Characterization of aroma, aroma-active compounds and fatty acids profiles ofcv. Nizip Yaglik oils as affected by three maturity periods of olives

Author:

Amanpour Asghar12ORCID,Kelebek Hasim3ORCID,Selli Serkan12ORCID

Affiliation:

1. Department of Biotechnology, Institute of Natural and Applied Sciences; Cukurova University; Adana Turkey

2. Department of Food Engineering, Faculty of Agriculture; Cukurova University; Adana Turkey

3. Department of Food Engineering, Faculty of Engineering; Adana Science and Technology University; Adana Turkey

Funder

Cukurova University Research Found

Publisher

Wiley

Subject

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

Reference52 articles.

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2. Identification of Throuba Thassos, a traditional Greek table olive variety, as a nutritional rich source of oleuropein;Zoidou;J Agric Food Chem,2009

3. Thermal inactivation kinetics of recombinant proteins of the lipoxygenase pathway related to the synthesis of virgin olive oil volatile compounds;Padilla;J Agric Food Chem,2012

4. Characterization of the volatile, phenolic and antioxidant properties of monovarietal olive oil obtained from cv. Halhali;Kesen;J Am Oil Chem Soc,2013

5. Olive oil composition and its effect on human health-T components of virgin olive oil that provide healthful benefits are discussed in this article by AK of the. Features-Virgin olive oil composition and its effect on human health;Kiritsakis;Inf-Int News Fats Oils Relat Mater,2002

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