Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil

Influence of fruit destoning on bioactive compounds of virgin olive oil

(2021) Inmaculada Criado-Navarro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of Low Temperature during the Malaxation Phase of Virgin Olive Oil Mechanical Extraction Processes of Three Different Italian Cultivars

(2021) Gianluca Veneziani et al.   Foods

Partial De‐Stoning of Olive Paste to Increase Olive Oil Quality, Yield, and Sustainability of the Olive Oil Extraction Process

(2020) Antonia Tamborrino et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds

(2020) Agnese Taticchi et al.   FOOD CHEMISTRY

Quality parameters, chemical compositions and antioxidant activities of Calabrian (Italy) monovarietal extra virgin olive oils from autochthonous (Ottobratica) and allochthonous (Coratina, Leccino, and Nocellara Del Belice) varieties

(2020) Vincenzo Sicari et al.   Journal of Food Measurement and Characterization

Chemical components influencing oxidative stability and sensorial properties of extra virgin olive oil and effect of genotype and location on their expression

(2020) Alicia Serrano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils

(2020) Abraham Gila et al.   ULTRASONICS SONOCHEMISTRY

Physicochemical characterization of virgin olive oil obtained using an ultrasound-assisted extraction at an industrial scale: Influence of olive maturity index and malaxation time

(2019) Agnese Taticchi et al.   FOOD CHEMISTRY

Low-frequency, high-power ultrasound treatment at different pressures for olive paste: Effects on olive oil yield and quality

(2019) M. Servili et al.   ULTRASONICS SONOCHEMISTRY

Cultivar influence on variability in olive oil phenolic profiles determined through an extensive germplasm survey

(2018) H. Miho et al.   FOOD CHEMISTRY

De-stoning technology for improving olive oil nutritional and sensory features: The right idea at the wrong time

(2018) Donatella Restuccia et al.   FOOD RESEARCH INTERNATIONAL

Quality of olives: A focus on agricultural preharvest factors

(2018) Luis Rallo et al.   SCIENTIA HORTICULTURAE

Variability in volatile compounds from lipoxygenase pathway in extra virgin olive oils from Tuscan olive germoplasm by quantitative SPME/GC-MS

(2018) Eugenio Aprea et al.   JOURNAL OF MASS SPECTROMETRY

Irrigation and fruit canopy position modify oil quality of olive trees (cv. Frantoio)

(2017) Giovanni Caruso et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fat

(2015) Antonio López-López et al.   FOOD CHEMISTRY

Optimization of the Temperature and Oxygen Concentration Conditions in the Malaxation during the Oil Mechanical Extraction Process of Four Italian Olive Cultivars

(2014) Roberto Selvaggini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Improving olive oil quality with double protection: Destoning and malaxation in nitrogen atmosphere

(2011) Aslı Yorulmaz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Monovarietal Extra Virgin Olive Oils from the Marche Region, Italy: Analytical and Sensory Characterization

(2010) Teresa Cecchi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Volatile compounds of virgin olive oil obtained from Italian cultivars grown in Calabria.

(2007) A. Runcio et al.   FOOD CHEMISTRY