Phenolics profile of a naturally debittering olive in comparison to regular olive varieties-Reference-Cited by-同舟云学术

Phenolics profile of a naturally debittering olive in comparison to regular olive varieties

Published:2013-08-09 Issue:4 Volume:94 Page:691-698
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Aktas A Burcu¹,Ozen Banu¹,Tokatli Figen¹,Sen Ilknur¹

Affiliation:

1. Izmir Institute of Technology; Department of Food Engineering; Urla-Izmir Turkey

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6308/fullpdf

Reference19 articles.

1. International Olive Oil Council (IOOC) 2004

2. Greek dry-salted olives: Monitoring the dry salting process and subsequent physico-chemical and microbiological profile during storage under different packing conditions at 4 and 20 °C. LWT-Food;Panagou;Sci Technol,2006

3. Identification of Throuba Thassos, a traditional Greek table olive variety, as a nutritional source of oleuropein;Zoidou;J Agric Food Chem,2010

4. Phenolic composition, sugar contents and antioxidant activity of Tunisian sweet olive cultivar with regard to fruit ripening;Jemai;J Agric Food Chem,2009

5. Phenolic composition, isolation, and structure of a new deoxyloganic acid derivative from Dhokar and Gemri-Dhokar olive cultivars;Rigane;J Food Sci,2011

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