Behavior of lipophilic bioactives during olive oil processing-Reference-Cited by-同舟云学术

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Behavior of lipophilic bioactives during olive oil processing

Published:2017-03-30 Issue:9 Volume:119 Page:1600404
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Seçmeler Özge¹,Güçlü Üstündağ Özlem¹

Affiliation:

1. Faculty of EngineeringDepartment of Food EngineeringYeditepe UniversityIstanbulTurkey

Funder

TUBITAK National Scholarship for PhD Students (2211c)

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600404

Reference113 articles.

1. Olive oil and the cardiovascular system

2. Minor Components of Olive Oil: Evidence to Date of Health Benefits in Humans

3. Squalene, Olive Oil, and Cancer Risk: Review and Hypothesis

4. Olive Fruit Extracts Inhibit Proliferation and Induce Apoptosis in HT-29 Human Colon Cancer Cells

5. Antimicrobial, antioxidant and anti-inflammatory phenolic activities in extra virgin olive oil

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2. A Review of Recent Progresses on Olive Oil Chemical Profiling, Extraction Technology, Shelf‐life, and Quality Control;Chemistry & Biodiversity;2024-03-08

3. Antioxidant properties of lipid concomitants in edible oils: A review;Food Chemistry;2023-10

4. Effect of olive oil production steps on the physicochemical properties and phenolic compounds of olive oil;Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi;2021-08-09

5. Supercritical CO2 Extraction of Phytocompounds from Olive Pomace Subjected to Different Drying Methods;Molecules;2021-01-23

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