Evaluating the potential of phenolic profiles as discriminant features among extra virgin olive oils from Moroccan controlled designations of origin-Reference-Cited by-同舟云学术

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Evaluating the potential of phenolic profiles as discriminant features among extra virgin olive oils from Moroccan controlled designations of origin

Published:2016-06 Issue: Volume:84 Page:41-51
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bajoub Aadil,Ajal El Amine,Fernández-Gutiérrez Alberto,Carrasco-Pancorbo Alegría

Funder

Millennium Challenge Account Morocco

Fruit Tree Productivity Project (PAF)/Olive Cultivation Register Project/North Moroccan Regions

Spanish Agency for International Development Cooperation (AECID)

Vice-Rector's Office for International Relations and Development Cooperation of the University of Granada

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Extracts deriving from olive mill waste water and their effects on the liver of the goldfish Carassius auratus fed with hypercholesterolemic diet;Alesci;Natural Product Research,2014

2. Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometry;Angerosa;Journal of Chromatography A,1996

3. Phenolic compounds and quality parameters of family farming versus protected designation of origin (PDO) extra-virgin olive oils;Antonini;Journal of Food Composition and Analysis,2015

4. Variations of phenolic compounds, fatty acids and some qualitative characteristics of Sarıulak olive oil as induced by growing area;Arslan;Food Research International,2013

5. Contribution to the establishment of a protected designation of origin for Meknès virgin olive oil: A 4-years study of its typicality;Bajoub;Food Research International,2014

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2. A preliminary study on the potential of FT-IR spectroscopy and chemometrics for tracing the geographical origin of Moroccan virgin olive oils;Journal of AOAC INTERNATIONAL;2022-11-03

3. Impact of fresh olive leaves addition during the extraction of Arbequina virgin olive oils on the phenolic and volatile profiles;Food Chemistry;2022-11

4. Geographical authentication of virgin olive oil by GC-MS sesquiterpene hydrocarbon fingerprint: Scaling down to the verification of PDO compliance;Food Control;2022-09

5. Singular Olive Oils from a Recently Discovered Spanish North-Western Cultivar: An Exhaustive 3-Year Study of Their Chemical Composition and In-Vitro Antidiabetic Potential;Antioxidants;2022-06-23

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