Page 110
P. 110
arterial blood pressure: The Greek European
prospective investigation into Cancer and nutri-
tion (EPIC) study. The American Journal of Cli-
nical Nutrition, 80:1012–1018.
- Puértolas, E., & Martínez De Marañón, I. (2015)
Olive oil pilotproduction assisted by pulsed elec-
tric field: Impact on extraction yield, chemical
parameters and sensory properties. Food Che-
mistry, 167:497–502.
- Raffo, A., Bucci, R., D’Aloise, A., & Pastore, G.
(2015) Combined effects of reduced malaxation
oxygen levels and storage time on extra-virgin
olive oil volatiles investigated by a novel chemo-
metric approach. Food Chemistry, 182:257–267.
- Ranalli, A., & Angerosa, F. (1996) Integral cen-
trifuges for olive oil extraction. The qualitative
characteristics of products. Journal of the Ameri-
can Oil Chemists’ Society, 73:417–422.
- Ranalli, A., Contento, S., Schiavone, C., &
Simone, N. (2001) Malaxing temperature affects
volatile and phenol composition as well as other
analytical features of virgin olive oil. Euro-
pean Journal of Lipid Science and Technology,
103:228–238.
- Ranalli, A., & De Mattia, G. (1997) Characteri-
zation of olive oil produced with a new enzyme
processing aid. Journal of the American Oil Che-
mists’ Society, 74:1105–1113.
- Ranalli, A., De Mattia, G., & Ferrante, M. L.
(1998) The characterization of percolation oli-
ve oils produced with a new processing enzyme
aid. International Journal of Food Science &
Technology, 32:247–258.
- Ranalli, A., De Mattia, G., Patumi, M., & Proietti,
P. (1999b) Quality of virgin olive oil as influen-
ced by origin area. Grasas y Aceites, 50:249–259.
- Ranalli, A., Gomes, T., Delcuratolo, D., Conten-
to, S., & Lucera, L. (2003c) Improving virgin
olive oil quality by means of innovative extrac-
ting biotechnologies. Journal of Agricultural and
Food Chemistry, 51:2597–2602.
- Ranalli, A., Lucera, L., Contento, S., Simone,
N., & Del Re, P. (2004) Bioactive constituents,
flavors and aromas of virgin oils obtained by
processing olives with a natural enzyme extract.
European Journal of Lipid Science and Techno-
logy, 106:187–197.
- Ranalli, A., Malfatti, A., Lucera, L., Contento,
S., & Sotiriou, E. (2005) Effects of processing
techniques on the natural colourings and the
other functional constituents in virgin olive oil.
Food Research International, 38:873–878.
- Ranalli, A., Malfatti, A., Pollastri, L., Contento,
S., & Lucera, L. (2003a) Analytical quality and
genuineness of enzyme-extracted virgin olive
oil. Journal of Food Quality, 26:149–164.
- Ranalli, A., Marchegiani, D., Pardi, D., Conten-
to, S., Pardi, D., Girardi, F., & Kotti, F. (2009)
Evaluation of functional phytochemicals in
destoned virgin olive oil. Food and Bioprocess
Technology, 2:322–327.
- Ranalli, A., Pollastri, L., Contento, S., Lannuc-
ci, E., & Lucera, L. (2003b) Effect of olive pas-
te kneading process time on the overall quality
of virgin olive oil. European Journal of Lipid
Science and Technology, 105:57–67.
- Ranalli, A., Pollastri, L., Contento, S., Lucera,
L., & Del Re, P. (2003d) Enhancing the quali-
ty of virgin olive oil by use of a new vegetable
enzyme extract during processing. European
Food Research and Technology, 216:109–115.
- Ranalli, A., Sgaramella, A., & Surricchio, G.
(1999a) The new “Cytolase 0” enzyme proces-
sing aid improves quality and yields of virgin
olive oil. Food Chemistry, 66:443–454.
- Romaniello, R., Leone, A., & Tamborrino, A.
(2017) Specification of a new de-stoner machi-
ne: Evaluation of machining effects on olive
paste’s rheology and olive oil yield and quality.
Journal of the Science of Food and Agriculture,
97:115–121.
- Rotondi, A., Bendini, A., Cerretani, L., Mari, M.,
Lercker, G., & Toschi, T. G. (2004) Effect of oli-
ve ripening degree on the oxidative stability and
organoleptic properties of cv. Nostrana di Brisig-
hella extra virgin olive oil. Journal of Agricultu-
ral and Food Chemistry, 52:3649–3654.
