High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-nuclear magnetic resonance characterization-Reference-Cited by-同舟云学术

High-performance liquid chromatography evaluation of phenols in olive fruit, virgin olive oil, vegetation waters, and pomace and 1D- and 2D-nuclear magnetic resonance characterization

Published:1999-07 Issue:7 Volume:76 Page:873-882
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

Servili Maurizio¹,Baldioli Maura¹,Selvaggini Roberto¹,Miniati Enrico¹,Macchioni Alceo²,Montedoro Gianfrancesco³

Affiliation:

1. ; Istituto di Industrie Agrarie; University of Perugia; Via S. Costanzo 06126 Perugia Italy

2. ; Dipartimento di Chimica; University of Perugia; 06123 Perugia Italy

3. ; University of Molise; Via De Sanctis 86100 Campobasso Italy

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference34 articles.

1. Evaluation of the Bitter Taste in Virgin Olive Oil;Gutierrez Rosales;J. Am. Oil Chem. Soc.,1992

2. Inhibition of Platelet Aggregation and Eicosanoid Production by Phenolic Component of Olive Oil;Petroni;Thrombosis Res.,1995

3. Low Density Lipoprotein Oxidation Is Inhibited in vitro by Olive Oil Constituents;Visioli;Atherosclerosis,1995

4. Determination of Total Polyphenols in Olive Oils;Vazquez Roncero;Grasas Aceites,1973

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