Zobrazeno 1 - 7 of 7 pro vyhledávání: '"Ítala M.G. Marx"'
1
Influence of Malaxation Conditions on Phenolic Composition of Virgin Olive Oils: A Brief Review
Autor: Ítala M.G. Marx, Feliciano Priego-Capote
Olive oil plays a key role in the Mediterranean diet, possessing unique and recognized health properties as well as highly appreciated organoleptic attributes. Health benefits are related with oils’ fatty acid composition, and richness in minor com
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::271ad912ec5dc4b7030ef4f6c740ef6d
https://doi.org/10.20944/preprints202304.0276.v1
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2
Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles
Autor: Ítala M.G. Marx, Susana Casal, Nuno Rodrigues, Rebeca Cruz, Fátima Peres, Ana C.A. Veloso, José A. Pereira, António M. Peres
Leaves incorporation during the extraction of olive oils can enhance their chemical-sensory quality. Thus, leaves from cvs. Arbequina or Santulhana were added (1%, w/w) during the extraction of Arbequina oils using an Abencor system, being discussed
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::debf7313e0ef2af647268904bc60b016
https://hdl.handle.net/1822/78120
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3
Does water addition during the industrial milling phase affect the chemical-sensory quality of olive oils? The case of cv. Arbequina oils
Autor: Ítala M.G. Marx, Susana Casal, Nuno Rodrigues, Rebeca Cruz, Ana C.A. Veloso, José A. Pereira, António M. Peres
"Available online 24 June 2022"
At olive oil industrial extraction, water addition is a practice overcoming the formation of thick pastes. The effect of water addition (0 to 6.2%, kgadded water/kgolives), during the industrial milling of cv. Arb
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e412ccff407327512c0e1182ada64643
http://hdl.handle.net/10198/25531
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4
Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim
Autor: Teresa Pinho, António M. Peres, Susana Casal, Nuno Rodrigues, Ítala M.G. Marx, Ana C. A. Veloso, José Alberto Pereira
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Phenolic compounds contribute to the bioactive properties of olive oil. However, olive oils can only support a health claim concerning the protection against oxidative stress depending on the polyphenolic concentration, requiring effective measures d
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7677f96239c2ae881ecbbed280546f2c
https://hdl.handle.net/1822/67219
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6
Application of a lab-made electronic nose for extra virgin olive oils commercial classification according to the perceived fruitiness intensity
Autor: Nuno Rodrigues, António M. Peres, Ana C. A. Veloso, Guilherme Gobbi Teixeira, Ítala M.G. Marx, Luís G. Dias, José Alberto Pereira
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
An electronic nose, comprising nine metal oxide sensors, has been built aiming to classify olive oils according to the fruity intensity commercial grade (ripely fruity or light, medium and intense greenly fruity), following European regulated complem
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e6cbb5dea326d5aa3fea62d90a5ecdf
https://doi.org/10.1016/j.talanta.2021.122122
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7
An electronic tongue as a classifier tool for assessing perfume olfactory family and storage time-period
Autor: Ítala M.G. Marx, Daniela M. Correia, Daniel Vilaça, Luís G. Dias, António M. Peres, Yassin Mokkadem, Ana C. A. Veloso, Amira Jarboui
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The identification of more than three perfumes is difficult and no analytical tool can completely replace the human olfactory system for fragrance classification. Indeed, no analytical system can mimic the human fragrance perception, being the recogn
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9e73c8fe5e108b4fafa3e56c0a04ffd
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