Microdialysis as a New Technique for Extracting Phenolic Compounds from Extra Virgin Olive Oil-Reference-Cited by-同舟云学术

Microdialysis as a New Technique for Extracting Phenolic Compounds from Extra Virgin Olive Oil

Published:2017-02-21 Issue:8 Volume:65 Page:1829-1835
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bazzu Gianfranco¹^ORCID,Molinu Maria Giovanna²,Dore Antonio²,Serra Pier Andrea¹²

Affiliation:

1. Department of Clinical and Experimental Medicine, Section of Pharmacology, University of Sassari, Viale San Pietro 43/b, 07100 Sassari, Italy

2. Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Traversa La Crucca 3, Regione Baldinca, 07040 Li Punti, Sassari, Italy

Funder

European Social Fund

Regione Autonoma della Sardegna

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b05725

Reference25 articles.

1. Nutritional and Biological Properties of Extra Virgin Olive Oil

2. Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure

3. Phenolic Molecules in Virgin Olive Oils: a Survey of Their Sensory Properties, Health Effects, Antioxidant Activity and Analytical Methods. An Overview of the Last Decade Alessandra

4. Study of Chemical Changes Produced in Virgin Olive Oils with Different Phenolic Contents during an Accelerated Storage Treatment

5. Health and sensory properties of virgin olive oil hydrophilic phenols: agronomic and technological aspects of production that affect their occurrence in the oil

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3. Can All the Sardinian Varieties Support the PDO “Sardegna” Virgin Olive Oil?;European Journal of Lipid Science and Technology;2018-10-21