Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression

The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability

(2020) H. Miho et al.   FOOD CHEMISTRY

Natural Molecules for Healthy Lifestyles: Oleocanthal from Extra Virgin Olive Oil

(2019) Vera Francisco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil

(2019) Vasilisa Pedan et al.   MOLECULES

Multi-environment evaluation of oil accumulation pattern parameters in olive

(2019) J.F. Navas-Lopez et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Virgin olive oil volatile fingerprint and chemometrics: Towards an instrumental screening tool to grade the sensory quality

(2019) Beatriz Quintanilla-Casas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Towards understanding the varietal typicity of virgin olive oil by correlating sensory and compositional analysis data: a case study

(2018) Igor Lukić et al.   FOOD RESEARCH INTERNATIONAL

Using Wild Olives in Breeding Programs: Implications on Oil Quality Composition

(2018) Lorenzo León et al.   Frontiers in Plant Science

Use of odorant series for extra virgin olive oil aroma characterisation

(2018) Alessandro Genovese et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Volatile Compound Profiling by HS-SPME/GC-MS-FID of a Core Olive Cultivar Collection as a Tool for Aroma Improvement of Virgin Olive Oil

(2017) Lourdes García-Vico et al.   MOLECULES

Critical Review on the Significance of Olive Phytochemicals in Plant Physiology and Human Health

(2017) Irene Gouvinhas et al.   MOLECULES

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils

(2017) Cristina Campestre et al.   MOLECULES

Phenolic and volatile compounds of Neb Jmel olive oil cultivar according to their geographical origin using chemometrics

(2016) Amir Ben Mansour et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Evaluation of Verticillium wilt resistance in selections from olive breeding crosses

(2015) Rocío Arias-Calderón et al.   EUPHYTICA

Early selection for oil quality components in olive breeding progenies

(2015) Raúl de la Rosa et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Advanced olive selections with enhanced quality for minor constituents

(2015) L. Velasco et al.   GRASAS Y ACEITES

Selection for Some Olive Oil Quality Components Through the Analysis of Fruit Flesh

(2014) Leonardo Velasco et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

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

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

(2013) Edgar Chambers et al.   MOLECULES

Oil composition of advanced selections from an olive breeding program

(2011) Lorenzo León et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils

(2009) Manel Issaoui et al.   FOOD CHEMISTRY

Relationship Between Sensory Evaluation Performed by Italian and Spanish Official Panels and Volatile and Phenolic Profiles of Virgin Olive Oils

(2008) Lorenzo Cerretani et al.   Chemosensory Perception