Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil

Author:

Amanpour AsgharORCID,Vandamme Jeroen,Polat Suleyman,Kelebek HasimORCID,Van Durme Jim,Selli Serkan

Funder

Çukurova University

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference35 articles.

1. Effects of high-intensity pulsed electric fields on lipoxygenase and hydroperoxide lyase activities in tomato juice;Aguiló-Aguayo;Journal of Food Science,2009

2. Characterization of aroma-active compounds in Iranian cv. Mari olive oil by aroma extract dilution analysis and GC–MS-olfactometry;Amanpour;Journal of the American Oil Chemists' Society,2016

3. Olive oil volatile compounds from the lipoxygenase pathway in relation to fruit ripeness;Angerosa;Italian Journal of Food Science,2001

4. Characterization of olive ripeness by green aroma compounds of virgin olive oil;Aparicio;Journal of Agricultural and Food Chemistry,1998

5. Gas chromatography–mass spectrometry–olfactometry to control the aroma fingerprint of extra virgin olive oil from three Tunisian cultivars at three harvest times;Ben Brahim;Journal of Agricultural and Food Chemistry,2018

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