.4
RuizMéndez, M.V.5
-
14
-
-
39049109166
-
El proceso de producción del aceite de oliva virgen. Comparación entre España e Italia.
-
Capogna, D., Costagli, G., Alba, J. 2001. El proceso de producción del aceite de oliva virgen. Comparación entre España e Italia. Agricultura 70, 784-788.
-
(2001)
Agricultura
, vol.70
, pp. 784-788
-
-
Capogna, D.1
Costagli, G.2
Alba, J.3
-
15
-
-
0038699454
-
Influence of the type of olive-crusher used on the quality of extra virgin olive oil
-
Caponio, F., Gomes, T., Summo, C., Pasqualone, A. 2003. Influence of the type of olive-crusher used on the quality of extra virgin olive oil. Eur. J. Lipid Sci. Technol. 105, 201-206.
-
(2003)
Eur. J. Lipid Sci. Technol
, vol.105
, pp. 201-206
-
-
Caponio, F.1
Gomes, T.2
Summo, C.3
Pasqualone, A.4
-
16
-
-
39049114588
-
Influenza della temperatura iniziale del frangitore sulla qualità degli oli extra vergine di oliva.
-
Caponio, F., Pasqualone, A., Catalano, P., Gomes, T., Summo, C. 2004. Influenza della temperatura iniziale del frangitore sulla qualità degli oli extra vergine di oliva. Riv. Ital. Sost. Grasse 81, 19-22.
-
(2004)
Riv. Ital. Sost. Grasse
, vol.81
, pp. 19-22
-
-
Caponio, F.1
Pasqualone, A.2
Catalano, P.3
Gomes, T.4
Summo, C.5
-
17
-
-
17444374783
-
Influence du système d'extraction sur la qualité organoleptique de l'huile d'olive de Tunisie.
-
Dhifi, W., Maabaqui, B., Zitoan, B., Marzouk, B. 2002. Influence du système d'extraction sur la qualité organoleptique de l'huile d'olive de Tunisie. Riv. Ital. Sost. Grasse 79, 245-249.
-
(2002)
Riv. Ital. Sost. Grasse
, vol.79
, pp. 245-249
-
-
Dhifi, W.1
Maabaqui, B.2
Zitoan, B.3
Marzouk, B.4
-
18
-
-
5444232446
-
Caratterizatione degli oli di oliva vergini siciliani. Nota XII. Livelli di contaminazione da pesticide organofosforici.
-
Di Bella, G., Salvo, F., Bruzzese, A., Lo Turco, V., Dugo, G. 2004. Caratterizatione degli oli di oliva vergini siciliani. Nota XII. Livelli di contaminazione da pesticide organofosforici. Riv. Ital. Sost. Grasse 81, 148-151.
-
(2004)
Riv. Ital. Sost. Grasse
, vol.81
, pp. 148-151
-
-
Di Bella, G.1
Salvo, F.2
Bruzzese, A.3
Lo Turco, V.4
Dugo, G.5
-
19
-
-
0036555830
-
Influence of maxalation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving
-
Di Giovacchino, L., Constantini, N., Ferrante, M.L., Serraiocco, A. 2002. Influence of maxalation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving. Grasas y Aceites 53, 179-186.
-
(2002)
Grasas y Aceites
, vol.53
, pp. 179-186
-
-
Di Giovacchino, L.1
Constantini, N.2
Ferrante, M.L.3
Serraiocco, A.4
-
20
-
-
33646388472
-
Double oil extraction from olive paste and olive pomace by centrifugal decanter at 2phases, type integral
-
Di Giovacchino, L., Mucciarella, M.R., Constantini, M., Surricchio, G. 2002. Double oil extraction from olive paste and olive pomace by centrifugal decanter at 2phases, type integral, Riv. Ital. Sost. Grasse 79, 351-355.
-
(2002)
Riv. Ital. Sost. Grasse
, vol.79
, pp. 351-355
-
-
Di Giovacchino, L.1
Mucciarella, M.R.2
Constantini, M.3
Surricchio, G.4
-
21
-
-
0036428272
-
Influence of olive processing on virgin olive oil quality
-
Di Giovacchino, L., Sestili, S., Di Vicenzo, D. 2002. Influence of olive processing on virgin olive oil quality. Eur. J. Lipid Sci. Technol. 104, 587-601.
-
(2002)
Eur. J. Lipid Sci. Technol
, vol.104
, pp. 587-601
-
-
Di Giovacchino, L.1
Sestili, S.2
Di Vicenzo, D.3
-
22
-
-
33646684205
-
Valutazione del contenuto di Cu(ll), Zn(ll), Cd(ll) e Pb(ll) in oli di oliva prodotti nella Valle del Belice
-
Dugo, G., Lo Curto, S., Lo Turco, V., La Torre, L., Salvo, F. 2002. Valutazione del contenuto di Cu(ll), Zn(ll), Cd(ll) e Pb(ll) in oli di oliva prodotti nella Valle del Belice. Riv. Ital. Sost. Grasse 79, 157-160.
