Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia-Reference-Cited by-同舟云学术

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Phenolic characterization and geographical classification of commercial Arbequina extra-virgin olive oils produced in southern Catalonia

Published:2013-01 Issue:1 Volume:50 Page:401-408
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bakhouche Abdelhakim,Lozano-Sánchez Jesús,Beltrán-Debón Raúl,Joven Jorge,Segura-Carretero Antonio,Fernández-Gutiérrez Alberto

Funder

Spanish Ministry of Education and Science

Andalusia Regional Government Council of Innovation and Science

International Olive Oil Council (IOC)

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey;Alkan;Journal of the American Oil Chemists' Society,2012

2. Phenolic Molecules in virgin olive oils: a survey of their sensory properties, health effects. antioxidant activity and analytical methods. An overview of the last decade;Bendini;Molecules,2007

3. Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia;Cerretani;European Food Research and Technology,2006

4. Detection and quantification of phenolic compounds in olive oil by high resolution 1H nuclear magnetic resonance spectroscopy;Christophoridou;Analytica Chimica Acta,2009

5. Tentative characterization of novel phenolic compounds in extra virgin olive oils by rapid-resolution liquid chromatography coupled with mass spectrometry;Fu;Journal of Agricultural and Food Chemistry,2009

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