Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Pilar Luaces"'
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 12 (2023)
The health-promoting antioxidant properties of virgin olive oil (VOO) are today considered priority targets in the new olive breeding programs. Given that these properties depend mainly on its phenolic fraction, whose origin lies in the phenolic comp
Externí odkaz:
https://doaj.org/article/f188ff898c094612a8bd1f86a3417af7
Publikováno v:
Molecules, Vol 27, Iss 5, p 1650 (2022)
Bactrocera oleae, the olive fruit fly, is one of the most important pests affecting the olive fruit, causing serious quantitative and qualitative damage to olive oil production. In this study, the changes induced by B. oleae infestation in the biosyn
Externí odkaz:
https://doaj.org/article/c96fad7914b6430387210de4c5135552
Publikováno v:
Antioxidants, Vol 10, Iss 11, p 1656 (2021)
Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this diet. VOO’s phenolic profile is determine
Externí odkaz:
https://doaj.org/article/23a7a28d3b884b33ae12a4a0b899641d
Autor:
Blanca B. Landa, Ana G. Pérez, Pilar Luaces, Miguel Montes-Borrego, Juan A. Navas-Cortés, Carlos Sanz
Publikováno v:
Frontiers in Plant Science, Vol 10 (2019)
Verticillium wilt, caused by the defoliating pathotype of Verticillium dahliae, is the most devastating soil-borne fungal disease of olive trees, and leads to low yields and high rates of tree mortality in highly susceptible cultivars. The disease is
Externí odkaz:
https://doaj.org/article/e8beb32f70484a9a8f32b5012e46d826
Publikováno v:
Antioxidants, Vol 10, Iss 1656, p 1656 (2021)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Antioxidants
Volume 10
Issue 11
Digital.CSIC. Repositorio Institucional del CSIC
instname
Antioxidants
Volume 10
Issue 11
11 Páginas.-- 3 Figuras.-- 2 Tablas
Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this d
Virgin olive oil (VOO) is one of the most emblematic products of the Mediterranean diet. Its content in phenolic compounds is strongly associated with the antioxidant and health-promoting properties of this d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa852b97330049e6d552544d604e8e3d
https://www.mdpi.com/2076-3921/10/11/1656
https://www.mdpi.com/2076-3921/10/11/1656
Publikováno v:
Acta Horticulturae. :377-380
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88a6f5b4d9b1a29419e435f79f289314
https://doi.org/10.17660/actahortic.2007.744.42
https://doi.org/10.17660/actahortic.2007.744.42
Publikováno v:
European Food Research and Technology. 224:11-17
Two sets of experiments were performed in order to study the origin of the modification of olive oil aroma during the industrial heat treatment of olive fruit. Data obtained suggest that both blanching of olive fruit and fruit temperature at milling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee78a96565b5963855acc4b4ed0afa3b
https://doi.org/10.1007/s00217-006-0282-4
https://doi.org/10.1007/s00217-006-0282-4
Publikováno v:
Food Chemistry. 91:19-24
Changes in vitamin C and flavour components of mandarin juice induced by previous curing (intermittent heat treatment at 38 °C and 97% relative humidity) of fruits were studied. Acetaldehyde and ethanol accumulation were enhanced by intermittent cur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::155226d770cada780301e26c73d82ac7
https://doi.org/10.1016/j.foodchem.2004.05.041
https://doi.org/10.1016/j.foodchem.2004.05.041
Publikováno v:
Acta Horticulturae. :993-998
The lipoxygenase pathway system was studied during storage of 'Picual' olive fruit (Olea europaea) at 20°C and 5°C for four weeks. Key enzymes, lipoxygenase (LOX) and hydroperoxide-lyase (HPL), were assayed during olive fruit storage, and related v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::305cd1ad573878787df69aed3c56a3da
https://doi.org/10.17660/actahortic.2005.682.129
https://doi.org/10.17660/actahortic.2005.682.129
Publikováno v:
ResearcherID
Scopus-Elsevier
Scopus-Elsevier
shelf life of mandarins was studied. The effectiveness of IC to control blue mold development in artificially shelf life of mandarins was studied. The effectiveness of IC to control blue mold development in artificially shelf life of mandarins was st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3784fc4c0128c0797db5488acd0fc52b
https://doi.org/10.1111/j.1365-2621.2005.tb09048.x
https://doi.org/10.1111/j.1365-2621.2005.tb09048.x