相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Flavored olive oils: focus on their acceptability and thermal stability
M. Issaoui et al.
GRASAS Y ACEITES (2019)
Olive oil aromatization with saffron by liquid-liquid extraction
Estela Sena-Moreno et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Discrimination of flavoured olive oil based on hyperspectral imaging
Roberto Romaniello et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Determination of garlic phenolic compounds using supercritical fluid extraction coupled to supercritical fluid chromatography/tandem mass spectrometry
Jian Liu et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2018)
The oxidative stability of flavoured virgin olive oil: the effect of the water activity of rosemary
Zehra Kasimoglu et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)
Quality evaluation and discrimination of flavouring process of garlic-flavoured vegetable oils
Roxana Gonzalez et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties
Patricia Reboredo-Rodriguez et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
Characterisation of lemon-flavoured olive oils
Raffaele Sacchi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Alterations in monovarietal, blended and aromatized Portuguese virgin olive oils under four storage conditions for 12 months
Liliana Serrano et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Ultrasound-Assisted Aromatisation with Condiments as an Enabling Technique for Olive Oil Flavouring and Shelf Life Enhancement
Karim Assami et al.
FOOD ANALYTICAL METHODS (2016)
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils
Antonietta Baiano et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils
Francesco Caponio et al.
FOOD CHEMISTRY (2016)
Aroma transition from rosemary leaves during aromatization of olive oil
Mustafa Yilmazer et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2016)
Impact of Microwave Assisted Infusion on the Quality and Volatile Composition of Olive Oil Aromatized with Rosemary Leaves
Hasnia Benmoussa et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2016)
Comparison Between Different Flavored Olive Oil Production Techniques: Healthy Value and Process Efficiency
Maria Lisa Clodoveo et al.
PLANT FOODS FOR HUMAN NUTRITION (2016)
A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay
Anna Vallverdu-Queralt et al.
FOOD CHEMISTRY (2014)
Physico-chemical change and heat stability of extra virgin olive oils flavoured by selected Tunisian aromatic plants
M. A. Ayadi et al.
FOOD AND CHEMICAL TOXICOLOGY (2009)
Chemical composition of olive oils from Arbequina and Empeltre varieties grown in irrigation.
Ma Soledad Gracia et al.
GRASAS Y ACEITES (2009)
Changes in Quality Indices, Phenolic Content and Antioxidant Activity of Flavored Olive Oils during Storage
Antonietta Baiano et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2009)
Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters
E. Hernandez-Hernandez et al.
MEAT SCIENCE (2009)