- Rubio, M. G., Medina, A. R., Diaz, A. M., &
Canada, M. J. A. (2006) Influence of harvesting
method and washing on the presence of pesticide
residues in olives and olive oil. Journal of Agri-
cultural and Food Chemistry, 54:8538–8544.
- Sacchi, R., Caporaso, N., Paduano, A., & Geno-
vese, A. (2015) Industrial- scale filtration affects
volatile compounds in extra virgin olive oil cv.
Ravece. European Journal of Lipid Science and
Technology, 117:2007–2014.
- Sadkaoui, A., Jiménez, A., Aguilera, M. P.,
Pacheco, R., & Beltrán, G. (2017b) Virgin oli-
ve oil yield as affected by physicochemical talc
properties and dosage. European Journal of
Lipid Science and Technology, 119:1600112.
- Sadkaoui, A., Jiménez, A., Pacheco, R., & Bel-
trán, G. (2016) Micronized natural talc with
a low particle size and a high carbonate rate is
more effective at breaking down oil-in-water
emulsion. European Journal of Lipid Science
and Technology, 118:545–552.
- Sadkaoui, A., Jiménez, A., Pacheco, R., & Bel-
trán, G. (2017a) Micronized natural talc affects
the proteins and pectic cell wall polysaccharides
during “Hojiblanca” virgin olive oil extraction.
European Journal of Lipid Science and Techno-
logy, 119:1600039.
- Salvador, M. D., Aranda, F., & Fregapane, G.
(2001) Influence of fruit ripening on ‘Cornicabra’
virgin olive oil quality A study of four successive
crop seasons. Food Chemistry, 73:45–53.
- Salvador, M. D., Aranda, F., Gomez-Alonso, S.,
& Fregapane, G. (2003) Influence of extraction
system, production year and area on Cornicabra
virgin olive oil: A study of five crop seasons.
Food Chemistry, 80:359–366.
- Sánchez-Ortiz, A., Bejaoui, M. A., Herrera, M.
P. A., Márquez, A. J., & Maza, G. B. (2016)
Application of oxygen during olive fruit crushing
impacts onthe characteristics and sensory profile
of the virgin olive oil. European Journal of Lipid
Science and Technology, 118:1018–1029.
- Sánchez-Ortiz, A., Romero, C., Pérez, A. G., &
Sanz, C. (2008) Oxygen concentration affects
volatile compound biosynthesis during virgin
olive oil production. Journal of Agricultural and
Food Chemistry, 56:4681–4685.
- Sari, H. A., & Ekinci, R. (2017) The effect of
ultrasound application and addition of leaves in
the malaxation of olive oil extraction on the olive
oil yield, oxidative stability and organoleptic qua-
lity. Food Science and Technology, 37:493–499.
- Selvaggini, R., Esposto, S., Taticchi, A., Urba-
ni, S., Veneziani, G., Di Maio, I., … Servili,
M. (2014) Optimization of the temperature and
oxygen concentration conditions in the malaxa-
tion during the oil mechanical extraction process
of four italian olive cultivars. Journal of Agricul-
tural and Food Chemistry, 62:3813–3822.
- Servili, M., Esposto, S., Taticchi, A., Urbani,
S., Di Maio, I., Veneziani, G., & Selvaggini, R.
(2015) New approaches to virgin olive oil qua-
lity, technology, and by-products valorization.
European Journal of Lipid Science and Techno-
logy, 117:1882–1892.
- Servili, M., Piacquadio, P., De Stefano, G., Tatic-
chi, A., & Sciancalepore, V. (2002) Influence of
a new crushing technique on the composition of
the volatile compounds and related sensory qua-
lity of virgin olive oil. European Journal of Lipid
Science and Technology, 104:483–489.
- Servili, M., Selvaggini, R., Taticchi, A., Esposto,
S., & Montedoro, G. (2003) Air exposure time
of olive pastes during the extraction process and
phenolic and volatile composition of virgin oli-
ve oil. Journal of the American Oil Chemists’
Society, 83:685–695.
- Servili, M., Taticchi, A., Esposto, S., Urbani, S.,
Selvaggini, R., & Montedoro, G. (2007) Effect
of olive stoning on the volatile and phenolic
composition of virgin olive oil. Journal of Agri-
cultural and Food Chemistry, 55:7028–7035.
