Correlations of the Phenolic Compounds and the Phenolic Content in Some Spanish and French Olive Oils-Reference-Cited by-同舟云学术

Correlations of the Phenolic Compounds and the Phenolic Content in Some Spanish and French Olive Oils

Published:2008-06-13 Issue:13 Volume:56 Page:5181-5187
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Andjelkovic Mirjana¹,Van Camp John¹,Pedra Marta¹,Renders Katrien¹,Socaciu Carmen¹,Verhé Roland¹

Affiliation:

1. Research Group Human Nutrition and Food Chemistry, Faculty of Bioscience and Engineering, and Department of Organic Chemistry, Ghent University, Coupure Links 653, 9000 Gent, Belgium, and Department of Chemistry and Biochemistry, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0724419

Reference31 articles.

1. Determination of Phenols, Flavones, and Lignans in Virgin Olive Oils by Solid-Phase Extraction and High-Performance Liquid Chromatography with Diode Array Ultraviolet Detection

2. Characterization and Quantification of Phenolic Compounds in Olive Oils by Solid-Phase Extraction, HPLC-DAD, and HPLC-MS/MS

3. Separation and Identification of Phenolic Compounds in Olive Oil by Coupling High-Performance Liquid Chromatography with Postcolumn Solid-Phase Extraction to Nuclear Magnetic Resonance Spectroscopy (LC-SPE-NMR)

4. On the importance of total polar phenols to monitor the stability of Greek virgin olive oil

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