Keywords: روغن زیتون خام; Arbequina; Virgin olive oil; Oxidative stability; Colour coordinates; Fatty acids; Brazil; Spain; Climatic conditions
مقالات ISI روغن زیتون خام (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
A two-phase olive mill by-product (pâté) as a convenient source of phenolic compounds: Content, stability, and antiaging properties in cultured human fibroblasts
Keywords: روغن زیتون خام; Olive mill by-product; Phenolic compounds; Hydroxytyrosol; Antiaging effect; OMW; olive mill waste; VOO; virgin olive oil; EVOO; extra virgin olive oil; NHDFs; neonatal human dermal fibroblasts; DMEM; Dulbecco's modified Eagle's medium; MTS; 3-(4,5-di
An original computer program (MalaxAction 1.0) to design and control olive paste malaxation under exposure to air
Keywords: روغن زیتون خام; Extraction yield; Optimization; Phenolic compounds; Predictive modelling; Virgin olive oil;
A metabolic fingerprinting approach based on selected ion flow tube mass spectrometry (SIFT-MS) and chemometrics: A reliable tool for Mediterranean origin-labeled olive oils authentication
Keywords: روغن زیتون خام; Virgin olive oil; Geographical indication labels; Ion flow tube mass spectrometry; Chemometrics; Geographical origin authentication;
Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS
Keywords: روغن زیتون خام; Virgin olive oil; Volatiles; SPME; Gas chromatography; Analytical quality parameters; Odor threshold;
Deep insight into the minor fraction of virgin olive oil by using LC-MS and GC-MS multi-class methodologies
Keywords: روغن زیتون خام; Virgin olive oil; Liquid chromatography; Gas chromatography; Mass spectrometry; Multi-class methodologies; Phenolic compounds; Pentacyclic triterpenes; Tocopherols, sterols, fatty acids;
Monitoring the volatile and hydrophilic bioactive compounds status of fresh and oxidized Chemlali virgin olive oils over olive storage times
Keywords: روغن زیتون خام; Chemlali cultivar; Olive fruit storage; Virgin olive oil; Volatile components; Phenolic compounds;
Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain
Keywords: روغن زیتون خام; CoQ10; coenzyme Q10; EVOO; extra virgin olive oil; EFSA; European Food Safety Authority; HCA; hierarchical cluster analysis; Food composition; Food analysis; Arbequina; Virgin olive oil; Coenzyme Q10; Tocopherols; Polyphenols; Chemometric analysis;
Quantitative method for determination of oleocanthal and oleacein in virgin olive oils by liquid chromatography-tandem mass spectrometry
Keywords: روغن زیتون خام; Virgin olive oil; Oleocanthal; Oleacein; LC-MS/MS; Hemiacetal; Acetal;
Quality, composition, and antioxidant activity of virgin olive oil from introduced varieties at Liangshan
Keywords: روغن زیتون خام; Introduced varieties; Virgin olive oil; Quality; Composition; Antioxidant activity;
Complex interactive effects of ripening degree, malaxation duration and temperature on Oblica cv. virgin olive oil phenols, volatiles and sensory quality
Keywords: روغن زیتون خام; Interactive effects; Ripening; Malaxation; Virgin olive oil; Phenols; Volatiles; Sensory analysis;
Virgin olive oil stability study by mesh cell-FTIR spectroscopy
Keywords: روغن زیتون خام; FTIR spectroscopy; Mesh cell; Moderate conditions; Photooxidation; Virgin olive oil; Oil stability index;
Multiple internal standard normalization for improving HS-SPME-GC-MS quantitation in virgin olive oil volatile organic compounds (VOO-VOCs) profile
Keywords: روغن زیتون خام; Virgin olive oil; Aroma; HS-SPME-GC-MS; Validation;
A naphthoquinone/SAM-mediated biosensor for olive oil polyphenol content
Keywords: روغن زیتون خام; Electroactive monolayer; Tyrosinase; Phenol; Naphthoquinone; Virgin olive oil; Chronoamperometry; Impedance spectroscopy
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina)
Keywords: روغن زیتون خام; Virgin olive oil; Coadjuvant; Calcium carbonate; Extraction yield; Oil quality
Quality, composition and antioxidant activity of Algerian wild olive (Olea europaea L. subsp. Oleaster) oil
Keywords: روغن زیتون خام; Virgin olive oil; Wild olive; Composition; Phenolic compounds; Antioxidant activity
Phenolic compounds of 'Galega Vulgar' and 'Cobrançosa' olive oils along early ripening stages
Keywords: روغن زیتون خام; ACVA; vanillic acid; APG; apigenin; 3,4-DHPEA; hydroxytyrosol; 3,4-DHPEA-AC; 4-(acetoxyethyl)-1,2-dihydroxybenzene; 3,4-DHPEA-EDA; dialdehydic form of elenolic acid linked to hydroxytyrosol or oleacein; 3,4-DHPEA-EA; oleuropein aglycone; EA; elenolic acid
