171 related articles for article (PubMed ID: 16302785)
21. Effect of the long-term regular intake of virgin olive oil on the phenolic metabolites in human fasting plasma.
Valls RM; Soler A; Girona J; Heras M; Romero MP; Covas MI; Solà R; Masana L; Motilva MJ
J Pharm Biomed Anal; 2010 Sep; 53(1):68-74. PubMed ID: 20359841
[TBL] [Abstract][Full Text] [Related]
22. What's the difference between extra-virgin olive oil and virgin olive oil?
Mayo Clin Womens Healthsource; 2003 Mar; 7(3):8. PubMed ID: 12594410
[No Abstract] [Full Text] [Related]
23. Combination of an e-nose, an e-tongue and an e-eye for the characterisation of olive oils with different degree of bitterness.
Apetrei C; Apetrei IM; Villanueva S; de Saja JA; Gutierrez-Rosales F; Rodriguez-Mendez ML
Anal Chim Acta; 2010 Mar; 663(1):91-7. PubMed ID: 20172102
[TBL] [Abstract][Full Text] [Related]
24. Correlations of the phenolic compounds and the phenolic content in some Spanish and French olive oils.
Andjelkovic M; Van Camp J; Pedra M; Renders K; Socaciu C; Verhé R
J Agric Food Chem; 2008 Jul; 56(13):5181-7. PubMed ID: 18553879
[TBL] [Abstract][Full Text] [Related]
25. Improved liquid chromatography tandem mass spectrometry method for the determination of phenolic compounds in virgin olive oil.
Suárez M; Macià A; Romero MP; Motilva MJ
J Chromatogr A; 2008 Dec; 1214(1-2):90-9. PubMed ID: 19010478
[TBL] [Abstract][Full Text] [Related]
26. Changes induced by UV radiation during virgin olive oil storage.
Luna G; Morales MT; Aparicio R
J Agric Food Chem; 2006 Jun; 54(13):4790-4. PubMed ID: 16787029
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. Reduction of virgin olive oil bitterness by fruit cold storage.
Yousfi K; Cayuela JA; García JM
J Agric Food Chem; 2008 Nov; 56(21):10085-91. PubMed ID: 18937491
[TBL] [Abstract][Full Text] [Related]
29. Determination of olive oil acidity by CE.
Balesteros MR; Tavares MF; Ribeiro SJ; Polachini FC; Messaddeq Y; de Oliveira MA
Electrophoresis; 2007 Oct; 28(20):3731-6. PubMed ID: 17941122
[TBL] [Abstract][Full Text] [Related]
30. 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]
31. Comparative study of virgin olive oil quality from single varieties cultivated in Chile and Spain.
García-González DL; Romero N; Aparicio R
J Agric Food Chem; 2010 Dec; 58(24):12899-905. PubMed ID: 21090684
[TBL] [Abstract][Full Text] [Related]
32. 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]
33. Bovine serum albumin produces a synergistic increase in the antioxidant activity of virgin olive oil phenolic compounds in oil-in-water emulsions.
Bonoli-Carbognin M; Cerretani L; Bendini A; Almajano MP; Gordon MH
J Agric Food Chem; 2008 Aug; 56(16):7076-81. PubMed ID: 18642929
[TBL] [Abstract][Full Text] [Related]
34. Simple and fast determination of phenolic compounds from different varieties of olive oil by nonaqueous capillary electrophoresis with UV-visible and fluorescence detection.
Godoy-Caballero Mdel P; Galeano-Díaz T; Isabel Acedo-Valenzuela M
J Sep Sci; 2012 Dec; 35(24):3529-39. PubMed ID: 23225718
[TBL] [Abstract][Full Text] [Related]
35. Natural phenols and diglycerides in virgin olive oil and their relation.
Castellani L; Serrilli AM; Bonadies F; Bianco A
Nat Prod Res; 2008; 22(16):1413-7. PubMed ID: 19023803
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. 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]
38. Analysis of phenolic compounds in extra virgin olive oil by using reversed-phase capillary electrochromatography.
Aturki Z; Fanali S; D'Orazio G; Rocco A; Rosati C
Electrophoresis; 2008 Apr; 29(8):1643-50. PubMed ID: 18383030
[TBL] [Abstract][Full Text] [Related]
39. Effect of olive stoning on the volatile and phenolic composition of virgin olive oil.
Servili M; Taticchi A; Esposto S; Urbani S; Selvaggini R; Montedoro G
J Agric Food Chem; 2007 Aug; 55(17):7028-35. PubMed ID: 17665928
[TBL] [Abstract][Full Text] [Related]
40. Using fluorescence excitation-emission matrices to predict bitterness and pungency of virgin olive oil: A feasibility study.
Quintanilla-Casas B; Rinnan Å; Romero A; Guardiola F; Tres A; Vichi S; Bro R
Food Chem; 2022 Nov; 395():133602. PubMed ID: 35809549
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
