Improving Virgin Olive Oil Quality by Means of Innovative Extracting Biotechnologies-Reference-Cited by-同舟云学术

Improving Virgin Olive Oil Quality by Means of Innovative Extracting Biotechnologies

Published:2003-03-21 Issue:9 Volume:51 Page:2597-2602
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ranalli Alfonso¹,Gomes Tommaso¹,Delcuratolo Debora¹,Contento Stefania¹,Lucera Lucia¹

Affiliation:

1. Istituto Sperimentale per l'Elaiotecnica, Viale Petruzzi 75, 65013 Citta S. Angelo, Pescara, Italy, and Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali, Universita degli Studi di Bari, Via Amendola 165/a, 70126 Bari, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf026176x

Reference22 articles.

1. Supplementation of Plasma with Olive Oil Phenols and Extracts: Influence on LDL Oxidation

2. Integral centrifuges for olive oil extraction. The qualitative characteristics of products

3. Effect of Enzyme Treatment during Mechanical Extraction of Olive Oil on Phenolic Compounds and Polysaccharides

4. Analytical Evaluation of Virgin Olive Oil of First and Second Extraction

5. Evaluating two kinds of centrifuged virgin oils arising from continuous olive processing

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