Effect of an olive phenolic extract on the quality of vegetable oils during frying-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of an olive phenolic extract on the quality of vegetable oils during frying

Published:2015-06 Issue: Volume:176 Page:184-192
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Esposto S.,Taticchi A.,Di Maio I.,Urbani S.,Veneziani G.,Selvaggini R.,Sordini B.,Servili M.

Funder

Consorzio Olivicolo Italiano UNAPROL

MIUR

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Enrichment of refined olive oil with phenolic compounds: Evaluation of their antioxidant activity and their effect on the bitter index;Artajo;Journal of Agriculture of Food Chemistry,2006

2. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil;Baldioli;Journal of the American Oil Chemists’ Society,1996

3. Evaluation of the antioxidant capacity of individual phenolic compounds in virgin olive oil;Carrasco-Pancorbo;Journal of Agriculture and Food Chemistry,2005

4. Evaluation of the influence of thermal oxidation on the phenolic composition and on the antioxidant activity of extra-virgin olive oils;Carrasco-Pancorbo;Journal of Agriculture and Food Chemistry,2007

5. Olive oil stability under deep-frying conditions;Casal;Food and Chemical Toxicology,2010

Cited by 81 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. An efficient method for quantitative analysis of the lipophilic rosemary extract applied in vegetable oils;International Journal of Food Science & Technology;2024-07-18

2. Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto;Antioxidants;2024-01-20

3. A new insight into synergistic effects between endogenous phenolic compounds additive and α-tocopherol for the stability of olive oil;Food Chemistry;2023-11

4. Potential of the Oxidized Form of the Oleuropein Aglycon to Monitor the Oil Quality Evolution of Commercial Extra-Virgin Olive Oils;Foods;2023-08-04

5. Effect of Catechin on the Formation of Polycyclic Aromatic Hydrocarbons in Camellia oleifera Oil during Thermal Processing;Foods;2023-02-25

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3