171 related articles for article (PubMed ID: 16302785)
61. Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage.
Zullo BA; Cioccia G; Ciafardini G
Food Microbiol; 2013 Oct; 36(1):70-8. PubMed ID: 23764222
[TBL] [Abstract][Full Text] [Related]
62. Sensory properties of virgin olive oil polyphenols: identification of deacetoxy-ligstroside aglycon as a key contributor to pungency.
Andrewes P; Busch JL; de Joode T; Groenewegen A; Alexandre H
J Agric Food Chem; 2003 Feb; 51(5):1415-20. PubMed ID: 12590491
[TBL] [Abstract][Full Text] [Related]
63. Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management.
Gómez-Rico A; Salvador MD; La Greca M; Fregapane G
J Agric Food Chem; 2006 Sep; 54(19):7130-6. PubMed ID: 16968073
[TBL] [Abstract][Full Text] [Related]
64. Purification and characterization of an olive fruit beta-glucosidase involved in the biosynthesis of virgin olive oil phenolics.
Romero-Segura C; Sanz C; Perez AG
J Agric Food Chem; 2009 Sep; 57(17):7983-8. PubMed ID: 19689134
[TBL] [Abstract][Full Text] [Related]
65. Influence of rosemary (Rosmarinus officinalis, L.) on plant sterol oxidation in extra virgin olive oil.
D'Evoli L; Huikko L; Lampi AM; Lucarini M; Lombardi-Boccia G; Nicoli S; Piironen V
Mol Nutr Food Res; 2006 Sep; 50(9):818-23. PubMed ID: 16917809
[TBL] [Abstract][Full Text] [Related]
66. Rapid quantification of the phenolic fraction of Spanish virgin olive oils by capillary electrophoresis with UV detection.
Carrasco-Pancorbo A; Gómez-Caravaca AM; Cerretani L; Bendini A; Segura-Carretero A; Fernandez-Gutiérrez A
J Agric Food Chem; 2006 Oct; 54(21):7984-91. PubMed ID: 17031999
[TBL] [Abstract][Full Text] [Related]
67. 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]
68. Relationship between virgin olive oil phenolic compounds and acrylamide formation in fried crisps.
Napolitano A; Morales F; Sacchi R; Fogliano V
J Agric Food Chem; 2008 Mar; 56(6):2034-40. PubMed ID: 18290617
[TBL] [Abstract][Full Text] [Related]
69. Characterization of Phenolic Compounds and Their Contribution to Sensory Properties of Olive Oil.
Pedan V; Popp M; Rohn S; Nyfeler M; Bongartz A
Molecules; 2019 May; 24(11):. PubMed ID: 31142034
[TBL] [Abstract][Full Text] [Related]
70. Presence of virgin olive oil phenolic metabolites in human low density lipoprotein fraction: determination by high-performance liquid chromatography-electrospray ionization tandem mass spectrometry.
de la Torre-Carbot K; Chávez-Servín JL; Jaúregui O; Castellote AI; Lamuela-Raventós RM; Fitó M; Covas MI; Muñoz-Aguayo D; López-Sabater MC
Anal Chim Acta; 2007 Feb; 583(2):402-10. PubMed ID: 17386573
[TBL] [Abstract][Full Text] [Related]
71. Saline water irrigation effects on fruit development, quality, and phenolic composition of virgin olive oils, cv. Chemlali.
Ben Ahmed C; Ben Rouina B; Sensoy S; Boukhriss M
J Agric Food Chem; 2009 Apr; 57(7):2803-11. PubMed ID: 19334757
[TBL] [Abstract][Full Text] [Related]
72. Simulation of the visible spectra for edible virgin oils: potential uses.
Ayuso J; Haro MR; Escolar D
Appl Spectrosc; 2004 Apr; 58(4):474-80. PubMed ID: 15104819
[TBL] [Abstract][Full Text] [Related]
73. 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]
74. Separation of proteins from olive oil by CE: an approximation to the differentiation of monovarietal olive oils.
Montealegre C; Marina ML; García-Ruiz C
Electrophoresis; 2010 Jul; 31(13):2218-25. PubMed ID: 20593397
[TBL] [Abstract][Full Text] [Related]
75. Effect of olive oil consumption on serum resistin concentrations in healthy men.
Machowetz A; Gruendel S; Garcia AL; Harsch I; Covas MI; Zunft HJ; Koebnick C
Horm Metab Res; 2008 Oct; 40(10):697-701. PubMed ID: 18622895
[TBL] [Abstract][Full Text] [Related]
76. 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]
77. Direct olive oil analysis by low-temperature plasma (LTP) ambient ionization mass spectrometry.
García-Reyes JF; Mazzoti F; Harper JD; Charipar NA; Oradu S; Ouyang Z; Sindona G; Cooks RG
Rapid Commun Mass Spectrom; 2009 Oct; 23(19):3057-62. PubMed ID: 19705382
[TBL] [Abstract][Full Text] [Related]
78. Cluster analysis applied to the exploratory analysis of commercial spanish olive oils by means of excitation-emission fluorescence spectroscopy.
Guimet F; Boqué R; Ferré J
J Agric Food Chem; 2004 Nov; 52(22):6673-9. PubMed ID: 15506799
[TBL] [Abstract][Full Text] [Related]
79. 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]
80. Monoterpene and sesquiterpene hydrocarbons of virgin olive oil by headspace solid-phase microextraction coupled to gas chromatography/mass spectrometry.
Vichi S; Guadayol JM; Caixach J; López-Tamames E; Buxaderas S
J Chromatogr A; 2006 Aug; 1125(1):117-23. PubMed ID: 16756984
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
