Antiallergic Effect of Picholine Olive Oil-in-Water Emulsions through β-Hexosaminidase Release Inhibition and Characterization of Their Physicochemical Properties-Reference-Cited by-同舟云学术

Antiallergic Effect of Picholine Olive Oil-in-Water Emulsions through β-Hexosaminidase Release Inhibition and Characterization of Their Physicochemical Properties

Published:2012-08-03 Issue:32 Volume:60 Page:7851-7858
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Isoda Hiroko¹²,Motojima Hideko²,Margout Delphine³,Neves Marcos¹²,Han Junkyu¹²,Nakajima Mitsutoshi¹²,Larroque Michel³

Affiliation:

1. Graduate School of Life and Environmental Sciences, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8572, Japan

2. Alliance for Research on North Africa, Faculty of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki 305-8572, Japan

3. Laboratoire de Bromatologie, Faculté de Pharmacie, Université Montpellier I, 15 Avenue Charles Flahault, B.P. 14491, 34093 Montpellier Cedex 5, France—UMR Qualisud

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf3016078

Reference35 articles.

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3. PSN9 PREVALENCE AND QUALITY OF LIFE OF PATIENTS SUFFERING FROM INFLAMMATORY DERMATITIS (PSORIASIS, ECZEMA, ATOPIC DERMATITIS AND URTICARIA) IN FRANCE—INSTANT STUDY

4. Phenolic Compounds in Virgin Olive Oils: Fractionation by Solid Phase Extraction and Antioxidant Activity Assessment

5. Phenolic compounds of virgin olive oil: influence of paste preparation techniques

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