Papers mentioning olive or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
was reduced on day 42 in both diets. Bacterial diversity alpha or beta were not affected by diets. Predicted bacterial functions by CowPI showed changes in energy and protein metab... Read full abstract on PubMed →
was positively correlated with serum MDA and negatively correlated with serum T-AOC, SOD, and GSH-Px levels. In summary, this study showed that treatment with 100 mg/kg BW polyphen... Read full abstract on PubMed →
< 0.05) the levels of glutathione peroxide and total superoxide dismutase and meat ability to scavenge free radical 1,1-diphenyl-2-picrylhydrazyl. Furthermore, the highest net prof... Read full abstract on PubMed →
The authenticity and typicity of monocultivar oils and knowledge of the changes that environmental olive growing conditions bring to naturally present antioxidants and sensory attr... Read full abstract on PubMed →
This work aimed to determine the effect of applying different temperatures during the fermentation process of Spanish-style table olives. 'Manzanilla de Sevilla' (southwest of Spai... Read full abstract on PubMed →
< 0.05). These results are very promising with a view to commercializing additive-free shrimps. Read full abstract on PubMed →
(Rossi)) were assayed for their chemical composition. Biophenols were determined by HPLC, sterols, triterpenic dialcohols, and fatty acids by gas chromatography analysis. The acqui... Read full abstract on PubMed →
, respectively, qualifying it as an important bio-agent for single-pot local biorefinery. Read full abstract on PubMed →
)-2-hexen-1-ol were identified as markers of the fruity attribute. Hexanal and nonanal were also identified as compounds that were associated with the rise of median of defect duri... Read full abstract on PubMed →
have been compared with the TF-SPME devices coated with different extraction polymeric phases. PARADISe software was used as a non-targeting method to process all data. The best re... Read full abstract on PubMed →
"Ayvalık" is one of the prominent olive cultivar used for producing virgin olive oil (VOO) in Turkey. In this study, 215 olive samples of "Ayvalık" were harvested from 14 different... Read full abstract on PubMed →
in the range 0.80-0.93, while the component assigned to tocopherols-phenols correlated with the fruity attribute in the range 0.52-0.90. The sensory analysis of the samples reveale... Read full abstract on PubMed →
The content of fatty acid ethyl esters (FAEEs) is one of the quality parameters to define if an olive oil can be classified as extra virgin as these compounds are considered marker... Read full abstract on PubMed →
= 0.01) bacterial abundance than control ones. Results indicate that COC could replace 33% of the forage in a mixed dairy diet. Read full abstract on PubMed →
Olive oil is not only known for its pungent, bitter, and fruity taste, but also for its health potential, which is often hypothesized to depend on its phenolic compounds. One hundr... Read full abstract on PubMed →
EDITORIAL article Front. Microbiol., 13 August 2019Sec. Food Microbiology Volume 10 - 2019 | https://doi.org/10.3389/fmicb.2019.01880 Read full abstract on PubMed →
Table olives are one of the most established Mediterranean vegetables, having an exponential increase consumption year by year. In the natural-style processing, olives are produced... Read full abstract on PubMed →
in the accumulation of hydroxytyrosol-derived secoiridoid compounds in olive fruit and virgin olive oil. Read full abstract on PubMed →
in greenhouse experiments and are able to inhabit olive tree roots. Our strategy provides an effective means for isolation of biocontrol agents against recalcitrant pathogens. Thei... Read full abstract on PubMed →
² values than those from the chemical composition. In summary, the nutritive value of OC was highly dependent on its processing, but its ether extract content did not negatively af... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.