12 Páginas; 7 Figuras; 1 TablaThis article is part of the Research Topic: Advances in Oil Crops Research—Classical and New Approaches to Achieve Sustainable Productivity.-- Edited by: Dragana Miladinović, Johann Vollmann, Leire Molinero-Ruiz and Mariela Torres.Phenolic composition of virgin olive oil is determined by the enzymatic and/or chemical reactions that take place during olive fruit processing. Of these enzymes, β-glucosidase activity plays a relevant role in the transformation of the phenolic glycosides present in the olive fruit, generating different secoiridoid derivatives. The main goal of the present study was to characterize olive fruit β-glucosidase genes and enzymes responsible for the phenolic composition of virgin olive oi...
In this work, the quality and physicochemical parameters, phenolic composition, and antidiabetic pot...
Abstract Background Olive (Olea europaea L.) fruits contain numerous secondary metabolites, primaril...
Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil ...
Phenolic composition of virgin olive oil is determined by the enzymatic and/or chemical reactions th...
Virgin olive oil (VOO) is one of the essential components of the Mediterranean diet, which includes ...
6 Figuras.-- 1 TablaDifferent scientific evidences suggest that the long term dietary consumption of...
The present study investigates oleuropein metabolism, as well as the involvement of β-glucosidase du...
This work aims at presenting the state-of-the-art about the influence of the activity of olive endog...
Olive fruits and oils contain an array of compounds that contribute to their sensory and nutritional...
Olive oil and table olives are rich sources of biophenols, which provides a unique taste, aroma and ...
Olive (Olea europaea L.) is an economical fruit tree for the usage of oil extraction and table olive...
35 Páginas; 2 Tablas; 5 FigurasPhenolics are claimed to be one of the main responsible for the healt...
The composition and biochemical characteristics of olive fruits, mainly olive enzymes system, are cr...
Numerous bioactive biophenol secoiridoids (BPsecos) are found in the fruit, leaves, and oil of olive...
Numerous bioactive biophenol secoiridoids (BPsecos) are found in the fruit, leaves, and oil of olive...
In this work, the quality and physicochemical parameters, phenolic composition, and antidiabetic pot...
Abstract Background Olive (Olea europaea L.) fruits contain numerous secondary metabolites, primaril...
Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil ...
Phenolic composition of virgin olive oil is determined by the enzymatic and/or chemical reactions th...
Virgin olive oil (VOO) is one of the essential components of the Mediterranean diet, which includes ...
6 Figuras.-- 1 TablaDifferent scientific evidences suggest that the long term dietary consumption of...
The present study investigates oleuropein metabolism, as well as the involvement of β-glucosidase du...
This work aims at presenting the state-of-the-art about the influence of the activity of olive endog...
Olive fruits and oils contain an array of compounds that contribute to their sensory and nutritional...
Olive oil and table olives are rich sources of biophenols, which provides a unique taste, aroma and ...
Olive (Olea europaea L.) is an economical fruit tree for the usage of oil extraction and table olive...
35 Páginas; 2 Tablas; 5 FigurasPhenolics are claimed to be one of the main responsible for the healt...
The composition and biochemical characteristics of olive fruits, mainly olive enzymes system, are cr...
Numerous bioactive biophenol secoiridoids (BPsecos) are found in the fruit, leaves, and oil of olive...
Numerous bioactive biophenol secoiridoids (BPsecos) are found in the fruit, leaves, and oil of olive...
In this work, the quality and physicochemical parameters, phenolic composition, and antidiabetic pot...
Abstract Background Olive (Olea europaea L.) fruits contain numerous secondary metabolites, primaril...
Phenolic compounds are responsible of the nutritional and sensory quality of extra-virgin olive oil ...