Author:
Baiano Antonietta,Previtali Maria Assunta,Viggiani Ilaria,Varva Gabriella,Squeo Giacomo,Paradiso Vito Michele,Summo Carmine,Gomes Tommaso,Caponio Francesco
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference33 articles.
1. Caporaso N, Padano A, Nicoletti G, Sacchi R (2013) Capsaicinoids, antioxidant activity, and volatile compounds in olive oil flavoured with dried chilli pepper (Capsicum annuum). Eur J Lipid Sci Technol 115:1434–1442
2. Damechki M, Sotiropoulou S, Tsimidou M (2001) Antioxidant and pro-oxidant factors in oregano and rosemary gourmet olive oils. Grasas Aceites 52:207–213
3. Riva M, Di Cesare LF, Schiraldi A (1993) Microwave and traditional technology to prepare garlic aromatized olive oil. In: Charalambous G (ed) Food flavours, ingredients and composition. Elsevier, Holland
4. Baiano A, Gambacorta G, La Notte E (2010) Aromatization of olive oil. In: Pandalai SG (ed), Research Signpost, Kerala, p 1–29
5. Antoun N, Tsimidou M (1997) Gourmet olive oils: stability and consumer acceptability studies. Food Res Int 2:131–136