94 related articles for article (PubMed ID: 12594410)
21. Lipase production by yeasts from extra virgin olive oil.
Ciafardini G; Zullo BA; Iride A
Food Microbiol; 2006 Feb; 23(1):60-7. PubMed ID: 16942987
[TBL] [Abstract][Full Text] [Related]
22. Rapid quantitative assessment of the adulteration of virgin olive oils with hazelnut oils using Raman spectroscopy and chemometrics.
López-Díez EC; Bianchi G; Goodacre R
J Agric Food Chem; 2003 Oct; 51(21):6145-50. PubMed ID: 14518936
[TBL] [Abstract][Full Text] [Related]
23. Effect of extra virgin olive oil on experimental thrombosis and primary hemostasis in rats.
Brzosko S; De Curtis A; Murzilli S; de Gaetano G; Donati MB; Iacoviello L
Nutr Metab Cardiovasc Dis; 2002 Dec; 12(6):337-42. PubMed ID: 12669681
[TBL] [Abstract][Full Text] [Related]
24. [Virgin olive oil. From legend to scientific knowledge of the nutraceutical aspects].
Caramia G
Pediatr Med Chir; 2006; 28(1-3):9-23. PubMed ID: 17533893
[TBL] [Abstract][Full Text] [Related]
25. Changes in the phenolic content of low density lipoprotein after olive oil consumption in men. A randomized crossover controlled trial.
Gimeno E; de la Torre-Carbot K; Lamuela-Raventós RM; Castellote AI; Fitó M; de la Torre R; Covas MI; López-Sabater MC
Br J Nutr; 2007 Dec; 98(6):1243-50. PubMed ID: 17617938
[TBL] [Abstract][Full Text] [Related]
26. Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil.
Rotondi A; Bendini A; Cerretani L; Mari M; Lercker G; Toschi TG
J Agric Food Chem; 2004 Jun; 52(11):3649-54. PubMed ID: 15161244
[TBL] [Abstract][Full Text] [Related]
27. 31P NMR spectroscopy in the quality control and authentication of extra-virgin olive oil: a review of recent progress.
Dais P; Spyros A
Magn Reson Chem; 2007 May; 45(5):367-77. PubMed ID: 17372968
[TBL] [Abstract][Full Text] [Related]
28. Virgin olive oil as a fundamental nutritional component and skin protector.
Viola P; Viola M
Clin Dermatol; 2009; 27(2):159-65. PubMed ID: 19167997
[TBL] [Abstract][Full Text] [Related]
29. Virgin olive oil and vegetables improve endothelial health.
Giugliano D; Esposito K
J Am Coll Cardiol; 2006 Jul; 48(2):413-4; author reply 414-5. PubMed ID: 16843197
[No Abstract] [Full Text] [Related]
30. Antioxidant effect of two virgin olive oils depends on the concentration and composition of minor polar compounds.
Franconi F; Coinu R; Carta S; Urgeghe PP; Ieri F; Mulinacci N; Romani A
J Agric Food Chem; 2006 Apr; 54(8):3121-5. PubMed ID: 16608240
[TBL] [Abstract][Full Text] [Related]
31. Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.
Kalua CM; Bedgood DR; Bishop AG; Prenzler PD
J Agric Food Chem; 2006 Oct; 54(20):7641-51. PubMed ID: 17002434
[TBL] [Abstract][Full Text] [Related]
32. Different radical scavenging tests in virgin olive oil and their relation to the total phenol content.
Samaniego Sánchez C; Troncoso González AM; García-Parrilla MC; Quesada Granados JJ; López García de la Serrana H; López Martínez MC
Anal Chim Acta; 2007 Jun; 593(1):103-7. PubMed ID: 17531830
[TBL] [Abstract][Full Text] [Related]
33. The role of virgin olive oil components in the modulation of endothelial function.
Perona JS; Cabello-Moruno R; Ruiz-Gutierrez V
J Nutr Biochem; 2006 Jul; 17(7):429-45. PubMed ID: 16481154
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. Relation of acidity and sensory quality with sterol content of olive oil from stored fruit.
Gutiérrez F; Varona I; Albi MA
J Agric Food Chem; 2000 Apr; 48(4):1106-10. PubMed ID: 10775357
[TBL] [Abstract][Full Text] [Related]
36. Evolution of minor polar compounds and antioxidant capacity during storage of bottled extra virgin olive oil.
Romani A; Lapucci C; Cantini C; Ieri F; Mulinacci N; Visioli F
J Agric Food Chem; 2007 Feb; 55(4):1315-20. PubMed ID: 17253709
[TBL] [Abstract][Full Text] [Related]
37. Lipolytic activity of Williopsis californica and Saccharomyces cerevisiae in extra virgin olive oil.
Ciafardini G; Zullo BA; Cioccia G; Iride A
Int J Food Microbiol; 2006 Mar; 107(1):27-32. PubMed ID: 16271789
[TBL] [Abstract][Full Text] [Related]
38. Application of "magnetic tongue" to the sensory evaluation of extra virgin olive oil.
Lauri I; Pagano B; Malmendal A; Sacchi R; Novellino E; Randazzo A
Food Chem; 2013 Oct; 140(4):692-9. PubMed ID: 23692755
[TBL] [Abstract][Full Text] [Related]
39. Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract.
Corona G; Spencer JP; Dessì MA
Toxicol Ind Health; 2009; 25(4-5):285-93. PubMed ID: 19651799
[TBL] [Abstract][Full Text] [Related]
40. Clinical effects of virgin olive oil polyphenols: between myth and reality.
Ferrara LA
Nutr Metab Cardiovasc Dis; 2000 Jun; 10(3):109-10. PubMed ID: 11006918
[No Abstract] [Full Text] [Related]
[Previous] [Next] [New Search]
