Exploration of genetic resources to improve the functional quality of virgin olive oil-Reference-Cited by-同舟云学术

Exploration of genetic resources to improve the functional quality of virgin olive oil

Published:2017-11 Issue: Volume:38 Page:1-8
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

García-Rodríguez Rosa,Belaj Angjelina,Romero-Segura Carmen,Sanz Carlos,Pérez Ana G.

Funder

Programa Nacional de Recursos y Tecnologías Agroalimentarias

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference43 articles.

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2. Effect of irrigation applied to olive trees (Olea europaea L.) on phenolic compound transfer during olive oil extraction;Artajo;European Journal of Lipid Science and Technology,2006

3. Developing a core collection of olive (Olea europaea L.) based on molecular markers (DArTs, SSRs, SNPs) and agronomic traits;Belaj;Tree Genetics & Genomes,2012

4. Hydroxytyrosol acyl esters: Biosynthesis and activities;Bouallagui;Applied Biochemistry and Biotechnology,2011

5. Effect of virgin olive oil compounds on in vitro oxidation of human low density lipoproteins;Caruso;Nutrition, Metabolism, and Cardiovascular Diseases,1999

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1. Accumulation Patterns of Metabolites Responsible for the Functional Quality of Virgin Olive Oil during Olive Fruit Ontogeny;Antioxidants;2023-12-20

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4. Insights into the use of phenylalanine ammonia-lyase as a marker for the selection of olive cultivars with improved virgin olive oil functionality;Acta Horticulturae;2023-03

5. RETRACTED ARTICLE: Chemical and Sensory Properties of Olive Oils Obtained by Crossing of ‘Ascolana Tenera’ with ‘Karamürsel Su’, ‘Tavşan Yüreği’ and ‘Uslu’ Varieties;Erwerbs-Obstbau;2023-02-02