Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination

Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose

(2021) Robert Rusinek et al.   SENSORS

Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

(2021) Adrián Lomelí-Martín et al.   Foods

Identification of mitigation strategies to reduce acrylamide levels during the production of black olives

(2021) Daniel Martín-Vertedor et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives

(2021) Ramiro Sánchez et al.   MOLECULES

Indirect Nuclear Magnetic Resonance (NMR) Spectroscopic Determination of Acrylamide in Coffee Using Partial Least Squares (PLS) Regression

(2021) Vera Rief et al.   Beverages

Electronic nose application for the discrimination of sterilization treatments applied to Californian ‐style black olive varieties

(2021) Ramiro Sánchez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging

(2021) Qiusheng Xie et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of phenolics and acrylamide and their bioavailability in high hydrostatic pressure treated and fried table olives

(2020) A. Fernández et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Electronic Nose with Digital Gas Sensors Connected via Bluetooth to a Smartphone for Air Quality Measurements

(2020) Patricia Arroyo et al.   SENSORS

Assessing acrylamide content in sterilized Californian-style black table olives using HPLC-MS-QQQ and a potentiometric electronic tongue

(2020) Daniel Martín-Vertedor et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review of Research into the Determination of Acrylamide in Foods

(2020) Mingfei Pan et al.   Foods

Visible/Near Infrared (VIS/NIR) spectroscopy as an optical sensor for evaluating olive oil quality

(2020) Nawaf Abu-Khalaf et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives

(2020) Daniel Martín-Vertedor et al.   Foods

On-line assessment of oil quality during deep frying using an electronic nose and proton transfer reaction mass spectrometry

(2020) Tomasz Majchrzak et al.   FOOD CONTROL

Comparative Study of Four Analytical Methods for the Routine Determination of Acrylamide in Black Ripe Olives

(2019) Lauren M. Crawford et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modification of Boron-doped Diamond Electrodes with Platinum to Increase the Stability and Sensitivity of Haemoglobin-based Acrylamide Sensors

(2019) Retno Wulandari et al.   SENSORS AND MATERIALS

Monitoring of acrylamide and phenolic compounds in table olive after high hydrostatic pressure and cooking treatments

(2019) Enrico María Lodolini et al.   FOOD CHEMISTRY

Changes in volatile composition during the processing and storage of black ripe olives

(2019) Antonio López-López et al.   FOOD RESEARCH INTERNATIONAL

Acrylamide reduction after phenols addition to Californian-style black olives

(2019) D. Martín-Vertedor et al.   FOOD CONTROL

Fast tool based on electronic nose to predict olive fruit quality after harvest

(2019) Diego M. Martínez Gila et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effect of different baking treatments on the acrylamide formation and phenolic compounds in Californian-style black olives

(2018) Francisco Pérez-Nevado et al.   FOOD CONTROL

The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature

(2018) Manuel Cabrera-Bañegil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

An electrochemical biosensor based on hemoglobin-oligonucleotides-modified electrode for detection of acrylamide in potato fries

(2018) Maryam Asnaashari et al.   FOOD CHEMISTRY

Optimization and validation of a rapid liquid chromatography method for determination of the main polyphenolic compounds in table olives and in olive paste

(2017) M. Cabrera-Bañegil et al.   FOOD CHEMISTRY

Effect of light irradiation on the antioxidant stability of oleuropein

(2017) Edoardo Longo et al.   FOOD CHEMISTRY

Evaluation of thermal processing variables for reducing acrylamide in canned black ripe olives

(2016) Shuaikun Tang et al.   JOURNAL OF FOOD ENGINEERING

Application of muscadine grape (Vitis rotundifolia Michx.) pomace extract to reduce carcinogenic acrylamide

(2015) Changmou Xu et al.   FOOD CHEMISTRY

Phenolic compounds and antioxidant capacity of virgin olive oil

(2014) Ma Nieves Franco et al.   FOOD CHEMISTRY

Influence of California-Style Black Ripe Olive Processing on the Formation of Acrylamide

(2014) Suthawan Charoenprasert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigations into acrylamide precursors in sterilized table olives: Evidence of a peptic fraction being responsible for acrylamide formation

(2013) Francisco Javier Casado et al.   FOOD CHEMISTRY

Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea)

(2013) Angelina Sansone-Land et al.   FOOD CHEMISTRY

Combined effect of starter culture and temperature on phenolic compounds during fermentation of Taggiasca black olives

(2012) Erika Pistarino et al.   FOOD CHEMISTRY

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

(2011) Samia Dabbou et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Rapid and non-invasive analysis of deoxynivalenol in durum and common wheat by Fourier-Transform Near Infrared (FT-NIR) spectroscopy

(2009) A. De Girolamo et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Reduction of acrylamide content of ripe olives by selected additives

(2009) Francisco Javier Casado et al.   FOOD CHEMISTRY

Influence of Processing Conditions on Acrylamide Content in Black Ripe Olives

(2008) Francisco J. Casado et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY