Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Preliminary chemical characterization of Tunisian monovarietal virgin olive oils and comparison with Sicilian ones

Published:2007-12 Issue:12 Volume:109 Page:1208-1217
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Baccouri Olfa¹,Cerretani Lorenzo²,Bendini Alessandra²,Caboni Maria Fiorenza²,Zarrouk Mokhtar¹,Pirrone Luigi³,Miled Douja Daoud Ben¹

Affiliation:

1. Laboratoire Caracterisation et Qualite de l'Huile d'Olive, Centre de Biotechnologie de Borj‐Cédria, Hammam‐Lif, Tunisia

2. Dipartimento di Scienze degli Alimenti, Università di Bologna, Cesena, Italy

3. Dipartimento di Ingegneria e Tecnologie Agro‐Forestali, Università degli Studi di Palermo, Palermo, Italy

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200700132

Reference34 articles.

1. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene

2. Caractérisation des huiles de sept variétés d’olivier tunisiennes

3. CHANGES IN OLIVE OIL QUALITY OF CHETOUI VARIETY ACCORDING TO ORIGIN OF PLANTATION

4. Qualitative and Semiquantitative Analysis of Phenolic Compounds in Extra Virgin Olive Oils as a Function of the Ripening Degree of Olive Fruits by Different Analytical Techniques

5. Effect of Olive Ripeness on the Oxidative Stability of Virgin Olive Oil Extracted from the Varieties Picual and Hojiblanca and on the Different Components Involved

Cited by 41 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety;Comprehensive Reviews in Food Science and Food Safety;2022-04-02

2. Effect of processing technology on chemical, sensory, and consumers' hedonic rating of seven olive oil varieties;Food Science & Nutrition;2022-01-18

3. Variation of Squalene Content of Oils Obtained from Olives Harvested at Different Times from Gemlik and Kilis Yaglık Cultivars in Kilis Region;Current Perspectives on Medicinal and Aromatic Plants (CUPMAP);2021-12-30

4. The chemical composition of Italian virgin olive oils;Olives and Olive Oil in Health and Disease Prevention;2021

5. Genetic and Environmental Effect on Volatile Composition of Extra Virgin Olive Oil;European Journal of Lipid Science and Technology;2020-10-21

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3