Cargando…

The Potential of Apulian Olive Biodiversity: The Case of Oliva Rossa Virgin Olive Oil

In this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had b...

Descripción completa

Detalles Bibliográficos
Autores principales:	Squeo, Giacomo, Silletti, Roccangelo, Mangini, Giacomo, Summo, Carmine, Caponio, Francesco
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7915085/ https://www.ncbi.nlm.nih.gov/pubmed/33572062 http://dx.doi.org/10.3390/foods10020369

Ejemplares similares

Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés
por: Caponio, Francesco, et al.
Publicado: (2019)

Extra-Virgin Olive Oil from Apulian Cultivars and Intestinal Inflammation
por: Cariello, Marica, et al.
Publicado: (2020)

Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation
por: Fancello, Francesco, et al.
Publicado: (2020)

The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
por: Pasqualone, Antonella, et al.
Publicado: (2019)

Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts
por: Paradiso, Vito Michele, et al.
Publicado: (2016)

Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products
por: Squeo, Giacomo, et al.
Publicado: (2022)

Genetic Characterization of Apulian Olive Germplasm as Potential Source in New Breeding Programs
por: Sion, S., et al.
Publicado: (2019)

Effects of Virgin Olive Oil and Phenol-Enriched Virgin Olive Oils on Lipoprotein Atherogenicity
por: Farràs, Marta, et al.
Publicado: (2020)

Supercritical CO(2) Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods
por: Difonzo, Graziana, et al.
Publicado: (2021)

The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties
por: Vurro, Francesca, et al.
Publicado: (2022)

Antioxidants in Greek Virgin Olive Oils
por: Kalogeropoulos, Nick, et al.
Publicado: (2014)

Modified Rotating Reel for Malaxer Machines: Assessment of Rheological Characteristics, Energy Consumption, Temperature Profile, and Virgin Olive Oil Quality
por: Bianchi, Biagio, et al.
Publicado: (2020)

Characterization and Comparison of Extra Virgin Olive Oils of Turkish Olive Cultivars
por: Korkmaz, Aziz
Publicado: (2023)

Effects of Trichoderma Biostimulation on the Phenolic Profile of Extra-Virgin Olive Oil and Olive Oil By-Products
por: Dini, Irene, et al.
Publicado: (2020)

Physico-Chemical, Microbiological and Sensory Evaluation of Ready-to-Use Vegetable Pâté Added with Olive Leaf Extract
por: Difonzo, Graziana, et al.
Publicado: (2019)

Analysis of methanol and ethanol in virgin olive oil
por: Gómez-Coca, Raquel B., et al.
Publicado: (2014)

Survival of Coliform Bacteria in Virgin Olive Oil
por: Zullo, Biagi Angelo, et al.
Publicado: (2018)

Sustainability of the Olive Oil System
por: Alamprese, Cristina, et al.
Publicado: (2021)

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks
por: de Gennaro, Giuditta, et al.
Publicado: (2022)

Virgin Olive Oil and Health: Summary of the III International Conference on Virgin Olive Oil and Health Consensus Report, JAEN (Spain) 2018
por: Gaforio, José J., et al.
Publicado: (2019)

Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties
por: Piscopo, Amalia, et al.
Publicado: (2022)

Olive Leaf Extract (OLE) Addition as Tool to Reduce Nitrate and Nitrite in Ripened Sausages
por: Difonzo, Graziana, et al.
Publicado: (2022)

New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil
por: Dini, Irene, et al.
Publicado: (2020)

Spreadable plant‐based cheese analogue with dry‐fractioned pea protein and inulin–olive oil emulsion‐filled gel
por: Mefleh, Marina, et al.
Publicado: (2022)

Effect of Duration of Olive Storage on Chemical and Sensory Quality of Extra Virgin Olive Oils
por: Rotondi, Annalisa, et al.
Publicado: (2021)

Enhanced Nutraceutical Properties of Extra Virgin Olive Oil Extract by Olive Leaf Enrichment
por: Cuffaro, Doretta, et al.
Publicado: (2023)

Bioactive Potential of Minor Italian Olive Genotypes from Apulia, Sardinia and Abruzzo
por: Sabetta, Wilma, et al.
Publicado: (2021)

Bioactive Compounds and Quality of Extra Virgin Olive Oil
por: Jimenez-Lopez, Cecilia, et al.
Publicado: (2020)

Extra Virgin Olive Oil: Lesson from Nutrigenomics
por: De Santis, Stefania, et al.
Publicado: (2019)

Characterisation of Endogenous Peptides Present in Virgin Olive Oil
por: Lopez-Huertas, Eduardo, et al.
Publicado: (2022)

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta
por: Costantini, Michela, et al.
Publicado: (2021)

The ameliorative effects of virgin olive oil and olive leaf extract on amikacin-induced nephrotoxicity in the rat
por: Abdel-Gayoum, Abdelgayoum A., et al.
Publicado: (2015)

Background, Applications and Issues of the Experimental Designs for Mixture in the Food Sector
por: Squeo, Giacomo, et al.
Publicado: (2021)

Phenolic Profile and Antioxidant Activity of Italian Monovarietal Extra Virgin Olive Oils
por: Negro, Carmine, et al.
Publicado: (2019)

A Full Technological Traceability System for Extra Virgin Olive Oil
por: Violino, Simona, et al.
Publicado: (2020)

Biological Activities of Phenolic Compounds Present in Virgin Olive Oil
por: Cicerale, Sara, et al.
Publicado: (2010)

Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil
por: Servili, Maurizio, et al.
Publicado: (2013)

Biological Relevance of Extra Virgin Olive Oil Polyphenols Metabolites
por: Serreli, Gabriele, et al.
Publicado: (2018)

The Compounds Responsible for the Sensory Profile in Monovarietal Virgin Olive Oils
por: Campestre, Cristina, et al.
Publicado: (2017)

The Health Benefiting Mechanisms of Virgin Olive Oil Phenolic Compounds
por: Parkinson, Lisa, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_f3e6q75dfhokelchee4fnrdf3d