Search
Now showing items 31-40 of 42
Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil
(MDPI, 2023-03-13)
Unfiltered olive oils (UO) have gained popularity in the global market, but they lose their quality characteristics faster than filtered oils (FO). In this work, refrigeration and freezing temperatures ...
Native versus Modern Almond Cultivars of Mallorca Island: From Biodiversity to Industrial Aptitude and Fruit Quality
(MDPI, 2022-08-17)
Almond, one of the most characteristic crops in the agricultural landscape of Mallorca Island, cultivated mainly under rainfed conditions and from native cultivars, represents an important source of ...
A targeted foodomic approach to assess differences in extra virgin olive oils: Effects of storage, agronomic and technological factors
(Elsevier, 2023-09-20)
Extra virgin olive oil (EVOO) quality and composition are mainly affected by genetics, agronomic and technological parameters, undergoing further modifications during storage. In this work, a chemometric ...
Utility of EST-SNP Markers for Improving Management and Use of Olive Genetic Resources: A Case Study at the Worldwide Olive Germplasm Bank of Córdoba
(MDPI, 2022-03-29)
Olive, the emblematic Mediterranean fruit crop, owns a great varietal diversity, which is maintained in ex situ field collections, such as the World Olive Germplasm Bank of Córdoba (WOGBC), Spain. ...
Optimizing the Malaxation Conditions to Produce an Arbequina EVOO with High Content of Bioactive Compounds
(MDPI, 2021-11-17)
To meet the growing demand for high-quality extra-virgin olive oil (EVOO) with health-promoting properties and pleasant sensory properties, studies are needed to establish optimal production parameters. ...
High hydrostatic pressure enhances the formation of oleocanthal and oleacein in ‘Arbequina’ olive fruit
(Elsevier, 2023-10-30)
During olive oil production, the activity of endogenous enzymes plays a crucial role in determining the oil’s
phenolic composition. β-Glucosidase contributes to the formation of secoiridoids, while ...
Influence of the Ripening Stage and Extraction Conditions on the Phenolic Fingerprint of ‘Corbella’ Extra-Virgin Olive Oil
(MDPI, 2021-05-30)
The ancient ‘Corbella’ olive variety from the center-north of Catalonia is being recovered to obtain quality extra-virgin olive oil (EVOO) with unique organoleptic properties. The aim of this work was ...
Conservation of native wild ivory-white olives from the MEDES islands natural reserve to maintain virgin olive oil diversity
(MDPI, 2020-10-17)
Food diversity, and in particular genetic diversity, is being lost at an alarming rate. Protection
of natural areas is crucial to safeguard the world’s threatened species. The Medes Islands (MI), ...
Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions
(MDPI, 2022-10-30)
The demand for high-quality extra virgin olive oil (EVOO) is growing due to its unique characteristics. The aroma and flavor of EVOO depend on its content of volatile organic compounds (VOCs), whose ...
Targeted metabolic profiling of the revived ancient ‘Corbella’ olive cultivar during early maturation
(Elsevier, 2023-07-26)
‘Corbella’ is an ancient olive cultivar whose cultivation has recently been revived and hence little is known about
its composition. This is the first work studying the metabolic profile of ‘Corbella’ ...