Discrimination of Storage Conditions and Freshness in Virgin Olive Oil-Reference-Cited by-同舟云学术

Discrimination of Storage Conditions and Freshness in Virgin Olive Oil

Published:2006-08-18 Issue:19 Volume:54 Page:7144-7151
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kalua Curtis M.¹,Bedgood Danny R.¹,Bishop Andrea G.¹,Prenzler Paul D.¹

Affiliation:

1. E.H. Graham Centre for Agricultural Innovation, School of Science and Technology, Locked Bag 588, Charles Sturt University, Wagga Wagga 2678, Australia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061038j

Reference42 articles.

1. Role of minor constituents in the photooxidation of virgin olive oil

2. Determinant Parameters and Components in the Storage of Virgin Olive Oil. Prediction of Storage Time beyond Which the Oil Is No Longer of “Extra” Quality

3. Effect of Various Compounds on Virgin Olive Oil Stability Measured by Rancimat

4. Contribution of chemical components of cornicabra virgin olive oils to oxidative stability. A study of three successive crop seasons

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. Differential scanning calorimetry as a tool to assess the oxidation state of cold-pressed oils during shelf-life;Journal of Food Measurement and Characterization;2023-10-24

2. Field-Deployable Determinations of Peroxide Index and Total Phenolic Content in Olive Oil Using a Promising Portable Sensor System;Sensors;2023-05-23

3. Effect of Oil Type Used in Neapolitan Pizza TSG Topping on Its Physical, Chemical, and Sensory Properties;Foods;2022-12-22

4. The effects of different light storage conditions on volatile flavor compounds and sensory properties of melon fruit;Food Bioscience;2022-08

5. Simulation of Transport under Different Temperature Conditions: Effects on Extra Virgin Olive Oil Quality;European Journal of Lipid Science and Technology;2022-07-28