Low-level Free Phenols in Sicilian Olive Oils
暂无分享,去创建一个
[1] Sami Sayadi,et al. The use of polyphenolic extract, purified hydroxytyrosol and 3,4-dihydroxyphenyl acetic acid from olive mill wastewater for the stabilization of refined oils: a potential alternative to synthetic antioxidants , 2005 .
[2] G. Dugo,et al. Gas chromatographic–tandem mass spectrometric identification of phenolic compounds in Sicilian olive oils , 2002 .
[3] O. Okogeri,et al. Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC/UV and GC‐MS , 2001 .
[4] L. Liberatore,et al. HPLC and HRGC analyses of polyphenols and secoiridoid in olive oil , 2001 .
[5] H. Bartsch,et al. Identification of lignans as major components in the phenolic fraction of olive oil. , 2000, Clinical chemistry.
[6] A. García,et al. Phenolic compounds in Spanish olive oils. , 1999, Journal of agricultural and food chemistry.
[7] N. Uccella,et al. Microcomponents of olive oil—III. Glucosides of 2(3,4-dihydroxy-phenyl)ethanol , 1998 .
[8] G. Bandino,et al. Phenolic compounds in virgin olive oils I. Low-wavelength quantitative determination of complex phenols by high-performance liquid chromatography under isocratic elution , 1997 .
[9] M. Servili,et al. Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil , 1996 .
[10] M. Tsimidou,et al. On the determination of minor phenolic acids of virgin olive oil by RP-HPLC , 1996 .
[11] G. Mellerio,et al. Characterization of phenolic and secoiridoid aglycons present in virgin olive oil by gas chromatography-chemical ionization mass spectrometry , 1996 .
[12] F. Angerosa,et al. GC-MS evaluation of phenolic compounds in virgin olive oil , 1995 .
[13] M. Servili,et al. Simple and hydrolyzable compounds in virgin olive oil. 3. Spectroscopic characterizations of the secoiridoid derivatives. , 1993 .
[14] A. S. Csallany,et al. High-performance liquid chromatography of selected phenolic compounds in olive oils , 1993 .
[15] Maurizio Servili,et al. Simple and hydrolyzable phenolic compounds in virgin olive oil. 1. Their extraction, separation, and quantitative and semiquantitative evaluation by HPLC , 1992 .
[16] M. Servili,et al. Simple and hydrolyzable phenolic compounds in virgin olive oil. 2. Initial characterization of the hydrolyzable fraction. , 1992 .
[17] D. Boskou,et al. Antioxidant effect of natural phenols on olive oil , 1991 .
[18] M. Amiot,et al. Importance and evolution of phenolic compounds in olive during growth and maturation , 1986 .
[19] J. Fellman. The Rearrangement of Epinephrine , 1958, Nature.
[20] F. Caponio,et al. Influenza delle tecniche di preparazione della pasta di olive sulla qualità dell'olio. Nota II. Evoluzione delle sostanze fenoliche e di alcuni parametri di qualità in funzione della maturazione delle drupe in olio d'oliva vergine della cv. Coratina , 1997 .
[21] M. Mozzon,et al. Composizione chimica e parametri di qualità degli oli estratti da olive snocciolate , 1997 .
[22] P. Catalano,et al. Machines for olive paste preparation producing quality virgin olive oil , 1996 .
[23] M. Servili,et al. Antioxidant activity of new phenolic compounds extracted from virgin olive oil and their interaction with α-tocopherol and β-carotene , 1996 .
[24] F. Caponio,et al. Influenza delle tecniche di preparazione della pasta di olive sulla qualità dell'olio. Nota I. Profilo quali-quantitativo delle sostanze fenoliche, mediante HPLC, in olio d'oliva vergine della cv Ogliarola Salentina , 1996 .
[25] Dimitrios Boskou,et al. Contribution of α-tocopherol to olive oil stability , 1995 .
[26] N. Cortesi,et al. I componenti minori polari degli oli vergini di oliva : ipotesi di struttura mediante LC-MS , 1995 .
[27] S. Mannino,et al. High performance liquid chromatography of phenolic compounds in virgin olive oils using amperometric detection , 1993 .
[28] Dimitrios Boskou,et al. Phenolic compounds and stability of virgin olive oil—Part I , 1992 .
[29] M. Solinas. Analisi HRGC delle sostanze fenoliche di oli vergini di oliva in relazione al grado di maturazione e alla Varietà delle olive , 1987 .
[30] G. Montedoro,et al. Caratteristiche qualitative degli oli vergini di oliva. Influenza di alcune variabili: varietà, ambiente, conservazione, estrazione, condizionamento del prodotto finito , 1984 .
[31] M. Oda,et al. Organic reactions at alumina surfaces. An extremely simple, convenient and selective method for acetylating primary alcohols in the presence of secondary alcohols. , 1981 .