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

Ultrasonics sonochemistry, 2019-12, Vol.59, p.104747-104747, Article 104747

2019

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Effect of an olive phenolic extract on the quality of vegetable oils during frying

Food chemistry, 2015-06, Vol.176, p.184-192

2015

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Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality

Food chemistry, 2017-04, Vol.221, p.107-113

2017

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Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

Meat science, 2013-03, Vol.93 (3), p.703-714

2013

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Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition

Food research international, 2019-05, Vol.119, p.236-243

2019

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Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure

Inflammopharmacology, 2009-04, Vol.17 (2), p.76-84

2009

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Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

International journal of food microbiology, 2011-05, Vol.147 (1), p.45-52

2011

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Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits

Meat science, 2012-12, Vol.92 (4), p.783-788

2012

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Use of dried stoned olive pomace in the feeding of lactating buffaloes: effect on the quantity and quality of the milk produced

Animal Bioscience, 2013, 26(7), , pp.971-980

2013

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Characterisation of fatty acid profiles ofTenebrio molitor larvae reared on diets enriched with edible oils

Journal of insects as food and feed, 2022-08, Vol.8 (8), p.901-912

2022

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Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo

Animal Bioscience, 2017, 30(11), , pp.1605-1611

2017

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Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

Journal of the American Oil Chemists' Society, 1996-11, Vol.73 (11), p.1589-1593

1996

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Evaluation of dried stoned olive pomace as supplementation for lactating Holstein cattle: effect on milk production and quality

Animal production science, 2015, Vol.55 (2), p.185

2015

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CHARACTERIZATION OF EXTRA VIRGIN OLIVE OILS FROM 'ARBEQUINA' AND 'FRANTOIO' PRODUCED IN A LATITUDINAL GRADIENT IN CHILE

Acta horticulturae, 2014 (1057), p.627-634

2014

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Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G₁ cell cycle arrest and apoptosis

European journal of cancer prevention, 2002-08, Vol.11 (4), p.351-358

2002

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EFFECT OF DIFFERENT IRRIGATION REGIMES ON QUALITY OF VIRGIN OLIVE OIL

Acta horticulturae, 2014 (1038), p.517-522

2014

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Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters

Food chemistry, 2000-11, Vol.71 (3), p.407-415

2000

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THE EFFECT OF DIVERSE AGRICULTURAL AND TECHNOLOGICAL FACTORS ON OLIVE OIL QUALITY AND YIELD

Acta horticulturae, 2014 (1057), p.603-618

2014

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Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

Journal of Chromatography A, 2004-10, Vol.1054 (1), p.113-127

2004

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INTRODUCTION OF THE FLASH THERMAL CONDITIONING OF THE OLIVE PASTE IN THE OIL MECHANICAL EXTRACTION PROCESS: IMPACT ON THE VIRGIN OIL QUALITY

Acta horticulturae, 2014 (1057), p.725-730

2014

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Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

Journal of Chromatography A, 2004-10, Vol.1054 (1), p.17-31

2004

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INNOVATION IN EXTRACTION TECHNOLOGY FOR IMPROVED VIRGIN OLIVE OIL QUALITY AND BY-PRODUCT VALORISATION

Acta horticulturae, 2011 (888), p.303-315

2011

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Irrigation Effects on Quality, Phenolic Composition, and Selected Volatiles of Virgin Olive Oils Cv. Leccino

Journal of agricultural and food chemistry, 2007-08, Vol.55 (16), p.6609-6618

2007

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Contribution of phenolic compounds to virgin olive oil quality

European journal of lipid science and technology, 2002-10, Vol.104 (9-10), p.602-613

2002

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RELATIONSHIPS BETWEEN PHENOLIC COMPOSITION OF OLIVE FRUIT AND OLIVE OIL: THE IMPORTANCE OF THE ENDOGENOUS ENZYMES

Acta horticulturae, 2002 (586), p.551-556

2002

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

Effect of an olive phenolic extract on the quality of vegetable oils during frying

Cooling treatment of olive paste during the oil processing: Impact on the yield and extra virgin olive oil quality

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids

Sensory and chemical profile of a phenolic extract from olive mill waste waters in plant-base food with varied macro-composition

Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits

Use of dried stoned olive pomace in the feeding of lactating buffaloes: effect on the quantity and quality of the milk produced

Characterisation of fatty acid profiles ofTenebrio molitor larvae reared on diets enriched with edible oils

Effect on quanti-quality milk and mozzarella cheese characteristics with further increasing the level of dried stoned olive pomace in diet for lactating buffalo

Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

Evaluation of dried stoned olive pomace as supplementation for lactating Holstein cattle: effect on milk production and quality

CHARACTERIZATION OF EXTRA VIRGIN OLIVE OILS FROM 'ARBEQUINA' AND 'FRANTOIO' PRODUCED IN A LATITUDINAL GRADIENT IN CHILE

Cancer chemoprevention by hydroxytyrosol isolated from virgin olive oil through G₁ cell cycle arrest and apoptosis

EFFECT OF DIFFERENT IRRIGATION REGIMES ON QUALITY OF VIRGIN OLIVE OIL

Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters

THE EFFECT OF DIVERSE AGRICULTURAL AND TECHNOLOGICAL FACTORS ON OLIVE OIL QUALITY AND YIELD

Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

INTRODUCTION OF THE FLASH THERMAL CONDITIONING OF THE OLIVE PASTE IN THE OIL MECHANICAL EXTRACTION PROCESS: IMPACT ON THE VIRGIN OIL QUALITY

Volatile compounds in virgin olive oil: occurrence and their relationship with the quality

INNOVATION IN EXTRACTION TECHNOLOGY FOR IMPROVED VIRGIN OLIVE OIL QUALITY AND BY-PRODUCT VALORISATION

Irrigation Effects on Quality, Phenolic Composition, and Selected Volatiles of Virgin Olive Oils Cv. Leccino

Contribution of phenolic compounds to virgin olive oil quality

RELATIONSHIPS BETWEEN PHENOLIC COMPOSITION OF OLIVE FRUIT AND OLIVE OIL: THE IMPORTANCE OF THE ENDOGENOUS ENZYMES

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