Effects of pH and ferric ions on the antioxidant activity of olive polyphenols in oil-in-water emulsions-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of pH and ferric ions on the antioxidant activity of olive polyphenols in oil-in-water emulsions

Published:2002-06 Issue:6 Volume:79 Page:571-576
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Paiva-Martins Fátima¹,Gordon Michael H.²

Affiliation:

1. ; Centro de Investigação em Química, Departamento de Química, Faculdade de Ciências; Universidade do Porto; 4169-007 Porto Portugal

2. ; School of Food Biosciences; The University of Reading; Whiteknights P.O. Box 226 RG6 6AP Reading United Kingdom

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference18 articles.

1. Simple and Hydrolyzable Compounds in Virgin Olive Oil. 3. Spectroscopic Characterizations of the Secoiridoid Derivatives;Montedoro;J. Agric. Food Chem.,1993

2. Antioxidant Activity of Tocopherols and Phenolic Compounds of Virgin Olive Oil;Baldioli;J. Am. Oil Chem. Soc.,1996

3. Phenolic Compounds in Spanish Olive Oils;Brenes;J. Agric. Food Chem.,1999

4. F. Paiva-Martins, and M. Almeida, Antioxidant Activity of Hydroxytyrosol Acetate Compared with Other Olive Oil Polyphenols;Gordon;Ibid.,2001

5. Lipid Oxidation in Emulsions as Affected by Charge Status of Antioxidants and Emulsion Droplets;Mei;Ibid.,1999

Cited by 62 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of FeII, tannic acid, and pH on the physicochemical stability of oil body emulsions;LWT;2023-03

2. A biochemical perspective on the fate of virgin olive oil phenolic compounds in vivo;Critical Reviews in Food Science and Nutrition;2022-09-12

3. Compositional Changes in the Extra Virgin Olive Oil Used as a Medium for Cheese Preservation;Foods;2022-08-04

4. Olive Oil Phenolic Compounds as Antioxidants in Functional Foods: Description, Sources and Stability;Lipid Oxidation in Food and Biological Systems;2022

5. A comprehensive review on polarity, partitioning, and interactions of phenolic antioxidants at oil–water interface of food emulsions;Comprehensive Reviews in Food Science and Food Safety;2021-06-30

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3