Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin-Reference-Cited by-同舟云学术

Characterization and evaluation of phenolic profiles and color as potential discriminating features among Spanish extra virgin olive oils with protected designation of origin

Published:2018-02 Issue: Volume:241 Page:328-337
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Becerra-Herrera Mercedes^ORCID,Vélez-Martín Alberto,Ramos-Merchante Adrián,Richter Pablo,Beltrán Rafael,Sayago Ana

Funder

University of Chile

University of Huelva

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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2. Analysis of phenolic compounds in olive oil by solid-phase extraction and ultra high performance liquid chromatography-tandem mass spectrometry;Alarcón;Food Chemistry,2012

3. Phenolic compounds and quality parameters of family farming versus protected designation of origin (PDO) extra-virgin olive oils;Antonini;Journal of Food Composition and Analysis,2016

4. Effects of cultivars and location on quality, phenolic content and antioxidant activity of extra-virgin olive oils;Baiano;Journal of the American Oil Chemists Society,2012

5. Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia;Bakhouche;Food Research International,2013

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