Optimal harvesting period for cvs. Madural and Verdeal Transmontana, based on antioxidant potential and phenolic composition of olives-Reference-Cited by-同舟云学术

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Optimal harvesting period for cvs. Madural and Verdeal Transmontana, based on antioxidant potential and phenolic composition of olives

Published:2015-07 Issue:2 Volume:62 Page:1120-1126
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Sousa Anabela,Malheiro Ricardo,Casal Susana,Bento Albino,Pereira José Alberto^ORCID

Funder

Fundação para a Ciência e a Tecnologia

Ministério da Agricultura de Desenvolvimento Rural e das Pescas

União Europeia – Fundo Europeu Agrícola de Desenvolvimento Rural

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency;Andrews;Journal of Agricultural and Food Chemistry,2003

2. Comparative evaluation of Fe (III) reducing power-based antioxidant capacity assays in the presence of phenanthroline, batho-phenanthroline, tripyridyltriazine (FRAP) and ferricyanide reagents;Berker;Talanta,2007

3. Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia;Bouaziz;Journal of Agricultural and Food Chemistry,2004

4. Factors influencing phenolic compounds in table olives (Olea europaea);Charoenprasert;Journal of Agricultural and Food Chemistry,2012

5. Effect of the maturation process on the phenolic fractions, fatty acids and antioxidant activity of the Chétoui olive fruit cultivar;Damak;Journal of Agricultural and Food Chemistry,2008

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1. Modeling and optimizing the changes in physical properties of olives in response to attacks of olive fruit fly (Bactrocera oleae (Gmelin));International Journal of Tropical Insect Science;2023-04-27

2. Volatile profile and quality characteristics of the Greek “Chondrolia Chalkidikis” virgin olive oils: effect of ripening stage;European Food Research and Technology;2022-04-19

3. The estimation of optimal harvesting period for olives, based on losses in the physical and mechanical properties caused by olive fruit fly infestation at different orchard altitudes;International Journal of Tropical Insect Science;2022-01-17

4. Changes in Quality and Antioxidant Properties of Virgin Olive Oil of ‘Cornicabra’ According to Fruit Maturation in Longnan, China;Journal of Oleo Science;2021

5. Fluorescence Study of Four Olive Varieties Paste According to Sampling Dates and the Control in the Elaboration of Table Olives of “Ascolana tenera”;Food Analytical Methods;2020-10-17

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