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Effect of Tunisian olive ripeness on endogenous enzymes and virgin olive oil phenolic composition

  • Published:2017-09 Issue: Volume:62 Page:43-50
  • ISSN:0889-1575
  • Container-title:Journal of Food Composition and Analysis
  • language:en
  • Short-container-title:Journal of Food Composition and Analysis

Author:

Hachicha Hbaieb Rim,Kotti Faten,Valli Enrico,Bendini Alessandra,Toschi Tullia Gallina,Gargouri Mohamed

Funder

Laboratory of Microbial Ecology and Technology of the National Institute of Applied Sciences and Technology

Publisher

Elsevier BV

Subject

Food Science

Cited by 19 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Phytochemical Characterization of Two New Olive Oil Genotypes Growing in Southern Tunisia;Molecules;2024-08-23

2. Contribution of olive endogenous enzymes activities on virgin olive oil phenolic profile;European Journal of Lipid Science and Technology;2024-04-23

3. Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation;Comprehensive Reviews in Food Science and Food Safety;2023-04-11

4. Enzymes in ready-to-drink tea and coffee products;Value-Addition in Beverages through Enzyme Technology;2023

5. Antioxidant activities of Turkish extra virgin olive oils;Communications Faculty of Science University of Ankara Series C Biology Geological Engineering and Geophysical Engineering;2022-06-30
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