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Cited by in F6Publishing
For: Genovese A, Caporaso N, Sacchi R. Flavor Chemistry of Virgin Olive Oil: An Overview. Applied Sciences 2021;11:1639. [DOI: 10.3390/app11041639] [Cited by in Crossref: 10] [Cited by in F6Publishing: 11] [Article Influence: 10.0] [Reference Citation Analysis]
Number Citing Articles
1 Silva K, Rodrigues N, Pereira JA, Ramalhosa E. Characterisation of Olive Oils from the Douro Valley, Portugal: Study of the Volatile Fraction and Its Relationship with Sensory Characteristics. Applied Sciences 2022;12:9246. [DOI: 10.3390/app12189246] [Reference Citation Analysis]
2 Leone A, Tamborrino A, Esposto S, Berardi A, Servili M. Investigation on the Effects of a Pulsed Electric Field (PEF) Continuous System Implemented in an Industrial Olive Oil Plant. Foods 2022;11:2758. [DOI: 10.3390/foods11182758] [Reference Citation Analysis]
3 Genovese A, Caporaso N. Advances in Food Flavor Analysis. Applied Sciences 2022;12:9004. [DOI: 10.3390/app12189004] [Reference Citation Analysis]
4 Genovese A, Balivo A, Salvati A, Sacchi R. Functional ice cream health benefits and sensory implications. Food Research International 2022. [DOI: 10.1016/j.foodres.2022.111858] [Reference Citation Analysis]
5 Psathas D, Lioupi A, Rebholz AM, Zinoviadou K, Tsaftaris A, Theodoridis G, Papoti VT. Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage. Eur Food Res Technol. [DOI: 10.1007/s00217-022-04020-z] [Reference Citation Analysis]
6 Aparicio-ruiz R, Tena N, García-gonzález DL. An International Survey on Olive Oils Quality and Traceability: Opinions from the Involved Actors. Foods 2022;11:1045. [DOI: 10.3390/foods11071045] [Reference Citation Analysis]
7 Rodríguez-Juan E, Martínez Román F, Sánchez-García A, Fernández-Bolaños J, García-Borrego A. From Low-Quality Olive Oils to Valuable Bioactive Compounds: Obtaining Oleacein and Oleocanthal from Olive Oils Intended for Refining. J Agric Food Chem 2021. [PMID: 34957829 DOI: 10.1021/acs.jafc.1c05814] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
8 Marx ÍMG, Rodrigues N, Veloso ACA, Casal S, Pereira JA, Peres AM, Selli S. 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;2021:1-10. [DOI: 10.1155/2021/5058522] [Reference Citation Analysis]
9 Modesti M, Taglieri I, Bianchi A, Tonacci A, Sansone F, Bellincontro A, Venturi F, Sanmartin C. E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life. Applied Sciences 2021;11:8453. [DOI: 10.3390/app11188453] [Cited by in Crossref: 3] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
10 Cano Marchal P, Satorres Martínez S, Gómez Ortega J, Gámez García J. Automatic System for the Detection of Defects on Olive Fruits in an Oil Mill. Applied Sciences 2021;11:8167. [DOI: 10.3390/app11178167] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
11 Caporaso N, Genovese A, Pérez‐jiménez MA, Olivero‐david R, Sacchi R. Impact of Olive Harvesting Date on Virgin Olive Oil Volatile Composition in Four Spanish Varieties. Eur J Lipid Sci Technol 2021;123:2000350. [DOI: 10.1002/ejlt.202000350] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]