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Results: 1 to 20 of 107

1.

Pigment, physicochemical, and microbiological changes related to the freshness of cracked table olives.

Gallardo-Guerrero L, Gandul-Rojas B, Moreno-Baquero JM, López-López A, Bautista-Gallego J, Garrido-Fernández A.

J Agric Food Chem. 2013 Apr 17;61(15):3737-47. doi: 10.1021/jf400240e. Epub 2013 Apr 9.

PMID:
23528105
[PubMed - indexed for MEDLINE]
2.

Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña table olives.

Arroyo-López FN, Duran-Quintana MC, Romero C, Rodríguez-Gómez F, Garrido-Fernandez A.

J Agric Food Chem. 2007 Sep 5;55(18):7434-44. Epub 2007 Jul 31.

PMID:
17663565
[PubMed - indexed for MEDLINE]
3.

Physicochemical conditions modulating the pigment profile in fresh fruit (Olea europaea Var. Gordal) and favoring interaction between oxidized chlorophylls and endogenous Cu.

Gallardo-Guerrero L, Gandul-Rojas B, Mínguez-Mosquera MI.

J Agric Food Chem. 2007 Mar 7;55(5):1823-31. Epub 2007 Feb 1.

PMID:
17266330
[PubMed - indexed for MEDLINE]
4.

Kinetic study of the physicochemical and microbiological changes in "seasoned" olives during the shelf-life period.

López FN, Romero C, Del Carmen Durán Quintana M, López AL, García PG, Fernández AG.

J Agric Food Chem. 2005 Jun 29;53(13):5285-92.

PMID:
15969509
[PubMed - indexed for MEDLINE]
5.

Influence of yeasts on the oil quality indexes of table olives.

Rodríguez-Gómez F, Bautista-Gallego J, Romero-Gil V, Arroyo-López FN, Garrido-Fernández A.

J Food Sci. 2013 Aug;78(8):M1208-17. doi: 10.1111/1750-3841.12190.

PMID:
23957409
[PubMed - indexed for MEDLINE]
6.

Mineral and sensory profile of seasoned cracked olives packed in diverse salt mixtures.

Moreno-Baquero JM, Bautista-Gallego J, Garrido-Fernández A, López-López A.

Food Chem. 2013 May 1;138(1):1-8. doi: 10.1016/j.foodchem.2012.10.027. Epub 2012 Nov 2.

PMID:
23265447
[PubMed - indexed for MEDLINE]
7.

Olive oil quality and ripening in super-high-density Arbequina orchard.

Benito M, Lasa JM, Gracia P, Oria R, Abenoza M, Varona L, Sánchez-Gimeno AC.

J Sci Food Agric. 2013 Jul;93(9):2207-20. doi: 10.1002/jsfa.6028. Epub 2013 Feb 14.

PMID:
23413119
[PubMed - indexed for MEDLINE]
8.

Effect of harvesting system and fruit cold storage on virgin olive oil chemical composition and quality of superintensive cultivated 'Arbequina' olives.

Yousfi K, Weiland CM, García JM.

J Agric Food Chem. 2012 May 9;60(18):4743-50. doi: 10.1021/jf300331q. Epub 2012 Apr 25.

PMID:
22506860
[PubMed - indexed for MEDLINE]
9.

Chlorophylls in olive and in olive oil: chemistry and occurrences.

Giuliani A, Cerretani L, Cichelli A.

Crit Rev Food Sci Nutr. 2011 Aug;51(7):678-90. doi: 10.1080/10408391003768199. Review.

PMID:
21793727
[PubMed - indexed for MEDLINE]
10.

Reduction of virgin olive oil bitterness by fruit cold storage.

Yousfi K, Cayuela JA, García JM.

J Agric Food Chem. 2008 Nov 12;56(21):10085-91. doi: 10.1021/jf801951g. Epub 2008 Oct 21.

PMID:
18937491
[PubMed - indexed for MEDLINE]
11.

Quality, stability and radical scavenging activity of olive oils after Chétoui olives (Olea europaea L.) storage under modified atmospheres.

Ben Yahia L, Baccouri B, Ouni Y, Hamdi S.

Food Sci Technol Int. 2012 Aug;18(4):353-65. doi: 10.1177/1082013211428102.

PMID:
22859649
[PubMed - indexed for MEDLINE]
12.

Microbial stability and quality of seasoned cracked green Aloreña table olives packed in diverse chloride salt mixtures.

Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, Rodríguez-Gómez F, García-García P, Garrido-Fernández A.

J Food Prot. 2013 Nov;76(11):1923-32. doi: 10.4315/0362-028X.JFP-12-504.

PMID:
24215697
[PubMed - indexed for MEDLINE]
13.

Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.

Bautista-Gallego J, Arroyo-López FN, Durán-Quintana MC, Garrido-Fernández A.

Food Microbiol. 2010 May;27(3):403-12. doi: 10.1016/j.fm.2009.11.015. Epub 2009 Nov 24.

PMID:
20227606
[PubMed - indexed for MEDLINE]
14.

Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.

Rodríguez-Gómez F, Arroyo-López FN, López-López A, Bautista-Gallego J, Garrido-Fernández A.

Food Microbiol. 2010 Aug;27(5):604-12. doi: 10.1016/j.fm.2010.02.003. Epub 2010 Feb 17.

PMID:
20510778
[PubMed - indexed for MEDLINE]
15.

Pigment-lipoprotein complexes in table olives (Cv. Gordal) with green staining alteration.

Gallardo-Guerrero L, Milicua JC, Salvador AM, Jarén-Galán M, Mínguez-Mosquera MI.

J Agric Food Chem. 2003 Mar 12;51(6):1724-7.

PMID:
12617612
[PubMed - indexed for MEDLINE]
16.

Salt-stressed fresh cut leek accelerates CO₂ and C₂H₄ production and enhances the development of quality characteristics of traditional Greek sausages during storage.

Madentzidou E, Gerasopoulos D, Siomos A, Bloukas I.

Meat Sci. 2012 Dec;92(4):789-94. doi: 10.1016/j.meatsci.2012.07.002. Epub 2012 Jul 14.

PMID:
22840357
[PubMed - indexed for MEDLINE]
17.

Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): development of treatments to mitigate browning.

Segovia-Bravo KA, García-García P, López-López A, Garrido-Fernández A.

J Agric Food Chem. 2011 May 25;59(10):5456-64. doi: 10.1021/jf200219u. Epub 2011 Apr 14.

PMID:
21469652
[PubMed - indexed for MEDLINE]
18.

Influence of olives' storage conditions on the formation of volatile phenols and their role in off-odor formation in the oil.

Vichi S, Romero A, Gallardo-Chacón J, Tous J, López-Tamames E, Buxaderas S.

J Agric Food Chem. 2009 Feb 25;57(4):1449-55. doi: 10.1021/jf803242z.

PMID:
19178282
[PubMed - indexed for MEDLINE]
19.

The activity of healthy olive microbiota during virgin olive oil extraction influences oil chemical composition.

Vichi S, Romero A, Tous J, Caixach J.

J Agric Food Chem. 2011 May 11;59(9):4705-14. doi: 10.1021/jf200642s. Epub 2011 Apr 20.

PMID:
21506578
[PubMed - indexed for MEDLINE]
20.

Physicochemical, microbiological, and organoleptic profiles of Greek table olives from retail outlets.

Panagou EZ, Tassou CC, Skandamis PN.

J Food Prot. 2006 Jul;69(7):1732-8.

PMID:
16865913
[PubMed - indexed for MEDLINE]

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