Effect of olive ripening degree on the antidiabetic potential of biophenols-rich extracts of Brava Gallega virgin olive oils-Reference-Cited by-同舟云学术

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Effect of olive ripening degree on the antidiabetic potential of biophenols-rich extracts of Brava Gallega virgin olive oils

Published:2020-11 Issue: Volume:137 Page:109427
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Reboredo-Rodríguez P.,Olmo-García L.,Figueiredo-González M.,González-Barreiro C.,Carrasco-Pancorbo A.,Cancho-Grande B.

Funder

European Union

Ministerio de Ciencia, Innovación y Universidades

Xunta de Galicia

University of Granada

Publisher

Elsevier BV

Subject

Food Science

Reference67 articles.

1. In vitro potential of Ascophyllum nodosum phenolic antioxidant-mediated α-glucosidase and α-amylase inhibition;Apostolidis;Journal of Food Science,2010

2. Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit;Artajo;Journal of the Science of Food and Agriculture,2006

3. Evaluating the potential of phenolic profiles as discriminant features among extra virgin olives oils form Moroccan controlled designations of origin;Bajoub;Food Research International,2016

4. Seasonal changes in olive fruit characteristics and oil accumulation during ripening process;Beltrán;Journal of Science and Food Agriculture,2004

5. Oil biogenesis and antioxidant compounds from “Arauco” olive (Olea europea L.) cultivar during fruit development and ripening;Bodoira;European Journal of Lipid Science and Technology,2015

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2. Anticancer Properties of Some Selected Plant Phenolic Compounds: Future Leads for Therapeutic Development;Journal of Herbal Medicine;2023-12

3. Influence of geographical origin, harvesting time and processing system on the characteristics of olive-mill wastewater: A step toward reducing the environmental impact of the olive oil sector;Environmental Technology & Innovation;2023-11

4. Towards a circular economy in virgin olive oil production: Valorization of the olive mill waste (OMW) “alpeorujo” through polyphenol recovery with natural deep eutectic solvents (NADESs) and vermicomposting;Science of The Total Environment;2023-05

5. In-field hyperspectral imaging dataset of Manzanilla and Gordal olive varieties throughout the season;Data in Brief;2023-02

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