Antioxidant activity of dried green olives (Carolea cv.)
Open Access
Abstract
No abstract availableKeywords
This publication has 31 references indexed in Scilit:
- Mathematical modeling of eggplant drying: Shrinkage effectJournal of Food Engineering, 2013
- Apricot Melanoidins Prevent Oxidative Endothelial Cell Death by Counteracting Mitochondrial Oxidation and Membrane DepolarizationPLOS ONE, 2012
- Phenolic profile and antioxidant activity of olive fruits of the Turkish variety “Sarıulak” from different locationsGrasas y Aceites, 2011
- Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analysesFood Microbiology, 2010
- Food Anoxia and the Formation of Either Flavor or Toxic Compounds by Amino Acid Degradation Initiated by Oxidized LipidsAnnals of the New York Academy of Sciences, 2008
- Antioxidant capacity and phenolic profile of table olives from the Greek marketFood Chemistry, 2006
- Kinetics and Mechanisms of Antioxidant Activity using the DPPH.Free Radical MethodLWT, 1997
- Use of a free radical method to evaluate antioxidant activityLWT, 1995
- Phenolic compounds related to the black color formed during the processing of ripe olivesJournal of Agricultural and Food Chemistry, 1992
- Importance and evolution of phenolic compounds in olive during growth and maturationJournal of Agricultural and Food Chemistry, 1986