Phenolic compounds related to the black color formed during the processing of ripe olives-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Phenolic compounds related to the black color formed during the processing of ripe olives

Published:1992-07 Issue:7 Volume:40 Page:1192-1196
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Brenes-Balbuena Manuel.,Garcia-Garcia Pedro.,Garrido-Fernandez Antonio.

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00019a023

Cited by 133 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. The effect of hydrosol types on phytochemical properties, phenolic compounds, fatty acid profiles and sensory properties of ‘Ayvalık’ olive fruits fermented in few spice hydrosols;International Journal of Food Science & Technology;2024-04-12

2. Acrylamide in table olives;Acrylamide in Food;2024

3. Study of the processing of dehydrated black olives from oxidized black olives;LWT;2023-04

4. Chemometric characterization of raw olives from important Turkish table olive cultivars Cvs. using HPLC–DAD method based on their biophenolic profiles;Journal of Food Science and Technology;2021-07-19

5. Identification and quantification of phenolic compounds in fresh and processed table olives of cv. ‘Kalamata’;Notulae Botanicae Horti Agrobotanici Cluj-Napoca;2021-06-24

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP