Effect of agronomical practices on carpology, fruit and oil composition, and oil sensory properties, in olive (Olea europaea L.)-Reference-Cited by-同舟云学术

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Effect of agronomical practices on carpology, fruit and oil composition, and oil sensory properties, in olive (Olea europaea L.)

Published:2014-09 Issue: Volume:159 Page:236-243
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rosati Adolfo,Cafiero Caterina,Paoletti Andrea,Alfei Barbara,Caporali Silvia,Casciani Lorena,Valentini Massimiliano

Funder

Italian Ministry for Agricultural, Food and Forestry Politics

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Variations in the nutritive values of foods;Asenjo;American Journal Clinical Nutrition,1962

2. Effect of crop load on fruit ripening and olive oil (Olea europea L.);Barone;Journal of Horticultural Science,1994

3. A comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods;Bourne;Critical Reviews in Food Science and Nutrition,2002

4. Agroecosystem management and nutritional quality of plant foods: the case of organic fruits and vegetables;Brandt;Critical Reviews in Plant Sciences,2011

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

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