Characterization of Refined Edible Oils Enriched with Phenolic Extracts from Olive Leaves and Pomace-Reference-Cited by-同舟云学术

Characterization of Refined Edible Oils Enriched with Phenolic Extracts from Olive Leaves and Pomace

Published:2012-06-01 Issue:23 Volume:60 Page:5866-5873
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sánchez de Medina V.¹,Priego-Capote F.¹,Luque de Castro M. D.¹

Affiliation:

1. Department of Analytical Chemistry, Annex C-3, University of Córdoba Agroalimentary Excellence Campus, ceiA3, and Institute of Biomedical Research Maimónides (IMIBIC), Reina Sofía Hospital, University of Córdoba, E-14071, Córdoba, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf301161v

Reference20 articles.

1. Virgin olive oil ‐ Chemical implications on quality and health

2. Absolute Method for the Assay of Oleuropein in Olive Oils by Atmospheric Pressure Chemical Ionization Tandem Mass Spectrometry

Cited by 43 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. RSM and ANN‐Based Optimized Ultrasound‐Assisted Extraction of Functional Components from Olive Fruit (cv Arbequina): Assessment of Antioxidant Attributes and GC‐MS Metabolites Profiling;Chemistry & Biodiversity;2024-08-30

2. Oleocanthal – Characterization, production, safety, functionality and in vivo evidences;Food Chemistry;2023-11

3. Characterization of Xanthomonas isolates causal of citrus canker type A in Tucumán, Argentina, and biocontrol strategies using olive and wine-derived agro-industrial wastes.;2023-09-14

4. A Novel Functional Refined Olive Oil, Enhanced with Orange Peel Extract, Modulates Postprandial LDL-Cholesterol Responses in Individuals at Cardiometabolic Risk: A Pilot Randomized, Controlled, Cross-Over Nutritional Intervention;Applied Sciences;2023-07-25

5. In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient;Critical Reviews in Food Science and Nutrition;2023-04-25