ArticleUltrasonics sonochemistry2021
The ultrasound application does not affect to the thermal properties and chemical composition of virgin olive oils.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 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
9 citing papers in PubMed.
- Green Optimization of Sesame Seed Oil Extraction via Pulsed Electric Field and Ultrasound Bath: Yield, Antioxidant Activity, Oxidative Stability, and Functional Food Potential.Foods (Basel, Switzerland) · 2025Article
- Characterization of Beeswax and Rice Bran Wax Oleogels Based on Different Types of Vegetable Oils and Their Impact on Wheat Flour Dough Technological Behavior during Bun Making.Gels (Basel, Switzerland) · 2024Article
- Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil.F1000Research · 2023Article
- Ultrasound-Assisted Extraction of Cannabinoids from Cannabis Sativa for Medicinal Purpose.Pharmaceutics · 2022Article
- Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability.Foods (Basel, Switzerland) · 2022Review
- Ferrihydrite/ultrasound activated peroxymonosulfate for humic acid removal.Turkish journal of chemistry · 2022Article
- Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil.Foods (Basel, Switzerland) · 2021Article
- A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception.Foods (Basel, Switzerland) · 2021Review
- Impact of Emerging Technologies on Virgin Olive Oil Processing, Consumer Acceptance, and the Valorization of Olive Mill Wastes.Antioxidants (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this work, the effects of high power ultrasound treatment (40 kHz) on virgin olive oil (VOO) for different times (0, 15, 30 min) were studied, in order to verify if extent modifications in their chemical composition and thermal properties. The effects of the different ultrasound treatments on VOOs were determined considering the following parameters: quality index (free acidity, K
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Registered trials
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