Proteins in Olive Fruit and Oil-Reference-Cited by-同舟云学术

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Proteins in Olive Fruit and Oil

Published:2013-11-21 Issue:5 Volume:54 Page:611-624
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Montealegre Cristina,Esteve Clara,García Maria Concepción,García-Ruiz Carmen,Marina Maria Luisa

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.598639

Reference52 articles.

1. Evolution of biométrie parameters and chemical composition of olives from the Moroccan Picholine variety during fruit ripeness

2. Biochemical Characterization and Cellular Localization of 11S Type Storage Proteins in Olive (Olea europaea L.) Seeds

3. Changes in phenolic and enzymatic activities content during fruit ripening in two Italian cultivars of Olea europaea L.

4. d-Amino Acid Formation in Sterilized Alkali-Treated Olives

Cited by 22 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. Extraction, Purification, and Characterization of Olive (Olea europaea L., cv. Chemlal) Polyphenol Oxidase;Journal of Agricultural and Food Chemistry;2024-01-30

2. Catalytic properties of lipoxygenase extracted from nine different Italian olive varieties (Olea europaea L.);International Journal of Food Science & Technology;2023-06-28

3. In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient;Critical Reviews in Food Science and Nutrition;2023-04-25

4. Impact of high-voltage electrical discharges on the extraction of phenolic compounds from oilseed by-products and wastes;Processing of Food Products and Wastes with High Voltage Electrical Discharges;2023

5. Recent Development in Antioxidant Peptides of Woody Oil Plant By-Products;Food Reviews International;2022-05-10

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