Antioxidant activity and phenolic composition of Cv. Cobrançosa olives affected through the maturation process-Reference-Cited by-同舟云学术

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Antioxidant activity and phenolic composition of Cv. Cobrançosa olives affected through the maturation process

Published:2014-11 Issue: Volume:11 Page:20-29
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

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

Funder

PRODER Programa de Desenvolvimento Rural

Ministério da Agricultura, Mar, Ambiente e Ordenamento do Território

EU-FEADER

FCT

POPH-QREN

FSE

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference37 articles.

1. Importance and evolution of phenolic compounds in olive during growth and maturation;Amiot;Journal of Agricultural and Food Chemistry,1986

2. Accumulation of oleuropein derivatives during maturation;Amiot;Phytochemistry,1989

3. 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

4. Antioxidant activity of phenolics extracted from Olea europaea L. leaves;Benavente-García;Food Chemistry,2000

5. 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: A Journal of Synthetic Chemistry and Natural Product Chemistry,2007

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