The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability-Reference-Cited by-同舟云学术

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The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability

Published:2020-06 Issue: Volume:314 Page:126183
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Miho H.,Moral J.,López-González M.A.,Díez C.M.,Priego-Capote F.

Funder

Spanish Ministerio de Economía y Competitividad and the Interreg-Med

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Characterisation of virgin olive oil of Italian olive cultivars: “Frantoio” and “Leccino”, grown in Andalusia;Aguilera;Food Chemistry,2005

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

3. Influence of malaxation temperature and time on the quality of virgin olive oils;Angerosa;Food Chemistry,2001

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

5. ApolloOliveOil (2018). Apollo Olive Oil. Retrieved from http://apollooliveoil.com/press.php.

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2. Evaluation of immunomodulatory properties of phenolic extracts from olive mill by-products using Caco-2 cells and molecular docking analysis;Journal of Agriculture and Food Research;2024-09

3. Olive Oil (Royal Cultivar) from Mill Obtained by Short Time Malaxation and Early Ripening Stage;Foods;2024-08-18

4. Towards an index of damage of olive paste during virgin olive oil extraction: The role of β-OH-acteoside diastereomers for risk assessment of the fusty/muddy sediment sensory defect;Journal of Food Composition and Analysis;2024-07

5. Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions;Food Research International;2024-07

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