Nondestructive Evaluation of Anthocyanins in Olive (Olea europaea) Fruits by in Situ Chlorophyll Fluorescence Spectroscopy-Reference-Cited by-同舟云学术

Nondestructive Evaluation of Anthocyanins in Olive (Olea europaea) Fruits by in Situ Chlorophyll Fluorescence Spectroscopy

Published:2005-02-10 Issue:5 Volume:53 Page:1354-1363
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Agati Giovanni¹,Pinelli Patrizia¹,Cortés Ebner Solange¹,Romani Annalisa¹,Cartelat Aurélie¹,Cerovic Zoran G.¹

Affiliation:

1. Istituto di Fisica Applicata ‘Nello Carrara', CNR, Via Madonna del Piano (Edificio C), I-50019 Sesto Fiorentino, Italy, Dipartimento di Scienze Farmaceutiche, Università degli Studi di Firenze, Via U. Schiff 6, 50019 Sesto F.no (FI), Italy, Dipartimento di Scienze e Tecnologie Ambientali Forestali, Università degli Studi di Firenze, Via S. Bonaventura 11-13, 50145 Firenze, Italy, and Equipe Photosynthèse et Télédétection, LURECNRS, Bât 203, Centre Universitaire Paris-Sud, BP 34, F-91898 Orsay, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048381d

Reference48 articles.

1. Beginnings of Fruit Growing in the Old World

2. The beginning of olive (olea europaea) cultivation in the old world: A reassessment

3. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil

4. Oleuropein protects low density lipoprotein from oxidation

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