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Surface properties of phenolic compounds and their influence on the dispersion degree and oxidative stability of olive oil O/W emulsions

✍ Scribed by Carla D. Di Mattia; Giampiero Sacchetti; Dino Mastrocola; Dipak K. Sarker; Paola Pittia

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of phenolic antioxidants on the d

✍ C.D. Di Mattia; G. Sacchetti; D. Mastrocola; P. Pittia 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 535 KB

Interfacial Behavior and Antioxidant Eff

✍ Carla D. Di Mattia; Giampiero Sacchetti; Paola Pittia 📂 Article 📅 2010 🏛 Springer US 🌐 English ⚖ 278 KB

Impact of antioxidants dispersions on th

✍ Monica Mosca, Agoura Diantom, Francesco Lopez, Luigi Ambrosone, Andrea Ceglie 📂 Article 📅 2012 🏛 Springer 🌐 English ⚖ 386 KB

Phenolic compounds in virgin olive oils:

✍ F. Caponio; Tommaso Gomes; Antonella Pasqualone 📂 Article 📅 2001 🏛 Springer 🌐 English ⚖ 76 KB

Effect of Olive Ripening Degree on the O

✍ Rotondi, Annalisa; Bendini, Alessandra; Cerretani, Lorenzo; Mari, Matteo; Lercke 📂 Article 📅 2004 🏛 American Chemical Society 🌐 English ⚖ 100 KB

INFLUENCE OF EGG YOLK LIPOPROTEINS ON TH

✍ V. D. KIOSSEOGLOU; P. SHERMAN 📂 Article 📅 1983 🏛 John Wiley and Sons 🌐 English ⚖ 840 KB