Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment-Reference-Cited by-同舟云学术

Improvement of bioactive phenol content in virgin olive oil with an olive-vegetation water concentrate produced by membrane treatment

Published:2011-02 Issue:4 Volume:124 Page:1308-1315
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Servili Maurizio,Esposto Sonia,Veneziani Gianluca,Urbani Stefania,Taticchi Agnese,Di Maio Ilona,Selvaggini Roberto,Sordini Beatrice,Montedoro GianFrancesco

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. A new process for the management of olive oil mill waste water and recovery of natural antioxidants;Agalias;Journal of Agricultural and Food Chemistry,2007

2. Volatile compounds in virgin olive oil: Occurrence and their relationship with the quality;Angerosa;Journal Chromatography A,2004

3. Ibuprofen-like activity in extra-virgin olive oil;Beauchamp;Nature,2005

4. Antibacterial polyphenols from olive oil mill wastewaters;Capasso;Journal of Applied Bacteriology,1995

5. Bioactive effects of olive oil phenolic compounds in humans: Reduction of heart disease factors and oxidative damage;Covas;Inflammopharmacology,2009

Cited by 87 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers;Meat Science;2024-07

2. Influence of Chabazite Zeolite Foliar Applications Used for Olive Fruit Fly Control on Volatile Organic Compound Emission, Photosynthesis, and Quality of Extra Virgin Olive Oil;Plants;2024-02-29

3. Olive mill wastes: from wastes to resources;Environmental Science and Pollution Research;2024-02-26

4. Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto;Antioxidants;2024-01-20

5. Taro leaves extract and probiotic lactic acid bacteria: A synergistic approach to improve antioxidant capacity and bioaccessibility in fermented milk beverages;LWT;2023-09