-
2
-
-
0001809453
-
The role of volatile compounds and polyphenols in olive oil sensory quality
-
In: Harwood J, Aparicio R. Eds, Analysis and Properties. Gaithersburg, MD (USA): Aspen Publication
-
Morales MT, Tsimidou M. The role of volatile compounds and polyphenols in olive oil sensory quality. In: Harwood J, Aparicio R. Eds. Handbook of olive oil. Analysis and Properties. Gaithersburg, MD (USA): Aspen Publication 2000; pp. 393-58.
-
(2000)
Handbook of olive oil
, pp. 393-458
-
-
Morales, M.T.1
Tsimidou, M.2
-
3
-
-
0033991638
-
Virgin olive oil odour notes: Their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds
-
Angerosa, F, Mostallino R, Basti C, Vito R. Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds. Food Chem 2000; 68: 283-7.
-
(2000)
Food Chem
, vol.68
, pp. 283-287
-
-
Angerosa, F.1
Mostallino, R.2
Basti, C.3
Vito, R.4
-
4
-
-
7544241998
-
Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality
-
Angerosa F, Servili M, Selvaggini R, Taticchi A, Esposto S, Montedoro G. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality. J Chromatogr 2004; 1054: 17-31.
-
(2004)
J Chromatogr
, vol.1054
, pp. 17-31
-
-
Angerosa, F.1
Servili, M.2
Selvaggini, R.3
Taticchi, A.4
Esposto, S.5
Montedoro, G.6
-
5
-
-
26444521703
-
Study of volatile compounds of defective virgin olive oils and sensory evaluation: A chemometric approach
-
Procida G, Giomo A, Cichelli A, Conte LS. Study of volatile compounds of defective virgin olive oils and sensory evaluation: a chemometric approach. J Sci Food Agric 2005; 85 (13): 2175-83.
-
(2005)
J Sci Food Agric
, vol.85
, Issue.13
, pp. 2175-2183
-
-
Procida, G.1
Giomo, A.2
Cichelli, A.3
Conte, L.S.4
-
6
-
-
0036424555
-
Influence of volatiles compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels
-
Angerosa A. Influence of volatiles compounds on virgin olive oil quality evaluated by analytical approaches and sensor panels. Eur J Lipid Sci Technol 2002; 104: 639-60.
-
(2002)
Eur J Lipid Sci Technol
, vol.104
, pp. 639-660
-
-
Angerosa, A.1
-
7
-
-
0033983873
-
The compositional quality and sensory properties of virgin olive oil from a new olive cultivar-I77
-
Ranalli A, Modesti G, Patumi M, Fontanazza G. The compositional quality and sensory properties of virgin olive oil from a new olive cultivar-I77. Food Chem 2000; 69(1): 37-46.
-
(2000)
Food Chem
, vol.69
, Issue.1
, pp. 37-46
-
-
Ranalli, A.1
Modesti, G.2
Patumi, M.3
Fontanazza, G.4
-
8
-
-
33644978108
-
Characterisation of 39 varietal virgin olive oils by their volatile compositions
-
Luna G, Morales MT, Aparicio R. Characterisation of 39 varietal virgin olive oils by their volatile compositions Food Chem 2006; 98(2): 243-52.
-
(2006)
Food Chem
, vol.98
, Issue.2
, pp. 243-252
-
-
Luna, G.1
Morales, M.T.2
Aparicio, R.3
-
10
-
-
0032880867
-
Morphological evaluation of olive germplasm present in Tuscany region
-
Cantini C, Cimato A, Sani G. Morphological evaluation of olive germplasm present in Tuscany region. Euphytica 1999; 109: 173-81.
-
(1999)
Euphytica
, vol.109
, pp. 173-181
-
-
Cantini, C.1
Cimato, A.2
Sani, G.3
-
11
-
-
47749095392
-
Assessment of the tuscan olive germplasm by micro satellite markers reveal genetic identities and different discrimination capacity among and within cultivars
-
Cantini C, Cimato A, Autino A, Redi A, Cresti M. Assessment of the tuscan olive germplasm by micro satellite markers reveal genetic identities and different discrimination capacity among and within cultivars. J Am Soc Hortic Sci 2008; 133(4): 1-7.
-
(2008)
J Am Soc Hortic Sci
, vol.133
, Issue.4
, pp. 1-7
-
-
Cantini, C.1
Cimato, A.2
Autino, A.3
Redi, A.4
Cresti, M.5
-
12
-
-
0002374917
-
Épocas de recolección. Evolución del contenido graso del fruto y de la composición y calidad del aceite
-
In: IOOC Ed, Córdoba: Spain
-
Uceda M, Frías L. Épocas de recolección. Evolución del contenido graso del fruto y de la composición y calidad del aceite, In: IOOC Ed. Proceedings of II Seminario Oleícola International. Córdoba: Spain, 1975.