-
(2002)
Riv. Ital. Sost. Grasse
, vol.79
, pp. 157-160
-
-
Dugo, G.1
Lo Curto, S.2
Lo Turco, V.3
La Torre, L.4
Salvo, F.5
-
23
-
-
39049092695
-
Comparación de la composición acídica del aceite de algunas variedades mediterráneas cultivadas en Marruecos.
-
El Antari, A., El Moudni, A., Ajana H. 2003. Comparación de la composición acídica del aceite de algunas variedades mediterráneas cultivadas en Marruecos. Olivae 95, 26-31.
-
(2003)
Olivae
, vol.95
, pp. 26-31
-
-
El Antari, A.1
El Moudni, A.2
Ajana, H.3
-
24
-
-
39049148462
-
Lipid composition of two fruits parts (flesh and kernel) of six varieties of olive tree cultivated in Morocco
-
El Antari, A., El Moudni, A., Ajana, H. and Cert, A. 2003. Lipid composition of two fruits parts (flesh and kernel) of six varieties of olive tree cultivated in Morocco. Olivae 98, 20-28.
-
(2003)
Olivae
, vol.98
, pp. 20-28
-
-
El Antari, A.1
El Moudni, A.2
Ajana, H.3
Cert, A.4
-
26
-
-
5444234731
-
Caracterizzatione chimica e sensoriale dell'olio estratto della cultivar Leccino in funzione della tecnologia e della gramolatura
-
Frega, N., Strabbioli, R., Borselli, E., Pacetti, D., Romagnoli, E. 2003. Caracterizzatione chimica e sensoriale dell'olio estratto della cultivar Leccino in funzione della tecnologia e della gramolatura. Riv. Ital. Sost. Grasse 80, 71-80.
-
(2003)
Riv. Ital. Sost. Grasse
, vol.80
, pp. 71-80
-
-
Frega, N.1
Strabbioli, R.2
Borselli, E.3
Pacetti, D.4
Romagnoli, E.5
-
27
-
-
34447341531
-
Stabilita dell'olio extravergine ottenuto da olive denocciolate.
-
Frega, N.G., Caglioti, L., Strabbioli, R., Bocci, E. 2005. Stabilita dell'olio extravergine ottenuto da olive denocciolate. Riv. Ital. Sost. Grasse 82, 55-58.
-
(2005)
Riv. Ital. Sost. Grasse
, vol.82
, pp. 55-58
-
-
Frega, N.G.1
Caglioti, L.2
Strabbioli, R.3
Bocci, E.4
-
28
-
-
0036200237
-
Distribution of chorophylls and carotenoids present in the olive, between oil and alperujo (System of two-phases extraction)
-
Gallardo-Guerrero, M.L., Roca López-Cepero, M.G., Mínguez-Mosquera, M.I. 2002. Distribution of chorophylls and carotenoids present in the olive, between oil and alperujo (System of two-phases extraction). J. Am. Oil Chem. Soc. 79, 105-109.
-
(2002)
J. Am. Oil Chem. Soc
, vol.79
, pp. 105-109
-
-
Gallardo-Guerrero, M.L.1
Roca López-Cepero, M.G.2
Mínguez-Mosquera, M.I.3
-
29
-
-
0035358338
-
High-Performance chromatography evaluation of phenols in virgin olive oil during extraction at laboratory and industrial scale
-
Garcia, A., Brenes, M., Martinez, F., Alba, J., Garcia, P., Garrido. A. 2001. High-Performance chromatography evaluation of phenols in virgin olive oil during extraction at laboratory and industrial scale. J. Am. Oil Chem. Soc. 78, 625-629.
-
(2001)
J. Am. Oil Chem. Soc
, vol.78
, pp. 625-629
-
-
Garcia, A.1
Brenes, M.2
Martinez, F.3
Alba, J.4
Garcia, P.5
Garrido, A.6
-
30
-
-
0035342685
-
Improvement of phenolic compound content in olive oil by using enzimes during malaxation
-
Garcia, A., Brenes, M., Moyano, M.J., Alba, J., Garcia, P., Garrido. A. 2001. Improvement of phenolic compound content in olive oil by using enzimes during malaxation. J. Food Eng. 48, 189-194.
-
(2001)
J. Food Eng
, vol.48
, pp. 189-194
-
-
Garcia, A.1
Brenes, M.2
Moyano, M.J.3
Alba, J.4
Garcia, P.5
Garrido, A.6
-
31
-
-
0042051716
-
Study of phenolic compounds in virgin olive oil of the Picual variety
-
García, A., Brenes, M., Romero, C., Garcia, P., Garrido, A. 2002. Study of phenolic compounds in virgin olive oil of the Picual variety. Eur. Food Res. Technol. 215, 407-412.
-
(2002)
Eur. Food Res. Technol
, vol.215
, pp. 407-412
-
-
García, A.1
Brenes, M.2
Romero, C.3
Garcia, P.4
Garrido, A.5
-
32
-
-
84886761902
-
Los polifenoles del aceite de oliva, al descubierto.
-
García Borrego, A., Brenes Balbuena, M., Romero Barranco, C., García García, P., Garrido Fernández, A. 2003. Los polifenoles del aceite de oliva, al descubierto. Oleo 96, 59-68.
