Effects of pasteurisation and storage on quality characteristics of table olives preserved in olive oil

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

(2012) J. Sánchez et al.   GRASAS Y ACEITES

Alterations in picual extra virgin olive oils under different storage conditions

(2011) Cristina Samaniego-Sánchez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of Cultivar on Sensory Characteristics, Chemical Composition, and Nutritional Value of Stoned Green Table Olives

(2011) Ricardo Malheiro et al.   Food and Bioprocess Technology

Changes in virgin olive oil characteristics during different storage conditions

(2010) Evagelia Stefanoudaki et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. ‘Intosso d’Abruzzo’)

(2010) Barbara Lanza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

On the quality control of ‘olive paste’, a specialty based on olives and olive oil

(2009) Christina Anniva et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis

(2009) Isabel M. Vicario et al.   GRASAS Y ACEITES

Influence of Ripe Table Olive Processing on Oil Characteristics and Composition As Determined by Chemometrics

(2009) Antonio López-López et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

CHARACTERISTICS OF DRUPES, PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ITALIAN OLIVE FRUITS

(2009) ANTONIETTA BAIANO et al.   JOURNAL OF FOOD LIPIDS