Quality of extra virgin olive oils produced in an emerging olive growing area in north-western Spain

被引：0
|
作者：
机构：
[1] Reboredo-Rodríguez, P.
[2] González-Barreiro, C.
[3] Cancho-Grande, B.
[4] Simal-Gándara, J.
来源：
Simal-Gándara, J. | 1600年 / Elsevier Ltd卷 / 164期
关键词：
Fruits - Chemical stability - Cultivation - Olive oil - Phenols;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [21] Effect of growing region on quality characteristics and phenolic compounds of chemlali extra-virgin olive oils
    Gargouri, Boutheina
    Ammar, Sonda
    Zribi, Akram
    Ben Mansour, Amir
    Bouaziz, Mohamed
    ACTA PHYSIOLOGIAE PLANTARUM, 2013, 35 (09) : 2801 - 2812
  • [22] Effect of growing region on quality characteristics and phenolic compounds of chemlali extra-virgin olive oils
    Boutheina Gargouri
    Sonda Ammar
    Akram Zribi
    Amir Ben Mansour
    Mohamed Bouaziz
    Acta Physiologiae Plantarum, 2013, 35 : 2801 - 2812
  • [23] Characterization of Virgin Olive Oils Produced in Hatay
    Konuskan, Dilsat Bozdogan
    Didin, Mustafa
    ASIAN JOURNAL OF CHEMISTRY, 2009, 21 (01) : 269 - 274
  • [24] Fatty Acid Profiles of Virgin Olive Oils from the Five Olive-Growing Zones of Extremadura (Spain)
    Martinez, Manuel
    Fuentes, Manuel
    Franco, Nieves
    Sanchez, Jacinto
    de Miguel, Concepcion
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2014, 91 (11) : 1921 - 1929
  • [25] Differentiation of Italian extra-virgin olive oils
    Guo, Yufang
    NATURE FOOD, 2021, 2 (02): : 77 - 77
  • [26] Comparison of the antioxidant activities of extra virgin olive oils
    Lavelli, V
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (26) : 7704 - 7708
  • [27] Differentiation of Italian extra-virgin olive oils
    Yufang Guo
    Nature Food, 2021, 2 : 77 - 77
  • [28] Antioxidant capacity of extra-virgin olive oils
    Ninfali, P
    Aluigi, G
    Bacchiocca, M
    Magnani, M
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2001, 78 (03) : 243 - 247
  • [29] Biochemical Characterization of Turkish Extra Virgin Olive Oils from Six Different Olive Varieties of Identical Growing Conditions
    Dag, Cagdas
    Demirtas, Ilknur
    Ozdemir, Ibrahim
    Bekiroglu, Somer
    Ertas, Erdal
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2015, 92 (09) : 1349 - 1356
  • [30] Improvements in the malaxation process to enhance the aroma quality of extra virgin olive oils
    Reboredo-Rodriguez, P.
    Gonzalez-Barreiro, C.
    Cancho-Grande, B.
    Simal-Gandara, J.
    FOOD CHEMISTRY, 2014, 158 : 534 - 545
12345