Phenolics, fatty acids, and biological potential of selected Croatian EVOOs-Reference-Cited by-同舟云学术

Phenolics, fatty acids, and biological potential of selected Croatian EVOOs

Published:2017-07-17 Issue:10 Volume:119 Page:1700108
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Kulišić Bilušić Tea¹,Melliou Elleni²,Giacometti Jasminka³,Čaušević Amir⁴,Čorbo Selma⁵,Landeka Marija¹,Magiatis Prokopios²

Affiliation:

1. Faculty of Chemistry and TechnologyDepartment of Food TechnologyUniversity of SplitCroatia

2. Faculty of PharmacyDepartment of Pharmacognosy and Natural Products ChemistryUniversity of AthensGreece

3. Department of BiotechnologyUniversity of RijekaCroatia

4. Institute for Public HealthSarajevoBosnia and Hercegovina

5. Faculty of Agriculture and Food SciencesUniversity of SarajevoBosnia and Herzegovina

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700108

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3. Influence of polyphenolic compounds on the oxidative stability of virgin olive oils from selected autochthonous varieties;Zanetic M.;J. Food Agric. Environ,2013

4. Direct Measurement of Oleocanthal and Oleacein Levels in Olive Oil by Quantitative 1H NMR. Establishment of a New Index for the Characterization of Extra Virgin Olive Oils

5. Phenolic Compounds in Virgin Olive Oil. 2. Reappraisal of the Extraction, HPLC Separation, and Quantification Procedures

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