Effects of processing techniques on the natural colourings and the other functional constituents in virgin olive oil

Phenolic compounds of virgin olive oil: influence of paste preparation techniques

Francesco Caponio, Vincenzo Alloggio, Tommaso Gomes · Food Chemistry · 1999 · 307 citations

Agriculture, Biochemistry, Food Science +11

Influence of malaxation temperature and time on the quality of virgin olive oils

Franca Angerosa, Roberta Mostallino, Carla Basti et al. · Food Chemistry · 2001 · 266 citations

Agriculture, Food Science, Food Analysis +9

Volatile Compounds and Phenolic Composition of Virgin Olive Oil:  Optimization of Temperature and Time of Exposure of Olive Pastes to Air Contact during the Mechanical Extraction Process

Maurizio Servili, Roberto Selvaggini, A. Taticchi et al. · Journal of Agricultural and Food Chemistry · 2003 · 149 citations

Agriculture, Crop Sciences, Food Science +17

Effect of Enzyme Treatment during Mechanical Extraction of Olive Oil on Phenolic Compounds and Polysaccharides

Esther Vierhuis, Maurizio Servili, Maura Baldioli et al. · Journal of Agricultural and Food Chemistry · 2001 · 143 citations

Agriculture, Biochemistry, Food Science +17

Chlorophyll and Carotenoid Composition in Virgin Olive Oils from Various Spanish Olive Varieties

Beatriz Gandul‐Rojas, María Isabel Mínguez‐Mosquera · Journal of the Science of Food and Agriculture · 1996 · 127 citations

Life Sciences, Botany, Plant Sciences +14