Literature DB >> 28873699

Phenolics fate in table olives (Olea europaea L. cv. Nocellara del Belice) debittered using the Spanish and Castelvetrano methods.

Roberto Ambra1, Fausta Natella1, Cristiano Bello1, Sabrina Lucchetti1, Valentina Forte1, Gianni Pastore2.   

Abstract

Entities:  

Keywords:  Castelvetrano method; Nocellara del Belice; Phenolic compounds; Spanish method; Table olives

Mesh：

Substances：

Year:  2017        PMID： 28873699     DOI： 10.1016/j.foodres.2017.07.027

Source DB:  PubMed          Journal:  Food Res Int        ISSN： 0963-9969            Impact factor:   6.475


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  6 in total

Review 1.  The Anti-cancer Effect of Olea europaea L. Products: a Review.

Authors:  Chrystalla Antoniou; Jonathon Hull
Journal:  Curr Nutr Rep       Date:  2021-03-08

2.  Development of Analytical Strategies for the Determination of Olive Fruit Bioactive Compounds Using UPLC-HRMS and HPLC-DAD. Chemical Characterization of Kolovi Lesvos Variety as a Case Study.

Authors:  Ioannis Martakos; Panagiota Katsianou; Georgios Koulis; Elvira Efstratiou; Eleni Nastou; Stylianos Nikas; Marilena Dasenaki; Michalis Pentogennis; Nikolaos Thomaidis
Journal:  Molecules       Date:  2021-11-26       Impact factor: 4.411

Review 3.  Hydroxytyrosol in Foods: Analysis, Food Sources, EU Dietary Intake, and Potential Uses.

Authors:  Marta Gallardo-Fernández; Marina Gonzalez-Ramirez; Ana B Cerezo; Ana M Troncoso; M Carmen Garcia-Parrilla
Journal:  Foods       Date:  2022-08-06

4.  Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation.

Authors:  Giorgia Perpetuini; Giovanni Caruso; Stefania Urbani; Maria Schirone; Sonia Esposto; Aurora Ciarrocchi; Roberta Prete; Natalia Garcia-Gonzalez; Noemi Battistelli; Riccardo Gucci; Maurizio Servili; Rosanna Tofalo; Aldo Corsetti
Journal:  Front Microbiol       Date:  2018-06-15       Impact factor: 5.640

5.  Probing Downstream Olive Biophenol Secoiridoids.

Authors:  Ganapathy Sivakumar; Nicola A Uccella; Luigi Gentile
Journal:  Int J Mol Sci       Date:  2018-09-23       Impact factor: 5.923

Review 6.  Antioxidants in Extra Virgin Olive Oil and Table Olives: Connections between Agriculture and Processing for Health Choices.

Authors:  Barbara Lanza; Paolino Ninfali
Journal:  Antioxidants (Basel)       Date:  2020-01-02
  6 in total

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