-
(2003)
Oleo
, vol.96
, pp. 59-68
-
-
García Borrego, A.1
Brenes Balbuena, M.2
Romero Barranco, C.3
García García, P.4
Garrido Fernández, A.5
-
33
-
-
18844462773
-
Virgin olive oil quality, classification combining neural network and MOS sensors
-
García-González, D.L., Aparicio, R. 2003. Virgin olive oil quality, classification combining neural network and MOS sensors. J. Agr. Food Chem. 51, 3515
-
(2003)
J. Agr. Food Chem
, vol.51
, pp. 3515
-
-
García-González, D.L.1
Aparicio, R.2
-
34
-
-
10644259145
-
Classification of different quality virgin olive oil by metal-oxide sensors
-
García-González, D. L., Aparicio, R. 2004. Classification of different quality virgin olive oil by metal-oxide sensors. Eur. Food Res. Technol. 218, 484-487.
-
(2004)
Eur. Food Res. Technol
, vol.218
, pp. 484-487
-
-
García-González, D.L.1
Aparicio, R.2
-
35
-
-
10644290833
-
Analysis of virgin olive oil volatiles by a novel electronic nose based on a minituarized SAW sensor array coupled with SPME enhanced headspace enrichment
-
García-González, D.L., Barie, N., Rapp, M., Aparicio, R. 2004. Analysis of virgin olive oil volatiles by a novel electronic nose based on a minituarized SAW sensor array coupled with SPME enhanced headspace enrichment. J. Agrie. Food Chem. 52, 7475-7479.
-
(2004)
J. Agrie. Food Chem
, vol.52
, pp. 7475-7479
-
-
García-González, D.L.1
Barie, N.2
Rapp, M.3
Aparicio, R.4
-
36
-
-
0036319840
-
The effect of harvest and extraction methods on the antioxidant content (phenolics, a-tocopherol and β-carotene) in virgin olive oil
-
Gimeno, E., Castellote, A.I., Lamuela-Raventos, R.M., De La Torre, M.C., López-Sabaté, M.C. 2002. The effect of harvest and extraction methods on the antioxidant content (phenolics, a-tocopherol and β-carotene) in virgin olive oil. Food Chem. 78, 207-211.
-
(2002)
Food Chem
, vol.78
, pp. 207-211
-
-
Gimeno, E.1
Castellote, A.I.2
Lamuela-Raventos, R.M.3
De La Torre, M.C.4
López-Sabaté, M.C.5
-
37
-
-
39049134354
-
Gli oli di oliva vergine pugliesi: La Peranzana nella provincia de Foggia. Influenza dell'epoca di raccolta e dei processi tecnologici di estrazione sulla qualità dell'olio. Nota I: la estabilità biológica.
-
Giuffré, A.M. 2002. Gli oli di oliva vergine pugliesi: La Peranzana nella provincia de Foggia. Influenza dell'epoca di raccolta e dei processi tecnologici di estrazione sulla qualità dell'olio. Nota I: la estabilità biológica. Riv. Ital Sost. Grasse 79, 343-349.
-
(2002)
Riv. Ital Sost. Grasse
, vol.79
, pp. 343-349
-
-
Giuffré, A.M.1
-
38
-
-
39049156838
-
Gli oli di oliva vergine pugliesi: La Peranzana nella provincia de Foggia. Influenza dell'epoca di raccolta e dei processi tecnologici di estrazione sulla qualità dell'olio. Nota II: colore, acidi grassi e steroli.
-
Giuffré, A.M. 2003. Gli oli di oliva vergine pugliesi: La Peranzana nella provincia de Foggia. Influenza dell'epoca di raccolta e dei processi tecnologici di estrazione sulla qualità dell'olio. Nota II: colore, acidi grassi e steroli. Riv. Ital. Sost. Grasse 80, 11-20.
-
(2003)
Riv. Ital. Sost. Grasse
, vol.80
, pp. 11-20
-
-
Giuffré, A.M.1
-
39
-
-
84876661732
-
-
Gomes, T., Caponio, F., Delcuratolo, D., Bilancia, M.T. 2002. La classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell'olio di oliva. Loro impiego neN'accertamiento di qualità. Riv. Ital. Sost. Grasse 79, 211-214.
-
Gomes, T., Caponio, F., Delcuratolo, D., Bilancia, M.T. 2002. La classi di sostanze di ossidazione, polimerizzazione ed idrolisi dell'olio di oliva. Loro impiego neN'accertamiento di qualità. Riv. Ital. Sost. Grasse 79, 211-214.
-
-
-
-
40
-
-
84886762743
-
Preparación de aceites de oliva enriquecidos en sus propios componentes minoritarios.
-
Guinda, A., Albi, T., Lanzón, A. 2000. Preparación de aceites de oliva enriquecidos en sus propios componentes minoritarios. Información Tecnológica 11, 61-66.
