Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities

Ultrasound-assisted extraction of virgin olive oil to improve the process efficiency

(2013) Maria Lisa Clodoveo et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Characterisation of chlorophyll oxidation mediated by peroxidative activity in olives (Olea europaea L.) cv. Hojiblanca

(2013) Honorio Vergara-Domínguez et al.   FOOD CHEMISTRY

Beyond the traditional virgin olive oil extraction systems: Searching innovative and sustainable plant engineering solutions

(2013) Maria Lisa Clodoveo et al.   FOOD RESEARCH INTERNATIONAL

Flavour quality critical production steps from fruit to extra-virgin olive oil at consumption

(2013) Curtis M. Kalua et al.   FOOD RESEARCH INTERNATIONAL

New advances in the development of innovative virgin olive oil extraction plants: Looking back to see the future

(2013) Maria Lisa Clodoveo   FOOD RESEARCH INTERNATIONAL

Production of superior quality extra virgin olive oil modulating the content and profile of its minor components

(2013) G. Fregapane et al.   FOOD RESEARCH INTERNATIONAL

Isolation and Identification of Phenolic Glucosides from Thermally Treated Olive Oil Byproducts

(2013) Fátima Rubio-Senent et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Literature Review on Production Process To Obtain Extra Virgin Olive Oil Enriched in Bioactive Compounds. Potential Use of Byproducts as Alternative Sources of Polyphenols

(2013) Edwin Frankel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flash Thermal Conditioning of Olive Pastes during the Olive Oil Mechanical Extraction Process: Impact on the Structural Modifications of Pastes and Oil Quality

(2013) Sonia Esposto et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation of table olive damage causes and bruise time evolution during fruit detachment with trunk shaker

(2013) F. Jimenez-Jimenez et al.   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

Working towards the development of innovative ultrasound equipment for the extraction of virgin olive oil

(2013) Maria Lisa Clodoveo et al.   ULTRASONICS SONOCHEMISTRY

Vertical centrifugation of virgin olive oil under inert gas

(2012) Piernicola Masella et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of Pulsed Electric Field on Yield Extraction and Quality of Olive Oil

(2012) M. Abenoza et al.   Food and Bioprocess 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

Hydrophilic antioxidants of virgin olive oil. Part 2: Biosynthesis and biotransformation of phenolic compounds in virgin olive oil as affected by agronomic and processing factors

(2011) Milad El Riachy et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effect of Olive Leaves Addition during the Extraction Process of Overmature Fruits on Olive Oil Quality

(2011) Ricardo Malheiro et al.   Food and Bioprocess Technology

The role of olive β-glucosidase in shaping the phenolic profile of virgin olive oil

(2011) Carmen Romero-Segura et al.   FOOD RESEARCH INTERNATIONAL

Nutritional and Biological Properties of Extra Virgin Olive Oil

(2011) Edwin N. Frankel   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Innovative olive-growing models: an environmental and economic assessment

(2011) B. De Gennaro et al.   JOURNAL OF CLEANER PRODUCTION

Polyphenol oxidase and its relationship with oleuropein concentration in fruits and leaves of olive (Olea europaea) cv. 'Picual' trees during fruit ripening

(2011) F. Ortega-Garcia et al.   TREE PHYSIOLOGY

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

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

Lipoxygenase and hydroperoxide lyase activities in two olive varieties from Northern Italy

(2010) Sonia Patui et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Nitrogen stripping to remove dissolved oxygen from extra virgin olive oil

(2010) Piernicola Masella et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND 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

Chemistry of Extra Virgin Olive Oil: Adulteration, Oxidative Stability, and Antioxidants

(2010) Edwin N. Frankel   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

INFLUENCE OF IRRIGATION WITH MODERATE SALINE WATER ON “CHEMLALI” EXTRA VIRGIN OLIVE OIL COMPOSITION AND QUALITY

(2010) SAIDA BEDBABIS et al.   JOURNAL OF FOOD QUALITY

Biochemical characterization of a lipase from olive fruit (Olea europaea L.)

(2010) S. Panzanaro et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Influence of time of harvest and maturity index on olive oil yield and quality

(2010) Arnon Dag et al.   SCIENTIA HORTICULTURAE

Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics

(2010) J. Lozano-Sánchez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The structure functional catalytic activity of rice bran lipase in the presence of selenium and lithium

(2009) Gangadhara et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Metal oxide semiconductor sensors for monitoring of oxidative status evolution and sensory analysis of virgin olive oils with different phenolic content

(2009) M.J. Lerma-García et al.   FOOD CHEMISTRY

Authentication of extra virgin olive oils by Fourier-transform infrared spectroscopy

(2009) M.J. Lerma-García et al.   FOOD CHEMISTRY

Purification and Characterization of an Olive Fruit β-Glucosidase Involved in the Biosynthesis of Virgin Olive Oil Phenolics

(2009) Carmen Romero-Segura 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

Functional Characterization of Two 13-Lipoxygenase Genes from Olive Fruit in Relation to the Biosynthesis of Volatile Compounds of Virgin Olive Oil

(2009) María N. Padilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Vertical Centrifugation on Extra Virgin Olive Oil Quality

(2009) Piernicola Masella et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

The response of phenylalanine ammonia-lyase, polyphenol oxidase and phenols to cold stress in the olive tree (Olea europaeaL. cv. Picual)

(2009) Francisca Ortega-García et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure

(2009) M. Servili et al.   INFLAMMOPHARMACOLOGY

Partial purification and characterization of peroxidase from olives (Olea europaea cv. Koroneiki)

(2008) Evaggelia D. Tzika et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY

Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening

(2008) Olfa Baccouri et al.   FOOD CHEMISTRY

Monitoring of virgin olive oil volatile compounds evolution during olive malaxation by an array of metal oxide sensors

(2008) Esposto Sonia et al.   FOOD CHEMISTRY

Effect of cultivar and ripening on minor components in Spanish olive fruits and their corresponding virgin olive oils

(2008) Aurora Gómez-Rico et al.   FOOD RESEARCH INTERNATIONAL

Aqueous extraction of virgin olive oil using industrial enzymes

(2008) L. Najafian et al.   FOOD RESEARCH INTERNATIONAL

Oxygen Concentration Affects Volatile Compound Biosynthesis during Virgin Olive Oil Production

(2008) Araceli Sánchez-Ortiz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of the Decrease in Oxygen during Malaxation of Olive Paste on the Composition of Volatiles and Phenolic Compounds in Virgin Olive Oil

(2008) Maurizio Servili et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Lipase Activity and Specificity on the DAG Content of Olive Oil from the Shodoshima-Produced Olive Fruits

(2008) Masao Shimizu et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Biosynthesis and biotransformations of phenol-conjugated oleosidic secoiridoids from Olea europaea L.

(2008) Hassan K. Obied et al.   NATURAL PRODUCT REPORTS

Olive stone an attractive source of bioactive and valuable compounds

(2007) Guillermo Rodríguez et al.   BIORESOURCE TECHNOLOGY