Influence of malaxation time of olive paste on oil extraction yields and chemical and organoleptic characteristics of virgin olive oil obtained by a centrifugal decanter at water saving
Author:
Publisher
Editorial CSIC
Subject
Organic Chemistry,Food Science
Cited by 47 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles;Food Chemistry;2022-11
2. Phenolic Transition from Olive Fruits at Different Ripening Stages to Olive Oil: Process Optimization and Determination by Spectrophotometric and Chromatographic Methods;Food Analytical Methods;2022-08-05
3. Volatile-Olfactory Profiles of cv. Arbequina Olive Oils Extracted without/with Olive Leaves Addition and Their Discrimination Using an Electronic Nose;Journal of Chemistry;2021-12-06
4. Impact of incorporating olive leaves during the industrial extraction of cv. Arbequina oils on the physicochemical–sensory quality and health claim fulfillment;European Food Research and Technology;2021-10-27
5. Effect of malaxing time and temperature on rheological properties of 'Hass' avocado pulp and oil yield during oil extraction;Journal of the American Oil Chemists' Society;2021-10-20
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