Methods for Preparing Phenolic Extracts from Olive Cake for Potential Application as Food Antioxidants-Reference-Cited by-同舟云学术

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Methods for Preparing Phenolic Extracts from Olive Cake for Potential Application as Food Antioxidants

Published:2009-02-25 Issue:4 Volume:57 Page:1463-1472
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Suárez Manuel,Romero Maria-Paz,Ramo Tomás,Macià Alba,Motilva Maria-José

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8032254

Cited by 106 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. From Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nutrients and Antinutrients;Applied Sciences;2024-06-27

2. From Olive Oil Production to By-Products: Emergent Technologies to Extract Bioactive Compounds;Food Reviews International;2024-05-19

3. Effects of Electron Beam Radiation on the Phenolic Composition and Bioactive Properties of Olive Pomace Extracts;Antioxidants;2024-05-01

4. Olive pomace bioactives for functional foods and cosmetics;AIMS Agriculture and Food;2024

5. Development of a Holistic In Vitro Cell-Free Approach to Determine the Redox Bioactivity of Agricultural Products;International Journal of Molecular Sciences;2023-11-17

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