Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition-Reference-Cited by-同舟云学术

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Soft-deodorization of virgin olive oil: Study of the changes of quality and chemical composition

Published:2017-04 Issue: Volume:220 Page:42-50
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aparicio-Ruiz Ramón,Romero Inmaculada,García-González Diego L.,Oliver-Pozo Celia,Aparicio Ramón

Funder

Comisión Interministerial de Ciencia y Tecnología

European Regional Development Funds

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Olive oil authentication;Aparicio,2013

2. Does “Best Before” date embody extra-virgin olive oil freshness?;Aparicio-Ruiz;Journal of Agricultural and Food Chemistry,2014

3. Phenolic profile of virgin olive oils with and without sensory defects: Oils with non-oxidative defects exhibit a considerable concentration of phenols;Aparicio-Ruiz;European Journal of Lipid Science and Technology,2016

4. Thermal degradation kinetics of chlorophyll pigments in virgin olive oils. 1. Compounds of series a;Aparicio-Ruiz;Journal of Agricultural and Food Chemistry,2010

5. Mathematical model to predict the formation of pyropheophytin a in virgin olive oil during storage;Aparicio-Ruiz;Journal of Agricultural and Food Chemistry,2012

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2. Direct and rapid profiling of triacylglycerols in extra virgin olive oil using UHPLC-MS/MS;Food Control;2024-04

3. Untargeted 4D-metabolomics using Trapped Ion Mobility combined with LC-HRMS in extra virgin olive oil adulteration study with lower-quality olive oils;Food Chemistry;2024-02

4. Carotenoid, Tocopherol, and Volatile Aroma Compounds in Eight Sacha Inchi Seed (<i>Plukenetia volubilis</i> L.) Oil Accessions;Journal of Oleo Science;2024

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