-
(2000)
Información Tecnológica
, vol.11
, pp. 61-66
-
-
Guinda, A.1
Albi, T.2
Lanzón, A.3
-
41
-
-
0342657160
-
Relation of acidity and sensory quality with sterol content of olive from stored fruit
-
Gutiérrez, F., Varona, L., Albi, M.A. 2000. Relation of acidity and sensory quality with sterol content of olive from stored fruit. J. Agrie. Food Chem. 48, 1106-1110.
-
(2000)
J. Agrie. Food Chem
, vol.48
, pp. 1106-1110
-
-
Gutiérrez, F.1
Varona, L.2
Albi, M.A.3
-
42
-
-
0141742647
-
-
a.L. 2003. Main polyphenols in the bitter taste of virgin olive oil. Confirmation of on-line chromatography electrospray ionization mass spectrometry. J. Agric. Food Chem. 51, 6021-6025.
-
a.L. 2003. Main polyphenols in the bitter taste of virgin olive oil. Confirmation of on-line chromatography electrospray ionization mass spectrometry. J. Agric. Food Chem. 51, 6021-6025.
-
-
-
-
43
-
-
0036649458
-
Changes of the Main Components and Quality Indexes of Virgin Olive Oils during Oxidation
-
Gutiérrez, F., Villafranca, M.J., Castellano, J.M. 2002. Changes of the Main Components and Quality Indexes of Virgin Olive Oils during Oxidation. J. Am. Oil Chem. Soc. 79, 669-676.
-
(2002)
J. Am. Oil Chem. Soc
, vol.79
, pp. 669-676
-
-
Gutiérrez, F.1
Villafranca, M.J.2
Castellano, J.M.3
-
45
-
-
0036419541
-
Nutritional and health aspects of olive oil
-
Harwood, J.L., Yaqoob, P. 2002. Nutritional and health aspects of olive oil, Eur. J. Lipid Sci. Technol. 104, 685-697.
-
(2002)
Eur. J. Lipid Sci. Technol
, vol.104
, pp. 685-697
-
-
Harwood, J.L.1
Yaqoob, P.2
-
46
-
-
0035253344
-
Determination of peptides and proteins in fat and oils
-
Hidalgo, F.J., Alaiz, M., Zamora, R. 2001. Determination of peptides and proteins in fat and oils. Anal. Chem. 73, 698-702.
-
(2001)
Anal. Chem
, vol.73
, pp. 698-702
-
-
Hidalgo, F.J.1
Alaiz, M.2
Zamora, R.3
-
47
-
-
0036649370
-
Low Molecular Weight Polypeptides in Virgin and Refined Olive Oils
-
Hidalgo, F.J., Alaiz, M., Zamora, R. 2002. Low Molecular Weight Polypeptides in Virgin and Refined Olive Oils. J. Am. Oil Chem. Soc. 79, 685-689.
-
(2002)
J. Am. Oil Chem. Soc
, vol.79
, pp. 685-689
-
-
Hidalgo, F.J.1
Alaiz, M.2
Zamora, R.3
-
48
-
-
0035138495
-
Olive fruit cell wall: Degradation of pectic polysaccharides during ripening
-
Jiménez, A., Rodriguez, R., Fernández-Caro, L., Guillén, R., Fernández-Bolaños, J., Heredia, A, 2001. Olive fruit cell wall: degradation of pectic polysaccharides during ripening. J. Agrie. Food Chem. 49, 409-415.
-
(2001)
J. Agrie. Food Chem
, vol.49
, pp. 409-415
-
-
Jiménez, A.1
Rodriguez, R.2
Fernández-Caro, L.3
Guillén, R.4
Fernández-Bolaños, J.5
Heredia, A.6
-
49
-
-
0034867908
-
Olive fruit cell wall: Degradation of cellulosic and hemicellulosic polysaccharides during ripening
-
Jiménez, A., Rodriguez, R., Fernández-Caro, L., Guillen, R., Fernández-Bolaños, J., Heredia, A. 2001. Olive fruit cell wall: degradation of cellulosic and hemicellulosic polysaccharides during ripening. J. Agric. Food Chem. 49, 2008-2013.
-
(2001)
J. Agric. Food Chem
, vol.49
, pp. 2008-2013
-
-
Jiménez, A.1
Rodriguez, R.2
Fernández-Caro, L.3
Guillen, R.4
Fernández-Bolaños, J.5
Heredia, A.6
-
50
-
-
0036422727
-
Chemical Analysis, quality control and packaging issues of olive oil
-
Kiritsakis, A., Kanavouras, A., Kiritsakis, A. 2002. Chemical Analysis, quality control and packaging issues of olive oil. Eur. J. Lipid Sci. Technol. 104, 628-638.
-
(2002)
Eur. J. Lipid Sci. Technol
, vol.104
, pp. 628-638
-
-
Kiritsakis, A.1
Kanavouras, A.2
Kiritsakis, A.3
-
51
-
-
0042303887
-
Role of olive seed in the biogenesis of virgin olive oil aroma
-
Luaces, P., Pérez, A.G., Sanz, C. 2003. Role of olive seed in the biogenesis of virgin olive oil aroma. J. Agr. Food Chem. 51, 4741-4745.
