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Items: 1 to 20 of 145

1.

DSC evaluation of extra virgin olive oil stability under accelerated oxidative test: effect of fatty acid composition and phenol contents.

Cerretani L, Bendini A, Rinaldi M, Paciulli M, Vecchio S, Chiavaro E.

J Oleo Sci. 2012;61(6):303-9.

2.

Monovarietal extra virgin olive oils: correlation between thermal properties and chemical composition.

Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bonoli M, Bendini A, Lercker G.

J Agric Food Chem. 2007 Dec 26;55(26):10779-86. Epub 2007 Nov 27.

PMID:
18038973
3.

Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition.

Vecchio S, Cerretani L, Bendini A, Chiavaro E.

J Agric Food Chem. 2009 Jun 10;57(11):4793-800. doi: 10.1021/jf900120v.

PMID:
19489623
4.

Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils.

Chiavaro E, Rodriguez-Estrada MT, Bendini A, Rinaldi M, Cerretani L.

J Sci Food Agric. 2011 Jan 30;91(2):198-206. doi: 10.1002/jsfa.4165.

PMID:
20859929
5.

Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.

Lerma-García MJ, Simó-Alfonso EF, Chiavaro E, Bendini A, Lercker G, Cerretani L.

J Agric Food Chem. 2009 Sep 9;57(17):7834-40. doi: 10.1021/jf901346n.

PMID:
19681611
6.

Differential scanning calorimetry: a potential tool for discrimination of olive oil commercial categories.

Chiavaro E, Rodriguez-Estrada MT, Barnaba C, Vittadini E, Cerretani L, Bendini A.

Anal Chim Acta. 2008 Sep 12;625(2):215-26. doi: 10.1016/j.aca.2008.07.031. Epub 2008 Jul 29.

PMID:
18724997
7.

Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.

Rotondi A, Bendini A, Cerretani L, Mari M, Lercker G, Toschi TG.

J Agric Food Chem. 2004 Jun 2;52(11):3649-54.

PMID:
15161244
8.

Monovarietal extra virgin olive oils. Correlation between thermal properties and chemical composition: heating thermograms.

Chiavaro E, Vittadini E, Rodriguez-Estrada MT, Cerretani L, Bendini A.

J Agric Food Chem. 2008 Jan 23;56(2):496-501. doi: 10.1021/jf072680w. Epub 2008 Jan 1.

PMID:
18167077
9.

Comparison of the chemical composition and the organoleptic profile of virgin olive oil from two wild and two cultivated Tunisian Olea europaea.

Dabbou S, Dabbou S, Selvaggini R, Urbani S, Taticchi A, Servili M, Hammami M.

Chem Biodivers. 2011 Jan;8(1):189-202. doi: 10.1002/cbdv.201000086.

PMID:
21259429
10.
11.

Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.

Chiavaro E, Cerretani L, Paradiso VM, Summo C, Paciulli M, Gallina Toschi T, Caponio F.

J Sci Food Agric. 2013 Sep;93(12):2909-16. doi: 10.1002/jsfa.6168. Epub 2013 May 9.

PMID:
23580481
12.

Saline water irrigation effects on fruit development, quality, and phenolic composition of virgin olive oils, cv. Chemlali.

Ben Ahmed C, Ben Rouina B, Sensoy S, Boukhriss M.

J Agric Food Chem. 2009 Apr 8;57(7):2803-11. doi: 10.1021/jf8034379.

PMID:
19334757
13.

Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.

Kalua CM, Bedgood DR Jr, Bishop AG, Prenzler PD.

J Agric Food Chem. 2006 Oct 4;54(20):7641-51.

PMID:
17002434
14.

The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil.

Taticchi A, Esposto S, Veneziani G, Urbani S, Selvaggini R, Servili M.

Food Chem. 2013 Jan 15;136(2):975-83. doi: 10.1016/j.foodchem.2012.08.071. Epub 2012 Sep 8.

PMID:
23122152
15.

Influence of harvest date and crop yield on the fatty acid composition of virgin olive oils from cv. Picual.

Beltrán G, Del Rio C, Sánchez S, Martínez L.

J Agric Food Chem. 2004 Jun 2;52(11):3434-40.

PMID:
15161211
16.

Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).

Gómez-Rico A, Inarejos-García AM, Salvador MD, Fregapane G.

J Agric Food Chem. 2009 May 13;57(9):3587-95. doi: 10.1021/jf803505w.

PMID:
19338278
17.
18.
19.

Effects of fly attack (Bactrocera oleae) on the phenolic profile and selected chemical parameters of olive oil.

Gómez-Caravaca AM, Cerretani L, Bendini A, Segura-Carretero A, Fernández-Gutiérrez A, Del Carlo M, Compagnone D, Cichelli A.

J Agric Food Chem. 2008 Jun 25;56(12):4577-83. doi: 10.1021/jf800118t. Epub 2008 Jun 4.

PMID:
18522402
20.

Dependence of fatty-acid composition of edible oils on their enrichment in olive phenols.

Girón MV, Ruiz-Jiménez J, Luque de Castro MD.

J Agric Food Chem. 2009 Apr 8;57(7):2797-802. doi: 10.1021/jf803455f.

PMID:
19253972

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