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

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

Factors Limiting the Synthesis of Virgin Olive Oil Volatile Esters

(2012) Araceli Sanchez-Ortiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genomic selection in plant breeding: from theory to practice

(2011) J.-L. Jannink et al.   Briefings in Functional Genomics

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

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

Developing a core collection of olive (Olea europaea L.) based on molecular markers (DArTs, SSRs, SNPs) and agronomic traits

(2011) Angjelina Belaj et al.   Tree Genetics & Genomes

Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile

(2008) Debora Tura et al.   SCIENTIA HORTICULTURAE