Phenolic enrichment of foods curated in olive oil: Kinetics and chemical evaluation

Author:

Castillo-Luna A.,Priego-Capote F.

Funder

European Regional Development Fund

Centro de Investigación Biomédica en Red Fragilidad y Envejecimiento Saludable

Gobierno de España Ministerio de Ciencia e Innovación

Ministerio de Ciencia e Innovación

Instituto de Salud Carlos III

European Social Fund Plus

Ministerio de Universidades

Publisher

Elsevier BV

Reference22 articles.

1. Reglamento (UE) 432/2012 de relativo a las declaraciones nutricionales y de propiedades saludables en los alimentos;432/2012, R. (UE) N;Diario Oficial de La Unión Europea,2012

2. Enrichment of refined olive oil with phenolic compounds: Evaluation of their antioxidant activity and their effect on the bitter index;Artajo;Journal of Agricultural and Food Chemistry,2006

3. Food by-products valorisation: Grape pomace and olive pomace (pâté) as sources of phenolic compounds and fiber for enrichment of tagliatelle pasta;Balli;Food Chemistry,2021

4. The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile;Castillo-Luna;Food Chemistry,2021

5. The secoiridoid profile of virgin olive oil conditions phenolic metabolism;Castillo-Luna;Food Chemistry,2022

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