-
(2003)
J. Agr. Food Chem
, vol.51
, pp. 4741-4745
-
-
Luaces, P.1
Pérez, A.G.2
Sanz, C.3
-
52
-
-
14944379980
-
Efecto del deshuesado de la aceituna sobre el aroma del aceite de oliva virgen.
-
Luaces, P., Pérez, A.G., Sanz, C. 2004. Efecto del deshuesado de la aceituna sobre el aroma del aceite de oliva virgen. Grasas y Aceites 55, 174-179.
-
(2004)
Grasas y Aceites
, vol.55
, pp. 174-179
-
-
Luaces, P.1
Pérez, A.G.2
Sanz, C.3
-
53
-
-
1942509630
-
Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives
-
Mateos, R., Cert, A., Pérez-Camino, M.C., García, J.M. 2004. Evaluation of virgin olive oil bitterness by quantification of secoiridoid derivatives. J. Am. Oil Chem. Soc. 81, 71 -75.
-
(2004)
J. Am. Oil Chem. Soc
, vol.81
, pp. 71-75
-
-
Mateos, R.1
Cert, A.2
Pérez-Camino, M.C.3
García, J.M.4
-
54
-
-
7444266978
-
Relationships between phenolic composition of olive fruit and olive oil; the importantce of endogenous enzymes
-
Montedoro, G.R, Baldioli, M., Selvaggini, R., Begliomini, A.L., Taticchi, A., Servili, M. 2002. Relationships between phenolic composition of olive fruit and olive oil; the importantce of endogenous enzymes. Acta Horticulture 586, 551-556.
-
(2002)
Acta Horticulture
, vol.586
, pp. 551-556
-
-
Montedoro, G.R.1
Baldioli, M.2
Selvaggini, R.3
Begliomini, A.L.4
Taticchi, A.5
Servili, M.6
-
55
-
-
4644296490
-
Determination of heavy polyclic aromatic hydrocarbons in refined olive pomace oil and other vegetable oils
-
Moreda, W., Rodríguez-Acuña, R., Pérez-Camino, M.A., Cert, A. 2004. Determination of heavy polyclic aromatic hydrocarbons in refined olive pomace oil and other vegetable oils. J. Sci. Food Agric. 84, 1759-1764.
-
(2004)
J. Sci. Food Agric
, vol.84
, pp. 1759-1764
-
-
Moreda, W.1
Rodríguez-Acuña, R.2
Pérez-Camino, M.A.3
Cert, A.4
-
56
-
-
17444422826
-
Elaboración integral de las aceitunas con autogeneración de electricidad, comparada con el sistema actual de obtención del aceite de oliva virgen.
-
Ortega Jurado, A., Palomar Carnicero, J.M., Cruz Peragón, F. 2004. Elaboración integral de las aceitunas con autogeneración de electricidad, comparada con el sistema actual de obtención del aceite de oliva virgen. Grasas y Aceites 55, 0303-311.
-
(2004)
Grasas y Aceites
, vol.55
, pp. 0303-0311
-
-
Ortega Jurado, A.1
Palomar Carnicero, J.M.2
Cruz Peragón, F.3
-
57
-
-
0036663564
-
Aplicación del sistema de análisis y peligros y puntos de control crítico (APPCC) en la línea de elaboración del aceite de oliva virgen.
-
Pardo, J.E., Pérez, J.I., Andrés, M., Alvarruiz, A. 2002. Aplicación del sistema de análisis y peligros y puntos de control crítico (APPCC) en la línea de elaboración del aceite de oliva virgen. Grasas y Aceites 53, 309-318.
-
(2002)
Grasas y Aceites
, vol.53
, pp. 309-318
-
-
Pardo, J.E.1
Pérez, J.I.2
Andrés, M.3
Alvarruiz, A.4
-
58
-
-
33644900029
-
Influenza della temperatura delle paste di oliva sul contenuto polifenolico degli oli estratti.
-
Parenti, A., Spugnoli, R 2002. Influenza della temperatura delle paste di oliva sul contenuto polifenolico degli oli estratti. Riv. Ital. Sost. Grasse 79, 97-100.
-
(2002)
Riv. Ital. Sost. Grasse
, vol.79
, pp. 97-100
-
-
Parenti, A.1
Spugnoli, R.2
-
59
-
-
33845262634
-
Utilizzo dell'anidride carbonia emessa dalle paste di oliva durante la trasformazione per migliorare la qualità dell'olio. Primo contributo. Prove di laboratorio.
-
Parenti, A., Spugnoli, P., Masella, P., Calamai, L. 2005. Utilizzo dell'anidride carbonia emessa dalle paste di oliva durante la trasformazione per migliorare la qualità dell'olio. Primo contributo. Prove di laboratorio. Riv. Ital. Sost. Grasse 82, 283-290.
-
(2005)
Riv. Ital. Sost. Grasse
, vol.82
, pp. 283-290
-
-
Parenti, A.1
Spugnoli, P.2
Masella, P.3
Calamai, L.4
-
60
-
-
9144241997
-
Modification of volatile compound profile of virgin olive oil due to water-heat tratments on olive fruit
-
Pérez, A.G., Luaces, P., Ríos, J.J., García, J.M., Sanz, C. 2003. Modification of volatile compound profile of virgin olive oil due to water-heat tratments on olive fruit. J. Agr. Food Chem. 51, 6544-6549.
-
(2003)
J. Agr. Food Chem
, vol.51
, pp. 6544-6549
-
-
Pérez, A.G.1
Luaces, P.2
Ríos, J.J.3
García, J.M.4
Sanz, C.5
-
61
-
-
0035119148
-
Effects of olive fruit quality and oil storage practices on the diacylglycerol content of virgin olive oils
-
Pérez-Camino, M.C., Moreda, W., Cert. A. 2001. Effects of olive fruit quality and oil storage practices on the diacylglycerol content of virgin olive oils. J. Agric. Food Chem. 49, 699-704.
-
(2001)
J. Agric. Food Chem
, vol.49
, pp. 699-704
-
-
Pérez-Camino, M.C.1
Moreda, W.2
Cert, A.3
-
62
-
-
0037205647
-
Determination of esters of fatty acids with low molecular weight alcohols in olive oils
-
Pérez-Camino, M.C., Moreda, W., Mateos, R, Cert, A. 2002. Determination of esters of fatty acids with low molecular weight alcohols in olive oils. J. Agr. Food Chem. 50, 4721-4725.
-
(2002)
J. Agr. Food Chem
, vol.50
, pp. 4721-4725
-
-
Pérez-Camino, M.C.1
Moreda, W.2
Mateos, R.3
Cert, A.4
-
63
-
-
17444406630
-
Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area
-
Poilana, M., Mincione, A. 2004. Fatty acids evolution and composition of olive oils extracted from different olive cultivars grown in Calabrian area. Grasas y Aceites 55, 282-290.
-
(2004)
Grasas y Aceites
, vol.55
, pp. 282-290
-
-
Poilana, M.1
Mincione, A.2
-
64
-
-
0042889234
-
Proposed parameters for monitoring quality of virgin olive oil
-
Psomiadou, E., Konstantinos, X., Blekas, G., Tsimidou, M.Z., Boscou, D. 2003. Proposed parameters for monitoring quality of virgin olive oil. Eur. J. Lipid Sci. Technol. 105,403-408.
-
(2003)
Eur. J. Lipid Sci. Technol
, vol.105
, pp. 403-408
-
-
Psomiadou, E.1
Konstantinos, X.2
Blekas, G.3
Tsimidou, M.Z.4
Boscou, D.5
-
65
-
-
0037226749
-
Effect of olive paste kneading process time on the overall quality of virgin olive oil
-
Ranalli, A., Pollastri, L., Contento, S., Iannucci, E., Lucera, L. 2003. Effect of olive paste kneading process time on the overall quality of virgin olive oil. Eur. J. Lipid Sci. Technol. 105, 57-67.
-
(2003)
Eur. J. Lipid Sci. Technol
, vol.105
, pp. 57-67
-
-
Ranalli, A.1
Pollastri, L.2
Contento, S.3
Iannucci, E.4
Lucera, L.5
-
66
-
-
1842841681
-
Bioactive constituents, flavors and aromas of virgin oils obtained by processing olives with a natural enzyme extract
-
Ranalli, A., Lucera, L., Contento, S., Simone, N., Del Re, P. 2004. Bioactive constituents, flavors and aromas of virgin oils obtained by processing olives with a natural enzyme extract. Eur. J. Lipid Sci. Technol. 106, 187-197.
-
(2004)
Eur. J. Lipid Sci. Technol
, vol.106
, pp. 187-197
-
-
Ranalli, A.1
Lucera, L.2
Contento, S.3
Simone, N.4
Del Re, P.5
-
67
-
-
0035247318
-
Change in the natural ratio between chlorophylls and carotenoids in olive fruit during processibg for virgin olive oil
-
Roca, L., Cepero, M., Mínguez-Mosquera, M.I. 2001. Change in the natural ratio between chlorophylls and carotenoids in olive fruit during processibg for virgin olive oil. J. Am. Oil Chem. Soc. 78, 133-138.
-
(2001)
J. Am. Oil Chem. Soc
, vol.78
, pp. 133-138
-
-
Roca, L.1
Cepero, M.2
Mínguez-Mosquera, M.I.3
-
68
-
-
0347316448
-
Pigment parameters determining Spanish virgin olive oil autheticity. Stability during storage
-
Roca, M., Gandul-Rojas, B., Gallardo-Guerrero, L., Mínguez- Mosquera, M.I. 2003. Pigment parameters determining Spanish virgin olive oil autheticity. Stability during storage. J. Am. Chem. Soc. 80, 137-1240.
-
(2003)
J. Am. Chem. Soc
, vol.80
, pp. 137-1240
-
-
Roca, M.1
Gandul-Rojas, B.2
Gallardo-Guerrero, L.3
Mínguez- Mosquera, M.I.4
-
69
-
-
0038397197
-
Involvement of chlorophyllase in chlorophyll metabolism in olive varieties with high and low chlorophyll content
-
Roca, M., Mínguez-Mosquera, M.I. 2003. Involvement of chlorophyllase in chlorophyll metabolism in olive varieties with high and low chlorophyll content. Physiol. Plantarum 117, 459-466.
