These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

155 related articles for article (PubMed ID: 16536598)

  • 1. Storage of olives (Olea europaea L.) under CO2 atmosphere: liquid chromatography-mass spectrometry characterization of indices related to changes in polyphenolic metabolism.
    Dourtoglou VG; Mamalos A; Makris DP; Kefalas P
    J Agric Food Chem; 2006 Mar; 54(6):2211-7. PubMed ID: 16536598
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Polyphenol changes during fermentation of naturally black olives.
    Romero C; Brenes M; García P; García A; Garrido A
    J Agric Food Chem; 2004 Apr; 52(7):1973-9. PubMed ID: 15053538
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña table olives.
    Arroyo-López FN; Duran-Quintana MC; Romero C; Rodríguez-Gómez F; Garrido-Fernandez A
    J Agric Food Chem; 2007 Sep; 55(18):7434-44. PubMed ID: 17663565
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of cultivar and processing method on the contents of polyphenols in table olives.
    Romero C; Brenes M; Yousfi K; García P; García A; Garrido A
    J Agric Food Chem; 2004 Feb; 52(3):479-84. PubMed ID: 14759136
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Effect of bruising on respiration, superficial color, and phenolic changes in fresh Manzanilla olives (Olea europaea pomiformis): development of treatments to mitigate browning.
    Segovia-Bravo KA; García-García P; López-López A; Garrido-Fernández A
    J Agric Food Chem; 2011 May; 59(10):5456-64. PubMed ID: 21469652
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Characterization of new phenolic compounds from leaves of Olea europaea L. by high-resolution tandem mass spectrometry.
    Di Donna L; Mazzotti F; Salerno R; Tagarelli A; Taverna D; Sindona G
    Rapid Commun Mass Spectrom; 2007; 21(22):3653-7. PubMed ID: 17939156
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Hot water dipping of olives (Olea europaea) for virgin oil debittering.
    García JM; Yousfi K; Oliva J; García-Diaz MT; Pérez-Camino MC
    J Agric Food Chem; 2005 Oct; 53(21):8248-52. PubMed ID: 16218671
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Debittering of olives by polyphenol oxidation.
    García A; Romero C; Medina E; García P; de Castro A; Brenes M
    J Agric Food Chem; 2008 Dec; 56(24):11862-7. PubMed ID: 19049294
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Quality and enhancement of bioactive phenolics in cv. Napoleon table grapes exposed to different postharvest gaseous treatments.
    Artés-Hernández F; Artés F; Tomás-Barberán FA
    J Agric Food Chem; 2003 Aug; 51(18):5290-5. PubMed ID: 12926872
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The use of Lactobacillus pentosus 1MO to shorten the debittering process time of black table olives (Cv. Itrana and Leccino): a pilot-scale application.
    Servili M; Settanni L; Veneziani G; Esposto S; Massitti O; Taticchi A; Urbani S; Montedoro GF; Corsetti A
    J Agric Food Chem; 2006 May; 54(11):3869-75. PubMed ID: 16719508
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of inert atmosphere on the postharvest browning of manzanilla olives and optimization by response surface methodology of the aqueous treatments.
    Segovia-Bravo KA; García-García P; López-López A; Garrido-Fernández A
    J Food Sci; 2012 May; 77(5):S194-201. PubMed ID: 22489596
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Changes in virgin olive oil quality during low-temperature fruit storage.
    Kalua CM; Bedgood DR; Bishop AG; Prenzler PD
    J Agric Food Chem; 2008 Apr; 56(7):2415-22. PubMed ID: 18321051
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Qualitative and quantitative evolution of polyphenolic compounds during composting of an olive-mill waste-wheat straw mixture.
    Ait Baddi G; Cegarra J; Merlina G; Revel JC; Hafidi M
    J Hazard Mater; 2009 Jun; 165(1-3):1119-23. PubMed ID: 19070426
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry quantitation of polyphenols and secoiridoids in california-style black ripe olives and dry salt-cured olives.
    Melliou E; Zweigenbaum JA; Mitchell AE
    J Agric Food Chem; 2015 Mar; 63(9):2400-5. PubMed ID: 25668132
    [TBL] [Abstract][Full Text] [Related]  

  • 16. HPLC analysis of oleuropein, hydroxytyrosol, and tyrosol in stems and roots of Olea europaea L. cv. Picual during ripening.
    Ortega-García F; Peragón J
    J Sci Food Agric; 2010 Oct; 90(13):2295-300. PubMed ID: 20648529
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Influence of olives' storage conditions on the formation of volatile phenols and their role in off-odor formation in the oil.
    Vichi S; Romero A; Gallardo-Chacón J; Tous J; López-Tamames E; Buxaderas S
    J Agric Food Chem; 2009 Feb; 57(4):1449-55. PubMed ID: 19178282
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of variety and storage on the polyphenol composition of apple flesh.
    Napolitano A; Cascone A; Graziani G; Ferracane R; Scalfi L; Di Vaio C; Ritieni A; Fogliano V
    J Agric Food Chem; 2004 Oct; 52(21):6526-31. PubMed ID: 15479018
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quantitation of Oleuropein and Related Phenolics in Cured Spanish-Style Green, California-Style Black Ripe, and Greek-Style Natural Fermentation Olives.
    Johnson R; Melliou E; Zweigenbaum J; Mitchell AE
    J Agric Food Chem; 2018 Mar; 66(9):2121-2128. PubMed ID: 29424233
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Compositional and tissue modifications induced by the natural fermentation process in table olives.
    Servili M; Minnocci A; Veneziani G; Taticchi A; Urbani S; Esposto S; Sebastiani L; Valmorri S; Corsetti A
    J Agric Food Chem; 2008 Aug; 56(15):6389-96. PubMed ID: 18636682
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.