About: Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection

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scholarly article by Ksenia Morozova et al published 18 May 2016 in Electroanalysis

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) article scientifique publié en 2016 (fr) наукова стаття, опублікована в травні 2016 (uk) im Mai 2016 veröffentlichter wissenschaftlicher Artikel (de) scholarly article by Ksenia Morozova et al published 18 May 2016 in Electroanalysis (en)
publication date	wds:Q58486092-96263331-CAA3-4F2D-90F6-FF6499E1DDB5
publication date	2016-05-18 00:00:00Z (xsd:dateTime)
cites work	wds:Q58486092-0117F787-D8AE-4EBC-B547-4424DA88166F wds:Q58486092-0DE3DA35-00F5-485B-B6DE-28C1628EEA45 wds:Q58486092-0ECBD0D9-CF15-4849-B2C9-B49BE71DA7CD wds:Q58486092-1B55C5D0-9D87-4DBE-A801-798B8A855094 wds:Q58486092-238AD45E-67E7-4B32-9D30-BFB0D316ABED wds:Q58486092-35E1AF3D-1E35-4875-A231-B6DD2CEC85B4 wds:Q58486092-4169E948-8223-4E32-98DA-CE1E2A7E8295 wds:Q58486092-42ED5D9C-F3B1-42E5-B09C-F165E6AA8D1E wds:Q58486092-43F95079-4360-4D86-A228-D30DE0F73028 wds:Q58486092-580D39CC-040E-4D6A-B970-D149EFD0997A wds:Q58486092-790D3265-F2BE-481F-8FA4-D44C8C67C32F wds:Q58486092-8CBA536C-FF5D-4E32-B514-81E0AA499AF1 wds:Q58486092-A04BD538-3F30-4D24-8672-9DA21668625C wds:Q58486092-A3958A8C-4DBC-4127-B076-B9570DF8FA18 wds:Q58486092-B33F156F-3CAB-48B0-91C3-D3D485A49FB3 wds:Q58486092-CF89C027-D61A-4CF9-87FB-455DE414294D wds:Q58486092-D4C2E788-A7A3-4367-8716-E610AF82C34E wds:Q58486092-D6BD4D00-B994-40B1-BDCD-069338731849 wds:Q58486092-D9C93270-2F35-4BF2-BCFA-C539D34996CD wds:Q58486092-F3AD09F3-E173-4218-B5BE-A4A39B2A2EB2
cites work	Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction Polyphenolic content in five tuscany cultivars of Olea europaea L Antioxidant and other biological activities of phenols from olives and olive oil. Olive-oil consumption and health: the possible role of antioxidants The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health Phenolic molecules in virgin olive oils: a survey of their sensory properties, health effects, antioxidant activity and analytical methods. An overview of the last decade. Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of northern Italy. Biological Activities of Phenolic Compounds of Extra Virgin Olive Oil. Evaluation of minor components, sensory characteristics and quality of virgin olive oil by near infrared (NIR) spectroscopy Main polyphenols in the bitter taste of virgin olive oil. Structural confirmation by on-line high-performance liquid chromatography electrospray ionization mass spectrometry Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil Accumulation of oleuropein derivatives during olive maturation Healthy virgin olive oil: a matter of bitterness Rapid electrochemical method for the evaluation of the antioxidant power of some lipophilic food extracts. Electrochemical determination of biophenol oleuropein using a simple label-free DNA biosensor. Composition and organoleptic characteristics of oil fromArbequina olive (Olea europaea L) trees under deficit irrigation Expert Panel Assessment of 57 Monocultivar Olive Oils Produced from the Tuscan Germplasm Evaluation of the 'antioxidant power' of olive oils based on a FIA system with amperometric detection Extra virgin olive oil bitterness evaluation by sensory and chemical analyses
author name string	wds:Q58486092-0632A177-ACBB-4729-A6C5-622A7FE161A7 wds:Q58486092-71829682-B2BA-4B69-BD94-EF4EFA3B4C36 wds:Q58486092-BDCD7004-8D83-4F33-AD8B-902B97E42CBC wds:Q58486092-C250739F-50CE-43D3-913F-C2CE6FB62B94 wds:Q58486092-CAD4B00E-CAF9-4A83-87A6-E2E6881C937E wds:Q58486092-EC040D4C-092B-41EA-8939-00DAB4ED1EB7
author name string	Flavia Gasperi Marzia Migliorini Matteo Scampicchio Eugenio Aprea Claudio Cantini Ksenia Morozova
rdfs:label	Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection (en) Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection (nl)
skos:prefLabel	Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection (en) Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection (nl)
name	Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection (en) Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection (nl)
title	wds:Q58486092-D14DBA42-F76D-4442-A64F-256BDCE38797
title	Determination of Bitterness of Extra Virgin Olive Oils by Amperometric Detection (en)
page(s)	wds:Q58486092-AA2B1B71-710E-471B-A00B-8EB830D32EB3
page(s)	2196-2204
instance of	wds:Q58486092-18A6780B-2DD9-439E-BFE9-857182909C63
instance of	scholarly article
main subject	wds:Q58486092-36281871-FEE4-4B68-BB72-55089FFC3FD9 wds:Q58486092-C1345451-F5A1-47A0-B39C-CA70408ED7A8
main subject	olive oil analytical chemistry
published in	wds:Q58486092-84005CEF-F6EC-4510-BC6B-1EB28B133CE9
published in	Electroanalysis
issue	wds:Q58486092-D96DD4D0-7C3C-4099-B59C-B9968660BC6C
volume	wds:Q58486092-BA8DFDBA-F68F-4D39-BCF8-9F9E595009BF
issue	9
volume	28
DOI	wds:Q58486092-A67929A7-92FC-40B6-8D4D-1C1C2894DD62
DOI	http://dx.doi.org/10.1002/ELAN.201600067
DOI	10.1002/ELAN.201600067
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q58486092

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