Liquid chromatography with electrospray ionisation mass spectrometric detection of phenolic compounds from Olea europaea
- 3 September 1999
- journal article
- Published by Elsevier in Journal of Chromatography A
- Vol. 855 (2) , 529-537
- https://doi.org/10.1016/s0021-9673(99)00719-0
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- Critical Review. Phenolic compounds in olivesThe Analyst, 1998
- Biochemical Changes in Phenolic Compounds during Spanish-Style Green Olive ProcessingJournal of Agricultural and Food Chemistry, 1995
- High‐performance liquid chromatography of selected phenolic compounds in olive oilsJournal of Oil & Fat Industries, 1993
- Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fractionJournal of Agricultural and Food Chemistry, 1992
- 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
- Phenolic compounds related to the black color formed during the processing of ripe olivesJournal of Agricultural and Food Chemistry, 1992
- Determination of phenolic compounds in virgin olive oil by reversed-phase HPLC with emphasis on UV detectionFood Chemistry, 1992
- Enzymic browning, oleuropein content, and diphenol oxidase activity in olive cultivars (Olea europaea L.)Journal of Agricultural and Food Chemistry, 1991
- Importance and evolution of phenolic compounds in olive during growth and maturationJournal of Agricultural and Food Chemistry, 1986
- Analysis of plant phenolics by high-performance liquid chromatographyJournal of Chromatography A, 1983