The roasting process is one of the critical points to obtain a product of the highest quality
with certain sensorial properties including the aroma of coffee. Samples of coffee beans …

Table olives are often the result of fermentation, a process where microorganisms transform
raw materials into the final product. The microbial community can significantly impact the …

The degradation process of virgin olive oil (VOO) is related to storage time and the type of
storage container used. The aim of this work is to explore the evolution of the VOO quality …

Recent advances in biotechnology have ensured that one of the main olive tree by-products
is olive leaf extract (OLE), a rich source in bioactive compounds. The aim of this work was to …

The aim of this research was to apply an electronic device as indirect predictive technology
to evaluate toxic chemical compounds in roasted espresso coffee. Fresh coffee beans were …

Californian-style black olives can undergo different chemical changes during the sterilization
process that can affect their sensory and phenol characteristics. Thus, these olives were …

The purpose of this study was to investigate the use of an experimental electronic nose (E-
nose) as a predictive tool for detecting the formation of chemical process contaminants in …

The aim of this work was analyzing the use of olive leaf extracts (OLE) obtained from two
local Tunisian olive tree cultivars 'Chemlali'and'Sayali'to reduce the acrylamide in …

Almond oils extracted from roasted kernels at different roasting times at 150° C were
analyzed to quantify quality parameters such as acidity, peroxide value, K 232, K 270 …

Oxidized black table olives are frequently consumed in the Mediterranean diet. To improve
food quality, the use of by-products is an emergent strategy that should be more studied …