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Chemometric study on the effect of cooking on bioactive compounds in tomato pomace enriched sauces.
- Published in:
- NPJ Science of Food, 2024, v. 8, n. 1, p. 1, doi. 10.1038/s41538-024-00300-y
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- Article
Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study.
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- Nutrients, 2020, v. 12, n. 6, p. 1778, doi. 10.3390/nu12061778
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- Article
Gender Differences in Fat-Rich Meat Choice: Influence of Personality and Attitudes.
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- Nutrients, 2020, v. 12, n. 5, p. 1374, doi. 10.3390/nu12051374
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- Article
Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay.
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- Foods, 2024, v. 13, n. 2, p. 309, doi. 10.3390/foods13020309
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- Article
HPLC-MS/MS Phenolic Characterization of Olive Pomace Extracts Obtained Using an Innovative Mechanical Approach.
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- Foods, 2024, v. 13, n. 2, p. 285, doi. 10.3390/foods13020285
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- Article
Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils.
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- Foods, 2023, v. 12, n. 15, p. 2959, doi. 10.3390/foods12152959
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- Article
Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions.
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- Foods, 2022, v. 11, n. 21, p. 3446, doi. 10.3390/foods11213446
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- Article
Correction: Endrizzi et al. Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods 2022, 11 , 5.
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- 2022
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- Correction Notice
Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds.
- Published in:
- Foods, 2022, v. 11, n. 14, p. 2060, doi. 10.3390/foods11142060
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- Article
Sustainable Drying and Green Deep Eutectic Extraction of Carotenoids from Tomato Pomace.
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- Foods, 2022, v. 11, n. 3, p. 405, doi. 10.3390/foods11030405
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- Publication type:
- Article
Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation.
- Published in:
- Foods, 2022, v. 11, n. 1, p. 5, doi. 10.3390/foods11010005
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- Publication type:
- Article
Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food.
- Published in:
- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123122
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- Publication type:
- Article
In-House Validation of an SPE-GC-FID Method for the Detection of Free and Esterified Hydroxylated Minor Compounds in Virgin Olive Oils.
- Published in:
- Foods, 2021, v. 10, n. 6, p. 1260, doi. 10.3390/foods10061260
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- Publication type:
- Article
Flavor Changes of Tricholoma matsutake Singer under Different Processing Conditions by Using HS-GC-IMS.
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- Foods, 2021, v. 10, n. 3, p. 531, doi. 10.3390/foods10030531
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- Publication type:
- Article
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1509, doi. 10.3390/foods9101509
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- Publication type:
- Article
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1509, doi. 10.3390/foods9101509
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- Publication type:
- Article
Fatty Acid Ethyl Esters in Virgin Olive Oils: In-House Validation of a Revised Method.
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- Foods, 2020, v. 9, n. 7, p. 924, doi. 10.3390/foods9070924
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- Publication type:
- Article
Flash Gas Chromatography in Tandem with Chemometrics: A Rapid Screening Tool for Quality Grades of Virgin Olive Oils.
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- Foods, 2020, v. 9, n. 7, p. 862, doi. 10.3390/foods9070862
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- Publication type:
- Article
An HS-GC-IMS Method for the Quality Classification of Virgin Olive Oils as Screening Support for the Panel Test.
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- Foods, 2020, v. 9, n. 5, p. 657, doi. 10.3390/foods9050657
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- Publication type:
- Article
Alignment and Proficiency of Virgin Olive Oil Sensory Panels: The OLEUM Approach.
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- Foods, 2020, v. 9, n. 3, p. 355, doi. 10.3390/foods9030355
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- Article
EVALUATION OF THE VOLATILE FRACTION OF COMMERCIAL VIRGIN OLIVE OILS FROM TUNISIA AND ITALY: RELATION WITH OLFACTORY ATTRIBUTES.
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- Journal of Food Biochemistry, 2011, v. 35, n. 3, p. 681, doi. 10.1111/j.1745-4514.2010.00410.x
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- Publication type:
- Article
Recent Amendment to Product Specification of Brisighella PDO (Emilia‐Romagna, Italy): Focus on Phenolic Compounds and Sensory Aspects.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 3, p. N.PAG, doi. 10.1002/ejlt.201800328
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- Publication type:
- Article
Macro and micro functional components of a spreadable olive by-product (pâté) generated by new concept of two-phase decanter.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 1, p. n/a, doi. 10.1002/ejlt.201600096
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- Publication type:
- Article
Semi-industrial ultrasound-assisted virgin olive oil extraction: Impact on quality.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 1, p. n/a, doi. 10.1002/ejlt.201600230
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- Publication type:
- Article
Rapid and innovative instrumental approaches for quality and authenticity of olive oils.
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- European Journal of Lipid Science & Technology, 2016, v. 118, n. 11, p. 1601, doi. 10.1002/ejlt.201600065
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- Article
A widely used spectrophotometric assay to quantify olive oil biophenols according to the health claim (EU Reg. 432/2012).
- Published in:
- European Journal of Lipid Science & Technology, 2016, v. 118, n. 10, p. 1593, doi. 10.1002/ejlt.201500313
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- Publication type:
- Article
CAPILLARY GAS CHROMATOGRAPHY ANALYSIS OF LIPID COMPOSITION AND EVALUATION OF PHENOLIC COMPOUNDS BY MICELLAR ELECTROKINETIC CHROMATOGRAPHY IN ITALIAN WALNUT ( JUGLANS REGIA L.): IRRIGATION AND FERTILIZATION INFLUENCE.
