The role of water in the oxidation process of extra virgin olive oils
- 1 June 2002
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 79 (6) , 577-582
- https://doi.org/10.1007/s11746-002-0525-3
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Handbook of Indices of Food Quality and AuthenticityPublished by Elsevier ,1997
- “Veiled” extra‐virgin olive oils: Dispersion response related to oil qualityJournal of Oil & Fat Industries, 1994
- Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLCJournal of Agricultural and Food Chemistry, 1992
- Antioxidant effect of natural phenols on olive oilJournal of Oil & Fat Industries, 1991
- Vegetable-oil Separation TechnologyPublished by Elsevier ,1989
- Effects of β‐carotene on light stability of soybean oilJournal of Oil & Fat Industries, 1987
- Photosensitized oxidation of methyl linolenate monohydroperoxides: Hydroperoxy cyclic peroxides, dihydroperoxides and hydroperoxy bis‐cyclic peroxidesLipids, 1984
- Photo‐sensitized oxidation of unsaturated fatty acid methyl esters. The identification of different pathwaysJournal of Oil & Fat Industries, 1977