Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds

Total Analysis of the Major Secoiridoids in Extra Virgin Olive Oil: Validation of an UHPLC-ESI-MS/MS Method

(2021) Julián Lozano-Castellón et al.   Antioxidants

Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of ‘Corbella’ Extra-Virgin Olive Oil

(2021) Anallely López-Yerena et al.   Antioxidants

Influence of Harvest Time and Malaxation Conditions on the Concentration of Individual Phenols in Extra Virgin Olive Oil Related to Its Healthy Properties

(2020) Panagiotis Diamantakos et al.   MOLECULES

Effect of malaxation temperature on the physicochemical and sensory quality of cv. Cobrançosa olive oil and its evaluation using an electronic tongue

(2020) Ítala M.G. Marx et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Conservation of Native Wild Ivory-White Olives from the MEDES Islands Natural Reserve to Maintain Virgin Olive Oil Diversity

(2020) Anallely López-Yerena et al.   Antioxidants

Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim

(2020) Ítala M.G. Marx et al.   FOOD CHEMISTRY

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

(2019) Anallely López-Yerena et al.   MOLECULES

Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oil

(2019) Julián Lozano-Castellón et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Interactions Between Hammer Mill Crushing Variables and Malaxation Time During Continuous Olive Oil Extraction

(2018) Juan J. Polari et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

(2018) Igor Lukić et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of phenolic compounds in virgin olive oil by response surface methodology with particular focus on flavonoids and lignans

(2018) Antonia de Torres et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Partitioning of predominant lipophilic bioactives (squalene, α-tocopherol and β-sitosterol) during olive oil processing

(2018) Özge Seçmeler et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils

(2016) Olusola Samuel Jolayemi et al.   FOOD CHEMISTRY

Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study

(2014) Marta Guasch-Ferré et al.   BMC Medicine

Influence of the malaxation time and olive ripening stage on oil quality and phenolic compounds of virgin olive oils

(2014) Brigida Jiménez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil

(2012) Agnese Taticchi et al.   FOOD CHEMISTRY

Squalene - biochemistry, molecular biology, process biotechnology, and applications

(2011) Miroslava Spanova et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of malaxation conditions on characteristic qualities of olive oil

(2011) E. Stefanoudaki et al.   FOOD CHEMISTRY

Malaxation: Influence on virgin olive oil quality. Past, present and future – An overview

(2011) Maria Lisa Clodoveo   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Phenylalanine Ammonia-Lyase, Polyphenol Oxidase, and Phenol Concentration in Fruits ofOlea europaeaL. cv. Picual, Verdial, Arbequina, and Frantoio during Ripening

(2009) Francisca Ortega-García et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Malaxation Conditions on Phenol and Volatile Profiles in Olive Paste and the Corresponding Virgin Olive Oils (Olea europaea L. Cv. Cornicabra)

(2009) Aurora Gómez-Rico et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of malaxation conditions on virgin olive oil yield, overall quality and composition

(2008) Antonio M. Inarejos-García et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The effect of malaxation temperature on the virgin olive oil phenolic profile under laboratory-scale conditions

(2008) Alessandro Parenti et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons

(2008) Maria-Nieves Criado et al.   FOOD CHEMISTRY

Are virgin olive oils obtained below 27°C better than those produced at higher temperatures?

(2008) Emanuele Boselli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY