Monovarietal Extra Virgin Olive Oils. Correlation between Thermal Properties and Chemical Composition: Heating Thermograms-Reference-Cited by-同舟云学术

Monovarietal Extra Virgin Olive Oils. Correlation between Thermal Properties and Chemical Composition: Heating Thermograms

Published:2008-01-01 Issue:2 Volume:56 Page:496-501
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chiavaro Emma¹,Vittadini Elena¹,Rodriguez-Estrada Maria Teresa¹,Cerretani Lorenzo¹,Bendini Alessandra¹

Affiliation:

1. Dipartimento di Ingegneria Industriale, Università degli Studi di Parma, viale Usberti 181/A, 43100 Parma, Italy; Dipartimento di Scienze degli Alimenti, Università di Bologna, viale Fanin 40, 40127 Bologna, Italy; and Dipartimento di Scienze degli Alimenti, Università di Bologna, piazza Goidanich 60, 47023 Cesena-FC, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf072680w

Reference26 articles.

1. Influence of regulated deficit irrigation strategies applied to olive trees (Arbequina cultivar) on oil yield and oil composition during the fruit ripening period

2. Preliminary characterisation of virgin olive oils obtained from different cultivars in Sardinia

3. Pigment profile and chromatic parameters of monovarietal virgin olive oils from different Italian cultivars

4. Effect of Olive Ripening Degree on the Oxidative Stability and Organoleptic Properties of Cv. Nostrana di Brisighella Extra Virgin Olive Oil

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