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Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils

Plants (Basel), 2021-09, Vol.10 (10), p.1995

2021

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The utilisation solutions of olive mill by‐products in the terms of sustainable olive oil production: a review

International journal of food science & technology, 2021-10, Vol.56 (10), p.4851-4860

2021

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Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality

Molecules (Basel, Switzerland), 2019-08, Vol.24 (16), p.2896

2019

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Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality

Food chemistry, 2017-10, Vol.232, p.610-620

2017

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Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive Oil

Foods, 2023-12, Vol.12 (24), p.4473

2023

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Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

Food technology and biotechnology, 2019-10, Vol.57 (4), p.503-512

2019

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Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

Food science & technology, 2018-01, Vol.87, p.194-202

2018

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Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition

Food science & technology, 2017-10, Vol.84, p.370-377

2017

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Influence of filtration on volatile compounds and sensory profile of virgin olive oils

Food chemistry, 2012-05, Vol.132 (1), p.98-103

2012

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Sterol, Triterpen Dialcohol and Fatty Acid Profile of Less- and Well-Known Istrian Monovarietal Olive Oil

Croatian journal of food science and technology, 2018-05, Vol.10 (1), p.118-122

2018

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Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favorable on ortho‐diphenols in virgin olive oil

European journal of lipid science and technology, 2016-02, Vol.118 (2), p.318-324

2016

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Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves

Foods, 2023-12, Vol.13 (1), p.73

2023

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Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

Foods, 2020-03, Vol.9 (3), p.355

2020

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Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom

Foods, 2020-10, Vol.9 (10), p.1445

2020

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Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis

Foods, 2019-11, Vol.8 (11), p.565

2019

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Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation

Foods, 2022-08, Vol.11 (15), p.2329

2022

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Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion × Rootstock Interactive Effect

Frontiers in plant science, 2021-01, Vol.11, p.616431-616431

2021

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The Use of Olive Leaves in Buža Olive Cultivar Oil Production: Exploring the Impact on Oil Yield and Chemical Composition

Agriculture (Basel), 2021-10, Vol.11 (10), p.917

2021

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Modulation of the Irrigation Practices in Croatia for More Sustainable Olive Growing

Agriculture (Basel), 2023-09, Vol.13 (9), p.1854

2023

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Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia

Foods, 2022-06, Vol.11 (12), p.1767

2022

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Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes

Horticulturae, 2022-10, Vol.8 (10), p.912

2022

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Achieving economic sustainability by eco-labelling: Case study of Croatian olive oil and foreign consumers

Journal of Central European agriculture, 2022-01, Vol.23 (3), p.692-703

2022

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Volatile compounds and sensory profiles of monovarietal virgin olive oil from Buza, Crna and Rosinjola cultivars in Istria

Food technology and biotechnology, 2012-04, Vol.50 (2), p.192-192

2012

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Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties

Journal of food composition and analysis, 2022-07, Vol.110, p.104570, Article 104570

2022

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Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting

Food science & technology, 2020-07, Vol.129, p.109628, Article 109628

2020

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Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils

The utilisation solutions of olive mill by‐products in the terms of sustainable olive oil production: a review

Complementary Untargeted and Targeted Metabolomics for Differentiation of Extra Virgin Olive Oils of Different Origin of Purchase Based on Volatile and Phenolic Composition and Sensory Quality

Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality

Exploring the Connection between the Occurrence and Intensity of "Grubby" Defect and Volatile Composition of Olive Oil

Effect of Different Clarification Methods on Volatile Aroma Compound Composition of Virgin Olive Oil

Three-factor approach for balancing the concentrations of phenols and volatiles in virgin olive oil from a late-ripening olive cultivar

Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition

Influence of filtration on volatile compounds and sensory profile of virgin olive oils

Sterol, Triterpen Dialcohol and Fatty Acid Profile of Less- and Well-Known Istrian Monovarietal Olive Oil

Sodium chloride compared to talc as processing aid has similar impact on volatile compounds but more favorable on ortho‐diphenols in virgin olive oil

Compositional Changes during Storage of Industrially Produced Olive Oils Co-Milled with Olive Leaves

Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach

Olive Fruit Refrigeration during Prolonged Storage Preserves the Quality of Virgin Olive Oil Extracted Therefrom

Inter-Varietal Diversity of Typical Volatile and Phenolic Profiles of Croatian Extra Virgin Olive Oils as Revealed by GC-IT-MS and UPLC-DAD Analysis

Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation

Modification of the Sensory Profile and Volatile Aroma Compounds of Tomato Fruits by the Scion × Rootstock Interactive Effect

The Use of Olive Leaves in Buža Olive Cultivar Oil Production: Exploring the Impact on Oil Yield and Chemical Composition

Modulation of the Irrigation Practices in Croatia for More Sustainable Olive Growing

Effect of Different Watering Regimes on Olive Oil Quality and Composition of Coratina Cultivar Olives Grown on Karst Soil in Croatia

Effect of Combined Sulfur and Nitrogen Foliar Supply on Olive Oil Volatile Compounds and Sensory Attributes

Achieving economic sustainability by eco-labelling: Case study of Croatian olive oil and foreign consumers

Volatile compounds and sensory profiles of monovarietal virgin olive oil from Buza, Crna and Rosinjola cultivars in Istria

Extra virgin olive oil under simulated consumption conditions: Evaluation of quality, health, and flavour properties

Vegetable species significantly affects the phenolic composition and oxidative stability of extra virgin olive oil used for roasting

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