Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a
limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present …

Olive leaves represent a waste from the olive oil industry which can be reused as source of
polyphenols. The most representative phenolic compound of olive leaves is the secoiridoid …

Current legislation in Spain indicates that table olives must be free of off-odors and off-
flavors and without symptoms of ongoing alteration or abnormal fermentations. In this …

Spanish-style table olives are one of the most common processed foods in the
Mediterranean countries. Lack of control during fermentation can lead to one of the main …

Table olives are among the most well-known fermented foods, being a vital part of the
Mediterranean pyramid diet. They constitute a noteworthy economic factor for the producing …

As an alternative to traditional sensory analysis evaluation, machine olfaction represents a
valuable tool for detecting incipient defects caused by microorganisms. For this purpose …

Hydroxytyrosol (HT) is an amphipathic functional phenol found in the olive tree, both in its
leaves and fruits, in free or bound forms, as well as in olive oil and by-products of olive oil …

To improve food quality, the use of olive leaf extracts has been an emergent strategy that
needs to be study in different scenarios. Certain local olive varieties are waiting to be …

A method for reducing the acrylamide formation in Californian-style black olive varieties by
the addition of different phenol standards and olive leaf extract (OLE) during the sterilisation …

Acrylamide was not detected after high hydrostatic pressure (HHP) of four different table
olive varieties (Azeitera, Carrasqueña, Conserva de Elvas, and Morisca). Hydroxytyrosol …