Factors influencing phenolic compounds in table olives (Olea europaea)

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 29, 2012, Pages 7081-7095

  Charoenprasert, Suthawan ^a   Mitchell, Alyson ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

California style black ripe; Greek; green ripe; hydroxytyrosol; Olea europaea; oleuropein; Olive; phenolics; Spanish; tyrosol

Indexed keywords

CALIFORNIA-STYLE BLACK RIPE; GREEK; GREEN RIPE; HYDROXYTYROSOL; OLEA EUROPAEA; OLEUROPEIN; OLIVE; PHENOLICS; SPANISH; TYROSOL;

DISEASES; HEALTH; NUTRITION; VEGETABLE OILS;

PHENOLS;

3,4-DIHYDROXYPHENYLETHANOL; ANTIOXIDANT; DRUG DERIVATIVE; FLAVONOID; HYDROXYTYROSOL; OLEUROPEIN; PHENETHYL ALCOHOL; PHENOL; PYRAN DERIVATIVE;

CHEMISTRY; DRUG STABILITY; FOOD HANDLING; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEALTH PROMOTION; HEAT; HUMAN; MEDITERRANEAN DIET; METHODOLOGY; OLIVE TREE; PLANT SEED; REVIEW; SPECIES DIFFERENCE;

ANTIOXIDANTS; DIET, MEDITERRANEAN; DRUG STABILITY; FLAVONOIDS; FOOD HANDLING; FRUIT; HEALTH PROMOTION; HOT TEMPERATURE; HUMANS; OLEA; PHENOL; PHENYLETHYL ALCOHOL; PYRANS; SEEDS; SPECIES SPECIFICITY;

OLEA EUROPAEA; OLEACEAE;

EID: 84864366176     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf3017699     Document Type: Review

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