194 related articles for article (PubMed ID: 11829634)
1. Stability of virgin olive oil. 1. Autoxidation studies.
Psomiadou E; Tsimidou M
J Agric Food Chem; 2002 Feb; 50(4):716-21. PubMed ID: 11829634
[TBL] [Abstract][Full Text] [Related]
2. Stability of virgin olive oil. 2. Photo-oxidation studies.
Psomiadou E; Tsimidou M
J Agric Food Chem; 2002 Feb; 50(4):722-7. PubMed ID: 11829635
[TBL] [Abstract][Full Text] [Related]
3. Rate of degradation of alpha-tocopherol, squalene, phenolics, and polyunsaturated fatty acids in olive oil during different storage conditions.
Rastrelli L; Passi S; Ippolito F; Vacca G; De Simone F
J Agric Food Chem; 2002 Sep; 50(20):5566-70. PubMed ID: 12236680
[TBL] [Abstract][Full Text] [Related]
4. Relation between the endogenous antioxidant system and the quality of extra virgin olive oil under accelerated storage conditions.
Hrncirik K; Fritsche S
J Agric Food Chem; 2005 Mar; 53(6):2103-10. PubMed ID: 15769142
[TBL] [Abstract][Full Text] [Related]
5. Changes occurring in phenolic compounds and alpha-tocopherol of virgin olive oil during storage.
Okogeri O; Tasioula-Margari M
J Agric Food Chem; 2002 Feb; 50(5):1077-80. PubMed ID: 11853484
[TBL] [Abstract][Full Text] [Related]
6. Effect of various compounds on virgin olive oil stability measured by Rancimat.
Aparicio R; Roda L; Albi MA; Gutiérrez F
J Agric Food Chem; 1999 Oct; 47(10):4150-5. PubMed ID: 10552782
[TBL] [Abstract][Full Text] [Related]
7. Analytical evaluation of two monovarietal virgin olive oils cultivated in the south of Tunisia: Jemri-Bouchouka and Chemlali-Tataouin cultivars.
Rigane G; Boukhris M; Salem RB; Sayadi S; Bouaziz M
J Sci Food Agric; 2013 Mar; 93(5):1242-8. PubMed ID: 22936570
[TBL] [Abstract][Full Text] [Related]
8. Temperature dependence of autoxidation of perilla oil and tocopherol degradation.
Wang S; Hwang H; Yoon S; Choe E
J Food Sci; 2010 Aug; 75(6):C498-505. PubMed ID: 20722903
[TBL] [Abstract][Full Text] [Related]
9. On the role of squalene in olive oil stability.
Psomiadou E; Tsimidou M
J Agric Food Chem; 1999 Oct; 47(10):4025-32. PubMed ID: 10552760
[TBL] [Abstract][Full Text] [Related]
10. High-performance liquid chromatographic analysis of chlorophylls, pheophytins and carotenoids in virgin olive oils: chemometric approach to variety classification.
Cichelli A; Pertesana GP
J Chromatogr A; 2004 Aug; 1046(1-2):141-6. PubMed ID: 15387182
[TBL] [Abstract][Full Text] [Related]
11. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved.
Gutiérrez F; Jímenez B; Ruíz A; Albi MA
J Agric Food Chem; 1999 Jan; 47(1):121-7. PubMed ID: 10563859
[TBL] [Abstract][Full Text] [Related]
12. Study of chemical changes produced in virgin olive oils with different phenolic contents during an accelerated storage treatment.
Lerma-García MJ; Simó-Alfonso EF; Chiavaro E; Bendini A; Lercker G; Cerretani L
J Agric Food Chem; 2009 Sep; 57(17):7834-40. PubMed ID: 19681611
[TBL] [Abstract][Full Text] [Related]
13. Effect of processing systems on the quality and stability of Chemlali olive oils.
Ammar S; Zribi A; Ben Mansour A; Ayadi M; Abdelhedi R; Bouaziz M
J Oleo Sci; 2014; 63(4):311-23. PubMed ID: 24599103
[TBL] [Abstract][Full Text] [Related]
14. How heating affects extra virgin olive oil quality indexes and chemical composition.
Allouche Y; Jiménez A; Gaforio JJ; Uceda M; Beltrán G
J Agric Food Chem; 2007 Nov; 55(23):9646-54. PubMed ID: 17935291
[TBL] [Abstract][Full Text] [Related]
15. Olive oil quality and ripening in super-high-density Arbequina orchard.
Benito M; Lasa JM; Gracia P; Oria R; Abenoza M; Varona L; Sánchez-Gimeno AC
J Sci Food Agric; 2013 Jul; 93(9):2207-20. PubMed ID: 23413119
[TBL] [Abstract][Full Text] [Related]
16. Novel approach to study oxidative stability of extra virgin olive oils: importance of alpha-tocopherol concentration.
Deiana M; Rosa A; Cao CF; Pirisi FM; Bandino G; Dessì MA
J Agric Food Chem; 2002 Jul; 50(15):4342-6. PubMed ID: 12105968
[TBL] [Abstract][Full Text] [Related]
17. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil.
Brenes M; García A; Dobarganes MC; Velasco J; Romero C
J Agric Food Chem; 2002 Oct; 50(21):5962-7. PubMed ID: 12358466
[TBL] [Abstract][Full Text] [Related]
18. Antioxidants and total peroxyl radical-trapping ability of olive and seed oils.
Cabrini L; Barzanti V; Cipollone M; Fiorentini D; Grossi G; Tolomelli B; Zambonin L; Landi L
J Agric Food Chem; 2001 Dec; 49(12):6026-32. PubMed ID: 11743803
[TBL] [Abstract][Full Text] [Related]
19. Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy.
Tena N; García-González DL; Aparicio R
J Agric Food Chem; 2009 Nov; 57(22):10505-11. PubMed ID: 19919111
[TBL] [Abstract][Full Text] [Related]
20. Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach.
Blasi F; Rocchetti G; Montesano D; Lucini L; Chiodelli G; Ghisoni S; Baccolo G; Simonetti MS; Cossignani L
Food Res Int; 2018 Mar; 105():507-516. PubMed ID: 29433242
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
