Insights Into the Effect of Verticillium dahliae Defoliating-Pathotype Infection on the Content of Phenolic and Volatile Compounds Related to the Sensory Properties of Virgin Olive Oil

MetaboAnalyst 4.0: towards more transparent and integrative metabolomics analysis

(2018) Jasmine Chong et al.   NUCLEIC ACIDS RESEARCH

Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata)

(2017) Shi Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Exploration of genetic resources to improve the functional quality of virgin olive oil

(2017) Rosa García-Rodríguez et al.   Journal of Functional Foods

Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual×Arbequina cultivars

(2016) Ana G. Pérez et al.   JOURNAL OF CHROMATOGRAPHY A

Characterization of resistance against the olive-defoliatingVerticillium dahliaepathotype in selected clones of wild olive

(2016) D. Jiménez-Fernández et al.   PLANT PATHOLOGY

The Effect of Viral Infection on Essential Oil Content, Chemical Composition and Biomass Yield ofMenthacultivars

(2015) G.R. Smitha et al.   Journal of Essential Oil Bearing Plants

Influence of Edaphic, Climatic, and Agronomic Factors on the Composition and Abundance of Nitrifying Microorganisms in the Rhizosphere of Commercial Olive Crops

(2015) Joan Caliz et al.   PLoS One

Variability of Virgin Olive Oil Phenolic Compounds in a Segregating Progeny from a Single Cross in Olea europaea L. and Sensory and Nutritional Quality Implications

(2014) Ana G. Pérez et al.   PLoS One

Oleocanthal Inhibits Proliferation and MIP-1α Expression in Human Multiple Myeloma Cells

(2013) M. Scotece et al.   CURRENT MEDICINAL CHEMISTRY

Green leaf volatiles and oxygenated metabolite emission bursts from mesquite branches following light–dark transitions

(2012) K. Jardine et al.   PHOTOSYNTHESIS RESEARCH

Molecular Mechanisms of Inflammation. Anti-Inflammatory Benefits of Virgin Olive Oil and the Phenolic Compound Oleocanthal

(2011) Lisa Lucas et al.   CURRENT PHARMACEUTICAL DESIGN

Extra Virgin Olive Oil's Polyphenols: Biological Activities

(2011) Francesco Visioli et al.   CURRENT PHARMACEUTICAL DESIGN

The role of olive β-glucosidase in shaping the phenolic profile of virgin olive oil

(2011) Carmen Romero-Segura et al.   FOOD RESEARCH INTERNATIONAL

Synthesis of Volatile Compounds of Virgin Olive Oil Is Limited by the Lipoxygenase Activity Load during the Oil Extraction Process

(2011) Araceli Sánchez-Ortiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fusarium infection in maize: Volatile induction of infected and neighboring uninfected plants has the potential to attract a pest cereal leaf beetle, Oulema melanopus

(2011) Dariusz Piesik et al.   JOURNAL OF PLANT PHYSIOLOGY

Verticillium Wilt, A Major Threat to Olive Production: Current Status and Future Prospects for its Management

(2011) Rafael M. Jiménez-Díaz et al.   PLANT DISEASE

Role of polyphenol oxidase and peroxidase in shaping the phenolic profile of virgin olive oil

(2010) Rosa García-Rodríguez et al.   FOOD RESEARCH INTERNATIONAL

Quality Characterization of the New Virgin Olive Oil Var. Sikitita by Phenols and Volatile Compounds

(2010) Diego L. García-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purification and Characterization of an Olive Fruit β-Glucosidase Involved in the Biosynthesis of Virgin Olive Oil Phenolics

(2009) Carmen Romero-Segura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biosynthesis of acteoside in cultured cells of Olea europaea

(2009) Hiroshi Saimaru et al.   Journal of Natural Medicines

Airborne Induction and Priming of Plant Defenses against a Bacterial Pathogen

(2009) H.-S. Yi et al.   PLANT PHYSIOLOGY

Chemistry and Health of Olive Oil Phenolics

(2008) Sara Cicerale et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Direct fungicidal activities of C6-aldehydes are important constituents for defense responses in Arabidopsis against Botrytis cinerea

(2008) Kyutaro Kishimoto et al.   PHYTOCHEMISTRY