- Servili, M., Taticchi, A., Esposto, S., Urbani, S.,
Selvaggini, R., & Montedoro, G. (2008) Influen-
ce of the decrease in oxygen during Malaxation
of olive paste on the composition of volatiles
and phenolic compounds in virgin olive oil.
Journal of Agricultural and Food Chemistry,
56:10048–10055.
- Sevim, D., Tuncay, O., & Koseoglu, O. (2013)
The effect of olive leaf addition on antioxidant
content and antioxidant activity of “Memecik”
olive oils at two maturity stages. Journal of the
American Oil Chemists’ Society, 90:1359–1369.
- Sharma, R., Sharma, P. C., Rana, J. C., & Joshi,
V. K. (2015) Improving the olive oil yield and
quality through enzyme-assisted mechanical
extraction, antioxidants and packaging. Journal of
Food Processing and Preservation, 39:157–166.
- Shibasaki, H. (2005) Influence of fruit ripening
on chemical properties of “Mission” variety oli-
ve oil in Japan. Food Science and Technology
Research, 11:9–12.
- Sinesio, F., Moneta, E., Raffo, A., Lucchetti, S.,
Peparaio, M., D’Aloise, A., & Pastore, G. (2015)
Effect of extraction conditions and storage time
on the sensory profile of monovarietal extra vir-
gin olive oil (cv Carboncella) and chemical dri-
vers of sensory changes. LWT—Food Science
and Technology, 63:281–288.
- Squeo, G., Silletti, R., Summo, C., Paradiso,
V. M., Pasqualone, A., & Caponio, F. (2016)
Influence of calcium carbonate on extraction
yield and quality of extra virgin oil from olive
(Olea europaea L. cv. Coratina). Food Chemis-
try, 209:65–71.
- Stefanoudaki, E., Koutsaftakis, A., & Harwood,
J. L. (2011) Influence of malaxation conditions
on characteristic qualities of olive oil. Food Che-
mistry, 127:1481–1486.
A&G 118
• Tomo XXX • Vol. 1 • 76-99 • (2020)
98
· A C e IT e S eSP e CIA le S ·
prospective investigation into Cancer and nutri-
tion (EPIC) study. The American Journal of Cli-
nical Nutrition, 80:1012–1018.
- Puértolas, E., & Martínez De Marañón, I. (2015)
Olive oil pilotproduction assisted by pulsed elec-
tric field: Impact on extraction yield, chemical
parameters and sensory properties. Food Che-
mistry, 167:497–502.
- Raffo, A., Bucci, R., D’Aloise, A., & Pastore, G.
(2015) Combined effects of reduced malaxation
oxygen levels and storage time on extra-virgin
olive oil volatiles investigated by a novel chemo-
metric approach. Food Chemistry, 182:257–267.
- Ranalli, A., & Angerosa, F. (1996) Integral cen-
trifuges for olive oil extraction. The qualitative
characteristics of products. Journal of the Ameri-
can Oil Chemists’ Society, 73:417–422.
- Ranalli, A., Contento, S., Schiavone, C., &
Simone, N. (2001) Malaxing temperature affects
volatile and phenol composition as well as other
analytical features of virgin olive oil. Euro-
pean Journal of Lipid Science and Technology,
103:228–238.
- Ranalli, A., & De Mattia, G. (1997) Characteri-
zation of olive oil produced with a new enzyme
processing aid. Journal of the American Oil Che-
mists’ Society, 74:1105–1113.
- Ranalli, A., De Mattia, G., & Ferrante, M. L.
(1998) The characterization of percolation oli-
ve oils produced with a new processing enzyme
aid. International Journal of Food Science &
Technology, 32:247–258.
- Ranalli, A., De Mattia, G., Patumi, M., & Proietti,
P. (1999b) Quality of virgin olive oil as influen-
ced by origin area. Grasas y Aceites, 50:249–259.
- Ranalli, A., Gomes, T., Delcuratolo, D., Conten-
to, S., & Lucera, L. (2003c) Improving virgin
olive oil quality by means of innovative extrac-
ting biotechnologies. Journal of Agricultural and
Food Chemistry, 51:2597–2602.
- Ranalli, A., Lucera, L., Contento, S., Simone,
N., & Del Re, P. (2004) Bioactive constituents,
flavors and aromas of virgin oils obtained by
processing olives with a natural enzyme extract.
European Journal of Lipid Science and Techno-
logy, 106:187–197.
- Ranalli, A., Malfatti, A., Lucera, L., Contento,
S., & Sotiriou, E. (2005) Effects of processing
techniques on the natural colourings and the
other functional constituents in virgin olive oil.
Food Research International, 38:873–878.
- Ranalli, A., Malfatti, A., Pollastri, L., Contento,
S., & Lucera, L. (2003a) Analytical quality and
genuineness of enzyme-extracted virgin olive
oil. Journal of Food Quality, 26:149–164.
- Ranalli, A., Marchegiani, D., Pardi, D., Conten-
to, S., Pardi, D., Girardi, F., & Kotti, F. (2009)
Evaluation of functional phytochemicals in
destoned virgin olive oil. Food and Bioprocess
Technology, 2:322–327.
- Ranalli, A., Pollastri, L., Contento, S., Lannuc-
ci, E., & Lucera, L. (2003b) Effect of olive pas-
te kneading process time on the overall quality
of virgin olive oil. European Journal of Lipid
Science and Technology, 105:57–67.
- Ranalli, A., Pollastri, L., Contento, S., Lucera,
L., & Del Re, P. (2003d) Enhancing the quali-
ty of virgin olive oil by use of a new vegetable
enzyme extract during processing. European
Food Research and Technology, 216:109–115.
- Ranalli, A., Sgaramella, A., & Surricchio, G.
(1999a) The new “Cytolase 0” enzyme proces-
sing aid improves quality and yields of virgin
olive oil. Food Chemistry, 66:443–454.
- Romaniello, R., Leone, A., & Tamborrino, A.
(2017) Specification of a new de-stoner machi-
ne: Evaluation of machining effects on olive
paste’s rheology and olive oil yield and quality.
Journal of the Science of Food and Agriculture,
97:115–121.
- Rotondi, A., Bendini, A., Cerretani, L., Mari, M.,
Lercker, G., & Toschi, T. G. (2004) Effect of oli-
ve ripening degree on the oxidative stability and
organoleptic properties of cv. Nostrana di Brisig-
hella extra virgin olive oil. Journal of Agricultu-
ral and Food Chemistry, 52:3649–3654.
- Rubio, M. G., Medina, A. R., Diaz, A. M., &
Canada, M. J. A. (2006) Influence of harvesting
method and washing on the presence of pesticide
residues in olives and olive oil. Journal of Agri-
cultural and Food Chemistry, 54:8538–8544.
- Sacchi, R., Caporaso, N., Paduano, A., & Geno-
vese, A. (2015) Industrial- scale filtration affects
volatile compounds in extra virgin olive oil cv.
Ravece. European Journal of Lipid Science and
Technology, 117:2007–2014.
- Sadkaoui, A., Jiménez, A., Aguilera, M. P.,
Pacheco, R., & Beltrán, G. (2017b) Virgin oli-
ve oil yield as affected by physicochemical talc
properties and dosage. European Journal of
Lipid Science and Technology, 119:1600112.
- Sadkaoui, A., Jiménez, A., Pacheco, R., & Bel-
trán, G. (2016) Micronized natural talc with
a low particle size and a high carbonate rate is
more effective at breaking down oil-in-water
emulsion. European Journal of Lipid Science
and Technology, 118:545–552.
- Sadkaoui, A., Jiménez, A., Pacheco, R., & Bel-
trán, G. (2017a) Micronized natural talc affects
the proteins and pectic cell wall polysaccharides
during “Hojiblanca” virgin olive oil extraction.
European Journal of Lipid Science and Techno-
logy, 119:1600039.
- Salvador, M. D., Aranda, F., & Fregapane, G.
(2001) Influence of fruit ripening on ‘Cornicabra’
virgin olive oil quality A study of four successive
crop seasons. Food Chemistry, 73:45–53.
- Salvador, M. D., Aranda, F., Gomez-Alonso, S.,
& Fregapane, G. (2003) Influence of extraction
system, production year and area on Cornicabra
virgin olive oil: A study of five crop seasons.
Food Chemistry, 80:359–366.
- Sánchez-Ortiz, A., Bejaoui, M. A., Herrera, M.
