Olive oil varieties and ripening stages containing the antioxidants hydroxytyrosol and derivatives in compliance with EFSA health claim-Reference-Cited by-同舟云学术

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Olive oil varieties and ripening stages containing the antioxidants hydroxytyrosol and derivatives in compliance with EFSA health claim

Published:2021-04 Issue: Volume:342 Page:128291
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

López-Huertas Eduardo,Lozano-Sánchez Jesús,Segura-Carretero Antonio

Funder

Ministerio de Economía y Competitividad

European Regional Development Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils;Ambra;International Journal of Food Science and Nutrition,2017

2. Accumulation of oleuropein derivatives during olive maturation;Amiot;Phytochemistry,1989

3. Variedades y Patrones;Barranco,1998

4. Rapid and complete extraction of phenols from olive oil and determination by means of a coulometric electrode array system;Brenes;Journal of Agricultural and Food Chemistry,2000

5. Phenolic compounds in Spanish olive oils;Brenes;Journal of Agricultural and Food Chemistry,1999

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