ReviewFoods (Basel, Switzerland)2020
Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
25 citing papers in PubMed, 79 citations in OpenAlex.
- Dietary Polyphenols as Modulators of Redox Signalling: From the Antioxidant-Pro-Oxidant Continuum to Clinical Translation (2015-2025).Current issues in molecular biology · 2026Review
- A sequential multi-strain inoculation approach for designing functional Sicilian table olives.Journal of the science of food and agriculture · 2026Article
- Development of innovative high-pressure processed olive pâtés containing pasteurized olive pomace paste: a study focusing on chemical and sensory properties.Frontiers in nutrition · 2026Article
- Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured withFoods (Basel, Switzerland) · 2025Article
- The Natural Fermentation of Greek Tsounati Olives: Microbiome Analysis.Foods (Basel, Switzerland) · 2025Article
- Removing the bitterness of olives with a pilot-scale ultrasonic system and determining its effect on table olive quality.Journal of food science and technology · 2025Article
- Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review.Journal of the science of food and agriculture · 2025Review
- Fermented olives (Food chemistry: X · 2025Article
- Evaluation of the Nutritional Properties and Biodegradation of Novel Disposable Edible Tableware Made of Olive Pomace.Food science & nutrition · 2025Article
- Identification and Characterization ofMycobiology · 2025Article
- The Rising Role of Omics and Meta-Omics in Table Olive Research.Foods (Basel, Switzerland) · 2023Review
- Use of Artificial Vision during the Lye Treatment of Sevillian-Style Green Olives to Determine the Optimal Time for Terminating the Cooking Process.Foods (Basel, Switzerland) · 2023Article
- The Fate of the Chlorophyll Derivatives in Olives Preserved and/or Packaged in Presence of Exogenous Copper.Molecules (Basel, Switzerland) · 2023Article
- Antioxidant and DNA-Protective Activity of an Extract Originated from Kalamon Olives Debittering.Antioxidants (Basel, Switzerland) · 2023Article
- Novel time-domain NMR-based traits for rapid, label-free Olive oils profiling.NPJ science of food · 2022Article
- Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy).Molecules (Basel, Switzerland) · 2022Article
- Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters.Foods (Basel, Switzerland) · 2022Article
- Masking Effect ofFoods (Basel, Switzerland) · 2022Article
- Extraction, Purification and In Vitro Antioxidant Activity Evaluation of Phenolic Compounds in California Olive Pomace.Foods (Basel, Switzerland) · 2022Article
- Applicability of an In-Vitro Digestion Model to Assess the Bioaccessibility of Phenolic Compounds from Olive-Related Products.Molecules (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Table olives are a pickled food product obtained by a partial/total debittering and subsequent fermentation of drupes. Their peculiar sensory properties have led to a their widespread use, especially in Europe, as an appetizer or an ingredient for culinary use. The most relevant literature of the last twenty years has been analyzed in this review with the aim of giving an up-to-date overview of the processing and storage effects on the nutritional and sensory properties of table olives. Analysis of the literature has revealed that the nutritional properties of table olives are mainly influenced by the processing method used, even if preharvest-factors such as irrigation and fruit ripening stage may have a certain weight. Data revealed that the nutritional value of table olives depends mostly on the balanced profile of polyunsaturated and monounsaturated fatty acids and the contents of health-promoting phenolic compounds, which are best retained in natural table olives. Studies on the use of low salt brines and of selected starter cultures have shown the possibility of producing table olives with an improved nutritional profile. Sensory characteristics are mostly process-dependent, and a relevant contribute is achieved by starters, not only for reducing the bitterness of fruits, but also for imparting new and typical taste to table olives. Findings reported in this review confirm, in conclusion, that table olives surely constitute an important food source for their balanced nutritional profile and unique sensory characteristics.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.