Author:
Mazzotti Fabio,Benabdelkamel Hicham,Di Donna Leonardo,Maiuolo Loredana,Napoli Anna,Sindona Giovanni
Subject
General Medicine,Food Science,Analytical Chemistry
Reference30 articles.
1. Effects of conventional heating on the stability of major olive oil phenolic compounds by tandem mass spectrometry and isotope dilution assay;Attya;Molecules,2010
2. Thermal effects on micro and macro components of olive oil by tandem mass spectrometry;Attya;La rivista di Scienza dell’Alimentazione,2011
3. Liquid–liquid and solid-phase extractions of phenols from virgin olive oil and their separation by chromatographic and electrophoretic methods;Bendini;Journal of Chromatography A,2003
4. Obtaining 4-vinylphenols by decarboxylation of natural 4-hydroxycinnamic acids under microwave irradiation;Bernini;Tetrahedron,2007
5. Effect of virgin olive oil compounds on in vitro oxidation of human low density lipoproteins;Caruso;Nutrition, Metabolism and Cardiovascular Diseases,1999
Cited by
44 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