Influence of fruit destoning on bioactive compounds of virgin olive oil-Reference-Cited by-同舟云学术

Influence of fruit destoning on bioactive compounds of virgin olive oil

Published:2021-06 Issue: Volume:145 Page:111354
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Criado-Navarro Inmaculada^ORCID,Ledesma-Escobar Carlos Augusto,Olmo-Peinado José María,Parrado-Martínez María José,Vílchez-García Pedro J.,Espejo-Calvo Juan A.,Priego-Capote Feliciano

Funder

CDTI

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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2. Olive phenolic compounds: Metabolic and transcriptional profiling during fruit development;Alagna;BMC Plant Biology,2012

3. Influence of olive paste preparation conditions on virgin olive oil triterpenic compounds at laboratory-scale;Allouche;Food Chemistry,2010

4. Effects of cultivars and location on quality, phenolic content and antioxidant activity of extra-virgin olive oils;Baiano;Journal of the American Oil Chemists Society,2013

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2. Monitoring the partition of bioactive compounds in the extraction of extra virgin olive oil;LWT;2022-06

3. Extra Virgin Olive Oil from Destoned Fruits to Improve the Quality of the Oil and Environmental Sustainability;Foods;2022-05-19

4. Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety;Comprehensive Reviews in Food Science and Food Safety;2022-04-02

5. Effects of Ultrasound Technology on the Qualitative Properties of Italian Extra Virgin Olive Oil;Foods;2021-11-22