Validation of the oxygen radical absorbance capacity (ORAC) parameter as a new index of quality and stability of virgin olive oil-Reference-Cited by-同舟云学术

Validation of the oxygen radical absorbance capacity (ORAC) parameter as a new index of quality and stability of virgin olive oil

Author:

Ninfali Paolino¹,Bacchiocca Mara¹,Biagiotti Enrica¹,Servili Maurizio²,Montedoro Gianfrancesco²

Affiliation:

1. ; Istituto di Chimica Biologica “G. Fornaini; Università di Urbino; Via A. Saffi 2 I-61029 Urbino (PU) Italy

2. ; Department of Food Science; University of Perugia; 06126 Perugia Italy

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference32 articles.

2. Mediterranean Diet Pyramid: Cultural Model for Healty Eating;Willett;Ibid.,1995

3. Composizione Chimica dell'Olio di Oliva e sue Variazioni Indotte dal Processo di Rettificazione;Tiscornia;Riv. Ital. Sostanze Grasse,1982

5. Simple and Hydrolyzable Compounds in Virgin Olive Oil. 3. Spectroscopic Characterizations of Secoiridoid Derivates;Montedoro;Ibid.,1993

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