Concepedia

Effect of packaging material headspace, oxygen and light transmission, temperature and storage time on quality characteristics of extra virgin olive oil

G. Pristouri, Anastasia V. Badeka, Michael G. Kontominas

Food Control · 2009 · 173 citations · 27 references

DOI

Concepts

References

27

Food Lipids: Chemistry, Nutrition and Biotechnology

Wayne R. Bidlack · Journal of the American College of Nutrition · 1998 · 369 citations

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Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction

José-Ramón Morelló, María‐José Motilva, M. Jesús Tovar et al. · Food Chemistry · 2003 · 342 citations

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Changes in the Volatile Composition of Virgin Olive Oil during Oxidation:  Flavors and Off-Flavors

M. T. Morales, José Julián Ríos, Ramón Aparicio · Journal of Agricultural and Food Chemistry · 1997 · 331 citations

, , +17

Effect of storage time and container type on the quality of extra-virgin olive oil

Ana Isabel Méndez, Elena Falqué · Food Control · 2006 · 173 citations

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Lipid oxidation of edible oil.

David B. Min, J. M. Boff · 2002 · 161 citations

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