New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions-Reference-Cited by-同舟云学术

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New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions

Published:2019-11-05 Issue:47 Volume:67 Page:13150-13163
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cecchi Lorenzo¹²^ORCID,Migliorini Marzia³,Giambanelli Elisa³,Rossetti Adolfo³,Cane Anna³,Mulinacci Nadia¹²^ORCID

Affiliation:

1. Dipartimento di NEUROFARBA, Università degli Studi di Firenze, Via Ugo Schiff 6, Sesto F.no, 50019 Firenze, Italia

2. Multidisciplinary Centre of Research on Food Sciences (M.C.R.F.S.-Ce.R.A.), Sesto F.no, 50019 Firenze, Italia

3. Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, 50028 Firenze, Italy

Funder

Regione Toscana

AGER 2 project

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b05809

Reference35 articles.

1. In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties

2. 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

3. Sensory Properties of Virgin Olive Oil Polyphenols: Identification of Deacetoxy-ligstroside Aglycon as a Key Contributor to Pungency

4. Main Polyphenols in the Bitter Taste of Virgin Olive Oil. Structural Confirmation by On-Line High-Performance Liquid Chromatography Electrospray Ionization Mass Spectrometry

5. OXYGEN CONCENTRATION CONTROL DURING OLIVE OIL EXTRACTION PROCESS: A NEW SYSTEM TO EMPHASIZE THE ORGANOLEPTIC AND HEALTHY PROPERTIES OF VIRGIN OLIVE OIL

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