P. A., Márquez, A. J., & Maza, G. B. (2016)
Application of oxygen during olive fruit crushing
impacts onthe characteristics and sensory profile
of the virgin olive oil. European Journal of Lipid
Science and Technology, 118:1018–1029.
- Sánchez-Ortiz, A., Romero, C., Pérez, A. G., &
Sanz, C. (2008) Oxygen concentration affects
volatile compound biosynthesis during virgin
olive oil production. Journal of Agricultural and
Food Chemistry, 56:4681–4685.
- Sari, H. A., & Ekinci, R. (2017) The effect of
ultrasound application and addition of leaves in
the malaxation of olive oil extraction on the olive
oil yield, oxidative stability and organoleptic qua-
lity. Food Science and Technology, 37:493–499.
- Selvaggini, R., Esposto, S., Taticchi, A., Urba-
ni, S., Veneziani, G., Di Maio, I., … Servili,
M. (2014) Optimization of the temperature and
oxygen concentration conditions in the malaxa-
tion during the oil mechanical extraction process
of four italian olive cultivars. Journal of Agricul-
tural and Food Chemistry, 62:3813–3822.
- Servili, M., Esposto, S., Taticchi, A., Urbani,
S., Di Maio, I., Veneziani, G., & Selvaggini, R.
(2015) New approaches to virgin olive oil qua-
lity, technology, and by-products valorization.
European Journal of Lipid Science and Techno-
logy, 117:1882–1892.
- Servili, M., Piacquadio, P., De Stefano, G., Tatic-
chi, A., & Sciancalepore, V. (2002) Influence of
a new crushing technique on the composition of
the volatile compounds and related sensory qua-
lity of virgin olive oil. European Journal of Lipid
Science and Technology, 104:483–489.
- Servili, M., Selvaggini, R., Taticchi, A., Esposto,
S., & Montedoro, G. (2003) Air exposure time
of olive pastes during the extraction process and
phenolic and volatile composition of virgin oli-
ve oil. Journal of the American Oil Chemists’
Society, 83:685–695.
- Servili, M., Taticchi, A., Esposto, S., Urbani, S.,
Selvaggini, R., & Montedoro, G. (2007) Effect
of olive stoning on the volatile and phenolic
composition of virgin olive oil. Journal of Agri-
cultural and Food Chemistry, 55:7028–7035.
- Servili, M., Taticchi, A., Esposto, S., Urbani, S.,
Selvaggini, R., & Montedoro, G. (2008) Influen-
ce of the decrease in oxygen during Malaxation
of olive paste on the composition of volatiles
and phenolic compounds in virgin olive oil.
Journal of Agricultural and Food Chemistry,
56:10048–10055.
- Sevim, D., Tuncay, O., & Koseoglu, O. (2013)
The effect of olive leaf addition on antioxidant
content and antioxidant activity of “Memecik”
olive oils at two maturity stages. Journal of the
American Oil Chemists’ Society, 90:1359–1369.
- Sharma, R., Sharma, P. C., Rana, J. C., & Joshi,
V. K. (2015) Improving the olive oil yield and
quality through enzyme-assisted mechanical
extraction, antioxidants and packaging. Journal of
Food Processing and Preservation, 39:157–166.
- Shibasaki, H. (2005) Influence of fruit ripening
on chemical properties of “Mission” variety oli-
ve oil in Japan. Food Science and Technology
Research, 11:9–12.
- Sinesio, F., Moneta, E., Raffo, A., Lucchetti, S.,
Peparaio, M., D’Aloise, A., & Pastore, G. (2015)
Effect of extraction conditions and storage time
on the sensory profile of monovarietal extra vir-
gin olive oil (cv Carboncella) and chemical dri-
vers of sensory changes. LWT—Food Science
and Technology, 63:281–288.
- Squeo, G., Silletti, R., Summo, C., Paradiso,
V. M., Pasqualone, A., & Caponio, F. (2016)
Influence of calcium carbonate on extraction
yield and quality of extra virgin oil from olive
(Olea europaea L. cv. Coratina). Food Chemis-
try, 209:65–71.
- Stefanoudaki, E., Koutsaftakis, A., & Harwood,
J. L. (2011) Influence of malaxation conditions
on characteristic qualities of olive oil. Food Che-
mistry, 127:1481–1486.
A&G 118
• Tomo XXX • Vol. 1 • 76-99 • (2020)
98
· A C e IT e S eSP e CIA le S ·