Extraction of phenolic compounds from virgin olive oil by deep eutectic solvents (DESs)
Keywords: روغن زیتون خام; Deep eutectic solvents; Extraction; Phenolic compounds; Oleacein; Oleocanthal; Virgin olive oil
Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry
Keywords: روغن زیتون خام; 3,4-DHPEA-EA; oleuropein aglycone; 3,4-DHPEA-EDA; deacetoxy oleuropein aglycone = dialdehydic form of oleuropein aglycone; 3,4-DHPEA-OH-EA; oxygenated oleuropein aglycone; 3,4-DHPEA-OH-EDA; deacetoxy oxygenated oleuropein aglycone; DTT; dithiothreitol;
Assessment of volatile compound profiles and the deduced sensory significance of virgin olive oils from the progeny of Picual × Arbequina cultivars
Keywords: روغن زیتون خام; Olea europaea L.; Virgin olive oil; Volatile compounds; Variability; Segregation; Quality
Olive oil sensory defects classification with data fusion of instrumental techniques and multivariate analysis (PLS-DA)
Keywords: روغن زیتون خام; Virgin olive oil; Headspace-mass spectrometry (HS-MS); Mid infrared spectroscopy (MIR); UV-vis spectrophotometry; Data fusion; Multivariate analysis; Partial least squares-discriminant analysis (PLS-DA); Classification; Sensory analysis;
Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile
Keywords: روغن زیتون خام; ALC; alcohols; ALD; aldehydes; Arb; Arbequina; Chet; Chétoui; EST; esters; KET; ketones; Rip; ripening; PD; penten dimers; VOO; virgin olive oil; Hexanal (PubChem CID: 6184); Hexanol (PubChem CID: 8103); E-2-hexenal (PubChem CID: 5281168); E-2-hexenol (P
Validation of SPME–GCMS method for the analysis of virgin olive oil volatiles responsible for sensory defects
Keywords: روغن زیتون خام; Virgin olive oil; Volatiles; Sensory defects; Analytical validation; SPME–GCMS
Effect of extraction conditions and storage time on the sensory profile of monovarietal extra virgin olive oil (cv Carboncella) and chemical drivers of sensory changes
Keywords: روغن زیتون خام; Monovarietal extra-virgin olive oil; Sensory characterization; Volatile and phenolic compounds; Extraction conditions; Storage; EVOO; Extra virgin Olive Oil; VOO; Virgin Olive Oil; P2; Olive mill equipped with two-phase centrifugal decanter; P3; Olive mil
Structural, mechanical and myogenic properties of small mesenteric arteries from ApoE KO mice: Characterization and effects of virgin olive oil diets
Keywords: روغن زیتون خام; Arterial wall properties; Atherosclerosis; Small mesenteric artery; Virgin olive oil;
Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)
Keywords: روغن زیتون خام; Virgin olive oil; Phenolic compounds; RRLC–ESI-TOF-MS; Mass spectrometry; Principal component analysis
Potential of LC-MS phenolic profiling combined with multivariate analysis as an approach for the determination of the geographical origin of north Moroccan virgin olive oils
Keywords: روغن زیتون خام; Virgin olive oil; Liquid chromatography-mass spectrometry; Phenolic compounds; Multivariate analysis; Geographical origin;
Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts
Keywords: روغن زیتون خام; Carotenoids; Virgin olive oil; Microalgae; Scenedesmus almeriensis; Nutrition;
Antioxidant capacity of individual and combined virgin olive oil minor compounds evaluated at mild temperature (25 and 40 °C) as compared to accelerated and antiradical assays
Keywords: روغن زیتون خام; Virgin olive oil; Antioxidant capacity/activity; Oxidation; Phenolics; Tocopherol;
Direct GC-(EI)MS determination of fatty acid alkyl esters in olive oils
Keywords: روغن زیتون خام; Thermo-desorption; GC-(EI)MS method; Alkyl esters; Fatty acids; Virgin olive oil;
Comparison of extraction methods for the identification and quantification of polyphenols in virgin olive oil by ultra-HPLC-QToF mass spectrometry
Keywords: روغن زیتون خام; Polyphenols; Virgin olive oil; Liquid-liquid extraction (LLE); Solid phase extraction (SPE); Experimental design; LC-MS;
Effect of oxygen reduction during malaxation on the quality of extra virgin olive oil (Cv. Carboncella) extracted through “two-phase” and “three-phase” centrifugal decanters
Keywords: روغن زیتون خام; Virgin olive oil; Malaxation; Phenolic compounds; Volatile compounds; Sensory attributes; VOO; virgin olive oil; LOX; lipoxygenase; P2; olive mill equipped with a two-phase centrifugal decanter; P3; olive mill equipped with a three-phase centrifugal decan
