GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives

Effect of post-fermentation and packing stages on the volatile composition of Spanish-style green table olives

(2018) Antonio Higinio Sánchez et al.   FOOD CHEMISTRY

Analytical Evaluation and Antioxidant Properties of Some Secondary Metabolites in Northern Italian Mono- and Multi-Varietal Extra Virgin Olive Oils (EVOOs) from Early and Late Harvested Olives

(2017) Domenico Trombetta et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

(2015) Juan José Rodríguez-Bencomo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ultrahigh-Pressure Liquid Chromatography Triple-Quadrupole Tandem Mass Spectrometry Quantitation of Polyphenols and Secoiridoids in California-Style Black Ripe Olives and Dry Salt-Cured Olives

(2015) Eleni Melliou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS

(2015) Ahmet Salih Sonmezdag et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of extraction conditions and storage time on the sensory profile of monovarietal extra virgin olive oil (cv Carboncella) and chemical drivers of sensory changes

(2015) Fiorella Sinesio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Measurement of antioxidant activity

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Debittering of black dry-salted olives

(2013) Eva Ramírez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

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

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

GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

(2013) Songul Kesen et al.   FOOD RESEARCH INTERNATIONAL

Effect of processing techniques on antioxidative enzyme activities, antioxidant capacity, phenolic compounds, and fatty acids of table olives

(2013) Yasemin Sahan et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)

(2013) Songul Kesen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

LC–ESI–MS Characterization of Phenolic Profiles Turkish Olive Oils as Influenced by Geographic Origin and Harvest Year

(2013) Songul Kesen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Factors Influencing Phenolic Compounds in Table Olives (Olea europaea)

(2012) Suthawan Charoenprasert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck)

(2011) Serkan Selli et al.   INDUSTRIAL CROPS AND PRODUCTS

Quality Evaluation of Olive Oil by Statistical Analysis of Multicomponent Stable Isotope Dilution Assay Data of Aroma Active Compounds

(2011) Georg Dierkes et al.   JOURNAL OF AGRICULTURAL AND 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

An investigation on molecular partition of aroma compounds in fruit matrix and brine medium of fermented table olives

(2009) Nadia Sabatini et al.   Innovative Food Science & Emerging Technologies

Identification of Throuba Thassos, a Traditional Greek Table Olive Variety, as a Nutritional Rich Source of Oleuropein

(2009) Evagelia Zoidou et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Olive tree (Olea europaea) leaves: potential beneficial effects on human health

(2009) Sedef N El et al.   NUTRITION REVIEWS

Characterization of Odor-Active Compounds in Extracts Obtained by Simultaneous Extraction/Distillation from Moroccan Black Olives

(2008) Sonia Collin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile compounds in table olives (Olea Europaea L., Nocellara del Belice cultivar)

(2007) Nadia Sabatini et al.   FOOD CHEMISTRY

Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan ( Citrus sinensis L. Osbeck)

(2007) Serkan Selli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY