Policosanol variation in olive oil as a result of variety, ripening, and storage-Reference-Cited by-同舟云学术

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Policosanol variation in olive oil as a result of variety, ripening, and storage

Published:2015-02-26 Issue:8 Volume:117 Page:1248-1260
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Lukić Marina¹,Lukić Igor¹,Sladonja Barbara¹,Piližota Vlasta²

Affiliation:

1. Institute of Agriculture and TourismPorečCroatia

2. Faculty of Food TechnologyJosip Juraj Strossmayer University of OsijekOsijekCroatia

Funder

Ministarstvo znanosti, obrazovanja i sporta Republike Hrvatske

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400483

Reference49 articles.

1. Comparison of the Concentrations of Long-Chain Alcohols (Policosanol) in Three Tunisian Peanut Varieties (Arachis hypogaea L.)

2. A Gas Chromatography-Tandem Quadrupole Mass Spectrometric Analysis of Policosanols in Commercial Vegetable Oils

3. Policosanol contents of beeswax, sugar cane and wheat extracts

4. Long-chain fatty alcohols from pomace olive oil modulate the release of proinflammatory mediators

5. Antiplatelet effects of policosanol (20 and 40 mg/day) in healthy volunteers and dyslipidaemic patients

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1. Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update;Nutrients;2022-03-31

2. Combination of vintage and new-fashioned analytical approaches for varietal and geographical traceability of olive oils;LWT;2019-08

3. Tomato seed oil for edible use: Cold break, hot break, and harvest year effects;Journal of Food Processing and Preservation;2017-03-24

4. Research Highlights;Lipid Technology;2015-10

5. Variability of 4-Monomethylsterols and 4,4′-Dimethylsterols in Olive Oil and Their Use as Indicators of Olive Variety, Ripening Degree, and Oil Storage Temperature;Journal of Agricultural and Food Chemistry;2015-06-02

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