Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition-Reference-Cited by-同舟云学术

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Effect of light exposure on the quality of extra virgin olive oils according to their chemical composition

Published:2017-08 Issue: Volume:229 Page:726-733
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

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

Funder

Ministero Italiano dell’Università della Ricerca

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

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

2. Relationship between volatile compounds and sensory attributes by statistical sensory wheel;Aparicio;Journal of the American Oil Chemists' Society,1996

3. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil;Baldioli;Journal of the American Oil Chemists’ Society,1996

4. Stability of the sensory quality of virgin olive oil during storage. An overview;Bendini;Italian Food & Beverage Technology,2010

5. Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: Focus on protection against cardiovascular and metabolic diseases;Bulotta;Journal of Translational Medicine,2014

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