Changes in phenolic composition in olive tree parts according to development stage-Reference-Cited by-同舟云学术

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Changes in phenolic composition in olive tree parts according to development stage

Published:2017-10 Issue: Volume:100 Page:454-461
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Abaza Leila,Taamalli Amani,Arráez-Román David,Segura-Carretero Antonio,Fernández-Gutierrérez Alberto,Zarrouk Mokhtar,Youssef Nabil Ben

Funder

Spanish Ministry of Science and Innovation

Andalusian Regional Government Council of Innovation and Science

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Chétoui olive leaf extracts: Influence of the solvent type on phenolics and antioxidant activities;Abaza;Grasas y Aceites,2011

2. Olive phenolic compounds: Metabolic and transcriptional profiling during fruit development;Alagna;BMC Plant Biology,2012

3. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses;Balasundram;Food Chemistry,2006

4. Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS);Ballus;Food Chemistry,2015

5. Comparative study on phenolic content and antioxidant activity during maturation of the olive cultivar Chemlali from Tunisia;Bouaziz;Journal of Agricultural and Food Chemistry,2004

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