Assessing tyrosol and hydroxytyrosol in Portuguese monovarietal olive oils: Revealing the nutraceutical potential by a combined spectroscopic and chromatographic techniques

Assessing tyrosol and hydroxytyrosol in Portuguese monovarietal olive oils: Revealing the nutraceutical potential by a combined spectroscopic and chromatographic techniques - based approach

Published:2020-01 Issue: Volume:118 Page:108797
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Pereira Catarina^ORCID,Costa Freitas Ana Maria,Cabrita Maria João,Garcia Raquel

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Food Science

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1. Usefulness of the 1H NMR Multisuppression Approach for the Global Characterization of Monovarietal Extra-Virgin Olive Oils;Foods;2024-07-22

2. Hydroxytyrosol recovery from olive pomace: a simple process using olive mill industrial equipment and membrane technology;Journal of Food Science and Technology;2023-09-20

3. Effect of regulated and sustained irrigation on oil concentration and minor compounds of olive oil;Acta Horticulturae;2023-07

4. A Critical Appraisal of the Separation Protocols Proposed for the Implementation of the Health Claim on “Olive Oil Polyphenols” (EC Regulation 432/2012);Separations;2022-11-07

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