Literature DB >> 10552370

The decrease of virgin olive oil flavor produced by high malaxation temperature is due to inactivation of hydroperoxide lyase.

J J Salas1, J Sánchez.   

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Year:  1999        PMID： 10552370     DOI： 10.1021/jf981261j

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  3 in total

1.  Triacylglycerols composition and volatile compounds of virgin olive oil from Chemlali cultivar: comparison among different planting densities.

Authors:  Mokhtar Guerfel; Mohamed Ben Mansour; Youssef Ouni; Flamini Guido; Dalenda Boujnah; Mokhtar Zarrouk
Journal:  ScientificWorldJournal       Date:  2012-04-26

2.  Experimental Investigation of a New Modular Crusher Machine Developed for Olive Oil Extraction Plants.

Authors:  Antonia Tamborrino; Claudio Perone; Gianluca Veneziani; Antonio Berardi; Roberto Romaniello; Maurizio Servili; Alessandro Leone
Journal:  Foods       Date:  2022-09-30

Review 3.  The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils.

Authors:  Cristina Campestre; Guido Angelini; Carla Gasbarri; Franca Angerosa
Journal:  Molecules       Date:  2017-10-27       Impact factor: 4.411
  3 in total

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