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Title
Proteins in Olive Fruit and Oil
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 54, Issue 5, Pages 611-624
Publisher
Informa UK Limited
Online
2013-01-15
DOI
10.1080/10408398.2011.598639
References
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Related references
Note: Only part of the references are listed.- Development of an ultra-high performance liquid chromatography analytical methodology for the profiling of olive (Olea europaea L.) pulp proteins
- (2011) Clara Esteve et al. ANALYTICA CHIMICA ACTA
- Polyphenol oxidase and its relationship with oleuropein concentration in fruits and leaves of olive (Olea europaea) cv. 'Picual' trees during fruit ripening
- (2011) F. Ortega-Garcia et al. TREE PHYSIOLOGY
- Separation of proteins from olive oil by CE: An approximation to the differentiation of monovarietal olive oils
- (2010) Cristina Montealegre et al. ELECTROPHORESIS
- Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. ‘Intosso d’Abruzzo’)
- (2010) Barbara Lanza et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Separation of Olive Proteins Combining a Simple Extraction Method and a Selective Capillary Electrophoresis (CE) Approach: Application to Raw and Table Olive Samples
- (2010) Cristina Montealegre et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- First Ultraperformance Liquid Chromatography Based Strategy for Profiling Intact Proteins in Complex Matrices: Application to the Evaluation of the Performance of Olive (Olea europaea L.) Stone Proteins for Cultivar Fingerprinting
- (2010) Clara Esteve et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Research in Olive Oil: Challenges for the Near Future
- (2010) Diego L. García-González et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Olive oil and health: Summary of the II international conference on olive oil and health consensus report, Jaén and Córdoba (Spain) 2008
- (2010) J. López-Miranda et al. NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES
- Filtration process of extra virgin olive oil: effect on minor components, oxidative stability and sensorial and physicochemical characteristics
- (2010) J. Lozano-Sánchez et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Phenylalanine Ammonia-Lyase, Polyphenol Oxidase, and Phenol Concentration in Fruits ofOlea europaeaL. cv. Picual, Verdial, Arbequina, and Frantoio during Ripening
- (2009) Francisca Ortega-García et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Traceability Markers to the Botanical Origin in Olive Oils
- (2009) Cristina Montealegre et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- A procedure for olive oil traceability and authenticity: DNA extraction, multiplex PCR and LDR–universal array analysis
- (2008) Clarissa Consolandi et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Determination of Proteins in Refined and Nonrefined Oils
- (2008) Carmen Martín-Hernández et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Optimizing protein extraction from plant tissues for enhanced proteomics analysis
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- Phenylalanine ammonia-lyase and phenolic compounds in leaves and fruits ofOlea europaeaL. cv. Picual during ripening
- (2008) Francisca Ortega-García et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Airway Disease and Thaumatin-like Protein in an Olive-Oil Mill Worker
- (2008) Oscar Palomares et al. NEW ENGLAND JOURNAL OF MEDICINE
- Olive stone an attractive source of bioactive and valuable compounds
- (2007) Guillermo Rodríguez et al. BIORESOURCE TECHNOLOGY
- Oleuropein expression in olive oils produced from drupes stoned in a spring pitting apparatus (SPIA)
- (2007) Antonio De Nino et al. FOOD CHEMISTRY
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