Virgin olive oil color and perceived quality among consumers in emerging olive-growing countries by A. Gámbaro, L. Raggio, A. C. Ellis, M. Amarillo

Subjects: “…color…”
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The Effects of Olive Pomace Ash on The Color Change of the Composite Material and Its Mechanical Properties by Soner Celen, Sencer Sureyya Karabeyoglu, Turkan Aktas, Aylin Akyildiz

“…The purpose of this study is to apply olive pomace ash Prina ash , which is the remaining pulp after the pressing of olives, to a plastic material. …”
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Highly Efficient Machine Learning Approach for Automatic Disease and Color Classification of Olive Fruits by Nashaat M. Hussain Hassan, A. A. Donkol, M. Mourad Mabrook, A. M. Mabrouk

“…The presented work deals with a new strategy based on two principles: first, a successful extraction of the fruits from the background; and second, the classification of olive fruits into eight categories based on colors and defects. …”
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Impact of olive oil usage on physical properties of chocolate fillings by J. M. Dias, M. Almeida, D. Adikevičius, P. Andzevičius, N. B. Alvarenga

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Chemical parameters and antioxidant activity of turning color natural-style table olives of the Sigoise cultivar by F. Ait Chabane, A. Tamendjari, P. Rovellini, C. Romero, E. Medina

“…A chemical characterization of turning color table olives of the Sigoise variety was made through their processing as natural-style. …”
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In vitro evaluation of the effect of ozonated olive oil containing dentifrice on enamel color change and microhardness by Nemati Karimoy Atefeh, Majidinia Sara, Bahramipour Arezoo, Baradaran Nasseri Ehsan

Subjects: “…color change…”
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A Model Based on Clusters of Similar Color and NIR to Estimate Oil Content of Single Olives by Claudio Fredes, Constantino Valero, Belén Diezma, Marco Mora, José Naranjo-Torres, Manuel Wilson, Gabriel Delgadillo

“…Lipid extraction using the traditional, destructive Soxhlet method is not able to measure oil content (OC) on a single olive. As the color and near infrared spectrum are key parameters to build an oil estimation model (EM), this study grouped olives with similar color and NIR for building EM of oil content obtained by Soxhlet from a cluster of similar olives. …”
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Treatment of olive mill wastewater using electrocoagulation process by W. Yassine, S. Akazdam, S. Zyade, B. Gourich

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Development of spreadable olive paste from the Sevillana variety by Marco Schwartz, Vilma Quitral, Claudia Daccarett, Julio Callejas

Subjects: “…color…”
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Effect of the addition of garlic on the stability and sensory quality of olive paste by M. Schwartz, V. Quitral, C. Daccarett, R. Callejas

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Color of extra virgin olive oils enriched with carotenoids from microalgae: influence of ultraviolet exposure and heating by M.C. Murillo, A.B. García, T. Lafarga, M. Melgosa, R. Bermejo

“…Extra virgin olive oils enriched with carotenoids from microalgae were studied by analyzing the effect on color of three different treatments: ultraviolet exposure, microwave heating and immersion bath heating. …”
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Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils by Anna Díez-Betriu, Julen Bustamante, Agustí Romero, Antonia Ninot, Alba Tres, Stefania Vichi, Francesc Guardiola

“…The green color of recently extracted olive oils is lost during storage at room temperature, mainly because of the pheophytinization of chlorophylls. …”
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The Fate of Chlorophylls in Alkali-Treated Green Table Olives: A Review by Roberto Ambra, Gianni Pastore, Fausta Natella

Subjects: “…table olives…”
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Comparative Evaluation of Color Correction as Image Preprocessing for Olive Identification under Natural Light Using Cell Phones by David Mojaravscki, Paulo S. Graziano Magalhães

“…The study primarily employs the YOLOv7 object detection model and compares various color correction techniques, including histogram equalization (HE), adaptive histogram equalization (AHE), and color correction using the ColorChecker. …”
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Fruiting, Morphology, and Architecture of ‘Arbequina’ and ‘Calatina’ Olive Branches by Alessandro Carella, Roberto Massenti, Giuseppe Milazzo, Tiziano Caruso, Riccardo Lo Bianco

“…Two different olive cultivars grown under a high-density hedgerow system were studied to compare their fruiting and branch architecture features and to determine the possibility to use ‘Calatina’ olive trees for intensive plantings, as a local alternative to the international reference ‘Arbequina’. …”
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A Modified Xception Deep Learning Model for Automatic Sorting of Olives Based on Ripening Stages by Seyed Iman Saedi, Mehdi Rezaei

Subjects: “…olive…”
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Physical and Thermal Evaluation of Olive Oils from Minor Italian Cultivars by Maria Paciulli, Graziana Difonzo, Paola Conte, Federica Flamminii, Amalia Piscopo, Emma Chiavaro

Subjects: “…extra virgin olive oil…”
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Influence of alternating air injection on the color and “alambrado” of natural black olives cv. Arauco, as compared with the traditional Argentine method by J. A. Juarez Romero, G. Denoya, G. Polenta

“…Ripe black olives cv. Arauco were processed under different conditions to evaluate the effects of alternating air injection (AI) on the color of olives and on spoilage known as “alambrado”, using a system based on the one patented by the “Instituto de la Grasa” (Sevilla, Spain), as compared with the traditional Argentine processing method, which consists of drying the olives in natural air (“extendido”) for 24 hours at 7, 14 and 21 days of fermentation. …”
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Optimization of olive-fruit paste production using a methodological proposal based on a sensory and objective color analysis by María Luisa Escudero-Gilete, A. J. Meléndez-Martínez, F. J. Heredia, Isabel M. Vicario

“…Several pasteurization conditions were assayed (62.5, 75, 85 and 95 °C for 15 minutes). No significant color differences (p < 0.05) were found for the objective color measurement (CIELAB) of the pastes submitted to the different pasteurization conditions. …”
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Detection of not allowed food-coloring additives (copper chlorophyllin; copper-sulphate) in green table olives sold on the Italian market by C. Negro, L. De Bellis, E. Sabella, E. Nutricati, A. Luvisi, A. Miceli

“…The objectives of this study were to detect fraudulent color adulteration of table olives with E141ii in Italian market and to confirm the presence on the market of artificially colored table olives. …”
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