Detalhe da pesquisa
1.
Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy).
Molecules
; 27(22)2022 Nov 21.
Artigo
em Inglês
| MEDLINE | ID: mdl-36432200
2.
Biophenolic Compounds Influence the In-Mouth Perceived Intensity of Virgin Olive Oil Flavours and Off-Flavours.
Molecules
; 25(8)2020 Apr 23.
Artigo
em Inglês
| MEDLINE | ID: mdl-32340214
3.
Use of odorant series for extra virgin olive oil aroma characterisation.
J Sci Food Agric
; 99(3): 1215-1224, 2019 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-30066487
4.
Healthy virgin olive oil: a matter of bitterness.
Crit Rev Food Sci Nutr
; 55(13): 1808-18, 2015.
Artigo
em Inglês
| MEDLINE | ID: mdl-24915318
5.
Extra virgin olive oil: from composition to "molecular gastronomy".
Cancer Treat Res
; 159: 325-38, 2014.
Artigo
em Inglês
| MEDLINE | ID: mdl-24114489
6.
Characterization and evaluation of olive germplasm in southern Italy.
J Sci Food Agric
; 93(10): 2458-62, 2013 Aug 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-23440921
7.
Influence of some environmental factors on drupe maturation and olive oil composition.
J Sci Food Agric
; 93(5): 1134-9, 2013 Mar 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-22936522
8.
Sensory evaluation and volatile compounds of an alternative ready-to-use therapeutic food for malnourished children.
J Food Sci
; 85(4): 1265-1273, 2020 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-32249412
9.
Olive oil from the 79 A.D. Vesuvius eruption stored at the Naples National Archaeological Museum (Italy).
NPJ Sci Food
; 4(1): 19, 2020 Nov 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-33298959
10.
Ripening Indices, Olive Yield and Oil Quality in Response to Irrigation With Saline Reclaimed Water and Deficit Strategies.
Front Plant Sci
; 10: 1243, 2019.
Artigo
em Inglês
| MEDLINE | ID: mdl-31649705
11.
Evaluation of anaerobic digestates from different feedstocks as growth media for Tetradesmus obliquus, Botryococcus braunii, Phaeodactylum tricornutum and Arthrospira maxima.
N Biotechnol
; 36: 8-16, 2017 May 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-28043868
12.
Engineering design and prototype development of a full scale ultrasound system for virgin olive oil by means of numerical and experimental analysis.
Ultrason Sonochem
; 37: 169-181, 2017 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-28427621
13.
Olive oil phenolic compounds affect the release of aroma compounds.
Food Chem
; 181: 284-94, 2015 Aug 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-25794752
14.
Influence of olive oil phenolic compounds on headspace aroma release by interaction with whey proteins.
J Agric Food Chem
; 63(15): 3838-50, 2015 Apr 22.
Artigo
em Inglês
| MEDLINE | ID: mdl-25832115
15.
Partition behavior of virgin olive oil phenolic compounds in oil-brine mixtures during thermal processing for fish canning.
J Agric Food Chem
; 50(10): 2830-5, 2002 May 08.
Artigo
em Inglês
| MEDLINE | ID: mdl-11982407
16.
Phenolic compounds in fresh and dried figs from Cilento (Italy), by considering breba crop and full crop, in comparison to Turkish and Greek dried figs.
J Food Sci
; 79(7): C1278-84, 2014 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-24888706
17.
Effect of thermally oxidized oil and fasting status on the short-term digestibility of ketolinoleic acids and total oxidized fatty acids in rats.
J Agric Food Chem
; 59(9): 4684-91, 2011 May 11.
Artigo
em Inglês
| MEDLINE | ID: mdl-21425778
18.
Maldi-tof mass spectrometry profiling of polar and nonpolar fractions in heated vegetable oils.
J Agric Food Chem
; 57(12): 5391-400, 2009 Jun 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-19462979