(Q57703729)

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Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit

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Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit (English)

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hydroxytyrosol acetate

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Luz S Artajo

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Maria P Romero

series ordinal

2

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Maria J Motilva

series ordinal

3

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language of work or name

English

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publication date

2006

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published in

Journal of the Science of Food and Agriculture

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volume

86

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page(s)

518-527

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issue

4

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cites work

Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides

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COCI

reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

retrieved

23 March 2024

Partitioning of olive oil antioxidants between oil and water phases

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COCI

reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

retrieved

23 March 2024

Effect of the Maturation Process of the Olive Fruit on the Phenolic Fraction of Drupes and Oils from Arbequina, Farga, and Morrut Cultivars

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COCI

reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

retrieved

23 March 2024

Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products

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COCI

reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

retrieved

23 March 2024

L-Phenylalanine ammonia-lyase activity and concentration of phenolics in developing olive (Olea europaea L cv Arbequina) fruit grown under different irrigation regimes

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COCI

reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

retrieved

23 March 2024

Phenolic compounds in Spanish olive oils.

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COCI

reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

retrieved

23 March 2024

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

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reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

retrieved

23 March 2024

Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives.

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reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

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23 March 2024

Analysis by liquid chromatography-tandem mass spectrometry of biophenolic compounds in olives and vegetation waters, Part I

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reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

23 March 2024

https://opencitations.net/index/api/v1/citations/10.1002/JSSC.200390053

retrieved

23 March 2024

Biotransformations of phenolic compounds in Olea europaea L.

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reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

retrieved

23 March 2024

Changes in the phenolic composition of virgin olive oil from young trees (Olea europaea L. cv. Arbequina) grown under linear irrigation strategies

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COCI

reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

retrieved

23 March 2024

Accumulation of oleuropein derivatives during olive maturation

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COCI

reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

retrieved

23 March 2024

Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction

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COCI

reference URL

https://opencitations.net/index/api/v1/references/10.1002/JSFA.2384

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23 March 2024

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DOI

10.1002/JSFA.2384

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(Q57703729)

Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit

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