-
(2003)
Physiol. Plantarum
, vol.117
, pp. 459-466
-
-
Roca, M.1
Mínguez-Mosquera, M.I.2
-
70
-
-
84886761615
-
Caratteristiche istologiche e citologiche dei frutti di alcune cultivar di olivo.
-
Romano, R., Di Micco, V., Aronne, G. 2004. Caratteristiche istologiche e citologiche dei frutti di alcune cultivar di olivo. Riv. Ital. Sost. Grasse 81, 73-79.
-
(2004)
Riv. Ital. Sost. Grasse
, vol.81
, pp. 73-79
-
-
Romano, R.1
Di Micco, V.2
Aronne, G.3
-
71
-
-
0037134657
-
Hydroxytyrosol 4-ß-D-glucoside, an important phenolic compound in olive fruits and derived products
-
Romero, C., Brenes, M., García, R, Garrido, A. 2002. Hydroxytyrosol 4-ß-D-glucoside, an important phenolic compound in olive fruits and derived products. J. Agr. Food Chem. 50, 3835-3839.
-
(2002)
J. Agr. Food Chem
, vol.50
, pp. 3835-3839
-
-
Romero, C.1
Brenes, M.2
García, R.3
Garrido, A.4
-
72
-
-
35148859911
-
Composti carbonilici volatili nel'aroma dell'olio vergine di oliva.
-
Rovellini, R, Cortesi, N., Mattei, A., Marotta, F. 2002. Composti carbonilici volatili nel'aroma dell'olio vergine di oliva. Riv. Ital. Sost. Grasse 79, 429-438.
-
(2002)
Riv. Ital. Sost. Grasse
, vol.79
, pp. 429-438
-
-
Rovellini, R.1
Cortesi, N.2
Mattei, A.3
Marotta, F.4
-
73
-
-
19044371805
-
Evolución de los compuestos fenólicos en distintos cultivares durante la maduración del fruto.
-
Rovellini, P., Cortesi, N. 2003. Evolución de los compuestos fenólicos en distintos cultivares durante la maduración del fruto. Olivae 95, 32-38.
-
(2003)
Olivae
, vol.95
, pp. 32-38
-
-
Rovellini, P.1
Cortesi, N.2
-
74
-
-
39049107768
-
Indice di qualità dell'olio extra vergine di oliva, antiossidante naturali e stato di ossidazione.
-
Rovellini, P. 2004. Indice di qualità dell'olio extra vergine di oliva, antiossidante naturali e stato di ossidazione. Riv. Ital, Sost. Grasse 81, 335-341.
-
(2004)
Riv. Ital, Sost. Grasse
, vol.81
, pp. 335-341
-
-
Rovellini, P.1
-
75
-
-
0041764594
-
Fatty acid esters with short chain alcohols in two-phase olive pomace oil
-
Ruiz-Méndez, M.V., Ramos Hinojosa, A.E. 2003. Fatty acid esters with short chain alcohols in two-phase olive pomace oil. Eur. J. Lipid Sci. Technol. 105, 346-350.
-
(2003)
Eur. J. Lipid Sci. Technol
, vol.105
, pp. 346-350
-
-
Ruiz-Méndez, M.V.1
Ramos Hinojosa, A.E.2
-
76
-
-
0342804499
-
Biochemistry of lipid metabolism in olive and other oil fruits
-
Salas, J.J., Sánchez, J., Ramli, U.S., Manaf, A.M., Williams, M., Harwood, J.L. 2000. Biochemistry of lipid metabolism in olive and other oil fruits. Progr. Lipid Res. 39, 151-180.
-
(2000)
Progr. Lipid Res
, vol.39
, pp. 151-180
-
-
Salas, J.J.1
Sánchez, J.2
Ramli, U.S.3
Manaf, A.M.4
Williams, M.5
Harwood, J.L.6
-
77
-
-
2442610889
-
Characterization of acyl transferase from olive fruit
-
Salas, J.J. 2004. Characterization of acyl transferase from olive fruit. J. Agr. Food Chem. 52, 3155-3158.
-
(2004)
J. Agr. Food Chem
, vol.52
, pp. 3155-3158
-
-
Salas, J.J.1
-
78
-
-
0036424870
-
Biosynthesis of triacylglycerols and volatiles in olives
-
Sánchez, J., Harwood, J.L. 2002. Biosynthesis of triacylglycerols and volatiles in olives. Eur. J. Lipid Sci. Technol. 104, 564-573.
-
(2002)
Eur. J. Lipid Sci. Technol
, vol.104
, pp. 564-573
-
-
Sánchez, J.1
Harwood, J.L.2
-
79
-
-
84886760363
-
A study of Sardinian olive oils based on the content of unsaturated fatty acids and minor components
-
Scano, P., Saba, G., Lai, A., Bendino, G., Deiano, M., Dessi, M.A. 2005. A study of Sardinian olive oils based on the content of unsaturated fatty acids and minor components. Riv. Ital. Sost. Grasse 82, 1-5.