Contribution to the establishment of a protected designation of origin for Meknès virgin olive oil: A 4-years study of its typicality
Keywords: روغن زیتون خام; Protected designations of origin; Virgin olive oil; Physicochemical and sensorial quality; Olive oil composition;
Fourier transform infrared spectroscopy-Partial Least Squares (FTIR-PLS) coupled procedure application for the evaluation of fly attack on olive oil quality
Keywords: روغن زیتون خام; Virgin olive oil; Bactrocera oleae; Fly attack; FTIR; Quality parameters; Chemometrics;
Voltammetric e-tongue for the quantification of total polyphenol content in olive oils
Keywords: روغن زیتون خام; Virgin olive oil; Emulsion; e-Tongue; Polypyrrole; Total polyphenol content;
Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy
Keywords: روغن زیتون خام; Near infrared (NIR); Chemometric; Minor components; Sensory; Virgin olive oil;
The influence of the malaxation temperature on the activity of polyphenoloxidase and peroxidase and on the phenolic composition of virgin olive oil
Keywords: روغن زیتون خام; Virgin olive oil; Malaxation temperature; Polyphenoloxidase; Peroxidase; Phenolic compounds;
Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sarıulak olive oil as induced by growing area
Keywords: روغن زیتون خام; Virgin olive oil; Variety; Growing area; Individual phenolic compounds;
Characterization of 3,4-DHPEA-EDA oxidation products in virgin olive oil by high performance liquid chromatography coupled with mass spectrometry
Keywords: روغن زیتون خام; Virgin olive oil; Hydrophilic phenols; Secoiridoids; Oxidation; Antioxidants;
New reversed phase dispersive liquid–liquid microextraction method for the determination of phenolic compounds in virgin olive oil by rapid resolution liquid chromathography with ultraviolet–visible and mass spectrometry detection
Keywords: روغن زیتون خام; Reversed phase dispersive liquid–liquid microextraction; Phenolic compounds; Virgin olive oil; Rapid resolution liquid chromatography; UV–visible detection; Mass spectrometry detection
Modifications in virgin olive oil glycerolipid fingerprint during olive ripening by MALDI-TOF MS analysis
Keywords: روغن زیتون خام; MALDI-TOF MS; Virgin olive oil; Fingerprint; Triacylglycerol; Ripening;
The role of olive β-glucosidase in shaping the phenolic profile of virgin olive oil
Keywords: روغن زیتون خام; Virgin olive oil; Olive fruit; Phenolic glycosides; β-Glucosidase; Processing;
Chemical changes of thermoxidized virgin olive oil determined by excitation-emission fluorescence spectroscopy (EEFS)
Keywords: روغن زیتون خام; Excitation-emission matrix (EEM); PARAFAC; Thermoxidation; Virgin olive oil; Phenols; Oxidation products;
Influence of filtration on volatile compounds and sensory profile of virgin olive oils
Keywords: روغن زیتون خام; Filtration; Virgin olive oil; Volatile compounds; Sensory characteristics; Cultivar;
Determination of trace elements in extra virgin olive oils: A pilot study on the geographical characterisation
Keywords: روغن زیتون خام; Virgin olive oil; Trace elements; ETA-AAS; Geographical characterisation;
Instrumental and multivariate statistical analyses for the characterisation of the geographical origin of Apulian virgin olive oils
Keywords: روغن زیتون خام; Virgin olive oil; Oil quality parameters; Multivariate statistical analysis; Geographical origin;
Characterisation of the geographical origin of Western Greek virgin olive oils based on instrumental and multivariate statistical analysis
Keywords: روغن زیتون خام; Virgin olive oil; Oil quality parameters; Purity parameters; Multivariate statistical analysis; Geographical origin;
Novel method based on polypyrroleâmodified sensors and emulsions for the evaluation of bitterness in extra virgin olive oils
Keywords: روغن زیتون خام; Polypyrrole; Electrochemical sensor; E-tongue; Virgin olive oil; Emulsion;
Neuroprotective effect of alkyl hydroxytyrosyl ethers in rat brain slices subjected to a hypoxia-reoxygenation model
Keywords: روغن زیتون خام; Virgin olive oil; Hydroxytyrosol; Neuroprotection; Oxidative stress;
Monitoring the enrichment of virgin olive oil with natural antioxidants by using a new capillary electrophoresis method
Keywords: روغن زیتون خام; Antioxidants; Capillary zone electrophoresis; Enrichment; Off-line SPE/CE-UV; Phenolic acids; Virgin olive oil;