Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils-Reference-Cited by-同舟云学术

Influence of fruit ripening process on the natural antioxidant content of Hojiblanca virgin olive oils

Published:2005-02 Issue:2 Volume:89 Page:207-215
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Beltrán Gabriel,Aguilera Maria Paz,Rio Carmen Del,Sanchez Sebastián,Martinez Leopoldo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Sensory properties of virgin olive oil polyphenols: Identification of deacetoxy-ligstroside aglycon as a key contributor to pungency;Andrewes;Journal of the Agriculture and Food Chemistry,2003

2. Effect of various compounds on virgin olive oil stability measured by Rancimat;Aparicio;Journal of the Agriculture and Food Chemistry,1999

3. Catalogo Mundial de Variedades Del Olivo;Barranco,2000

4. Nutritional and potential disease prevention properties of carotenoids;Basu;Journal of the American Oil Chemists' Society,2001

5. Beltrán, G. (2000). Influencia del proceso de maduración del fruto de Olea europaea L. sobre las caracterı́sticas fı́sico-quı́micas de los aceites. PhD Thesis. Facultad de CC. Experimentales, Universidad de Jaén

Cited by 177 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. Physicochemical Characteristics and Antioxidant Activity of Some Algerian Extra Virgin Olive Oils (Olea europaea L.);Current Nutrition & Food Science;2024-09

2. Extracellular vesicles from olive wastewater and pomace by‐products: Isolation, characterization of their lipid and phenolic profiles, and evaluation of their radical scavenging activity;European Journal of Lipid Science and Technology;2024-08-22

3. Extra Virgin Olive Oil′s Main Components′ Antioxidant Activity and in Silico Effect on AKT1;Chemistry & Biodiversity;2024-08-14

4. Maximizing Antioxidant Potential in Picual Virgin Olive Oil: Tailoring Agronomic and Technological Factors with Response Surface Methodology;Foods;2024-07-01

5. How the “Olive Oil Polyphenols” Health Claim Depends on Anthracnose and Olive Fly on Fruits;Foods;2024-06-01