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- Journal of Food Quality, 2009, v. 32, n. 2, p. 262, doi. 10.1111/j.1745-4557.2009.00249.x
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- Publication type:
- Article
PRELIMINARY EVALUATION OF THE APPLICATION OF THE FTIR SPECTROSCOPY TO CONTROL THE GEOGRAPHIC ORIGIN AND QUALITY OF VIRGIN OLIVE OILS.
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- Journal of Food Quality, 2007, v. 30, n. 4, p. 424, doi. 10.1111/j.1745-4557.2007.00132.x
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- Article
Phenol content related to antioxidant and antimicrobial activities of Passiflora spp. extracts.
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- European Food Research & Technology, 2006, v. 223, n. 1, p. 102
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- Article
Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia.
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- European Food Research & Technology, 2006, v. 222, n. 3/4, p. 354
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- Article
Valorization of monovarietal Nostrana di Brisighella extra virgin olive oils: focus on bioactive compounds.
- Published in:
- Frontiers in Nutrition, 2024, p. 1, doi. 10.3389/fnut.2024.1353832
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- Article
Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 8, p. 1764, doi. 10.1111/ijfs.12830
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- Article
Detection of low-quality extra virgin olive oils by fatty acid alkyl esters evaluation: a preliminary and fast mid-infrared spectroscopy discrimination by a chemometric approach.
- Published in:
- International Journal of Food Science & Technology, 2013, v. 48, n. 3, p. 548, doi. 10.1111/j.1365-2621.2012.03220.x
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- Article
Misdescription of edible oils: Flowcharts of analytical choices in a forensic view.
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- European Journal of Lipid Science & Technology, 2013, v. 115, n. 11, p. 1205, doi. 10.1002/ejlt.201300070
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- Article
Cherry leafroll virus: Impact on olive fruit and virgin olive oil quality.
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- European Journal of Lipid Science & Technology, 2012, v. 114, n. 5, p. 535, doi. 10.1002/ejlt.201100277
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- Article
Application of a multidisciplinary approach for the evaluation of traceability of extra virgin olive oil.
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- European Journal of Lipid Science & Technology, 2011, v. 113, n. 12, p. 1509, doi. 10.1002/ejlt.201100174
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- Publication type:
- Article
Quality evaluation of cold pressed sunflower oils by sensory and chemical analysis.
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- European Journal of Lipid Science & Technology, 2011, v. 113, n. 11, p. 1375, doi. 10.1002/ejlt.201100095
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- Publication type:
- Article
Italian and Spanish commercial tomato sauces for pasta dressing: study of sensory and head-space profiles by Flash Profiling and solid-phase microextraction-gas chomatography-mass spectrometry.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3261, doi. 10.1002/jsfa.8174
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- Publication type:
- Article
Characterization of olivemill wastewater fractions treatment by integrated membrane process.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 14, p. 2935, doi. 10.1002/jsfa.6637
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- Publication type:
- Article
Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils.
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- Journal of the Science of Food & Agriculture, 2014, v. 94, n. 10, p. 2124, doi. 10.1002/jsfa.6535
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- Publication type:
- Article
Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability.
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- Journal of the Science of Food & Agriculture, 2012, v. 92, n. 14, p. 2788, doi. 10.1002/jsfa.5666
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- Publication type:
- Article
Differential scanning calorimetry thermal properties and oxidative stability indices of microwave heated extra virgin olive oils.
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- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 2, p. 198, doi. 10.1002/jsfa.4165
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- Publication type:
- Article
Use of capillary electrophoresis with UV detection to compare the phenolic profiles of extra-virgin olive oils belonging to Spanish and Italian PDOs and their relation to sensorial properties.
- Published in:
- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 12, p. 2144, doi. 10.1002/jsfa.3707
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- Publication type:
- Article
Chemical Composition and Sensory Quality of Tunisian 'Sayali' Virgin Olive Oils as Affected by Fruit Ripening: Toward an Appropriate Harvesting Time.
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- Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 7, p. 913, doi. 10.1007/s11746-017-3000-4
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- Publication type:
- Article
Effects of Olive Trees Age on the Minor Components of Oueslati Virgin Olive Oils Produced from Olives Harvested at Different Ripening Degrees.
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- Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 3, p. 435, doi. 10.1007/s11746-017-2947-5
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- Article
A Portable Battery-Operated Sensor System for Simple and Rapid Assessment of Virgin Olive Oil Quality Grade †.
- Published in:
- Chemosensors, 2022, v. 10, n. 3, p. 102, doi. 10.3390/chemosensors10030102
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- Article
Effectiveness of the mechanical excitation applied to the olive paste: possible improving of the oil yield, in malaxation phase, by vibration systems.
- Published in:
- Journal of Agricultural Engineering (1974-7071), 2013, v. 44, n. 4, p. 166, doi. 10.4081/jae.2013.225
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- Publication type:
- Article
HARMONY OF VIRGIN OLIVE OIL AND FOOD PAIRING: A METHODOLOGICAL PROPOSAL.
- Published in:
- Journal of Sensory Studies, 2007, v. 22, n. 4, p. 403, doi. 10.1111/j.1745-459X.2007.00115.x
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- Publication type:
- Article
A simple and rapid electrophoretic method to characterize simple phenols, lignans, complex phenols, phenolic acids, and flavonoids in extra-virgin olive oil.
- Published in:
- Journal of Separation Science, 2006, v. 29, n. 14, p. 2221, doi. 10.1002/jssc.200600132
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- Publication type:
- Article
Oxidative stability and phenolic content of virgin olive oil: An analytical approach by traditional and high resolution techniques.
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- Journal of Separation Science, 2005, v. 28, n. 9/10, p. 859, doi. 10.1002/jssc.200500044
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- Publication type:
- Article