BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

220 related articles for article (PubMed ID: 16968075)

  • 1. Discrimination of storage conditions and freshness in virgin olive oil.
    Kalua CM; Bedgood DR; Bishop AG; Prenzler PD
    J Agric Food Chem; 2006 Sep; 54(19):7144-51. PubMed ID: 16968075
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Preliminary study on application of mid infrared spectroscopy for the evaluation of the virgin olive oil "freshness".
    Sinelli N; Cosio MS; Gigliotti C; Casiraghi E
    Anal Chim Acta; 2007 Aug; 598(1):128-34. PubMed ID: 17693316
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Chemical stability of extra-virgin olive oil added with oregano essential oil.
    Asensio CM; Nepote V; Grosso NR
    J Food Sci; 2011 Sep; 76(7):S445-50. PubMed ID: 22417562
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Kinetics of diglyceride formation and isomerization in virgin olive oils by employing 31P NMR spectroscopy. Formulation of a quantitative measure to assess olive oil storage history.
    Spyros A; Philippidis A; Dais P
    J Agric Food Chem; 2004 Jan; 52(2):157-64. PubMed ID: 14733489
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storage.
    Mancebo-Campos V; Salvador MD; Fregapane G
    J Agric Food Chem; 2007 Oct; 55(20):8231-6. PubMed ID: 17764145
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds.
    Kalua CM; Allen MS; Bedgood DR; Bishop AG; Prenzler PD
    J Agric Food Chem; 2005 Oct; 53(20):8054-62. PubMed ID: 16190670
    [TBL] [Abstract][Full Text] [Related]  

  • 11. High-power ultrasound in olive paste pretreatment. Effect on process yield and virgin olive oil characteristics.
    Jiménez A; Beltrán G; Uceda M
    Ultrason Sonochem; 2007 Sep; 14(6):725-31. PubMed ID: 17275391
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. [Changes in the quality parameters of virgin olive oil from the Lower Aragon area of Teruel during the storage].
    Murillo Ramos J; Bonilla Polo A; González Bonillo J; Sanz Pérez B
    Nutr Hosp; 1997; 12(6):315-7. PubMed ID: 9477659
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Luminescence spectroscopic observation of singlet oxygen formation in extra virgin olive oil as affected by irradiation light wavelengths, 1,4-diazabicyclo[2.2.2]octane, irradiation time, and oxygen bubbling.
    Jung MY; Choi DS; Park KH; Lee B; Min DB
    J Food Sci; 2011; 76(1):C59-63. PubMed ID: 21535654
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Excitation-emission fluorescence spectroscopy combined with three-way methods of analysis as a complementary technique for olive oil characterization.
    Guimet F; Ferré J; Boqué R; Vidal M; Garcia J
    J Agric Food Chem; 2005 Nov; 53(24):9319-28. PubMed ID: 16302742
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effect of malaxation conditions on phenol and volatile profiles in olive paste and the corresponding virgin olive oils (Olea europaea L. Cv. Cornicabra).
    Gómez-Rico A; Inarejos-García AM; Salvador MD; Fregapane G
    J Agric Food Chem; 2009 May; 57(9):3587-95. PubMed ID: 19338278
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. New Volatile Molecular Markers of Rancidity in Virgin Olive Oils under Nonaccelerated Oxidative Storage Conditions.
    Cecchi L; Migliorini M; Giambanelli E; Rossetti A; Cane A; Mulinacci N
    J Agric Food Chem; 2019 Nov; 67(47):13150-13163. PubMed ID: 31684730
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.