-
(1975)
Proceedings of II Seminario Oleícola International
-
-
Uceda, M.1
Frías, L.2
-
13
-
-
34547191726
-
-
COI/T.20/Doc. No.15/Rev.1. Available at, International Olive Oil Council (IOOC) 1996
-
International Olive Oil Council (IOOC). 1996. Sensory analysis of olive oil. Organoleptic assessment of virgin olive oil. COI/T.20/Doc. No.15/Rev.1. 1996. Available at http://www.international-oliveoil.org/estaticos/view/224-testing-methods
-
(1996)
Sensory analysis of olive oil. Organoleptic assessment of virgin olive oil
-
-
-
15
-
-
0542417464
-
Characterization of olive ripeness by green aroma compounds of virgin olive oil
-
Aparicio R, Morales MT. Characterization of olive ripeness by green aroma compounds of virgin olive oil. J Agric Food Chem 1998; 46: 1116-22.
-
(1998)
J Agric Food Chem
, vol.46
, pp. 1116-1122
-
-
Aparicio, R.1
Morales, M.T.2
-
16
-
-
0032377933
-
Polyphenols and quality of virgin olive oil in retrospective
-
Tsimidou M. Polyphenols and quality of virgin olive oil in retrospective. Ital J Food Sci 1998; 10: 99-15.
-
(1998)
Ital J Food Sci
, vol.10
, pp. 99-115
-
-
Tsimidou, M.1
-
17
-
-
78650225364
-
Influence of time of harvest and maturity index on olive oil yield and quality
-
Dag A, Kerem Z, Yogev N, Zipori I, Lavee S, Ben-David E. Influence of time of harvest and maturity index on olive oil yield and quality. Sci Hortic 2011; 127: 358-66.
-
(2011)
Sci Hortic
, vol.127
, pp. 358-366
-
-
Dag, A.1
Kerem, Z.2
Yogev, N.3
Zipori, I.4
Lavee, S.5
Ben-David, E.6
-
18
-
-
0030289650
-
Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil
-
Baldioli M, Servili M, Peretti G, Montedoro GF. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil. J Am Oil Chem Soc 1996; 73: 1589-93.
-
(1996)
J Am Oil Chem Soc
, vol.73
, pp. 1589-1593
-
-
Baldioli, M.1
Servili, M.2
Peretti, G.3
Montedoro, G.F.4
-
19
-
-
34249856037
-
Evolution of minor polar compounds and antioxidant capacity dur ing storage of bottled extra virgin olive oil
-
Romani A, Lapucci C, Cantini C, Ieri F, Mulinacci N, Visioli F. Evolution of minor polar compounds and antioxidant capacity dur ing storage of bottled extra virgin olive oil. J Agric Food Chem 2007; 55: 1315-20.
-
(2007)
J Agric Food Chem
, vol.55
, pp. 1315-1320
-
-
Romani, A.1
Lapucci, C.2
Cantini, C.3
Ieri, F.4
Mulinacci, N.5
Visioli, F.6
-
20
-
-
0037196141
-
Determination parameters and components in the storage of virgin olive oil. Prediction of storage time beyond which the oil is no longer of "extra" quality
-
Gutierrez F, Fernandez J. Determination parameters and components in the storage of virgin olive oil. Prediction of storage time beyond which the oil is no longer of "extra" quality. J Agric Food Chem 2002; 50: 571-7.
-
(2002)
J Agric Food Chem
, vol.50
, pp. 571-577
-
-
Gutierrez, F.1
Fernandez, J.2
-
22
-
-
0036220420
-
Fatty acid composition of oil species affects the 5 basic taste perceptions
-
Koriyama T, Wongso S, Watanabe K, Abe H. Fatty acid composition of oil species affects the 5 basic taste perceptions. J Food Sci 2002; 67: 868-73.
-
(2002)
J Food Sci
, vol.67
, pp. 868-873
-
-
Koriyama, T.1
Wongso, S.2
Watanabe, K.3
Abe, H.4
-
23
-
-
39749115509
-
Influence of lipid matrix in the bitterness perception of virgin olive oil
-
García-Mesa JA, Pereira-Caro G, Fernández-Hernández A, García-Ortíz Civantos C, Mateos R. Influence of lipid matrix in the bitterness perception of virgin olive oil. Food Qual Prefer 2008; (4): 421-30.
-
(2008)
Food Qual Prefer
, Issue.4
, pp. 421-430
-
-
García-Mesa, J.A.1
Pereira-Caro, G.2
Fernández-Hernández, A.3
García-Ortíz Civantos, C.4
Mateos, R.5
|