-
(2005)
Riv. Ital. Sost. Grasse
, vol.82
, pp. 1-5
-
-
Scano, P.1
Saba, G.2
Lai, A.3
Bendino, G.4
Deiano, M.5
Dessi, M.A.6
-
80
-
-
0036424908
-
Contribution of phenolic compounds to virgin olive oil quality
-
Servili, M., Montedoro, G.F. 2002. Contribution of phenolic compounds to virgin olive oil quality. Eur. Jr. Lipid Sci. Technol. 104, 602-613.
-
(2002)
Eur. Jr. Lipid Sci. Technol
, vol.104
, pp. 602-613
-
-
Servili, M.1
Montedoro, G.F.2
-
81
-
-
0347378538
-
Effect of time of exposure to the air contact of olive pastes during mechanical extraction process on the volatile and phenolic compounds of virgin olive oil. Innovation in virgin olive oil processing
-
Servili, M., Selvaggini, R., Baldioli, M., Taticchi, A., Esposto, S., Montedoro, G.F. 2002. Effect of time of exposure to the air contact of olive pastes during mechanical extraction process on the volatile and phenolic compounds of virgin olive oil. Innovation in virgin olive oil processing. Riv. Ital. Sost. Grasse 79, 439-441.
-
(2002)
Riv. Ital. Sost. Grasse
, vol.79
, pp. 439-441
-
-
Servili, M.1
Selvaggini, R.2
Baldioli, M.3
Taticchi, A.4
Esposto, S.5
Montedoro, G.F.6
-
82
-
-
0346966052
-
Volatile compounds and phenolic composition of virgin olive oil; optimization of temperature and time exposure of olive pastes to air contact during the mechanical extraction
-
Servili, M., Selvaggini, R., Baldioli, M., Taticchi, A., Esposto, S., Montedoro, G.F. 2003. Volatile compounds and phenolic composition of virgin olive oil; optimization of temperature and time exposure of olive pastes to air contact during the mechanical extraction. J. Agric. Food Chem. 51, 7980-7988.
-
(2003)
J. Agric. Food Chem
, vol.51
, pp. 7980-7988
-
-
Servili, M.1
Selvaggini, R.2
Baldioli, M.3
Taticchi, A.4
Esposto, S.5
Montedoro, G.F.6
-
83
-
-
0036663483
-
The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content
-
Vekiari, S.A., Koutsaftakis, A. 2002. The effect of different processing stages of olive fruit on the extracted olive oil polyphenol content. Grasas y Aceites 53, 304-308.
-
(2002)
Grasas y Aceites
, vol.53
, pp. 304-308
-
-
Vekiari, S.A.1
Koutsaftakis, A.2
-
84
-
-
0036663636
-
Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil
-
Vekiari, S.A., Papadopoulou, P., Koutsaftakis, A. 2002. Comparison of different olive oil extraction systems and the effect of storage conditions on the quality of the virgin olive oil. Grasas y Aceites 53, 234-239.
-
(2002)
Grasas y Aceites
, vol.53
, pp. 234-239
-
-
Vekiari, S.A.1
Papadopoulou, P.2
Koutsaftakis, A.3
-
86
-
-
0034829957
-
Effect of enzyme treatment during mechanical extraction of olive oil phenolic compounds and polysaccharides
-
Vierhuis, E., Servili, M., Daldioli, M., Schols, A., Voragen, A.G.J., Montedoro, F.G. 2001. Effect of enzyme treatment during mechanical extraction of olive oil phenolic compounds and polysaccharides. J. Agric, Food Chem. 49, 1218-1223.
-
(2001)
J. Agric, Food Chem
, vol.49
, pp. 1218-1223
-
-
Vierhuis, E.1
Servili, M.2
Daldioli, M.3
Schols, A.4
Voragen, A.G.J.5
Montedoro, F.G.6
-
87
-
-
0036420629
-
Biological activities and metabolic fate of olive oil phenols
-
Visioli, F., Galli, C., Galli, G., Caruso, D. 2002. Biological activities and metabolic fate of olive oil phenols. Eur. J. Lipid Sci. Technol. 104, 677-684.
-
(2002)
Eur. J. Lipid Sci. Technol
, vol.104
, pp. 677-684
-
-
Visioli, F.1
Galli, C.2
Galli, G.3
Caruso, D.4
-
88
-
-
84886760455
-
Progetto Regione Liguria per il "Miglioramento qualitativo dell'olio di oliva ligure". Risultati di due anni di sperimentazione (1997-1998)
-
Zunin, R, Boggia, R., Rossi, N., Evangelisti, F.,Tiscornia, E. 2001. Progetto Regione Liguria per il "Miglioramento qualitativo dell'olio di oliva ligure". Risultati di due anni di sperimentazione (1997-1998). Riv. Ital. Sost. Grasse 78, 17-23.
-
(2001)
Riv. Ital. Sost. Grasse
, vol.78
, pp. 17-23
-
-
Zunin, R.1
Boggia, R.2
Rossi, N.3
Evangelisti, F.4
Tiscornia, E.5
|