Effect of growing location, malaxation duration and citric acid treatment on the quality of olive oil.

scientific article published on 11 September 2012

Effect of growing location, malaxation duration and citric acid treatment on the quality of olive oil. is …
instance of (P31):
scholarly articleQ13442814

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P356DOI10.1002/JSFA.5881
P698PubMed publication ID22965751
P5875ResearchGate publication ID230830290

P50authorAnthony P. JamesQ50782136
HuiJun ChihQ84958900
P2093author name stringSatvinder S Dhaliwal
Vijay Jayasena
P2860cites workContribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil.Q33979284
Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade.Q34706616
Major phenolic compounds in olive oil: metabolism and health effects.Q35054311
Oxidative stability and phenolic content of virgin olive oil: an analytical approach by traditional and high resolution techniquesQ36192613
Anticarcinogenic compounds of olive oil and related biomarkersQ37155548
Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structureQ37398678
A genomic explanation connecting "Mediterranean diet", olive oil and cancer: oleic acid, the main monounsaturated fatty acid of olive oil, induces formation of inhibitory "PEA3 transcription factor-PEA3 DNA binding site" complexes at the Her-2/neu (Q40331476
Partitioning of olive oil antioxidants between oil and water phasesQ43862417
Comparison of the antioxidant activities of extra virgin olive oils.Q44244313
Postprandial anti-inflammatory and antioxidant effects of extra virgin olive oil.Q46952247
Polyphenols in olive oilsQ56059329
Fried foods, olive oil and colorectal cancerQ57559803
Partition of phenolic compounds during the virgin olive oil industrial extraction processQ57703703
Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruitQ57703729
P433issue6
P407language of work or nameEnglishQ1860
P921main subjectolive oilQ93165
P304page(s)1272-1277
P577publication date2012-09-11
P1433published inJournal of the Science of Food and AgricultureQ2740606
P1476titleEffect of growing location, malaxation duration and citric acid treatment on the quality of olive oil
P478volume93

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Q36076946Efficient and eco-friendly extraction of corn germ oil using aqueous ethanol solution assisted by steam explosioncites workP2860

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