Effect of cultivar and processing method on the contents of polyphenols in table olives.
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Food Processing and the Mediterranean DietDietary lignans: physiology and potential for cardiovascular disease risk reduction.Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives.Olive fermentation brine: biotechnological potentialities and valorization.Chemistry and health of olive oil phenolics.Hydroxytyrosol supplementation increases vitamin C levels in vivo. A human volunteer trial.Application of starter cultures to table olive fermentation: an overview on the experimental studiesHydroxytyrosol and potential uses in cardiovascular diseases, cancer, and AIDS.Tunisian table olive phenolic compounds and their antioxidant capacity.α-Tocopherol, β-carotene, lutein, squalene and secoiridoids in seven monocultivar Italian extra-virgin olive oils.Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives.Estimated intake and major food sources of flavonoids among US adults: changes between 1999-2002 and 2007-2010 in NHANES.The historical development and nutritional importance of olive and olive oil constituted an important part of the Mediterranean diet.Optimization of Ripe Olive Processing with a Single Lye Treatment.Evaluation of bioactive compounds in black table olives fermented with selected microbial starters.Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability.Authentication and Quantitation of Fraud in Extra Virgin Olive Oils Based on HPLC-UV Fingerprinting and Multivariate Calibration.Technologies and Trends to Improve Table Olive Quality and Safety.Exploring enzyme and microbial technology for the preparation of green table olivesBioactivity and phenolic composition from natural fermented table olivesReduction of the Bitter Taste in Packaged Natural Black Manzanilla Olives by Zinc ChlorideEnrichment of Black Ripe Olives in Bioactive Compounds Using a Single Alkali Treatment
P2860
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P2860
Effect of cultivar and processing method on the contents of polyphenols in table olives.
description
2004 nî lūn-bûn
@nan
2004 թուականի Փետրուարին հրատարակուած գիտական յօդուած
@hyw
2004 թվականի փետրվարին հրատարակված գիտական հոդված
@hy
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
name
Effect of cultivar and processing method on the contents of polyphenols in table olives.
@ast
Effect of cultivar and processing method on the contents of polyphenols in table olives.
@en
Effect of cultivar and processing method on the contents of polyphenols in table olives.
@nl
type
label
Effect of cultivar and processing method on the contents of polyphenols in table olives.
@ast
Effect of cultivar and processing method on the contents of polyphenols in table olives.
@en
Effect of cultivar and processing method on the contents of polyphenols in table olives.
@nl
prefLabel
Effect of cultivar and processing method on the contents of polyphenols in table olives.
@ast
Effect of cultivar and processing method on the contents of polyphenols in table olives.
@en
Effect of cultivar and processing method on the contents of polyphenols in table olives.
@nl
P2093
P356
P1476
Effect of cultivar and processing method on the contents of polyphenols in table olives.
@en
P2093
Antonio Garrido
Aranzazu García
Khaled Yousfi
Manuel Brenes
Pedro García
P304
P356
10.1021/JF030525L
P407
P577
2004-02-01T00:00:00Z