Changes in Volatile Compounds During Processing of Tunisian-Style Table Olives

Fatty acid profile, sugar composition, and antioxidant compounds of table olives as affected by different treatments

(2011) Manel Issaoui et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses

(2009) Maria Aponte et al.   FOOD MICROBIOLOGY

An investigation on molecular partition of aroma compounds in fruit matrix and brine medium of fermented table olives

(2009) Nadia Sabatini et al.   Innovative Food Science & Emerging Technologies

Table olives volatile fingerprints: Potential of an electronic nose for quality discrimination

(2008) E.Z. Panagou et al.   SENSORS AND ACTUATORS B-CHEMICAL

Volatile compounds in table olives (Olea Europaea L., Nocellara del Belice cultivar)

(2007) Nadia Sabatini et al.   FOOD CHEMISTRY

Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata)

(2007) Nadia Sabatini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY