Corpus ID: 9001209

Phenolic compounds in olives

@article{Ryan1998PhenolicCI,
  title={Phenolic compounds in olives},
  author={D. Ryan and K. Robards},
  journal={Analyst},
  year={1998},
  volume={123}
}
  • D. Ryan, K. Robards
  • Published 1998
  • Chemistry
  • Analyst
  • Introduction Structure of plant phenolics or more hydroxy substituents Role of phenolics in olives Properties and function Phenolics as antioxidants Phenolics and fruit quality Factors affecting the phenolic profile of olives Varietal influences Other factors Olive development and maturation Processing and storage Oil production Table olives Analysis Sample preparation Quantification Chromatographic methods Liquid chromatography Detection 
    109 Citations

    Figures and Tables from this paper

    The Role of Polyphenoloxidase, Peroxidase, and β-Glucosidase in Phenolics Accumulation in Olea europaea L. Fruits under Different Water Regimes
    • 15
    • PDF
    Biophenols in table olives.
    • 122

    References

    SHOWING 1-8 OF 8 REFERENCES
    Fruit Phenolics
    • ACS Symp. Ser.,
    • 1992
    Liaison - Groupe Polyphenols
    • Riv. Ital. Sostanze Grasse,
    • 1992
    Liaison-Groupe Polyphenols, 1992, 16(Pt
    • 1992
    Liaison - Groupe Polyphenols
    • Food Chem.,
    • 1991
    Plant flavonoids in biology and medicine II
    • 294
    The biology of plant phenolics
    • 63
    Analyst, 1997, 122, 11R, and references cited therein
      in Handbook of fruit science and technology