Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition-Reference-Cited by-同舟云学术

Filtered vs. naturally sedimented and decanted virgin olive oil during storage: Effect on quality and composition

Published:2017-10 Issue: Volume:84 Page:370-377
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Brkić Bubola Karolina,Lukić Marina,Mofardin Irena,Butumović Anamarija,Koprivnjak Olivera

Funder

Ministry of Agriculture of the Republic of Croatia

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil;Bakhouche;Talanta,2014

2. Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process;Bakhouche;Food Control,2014

3. Phenolic molecules in virgin olive oils: A survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade;Bendini;Molecules,2007

4. Influence of filtration on composition of olive oils;Brkić Bubola,2015

5. Volatile compounds and sensory profiles of monovarietal virgin olive oils from Buža, Črna and Rosinjola cultivars in Istria (Croatia);Brkić Bubola;Food Technology and Biotechnology,2012

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