The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil-Reference-Cited by-同舟云学术

The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil

Published:2018-11 Issue:11 Volume:4 Page:e00888
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Sanmartin Chiara,Venturi Francesca^ORCID,Sgherri Cristina^ORCID,Nari Anita,Macaluso Monica^ORCID,Flamini Guido^ORCID,Quartacci Mike Frank^ORCID,Taglieri Isabella,Andrich Gianpaolo,Zinnai Angela^ORCID

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference36 articles.

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2. Virgin olive oil volatile compounds from lipoxygenase pathwayand characterization of some Italian cultivars;Angerosa;J. Agric. Food Chem.,1999

3. 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

4. The sensory quality of extra-virgin olive oil;Bertuccioli,2014

5. Storage of extra virgin olive oil and its effect on the biological activity and concentration of oleocanthal;Cicerale;Food Res. Int.,2013

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