Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening

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Evolution of endogenous enzyme activities and virgin olive oil characteristics during Chétoui and Chemlali olive ripening

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im September 2016 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована у вересні 2016

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Evolution of endogenous enzyme ...... ui and Chemlali olive ripening

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Evolution of endogenous enzyme ...... ui and Chemlali olive ripening

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Evolution of endogenous enzyme ...... ui and Chemlali olive ripening

@en

Evolution of endogenous enzyme ...... ui and Chemlali olive ripening

@nl

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Evolution of endogenous enzyme ...... ui and Chemlali olive ripening

@en

Evolution of endogenous enzyme ...... ui and Chemlali olive ripening

@nl

P1476

Evolution of endogenous enzyme ...... ui and Chemlali olive ripening

@en

P2093

Faten Kotti

http://www.w3.org/2001/XMLSchema#string

Mohamed Gargouri

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Rim Hachicha Hbaieb

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P2860

Chemistry and health of olive oil phenolics.

Phenolic composition, sugar contents and antioxidant activity of Tunisian sweet olive cultivar with regard to fruit ripening.

Effect of olive fruit fly infestation on the quality of olive oil from Chemlali cultivar during ripening.

Discrimination and characterisation of extra virgin olive oils from three cultivars in different maturation stages using Fourier transform infrared spectroscopy in tandem with chemometrics.

Purification and characterization of an olive fruit beta-glucosidase involved in the biosynthesis of virgin olive oil phenolics.

Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: modifications induced by oxidation and suitable markers of oxidative status.

Ripening and storage conditions of Chétoui and Arbequina olives: Part II. Effect on olive endogenous enzymes and virgin olive oil secoiridoid profile determined by high resolution mass spectrometry.

Comparative study on volatile compounds from Tunisian and Sicilian monovarietal virgin olive oils.

Ripening and storage conditions of Chétoui and Arbequina olives: Part I. Effect on olive oils volatiles profile.

Monitoring endogenous enzymes during olive fruit ripening and storage: correlation with virgin olive oil phenolic profiles.

P304

1600150

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P31

scholarly article

P356

10.1002/EJLT.201600150

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P433

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P478

119

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P50

Stefania Vichi

P577

2016-09-16T00:00:00Z

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P921

biotechnology

general chemistry