Olive Fruit Cell Wall: Degradation of Cellulosic and Hemicellulosic Polysaccharides during Ripening-Reference-Cited by-同舟云学术

Olive Fruit Cell Wall: Degradation of Cellulosic and Hemicellulosic Polysaccharides during Ripening

Published:2001-03-28 Issue:4 Volume:49 Page:2008-2013
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jiménez Ana¹,Rodríguez Rocío¹,Fernández-Caro Ignacio¹,Guillén Rafael¹,Fernández-Bolaños Juan¹,Heredia Antonia¹

Affiliation:

1. Departamento de Biotecnología de los Alimentos, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Apartado 1078, 41012 Sevilla, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000809v

Reference32 articles.

1. Relationship between Fruit Softening and Wall Polysaccharides in Avocado (Persea americana Mill) Mesocarp Tissues

Cited by 23 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. Impact of Gamma irradiation pretreatment on the characteristics of native and defatted date palm seed flour and oil;Food Bioscience;2023-12

2. A Sustainable Approach for the Valorization of Underutilized Date Fruits;Molecules;2023-08-01

3. Feasibility of several commercial membranes to recover valuable phenolic compounds from extracts of wet olive pomace through organic-solvent nanofiltration;Separation and Purification Technology;2023-01

4. The Advantage of Multispectral Images in Fruit Quality Control for Extra Virgin Olive Oil Production;Food Analytical Methods;2021-08-17

5. Effect of calcium on the preservation of green olives intended for black ripe olive processing under free-sodium chloride conditions;LWT;2020-01