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Accueil Tous les numéros OCL, 21 5 (2014) D509 Article's citations

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Article cité :

Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization

Lino Sciurba, Serena Indelicato, Raimondo Gaglio, Marcella Barbera, Francesco Paolo Marra, David Bongiorno, Salvatore Davino, Daniela Piazzese, Luca Settanni and Giuseppe Avellone
Foods 14 (3) 449 (2025)
https://doi.org/10.3390/foods14030449

Chemical Characterization, Stability and Sensory Evaluation of Sicilian Extra Virgin Olive Oils: Healthiness Evidence at Nose Reach

Claudia Lino, David Bongiorno, Rosa Pitonzo, Serena Indelicato, Manfredi Barbera, Gabriella Di Gregorio, Domenico Pane and Giuseppe Avellone
Foods 13 (13) 2149 (2024)
https://doi.org/10.3390/foods13132149

The Oil:Water Ratio in the Vertical Centrifuge Separator and Its Influence in Phenolic Compounds in the Virgin Olive Oil and the Olive Mill Wastewater (Alpechín)

Alfonso Montaño, Sofía Redondo-Redondo, Laura Moreno and Manuel Zambrano
AgriEngineering 6 (1) 318 (2024)
https://doi.org/10.3390/agriengineering6010019

Effect of Water Supplementation on Oxidant/Antioxidant Activities and Total Phenol Content in Growing Olives of the Morisca and Manzanilla Varieties

Inmaculada Garrido, Marcos Hernández, José Luis Llerena and Francisco Espinosa
Antioxidants 11 (4) 729 (2022)
https://doi.org/10.3390/antiox11040729

Lecciana, a New Low-Vigour Olive Cultivar Suitable for Super High Density Orchards and for Nutraceutical EVOO Production

Salvatore Camposeo, Gaetano Alessandro Vivaldi, Cinzia Montemurro, Valentina Fanelli and Marisa Cunill Canal
Agronomy 11 (11) 2154 (2021)
https://doi.org/10.3390/agronomy11112154

Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions

Soraya Mousavi, Roberto Mariotti, Vitale Stanzione, Saverio Pandolfi, Valerio Mastio, Luciana Baldoni and Nicolò G. M. Cultrera
Foods 10 (8) 1945 (2021)
https://doi.org/10.3390/foods10081945

Chemical Profiles of Twenty-three Monovarietal Olive Oils Produced in Liangshan Region of China

Yongjin Wang, Le Yu, Yuting Zhu, et al.
Journal of Oleo Science 69 (6) 605 (2020)
https://doi.org/10.5650/jos.ess19265

Strategic Innovative Marketing and Tourism

Eugenia Bitsani, Sofia Agriopoulou and Christina Athanasopoulou
Springer Proceedings in Business and Economics, Strategic Innovative Marketing and Tourism 307 (2019)
https://doi.org/10.1007/978-3-030-12453-3_35

Influence of enzymes and technology on virgin olive oil composition

Fátima Peres, Luisa L. Martins and Suzana Ferreira-Dias
Critical Reviews in Food Science and Nutrition 57 (14) 3104 (2017)
https://doi.org/10.1080/10408398.2015.1092107

Flavor profiles of monovarietal virgin olive oils produced in the Oriental region of Morocco

Farid Mansouri, Abdessamad Ben Moumen, Gaetan Richard, et al.
OCL 24 (5) A501 (2017)
https://doi.org/10.1051/ocl/2017012

The impact of vertical centrifugation on olive oil quality

Lorenzo Guerrini, Ottorino Luca Pantani and Alessandro Parenti
Journal of Food Process Engineering 40 (3) (2017)
https://doi.org/10.1111/jfpe.12489

Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability

Alfonso Montaño, Marcos Hernández, Inmaculada Garrido, José Llerena and Francisco Espinosa
International Journal of Molecular Sciences 17 (11) 1960 (2016)
https://doi.org/10.3390/ijms17111960