Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree (Olea europaea L.)-Reference-Cited by-同舟云学术

Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree (Olea europaea L.)

Published:2020-01-01 Issue:1 Volume:18 Page:76-83
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Blanch Gracia Patricia¹^ORCID,Gómez-Jiménez Maria C.²^ORCID,Ruiz Del Castillo Maria Luisa¹^ORCID

Affiliation:

1. Department of Characterization, Quality and Security, Instituto De Ciencia Y Tecnología De Alimentos Y Nutrición, Consejo Superior deInvestigaciones Científicas (ICTAN-CSIC), Madrid, Spain

2. Departamento De Biología Vegetal, Ecología Y Ciencias De La Tierra, Universidad De Extremadura, Badajoz, Spain

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1715486

Reference30 articles.

1. Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locations

2. Methyl jasmonate effectively enhanced some defense enzymes activity and Total Antioxidant content in harvested “Sabrosa” strawberry fruit

3. Influencia del retraso en el procesado de las aceitunas tras la recolección, en parámetros físico-químicos y nutricionales del aceite de oliva de la variedad Racimilla

4. Effect of the Treatment of the Olive Tree (Olea europaea L.) on the Phenolic Content and Antioxidant Properties in Olive Fruits

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1. Hormonal Content and Gene Expression during Olive Fruit Growth and Ripening;Plants;2023-11-12

2. Response Surface Methodology‐Based Optimized Ultrasonic‐Assisted Extraction and Characterization of Selected High‐Value Components from Gemlik Olive Fruit;Chemistry & Biodiversity;2023-06-19

3. Changes in fatty acid composition and antioxidant content of olive fruits after preharvest methyl jasmonate and abscisic acid treatments;Acta Horticulturae;2022-09